A confession: I don’t really know how to cook the beef roasts that I remember my parents making for Sunday supper, when I was growing up. I can deal with expensive cuts, like standing rib roasts or chateaubriand, great hunks of beef so perfectly marbled that the less you do to it, the better the result. But my efforts to turn cheaper beef roasts, like the everyday top round, into delicious dinners more often than not results in either a well-done braise or an accidental pot roast.
Cooking a cheap hunk of beef slow and low until it falls apart into shreds is fine, but sometimes I’m wanting more of a carving, slicing situation, with perfectly medium rare beef that I can swipe through a slash of horseradish cream. Impossible with an inexpensive cut, you say? Nay.
This technique is super easy, pretty fast, uses just a handful of ingredients, and is nearly foolproof. In just an hour, you’ll have carveable, craveable slices of beef roast that rival the $17.95 “Queen Cut” special at your local prime rib joint. Well, the scuzzy one, anyway. No, not that one. The one by the check cashing place.
- 1/4 cup extra-virgin olive oil
- 1/2 cup finely chopped fresh rosemary leaves
- 6 garlic cloves, minced
- 1 teaspoon finely grated lemon zest
- Coarse salt and ground pepper
- 1 top round beef roast (3 pounds), trimmed and tied
- 2 pounds fingerling potatoes, halved lengthwise
- 1/4 cup sour cream
- 1 tablespoon prepared horseradish
- Preheat oven to 400 degrees. In a bowl, combine 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper. In a Dutch oven, heat 1 tablespoon oil over medium-high. Add beef to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.
- Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes. Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 115 to 120 degrees), 30 to 35 minutes. Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes.
- Combine ingredients in a small bowl, and stir to combine.