I made this last weekend. Delicious! (Although we did find …

Comment on Rosemary and Garlic Beef Top Round Roast with Roasted Potatoes by Debbie.

I made this last weekend. Delicious! (Although we did find that we needed to get the internal temperature to 140-145 degrees to get it to medium-rare.) We sliced the leftovers into sliver-thin slices for sandwiches, and froze some for hot roast beef sandwiches/roast beef hash.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as Brocavore, a blog focusing on street food culture, and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.