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Рецепт Easiest 1-Hour Roast Beef
by Kristin

Easiest 1-Hour Roast Beef can be used for French Dip Sandwiches with au jus sauce, or on it’s own with roasted tomatoes and smashed potatoes. Roast beef is so much faster than you think!

(More on that epic roast beef in a sec!)

This was one of the most jam-packed weekends I’ve had in awhile, yet I enjoyed every single moment. My 95 year old Grandma and Aunt were in town to meet Lincoln and celebrate my niece’s second birthday, and between pizza night at my house on Friday, my niece’s party at my brother and sister-in-law’s on Saturday, and breakfast at my parent’s on Sunday, it was truly a weekend that celebrated togetherness.

Friends, too! On Saturday morning Ben and I joined a few of ‘em to run the Cold Run for Warm Meals race which benefited the Food Bank of Iowa. The course was around a popular lake in town that I’d never gotten to run around, so that was fun, plus it ended with cold brewskies at a local brewery. Ummm, yes.

I was actually one of the sponsors and it was very (VERY) cool seeing IGE’s logo on the back of the t-shirts. Running while helping to feed hungry Iowans was a total no-brainer for me!

Like I said, the race ended at Confluence Brewery but since I can’t drink beer anymore I figured I’d just stick around, drink water and chat. Imagine my utter delight though when I found out they sell my favorite gluten-free beer, Omission! I was PSYCHED and truly (oddly) touched…and then called my Mom to see if she wouldn’t mind watching Lincoln for another hour. Baha!

After that though, the rest of the weekend was all about family.

Four generations of ‘em!

Almost there…

Nailed it. (I don’t know why, but I just love those candid out-takes.) ; )

In addition to all those “f’s” was fair weather – finally! Just when I was about to turn my back on the Midwest she gave us a 70+ degree Sunday. The kids played outside after breakfast…

Then Lincoln and I went on a walk/run around our favorite 3-mile loop while Ben hit 9. This was one weekend I never wanted to end!

Alas it had to, which is fine because it means I’m finally able to bring you Easiest 1-Hour Roast Beef.

SWOON!!!

Ever since Ben made that insane 10lb prime rib for Christmas dinner I’ve been itching for an easier way to incorporate roast beef into my life. Because that’s how good it was, and these are the important things I think about in life.

Actually, I shouldn’t say easier because roasting beef is inherently easy. Season a hunk of beef then throw it in the oven. Not much to it. Faster, is the word I was really searching for. I wanted a roast beef that I could make for an easy Sunday supper or quick weeknight meal.

Easiest 1-Hour Roast Beef is it, my friends!

A petite beef roast is simply seasoned with salt, pepper, and dried rosemary then studded with garlic slivers and roasted with cherry or grape tomatoes. The juices are used to create an au jus sauce that’s perfect for drizzling over a few slices, or serving alongside the beef stuffed inside a crusty roll with melted swiss or provolone cheese, a la French Dip Sandwiches.

Trust me, this beef tastes just as good as it looks and, as the name implies, is ready in 1 hour or less. Mine only took 40 minutes!

Start by tossing 1 pint grape or cherry tomatoes with a drizzle of extra virgin olive oil, salt, and pepper in the bottom of a roasting pan or large baking dish (this was a 9×12″.)

If you’re using a roasting pan with a rack, pop that in next or, if you’re like me and are too lazy to dig the pan out of the box it’s been sitting in in the basement since Christmas, make your own rack using rolled up foil. I mean…

Next, consult your roast. I’ve made this with a 1-1/2lb top round roast and 2-1/2lb petite chuck roast and both were equally delicious. To feed 4-6, you’ll want a 2-3lb roast. If you’re nervous and not really sure what you’re looking for at the grocery store, ASK THE MEAT COUNTER PEOPLE. They are there to help you!

Trim the roast of excess fat then, using a small sharp knife, pierce the roast all over and push in slivers of fresh-cut garlic from 4-5 garlic cloves (I did about 8 slivers on each side.)

Next, rub the entire roast with extra virgin olive oil and season very generously with salt and pepper. Also sprinkle on a teaspoon or two of dried rosemary. Remember this is a LOT of meat, so don’t be shy with the seasonings!

Pop the roast onto the “rack” then send it into a 350 degree oven for anywhere between 30-60 minutes depending both on how large your roast is, and how well-done you want your meat.

Ben and I like a nice medium-rare roast beef so I took the roast out at 40 minutes – when the internal temperature had reached 125 degrees per an instant-read thermometer. Use this chart for meat temperatures and doneness!

I bought this thermometer at Target for like $10, and I’m glad I did. The first time I made this beef my big fat meat thermometer, the kind that you leave in the roast as you bake it, was WAY off saying the internal temp was at 170 degrees or something outlandish like that (which would have made it a black brick!) This guy gave, as the name indicates, a true temperature!

Now, the next part is extremely important. Transfer the roast to a cutting board and DO NOT TOUCH IT for at least 15 minutes. If you cut into it before then, all the juices will run out and you’ll be left with shoe leather. Seriously, just…don’t.

Besides, we have important things to do while the meat is resting, like making the insane au jus sauce to drizzle over it! Like I said, this beef can be stuffed inside a crusty bun with melted cheese and/or caramelized onions with au jus dipping sauce (Ben LOVES it that way,) but it’s just as mouthwatering when sliced and served with the roasted tomatoes and sauce drizzled on top.

Remove the roasted tomatoes to a plate then pour the leftover juices into a small saucepan. Depending on how much juice you have, add up to a 15oz can beef broth then simmer until slightly reduced, seasoning with pepper if desired.

After the au jus sauce is ready, slice the meat as thinly as possible against the grain, then serve and devour!

Easiest 1-Hour Roast Beef

Serves 4-6

From Skinny Taste

Ingredients:

Directions:

Preheat oven to 350 degrees then add tomatoes to the bottom of a roasting pan or large baking dish and toss with a drizzle of extra virgin olive oil, salt, and pepper. Place roasting rack inside pan, or fold three pieces of foil to mimic a rack (see picture in post.)

Trim roast of excess fat then pierce meat all over with a small knife and insert garlic slivers. Rub outside with extra virgin olive oil, a generous amount of salt and pepper, and a teaspoon or two of dried rosemary then place on top of rack. Roast for 30-60 minutes, depending on the size of the roast and desired level of doneness. My 2-1/2lb roast took 40 minutes to reach an internal temperature of 125 degrees when tested with an instant-read thermometer, which yielded medium-rare beef after resting. Check this chart for meat temperatures and doneness.

Let meat rest for at least 15 minutes before carving very thin and against the grain.

While beef is resting remove tomatoes to a plate then set aside. Pour juices from roasting pan into a small saucepan then add up to a can of beef broth and simmer until slightly reduced. Serve roasted tomatoes and au jus sauce with sliced beef, or pile into a bun with melted swiss or provolone cheese and caramelized onions, and dip into au jus sauce.

I’ve been serving my roast beef and tomatoes with a side of Smashed Parmesan Potatoes. Super easy.

Microwave petite Yukon Gold Potatoes until tender, about 8 minutes, then place on an oiled baking sheet. Use a potato smasher to smash them flat then mist or spray with more extra virgin olive oil and season generously with salt, pepper, and freshly grated parmesan cheese. Bake at 425 for 10 minutes, or until golden brown.

That’s it! A match made in beef and potatoes heaven.

Well folks, that’s all she wrote. So go forth, and enjoy roast beef in under an hour!