INGREDIENTS
This is what you need for 4-6 servings:
- 1 – 1.5 lb. top round beef roast
- olive oil
- S&P, spices
Pic1: stovetop roast beefDirections
2017-09-13
Pic2: cook in a small saucepanPic3: sandwich meat
Pic4: store for later
- Heat olive oil in a small saucepan.
- Rub the meat with S&P, spices of choice.
- Brown the meat on all sides in olive oil over high heat.
-
Reduce heat to lowest setting.
Simmer for 10 min. / lb. (Pic2)
This will slow-cook the meat so the inside remains nicely red. -
Optional:
- Sear the meat briefly again over high heat for extra color.
-
Remove from heat and the cooking pot. Rest 10 minutes.
Alternatively, super-cool in the freezer for 30 minutes. -
Carve the meat across the direction of the muscle fibers in thin slices. (Pic1)
This is so much easier with half-frozen meat. - Serve and enjoy.
-
Serving suggestions:
- Serve with boiled potatoes and vegetables of choice.
- Use the drippings to make gravy.
- Serve on hoagie / bread, (Pic3) Add mayo and lettuce.
another day, another roast
I make this several times a year and don't always take pictures. Here's another one.
This one looks more like a sirloin tip roast, flat and wide, with the typical tendon sheet at the bottom.
2020-08-01
Pic5-7:
carving the roast2020-08-02
Pic8-10:
building a sandwich
- I always cut the meat in smaller pieces for a sandwich.
- Layer of mayo on one side, a layer of fruit preserves on the other.
- Meat in between.
- Optional: add lettuce, tomato, other vegetables of your choice.
- Enjoy.