Hey friends!
I thought it’d be nice to share last Sunday’s roast beef dinner, especially since so many people are self-isolating and practicing physical distancing. We have more time to make a roast! Stay tuned for a Quarantine Cooking recipe to use up leftovers.
The base of this is the sirloin tip roast. We then added the “All Things Meat” spice rub from Williams Sonoma at around 7PM the night before and left it to soak in overnight.
To cook the roast, you turn on your barbeque heat up to high to get it nice and hot, kind of like an oven. Then lower the side you want to put your roast beef on down to low and pop your meat in there. This provides non-direct heat, so it doesn’t get super crispy/burnt. The amount of time you have to cook it will depend on the size of your roast- we cooked ours to 160 degrees, and let it rest for about 20 minutes before cutting it up.
For our potatoes, we used fingerling potatoes cut into bite-sized pieces. Here’s mom’s trick for a consistently seasoned, crispy potatoes: put olive oil in the bottom of your tin pans, then sprinkle salt and pepper over the oil, place your potatoes all flesh side down, then salt and pepper over the top. She also tosses the potatoes in olive oil when being prepped, so they’re coated and don’t oxidize (turn black).
For this part, you need to turn your BBQ up to high, and put your trays of potatoes on the bread rack part that’s elevated from the main grates. Usually the fingerlings take about 25 minutes, but everyone’s barbeque is different so just cook them until they’re fork tender. It’s not really an exact science. Just don’t peek at them for at least 20 minutes.
For the broccoli, it’s just frozen broccoli. Feel free to add cheeze whiz to your heart’s content.
What are you having for Sunday dinner this week?
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