Sunday, November 9, 2014

10 minute prep Roast Beef

Some days I really want to cook but Hazel wants to be held the whole time. Thursday was one of those days. However, I decided to put her down for 5 minutes and get a roast in the oven WITH vegetables! Once you prep it and get it in the oven, roast beef takes a little bit to cook but it's completely hands off so you can go back to holding the baby. This dish also makes plenty for leftovers and I highly recommend beef dip sandwiches which are super simple as long as you have fresh bread and that au jus mix from the store.

I prepped this in 5 minutes total but I am giving you 10 minutes in case you want to be a bit more exact.

2 1/2 lb rump roast, rib roast or other roast, boneless
1/2 large onion
3-4 yukon gold or other thin-skinned potato
6 carrots
seasoning of your choice (I used English Prime Rib Rub but you can just do S&P)
1 T olive oil

1. Preheat the oven to 325, prepare a thermometer
2. Slice the onion in four thick slices
3. Roughly chop the carrots and potatoes so they are like-sized
4. On a rimmed backing sheet toss the carrots and potatoes with the olive oil, salt and pepper. Push the vegetables to the sides of the pan in a single layer
5. Place the onion slices in the middle of the pan
6. Rub the roast all over with salt, pepper and spices and place on the onions fat side down if there is a fat side
7. Roast in the oven for 1 1/2 hours or until a thermometer reads 130-135 for medium rare. If you cook your meat medium rare tonight it will be a little bit more well done tomorrow when you have your beef dips.

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