This Sunday my hubby and I were strolling through our local market and low and behold a perfectly sized Inside Round Roast was on Special! SO out went our meal plan and in came a delicious plan for Sunday Roast! My hubby is from Alberta which translates to him being a meat and potato lovin’ guy. I have never made a roast beef for him before, but I have been meaning to add it to my repertoire.
My first step was to look up the type of cut I had bought and find out the best way to cook it. I had bought an Inside Round Roast that was a little over 1 Kg. This website was super helpful, and I used it as a guideline for cooking this roast. After doing my research, I patted dry my roast and generously seasoned with kosher salt, freshly ground pepper, freshly chopped thyme and rosemary. I also cut slits into my roast into which I shoved slices of garlic (UHH YESSSSS). Let me just say I was very proud of myself for touching the raw roast (big step for me). I mainly used my awesome metal tongs to handle the roast, but sometimes only your hands will do.
The website recommended a roasting pan, but I don’t have one of those…sooo I used a pan with high-ish sides with my instant pot rack sprayed with non-stick spray. This was a good decision because then my gravy could be made in the same pan with all the drippings and flavour. My hubby and I have an electric meat thermometer which helps us get the right temperature and finish more easily. I highly recommend this if cooking meat makes you nervous or if you cook quite a lot of meat and you want it right every time 🙂
Somehow I feel more like an adult now that I have made a roast beef successfully. Even though I have gotten married, graduated university and pay bills, this still felt like a coming of age event. Now I know, that I can satisfy my hubby’s beef cravings when it comes … and trust me … it WILL 🙂
A classic easy recipe for a delicoius and impressive Sunday roast dinner.
- 1 inside round roast (1 kg) cooking time will vary on cut and weight of roast
- kosher salt
- freshly ground black pepper
- fresh chopped thyme
- fresh chopped rosemary
- 1-2 garlic cloves sliced
- 2 tbsp butter
- 1 1/2 cup beef broth
- 2 tbsp flour
- salt to taste
- pepper to taste
- 1/2 sprig fresh rosemary chopped
- 5 sprigs fresh thyme chopped
- 2 tbsp whipping cream
Preheat oven to 450° degrees.
In the meantime, pat dry your roast and sprinkle all sides generously with salt, pepper, fresh thyme and fresh rosemary.
Take a knife with a sharp narrow point and cut multiple slits on each side of the roast about 2 inches down. Fill each slit with a slice of garlic. Stick a meat thermometer into the middle of your roast.
Place rack in a pan and spray lightly with oil so the roast doesn't stick.
Place the roast on the rack and added to preheated oven. Bake @ 450° for 10 minutes (to brown) uncovered.
After the ten minutes have passed, lower oven temperature to 275° and continue to cook uncovered until your meat thermometer shows about 5° less than your target temperature as the beef will continue cooking after being removed from the oven.
When the roast is removed from the oven, place onto cutting board and cover with foil and allow to rest for at least 15 minutes.
While the meat is resting start on your gravy!
Take the pan that you used to cook the roast and place over medium low heat. Add the butter and scrape up the bits at the bottom of your pan.
Add the flour and cook for about 1-2 minutes until the flour flavour has cooked out. Slowly add beef broth to the pan, whisking constantly to avoid lumps. I do about 1/4-1/3 cup at a time and whisk it in and I do not add more liquid until this liquid has been incorporated properly and has started thickening.
Once all the liquid has been added continue whisking and allow to simmer. As it simmers it will begin to thicken. At this point you can lower the temperature to low and simmer until thick and delicious.
At this point give it a taste and see if it needs any salt or pepper. Right before serving finish the gravy with 2 tbsp of whipping cream and the freshly chopped herbs. Transfer to sauce to gravy boat and SMOTHER everything on your plate with it 🙂
This is based off of a 1 kg roast. I didn’t measure anything exactly and so I these are my best guesses.