Friday, August 16, 2013

Roast Beef (Double-Duty Dinners, Part 2)

As promised, I'm posting a second double-duty dinner idea. I apologize for the really quick post today...This was the first week back to school for us, so finding time to cook was pretty hard...finding time to blog was even harder. I made this roast on Tuesday afternoon, using the oven. I like to use the crock pot for roasts, too,but I wanted to be able to slice leftovers for sandwiches, and crock pot roasts usually are so tender, they fall apart when you slice them. Sirloin tip roast was on sale this week, so that's what I ended up using. The first night, the roast was served with mashed potatoes and carrots that were roasted in beef broth and the drippings from the roast. Two nights later, we enjoyed roast beef sandwiches for dinner. Another good use for leftover roast beef is shepherd's pie, which my family loves. To make the shepherd's pie even easier, you could double the mashed potatoes from the first night and use them to top the pie the second night.
I highly recommend a meat thermometer for making oven roasts. I've found that cooking times vary widely from roast to roast. This one cooked much faster than anticipated. Other times, they seem to take twice as long!

Roast Beef

1 3-5 pound oven roast
1 tablespoon seasoned salt
1 tablespoon Italian seasoning
1 cup beef broth

1) Preheat oven to 350.
2) Place beef broth in the bottom of a roasting pan. If your pan has a rack, place the rack on top of the broth, then place the roast on top of the rack. If you are just using a baking pan, put the roast on top of the broth.
3) Rub down all parts of the roast with the seasoned salt and Italian seasoning.
4) Set a meat thermometer in the fattest part of the roast. Cook until the center reaches medium. It took my 4 pound roast, about 1 hour and 45 minutes...but the label on the meat said to allow up to 2 1/2 hours.
5 Allow roast to rest for 15 minutes before slicing.

Ideas for leftovers:
*Roast beef sandwiches
*Cheesesteak sandwiches: Heat up roast beef, saute onions and peppers in a skillet. Put peppers, onions, and beef on a steak roll and top with cheese.
*Shepherd's pie: Pour 1/2 cup of beef broth to the bottom of a pie plate. Add about 2 cups of chopped roast beef. Add 1 cup of frozen mixed vegetables. Spread mashed potatoes on top of the veggies. Bake at 350 for 30 minutes. Top with cheese for the last 5 minutes, if desired.
*Roast beef hash. Cook frozen hash browns according to package directions. Add leftover sliced roast beef, and heat until warm. Top with a fried egg.

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