Roast Beef

This recipe for Roast Beef comes from many attempts of making steak for my husband. He is a huge fan of steak, and he can put away at least three of them at one sitting. So, when I chose to make my Roast Beef, I chose to go with the Underblade Boneless Pot Roast cut of meat. Not only does it look like a thick-cut steak, it cooks like one too. I also use this same cut of meat for my Pot Roast recipes, and it always comes out perfect.

Choose a roasting pan that has just enough room for your roast and/or your added vegetables. If the pan is too big, your roast has a greater chance of becoming dry while roasting. If the pan is too small, your juices will overflow, and the roast may take longer to cook.

This recipe can be modified in so many different ways, so be creative! Add your favorite seasoning, or herb, make it a bit spicy by adding crushed red pepper flakes, pour on a little red wine, or even add a 1/2 cup of tomato sauce. Sometimes to enjoy cooking, you have to "color outside the lines" and do your own thing, so have fun!

Roast Beef

2lb. Underblade Boneless Pot Roast
1 Tablespoon Homemade Adobo (see recipes tab)
1 Tablespoon Old Bay Seasoning
1 Tablespoon Olive Oil
2 Tablespoons Vinegar
1 Teaspoon Worchestershire Sauce
1 small Onion sliced into rings
1/2 cup Water

Preheat the oven to 350 degrees. Spray the roasting pan with non-stick cooking spray. Place the roast directly in the center of the pan. Rub the vinegar onto the meat first. Then rub the Adobo, Old Bay Seasoning, and Worchestershire Sauce all over the meat. Seperate and arrange the onion slices on top of the roast. Drizzle the olive oil all over the roast and the onions. Pour the water AROUND the roast. Cover the pan with foil and roast for 1 hour and 30 min. Remove the pan from the oven, being careful not to remove the foil. Let the roast rest untouched for 25 minutes. Enjoy!

*Tip: You can add vegetables around the roast if you'd like. I choose to roast my vegetables seperately, but Yukon Gold potatoes work wonderfully in this recipe. Russett potatoes tend to absorb more of the juices from the meat, and Red potatoes always give that decorative touch to the dish.