Wednesday, September 15, 2010

Rosemary Roast with Caramelized Onions

Sunday dinner, anyone? My mom didn't always like to make a big Sunday dinner (after all, it was her day to relax too, right?), but when she did, it usually included either roast beef or pork. Her creamy, lump-free mashed potatoes were to die for, and possibly my all time favorite side,Yorkshire Pudding (coming soon!), made the meal a success no matter how the meat tasted. Luckily for us, the meat was always good. And then to top it off with a homemade apple pie, left us comatose for several hours after dinner. 

This roast is simply roasted, not braised. Be careful not to overcook the meat or it may become a bit dry. As you can see from the picture, I like my meat with a bit of pink in the center. If you have a good cut of meat (about which I would love to advice you, but am no expert myself), about 1.5 hours should make a de-lish family dinner.

Rosemary Roast with Caramelized Onions
Recipe by Kelly
Pictures by Kelly

1 3 lb beef chuck or rump roast
3 teaspoons fresh rosemary, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly grated black pepper
3 tablespoons olive oil
1 large onion, thinly sliced
  1. Preheat oven to 300 degrees F. In a small bowl, combine garlic, rosemary, salt and pepper. Dry the roast with paper towels. Rub meat with 1 tablespoon of olive oil. Rub spice mixture over meat, pressing into the flesh. 
  2. Heat 1/2 tablespoon olive oil on medium high in a large skillet. Sear meat by browning on all sides. Remove from heat.
  3. In the same skillet, heat remaining 1 1/2 tablespoons oil. Saute onion until lightly browned and soft. 
  4. Place meat in an ungreased baking pan. Arrange onions around and on top of meat. Bake for 1-2 hours, or until the temperature in the center of the meat reaches about 150 degrees F for medium done-ness.
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