For healthy dinner, roast beef is always a staple. Sliced thinly and doused in a brown gravy, it is no wonder many families love having roast beef for dinner. This dish thrives in a slow roast in the oven (and sometimes in the slow cooker), making it a perfect gourmet recipe to use inexpensive but tougher meat cuts.
Many roast beef recipes use rump roast, round roast, or sirloin tip. You can also use topside or eye round. The eye round has a nice round shape that will yield perfect slices. Keep in mind though that tender cuts must not be subjected to long, slow cooking since they could turn out too soft and mushy. In making a roast beef dinner, prepare the meat cut by getting it to room temperature at least an hour before you put it in the oven. Season the meat cut with salt and pepper, plus olive oil. Make incisions around the roast so you can insert slivers of garlic on them for more awesome flavor. When ready, place the meat on the oven rack (grill) and place a drip pan on the bottom to catch the drippings that you will use for the gravy later.
In some roast beef recipes, the cook needs to roast the beef with some vegetables in a roasting pan. These usually include onions, carrots, celery and potatoes seasoned with salt, pepper and olive oil. The meat will sit on these vegetables as it roasts. Cook the roast beef in the oven depending on how rare or well done you wish it to be. But make sure it reaches the safe internal temperature before you take it out the oven. To make the gravy, get the drippings and mix with water, stock or wine to deglaze it. Then, thicken with cornstarch and season with salt and pepper. Carve the roast beef after half an hour and pour or serve the gravy on the side. When using the slow cooker, read the manufacturer’s directions and then put the meat on top of the vegetables before starting the cooker.
If you have leftover roast beef, store them in the refrigerator so you can turn them into a roast beef sandwich later. Layer a buttered and toasted baguette, Kaiser roll or white loaf bread with the leftover roast beef, add some provolone cheese, caramelized onions, arugula, tomatoes, and some horseradish sauce. You can create many variations depending on what else you have on hand. Eat immediately.