Roast Beast & Vegetables
Introduction
This is Mama Miche today in my magic kitchen: Roast Beast (Grinchy shout-out)
I am a sucker for Christmas movies. The classics that I grew up watching with my Momster are my favorites to watch with my family, and honestly, the season isn't quite right if I don't see ALL my favorites. Every version of Dickens, "A Christmas Carol" from Mr. Magoo to "Scrooged," "It's a Wonderful Life," "Miracle on 34th Street," and every single Rankin/Bass animated movie and Charlie Brown...obviously I could go on and on.
My question is about the characters like Scrooge and the Grinch. Through the course of their individual stories, their characters transform to be the epitome of the spirit of Christmas, and yet, if you call somebody Scrooge or Grinch, it is implied that this is pre-transformation. Why?
Some holiday seasons are very difficult. The first after the loss of a loved one, the first one after a divorce or break up, one that you have to cancel celebrating because of illness or lack of funds. The ones that you can't afford to send your holiday greeting out, much less purchase gifts for the people on your nice list. It's not an easy time for everyone. Some of us experience seasonal depression or anxiety.
I have learned through the years that food can change your mood, and holiday cooking and baking bring the post-transformation Scrooge and Grinch out in us. So, I hope this year's holiday season finds all of you feeling loved and blessed, whatever you celebrate!
Let Mama Miche make your kitchen magic!
Tools
Knife
Cutting board or mat
Wire rack
Shallow baking dish or roasting pan
Ingredients
Makes 8 servings
4 lbs Certified Angus Beef Top Round Roast
4 tbsp Twice Stolen Spice™
2 tbsp Montreal Steak Seasoning
2-4 stalks of celery
2-3 Carrots
1 med onion
2-3 fresh mushrooms
Olive or avocado oil
2 tbsp unsalted butter
Directions
Prep Time: 20 minutes Cook Time: 1-2 hours
Prep
Preheat your oven to 450º F.
Combine oil, Twice Stolen Spice™, and Montreal. Coat the meat with the mixture.
Cut celery, carrots, and onions into ½” slices.
Wipe mushrooms with a paper towel and cut into quarters or eighths.
Cut slits in the meat and fill with thin slices of garlic..
Cook
Place the roast on a wire rack inside a shallow baking dish.
Bake for 15 minutes at 450º degrees.
Reduce the oven to 325º and bake for an hour or until internal temperature is 135 to 140º.
Add cut vegetables to the roasting pan after it’s been cooking for 30-40 minutes.
Add butter to the top of the roast for about 5 minutes before removing from oven.
Remove from the oven and tent with tin foil for 15 minutes.
Slice in thin pieces and serve.
Notes:
You will love this recipe if you enjoy red meat, like I do occasionally. If you don't partake, you can substitute with large portobellos and spend much less time cooking.
