Eat What You Want Day

Today is National Eat What You Want Day. It’s a free pass to indulge. So what’s up in my kitchen? A Roast Dinner? Where are the cupcakes? Roast dinners are a lot harder to come by than you think.

When I put a Sirloin Roast Supper on our Family Meal Planner, I did so for two very good reasons – childhood memories and simple meals. As a girl growing up back in the Golden Olden Days of the 1950s, a Chicken or Roast Beef Supper was the norm on Sundays. Grocery stores and butcher shops carried all sorts of Roasts – not just Chuck Roasts. These days, Chuck Roasts seem to rule. And with reason. Chuck Roasts are fattier, and therefore more forgiving than leaner cuts of roast beef. Because they are fattier, the price is also cheaper. These days with the high cost of food, home cooks are looking for ways to stretch the family budget. A Chuck Roast fits that bill nicely.

The other reason I wanted an old fashion Sirloin Roast supper was for the lean roasted beef slices that would be left at the end of the meal. Perfect for round two, with that nostalgic Blue Plate Special of an Open Face Roast Beef Sandwich. My heart was set on a Sirloin Roast.

Hubby is such a patient man. We did our usual grocery shopping, got nearly everything on the list with one stop at our neighborhood grocery market. Unfortunately, the only roasts in the meat counter were chuck roasts. You could get sirloin burgers or sirloin steak, but no roasts. That’s okay, there was another neighborhood market we could try. Guess what? Again, if you wanted a roast it had to be chuck. Later that afternoon we made a stop at two other markets. The first only had the chuck roasts, the second did have a leaner roast – a cross rib roast. Now the cross rib roast is part of the chuck, but is taken from the part of the chuck just before the prime rib. It is leaner, with a finer texture than chuck while still retaining that beefy flavor of a chuck. You might say it’s the best of both.

Having a Roast Supper on National Eat What You Want Day is so much more fitting, considering all the trouble it took to get one. Have a Beautiful and Blessed Day!

Roast Supper with Roasted Vegetables
2 (2 lb) or 1 (4 lb) Sirloin Tip or Cross Rib Roast
4 large Carrots
3 lbs Red Potatoes
4 Garlic Cloves
1/4 White Onion
1-1/4 cups Beef Stock, divided
2 teaspoons dried Oregano
1 tablespoon Flour
1 tablespoon Olive Oil
Kosher Salt to taste
Fresh Black Pepper to taste
1/4 cup Red Wine

Remove roast from the refrigerator. Allow roast to fully come to room temperature on the counter, about an hour.

Peel carrots, cut thicken portions of the carrots in half, then cut each half into 4-inch length of approximately the same side and thickness. Set aside. Clean potatoes, cut in half and set aside.

Peel garlic, cut each clove in half and set aside. Cut onion in half from root to tip. Cut one half in half again, peel and roughly chop a quarter of the onion, reserving remaining 3-quarders for another purpose.

Position oven rack on the lowest level in the oven. Heat oven to 475 degrees Spray a large roasting pan with cooking spray. Position a V-Rack in the center of the roasting pan.

Arrange carrots and potatoes around and under the V-Rack. Spray vegetables with cooking spray. Pour about a half-cup of the beef stock into the pan, pouring down the sides and not over the vegetables. Set roasting pan with vegetables aside.

In a food processor, pulse garlic, onions, oregano, flour and olive oil to form a baste. Press the paste on all sides of the roast. Season roast generously with salt and pepper. Position roast, fat-side-up, on the V-Rack in the prepared pan. Place in the heated oven; roast undisturbed for 30 minutes.

Without opening the oven door, reduce heat to 275-degrees. Roast in the cooler oven for an additional 45-minutes to an hour, until an instant-read thermometer inserted in the center of the roast indicates a temperature of 120-degrees for medium-rare. The roast will continue to cook once removed from the oven.

Remove roast from the oven, wrap in foil to keep warm, set aside. Remove vegetables from the roasting pan, place in a large metal bowl, cover to keep warm and set aside. Let everything rest for 10 minutes.

Meanwhile, pour dripping from the roasting pan into a saucepot. Add wine and remaining beef stock. Boil until the juices and wines have been reduced by half and all the browned bits from the bottom of the pan hare incorporated into the reduction sauce.

Slice roast across the grain into 1/2-inch thick slices. Arrange on a serving platter surrounded by the vegetables. Serve with Pan Reduction Sauce and enjoy.

Note: Leftover roast is perfect to serve as Open Face Roast Beef Sandwiches. For that Blue-Plate Diner appeal, serve with mashed potatoes and green beans.

Sing to the Lord a new song;
sing to the Lord, all you lands.
Sing to the Lord; bless His name.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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