Sunday, May 24, 2020

Round Roast

This came out flavorful and tender. When I was bringing it to room temperature I missed the step about salting it and keeping it wrapped. I just unwrapped it. Still came out great. I only had patience to wait until it got to 137 degrees which was just fine.

  • round roast
  • 5 cloves garlic, cut into halves
  • olive oil
  • salt
  • pepper
  • gravy: cornstarch, water, red wine/water/broth, butter, thyme
  1. Bring meat to room temperature to help it cook evenly. Unwrap it, salt it, and rewrap it. Let it sit on counter for 2 hours (minimum 1 hour). 
  2. Pat the meat dry.
  3. Cover with olive oil and spread all around.
  4. Use a knife to cut slits into the roast all around and stick in a half clove in each slit.
  5. Season with salt and pepper.
  6. Place roasting pan to catch drippings on lower shelf. Place meat directly on middle oven rack, fat side up. Bake at 375F for 25-30 min until browned.
  7. Lower heat to 225F and cook for 1.5-2.5 hours (depending on weight and shape of meat), until meat thermometer registers 135-140F.
  8. Place on cutting board and cover with foil tent to keep warm. Let rest for 20-30 min (otherwise meat will bleed too much when cutting.
  9. Slice thinly against the grain and enjoy warm.
  10. Optional: For the drippings, use water/red wine/broth to deglaze the pan. Combine 1 T cornstarch with water to make a slurry. Pour into dripping mixture and heat until thickened. If there wasn't much fat, add some butter. Thyme if extra flavor is needed.

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