Roast Beef

Roast Beef

Who doesn’t love a melt in your mouth roast beef? When I first lost my vision in 2012, I was very afraid to cook red meat because I feared I would not know when it was cooked to the right internal temperature. Thankfully, my adult daily living skills (ADL) instructor gave me a Reizen Talking Meat Thermometer. This handy gadget speaks the temperature of my meat, so I know when it’s done every time! To prep for this meal, head to your local butcher shop and buy a boneless eye of the round roast beef. They usually run anywhere from $7 to $8 dollars a pound. A three pound roast will easily feed a family of 4 for dinner, with enough left over for a few sandwiches for lunch. You’re going to want to marinate your meat prior to cooking the roast beef. Using a serrated knife, poke holes in the meat. Then stick the roast in a large Ziploc bag. Marinades vary, but my go to is about a cup of extra virgin olive oil, salt, pepper, minced garlic and thyme. Leave it in the fridge overnight and by the next day, you’re ready to cook!

The next day, remove the meat from the Ziploc bag. Place it in your aluminum pan. Season the meat again with additional salt and pepper (both sides). Pour approximately 2/3 cup of water at the bottom of the pan to ensure the meat does not dry out. Cover with tin foil and bake at 350 degrees for approximately 2 hours. Then, remove the tin foil covering, bake approximately another hour or until your talking thermometer reads approximately 170 degrees and feels firm to the touch. I should note, in my house, we like our meat well done. So if you prefer your beef still moo-ing, then you will need a lower internal temperature.

3 to 4 pound Boneless Eye of the Round Roast Beef
Aluminum Throw Away Cooking Tin & 3/4 cup of water

1 Cup of Extra Virgin Olive Oil
1 Teaspoon of Salt
1 Teaspoon of Pepper
1 Teaspoon of Minced Garlic
3 to 4 Sprigs of Fresh Thyme
*Place in Ziploc bag with meat. Shake bag multiple times.Refrigerate.

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