Yesterday I worked in the Farm Stand. It was a nice break from the fields as usual, but I am still having that feeling of being a few steps behind. I don’t know if it is the change of seasons or what but I am totally pooped. Mentally and physically exhausted. However, there is nothing that the right dinner can’t cure and I was so happy to be invited to our good family friends house for a wonderful fall inspired meal. All of my favorites were involved in last nights dish. Carrots, green beans, potatoes, and roast beef! It was the perfect meal for a chilly Massachusetts night.
It was perfect, and I need to learn how to cook a good roast beef! Comfort food like this makes me extremely happy!
I am working a farmers market this afternoon and I am really excited about the weather forecast! Highs in the mid 70’s! I think weather like this will put the spring back into my step! I am thinking about roasting some winter squash for dinner. I will let you know what happens in the kitchen this evening! Have a wonderful Thursday!
Perfect roast beef:
Brown all sides in a big cast-iron pan, then place beast on roasting rack in 250 degree oven (yes, 250 degrees!!). Let roast until internal temp is 135 degrees (it will rise after you take it out of the oven). I don’t remember how long this slow-roast method takes, but I believe it’s 4 hours or so for a big roast. A loooong time, anyway. What you end up with is a lovely medium rare roast all the way to the edges. None of that “pink only in the middle” business. (BTW, the browning is to both kill external bacteria and to make it all browned nicely on the outside. At 250 degrees, this won’t happenon its own.) Happy eating!
Thanks for the recipe!