Roast beef is a wonderful thing. It’s the perfect cold weather comfort food. Fall apart beef with onions and carrots are life.
Our freezer filler butcher packages come with lots and lots of roast cuts, and sometimes I’m just not in the mood to slow roast a hunk of meat for hours. That’s when I choose instead to make sliced roast beef sandwiches.
This is a relatively fast cooking roast, so it’s perfect for days when you completely forget to fire up the Dutch oven 4 hours prior to dinner time, or on warmer days.
- 2-3 lb top round roast
- 1 can diced tomatoes
- Olive oil
- Salt and pepper
- Dried rosemary or favorite herb
- 5-6 garlic cloves
- 1 cup beef broth
Preheat oven to 350 and pour diced tomatoes with juice into a roasting pan with rack.
Trim fat from roast with a sharp knife and stab it all over to create pockets. Slice or roughly chop garlic cloves and insert into these pockets.
Rub the roast with olive oil and sprinkle generously with salt and pepper. Add a couple teaspoons of rosemary all over roast.
Place roast in the rack of the roasting pan, place into oven, and roast for 40-60 minutes.
Let rest for 15 minutes. In the mean time, add tomatoes and pan drippings to a saucepan with the beef broth and simmer until slightly reduced. This is an optional sauce for the roast beef.
Slice thin and enjoy.