First and foremost, Moneyball comes out today! I am so excited to see this movie, I can’t even explain it. We saw Drive last weekend, and while it didn’t necessarily live up to all of my expectations (I have a tendency to over-hype movies), it was absolutely incredible and I highly recommend checking it out. Not only does it have an all-star cast (Ryan Gosling, Bryan Cranston, Ron Perlman, and Albert Brooks, just to name a few), but it is really well done, especially its action sequences, which were intense without being at all cheesy. It’s fall, so that means it’s time for the Oscar movie line up, and I’ll be surprised if Drive isn’t nominated for at least a few awards.
This season is also one of slow roasted, one pot meals. You know it’s autumn when you have no problem letting your oven run for a few hours at a time, and sometimes you’re even grateful for the extra warmth! This is where this One Pot Roast Beef comes in. I’ve made a roast beef before, but this one is special because you can just throw everything in a pot and let it go – no searing, no marinade, no rub – just a simple dish of perfectly cooked roast beef and lots of veggies that absorb all of the flavor of the garlic, rosemary, and, of course, butter. Kramer and I ate this all week, so it’s a great dish to cook on Sunday and use throughout the week. We made sandwiches, hash, and, most important, “steak” and eggs. The outside of the roast forms a bit of a delicious, buttery crust, and it lends itself beautifully to any number of recreations, so you won’t get bored. I like my meat more on the medium-rare side, so if you prefer things a bit more cooked, just add another 30-45 minutes onto the cooking time to adjust for your own meal. Have a great weekend!
Your ingredients – I didn’t end up using the asparagus because my dutch oven was pretty full.
Chop all of your vegetables, toss them in olive oil, rosemary, garlic, salt, and pepper, and add to your pot.
Rub your roast with butter, salt, and pepper and nestle into your pot with all of your vegetables, then cover.
Roast at 275 degrees F for 2-2 1/2 hours, or until a meat thermometer reads at least 135-140 degrees F. You can take the lid off of the pot for the last 30 minutes or so, if you like.
Allow to rest for 10 minutes or so before slicing and serving, along with plenty of vegetables and juices from the pan.
- 4-5 pounds rump roast (or a similar cut)
- 1-2 tablespoons unsalted butter, room temperature
- 7-8 large mushrooms, cleaned and quartered
- 6 cloves of garlic, peeled and smashed
- 4 medium sized potatoes, cut into 2-inch cubes
- 3 ears of corn, husks removed and snapped in half
- 1 large onion, peeled and chopped into large chunks
- 3-4 tablespoons olive oil
- ½ teaspoon kosher salt (plus more for the roast)
- ½ teaspoon ground black pepper (plus more for the roast)
- 3-4 sprigs of rosemary
- Preheat your oven to 275 degrees F. Clean and chop all of your vegetables, then toss them in your pot with 3-4 tablespoons of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper. Rub your roast well with another ½ teaspoon of salt and ½ teapsoon of pepper, along with 1-2 tablespoons of unsalted butter, then nestle it into your pot with the vegetables. Toss in the sprigs of rosemary and bury them in with the vegetables. Cover the pot and roast for 2 - 2½ hours, until the temperature reads 135-140 degrees F for medium-rare (you can let it cook longer if you like your meat a bit more well done). If you want the roast to have a bit of a crispy crust, remove the lid from the pot for the last 30 minutes of cooking. Allow the roast to rest for about 10 minutes, then slice thinly and serve with the vegetables, along with plenty of juices from the pot.