Ever since my husband made that incredible 10lb prime rib for Christmas dinner I’ve been itching for an easier way to incorporate roast beef into our lives. Because that’s how good it was, and these are the things I think about at night. Actually, I shouldn’t say easier because roasting beef is inherently easy. Season a hunk of beef then throw it in the oven. Not much to it. Faster, is the word I was really searching for. I wanted a roast beef that I could make for an easy Sunday supper or quick weeknight meal. Easiest 1-Hour Roast Beef it is – SWOON!
A petite beef roast is simply seasoned with salt, pepper, and dried rosemary then studded with garlic slivers and roasted with cherry tomatoes. The juices are used to create an au jus sauce that’s perfect for drizzling over a few slices, or serving alongside the beef stuffed inside a crusty roll with melted swiss or provolone cheese, a la French Dip Sandwiches.
Trust me, this beef tastes just as good as it looks and, as the name implies, is ready in 1 hour or less!
Start by tossing 1 pint grape or cherry tomatoes with a drizzle of extra virgin olive oil, salt, and pepper in the bottom of a roasting pan or large baking dish (this is a 9×12″).
If you’re using a roasting pan with a rack, pop that in next, or make your own rack using rolled up foil!
Next, consult your roast. I’ve made roast beef with everything from a top round roast to a petite chuck roast and they’re all equally delicious. To feed 4-6, you’ll want a 2-3lb roast. If you’re nervous and not really sure what you’re looking for at the grocery store, ASK THE MEAT COUNTER PEOPLE. They are there to help you!
Trim the roast of excess fat then, using a small sharp knife, pierce the roast all over and push in slivers of fresh-cut garlic from 4-5 garlic cloves (I usually do about 8 slivers on each side).
Next, rub the entire roast with extra virgin olive oil, season generously with salt and pepper, and then sprinkle on 1-2 teaspoons dried rosemary crushed between your fingers. Remember this is a LOT of meat, so don’t be shy with the seasonings.
Pop the roast onto the “rack” then send it into a 350 degree oven for anywhere between 30-60 minutes depending both on how large your roast is, and how well-done you like your meat.
We like a medium-rare roast beef so I take if out of the oven when the internal temperature reaches 125 degrees per an instant-read thermometer. Use this chart for meat temperatures and doneness.
The next part is extremely important. Transfer the roast to a cutting board and DO NOT TOUCH IT for at least 15 minutes. If you cut into it before then, all the juices will run out and you’ll be left with a dry roast!
Besides, we have important things to do while the meat is resting, like making the incredible au jus sauce to drizzle on top! Like I said, this beef can be stuffed inside a crusty bun with melted cheese and/or caramelized onions with au jus dipping sauce (Ben LOVES it that way,) but it’s just as mouthwatering (and gluten-free!) when sliced and served with the roasted tomatoes and sauce drizzled on top. Remove the roasted tomatoes to a plate then pour the leftover juices into a small saucepan. Depending on how much juice you have, add up to a 15oz can beef broth then simmer until slightly reduced, seasoning with pepper if desired.
After the au jus is ready, slice the meat as thinly as possible against the grain, then serve and devour!
I’ve like serving roast beef and tomatoes with a side of Smashed Parmesan Potatoes.
Microwave petite Yukon Gold Potatoes until tender, about 8 minutes, then place onto an oiled baking sheet. Use a potato smasher to smash them flat then mist or spray with more extra virgin olive oil and season generously with salt, pepper, and freshly grated parmesan cheese. Bake at 425 for 10 minutes, or until golden brown.
That’s it! A match made in meat and potatoes heaven.
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