Yum yum! Though it required buying a lot of peripheral items (a cutting board with a juice channel, a meat thermometer) and a trip to the butcher's, my roast was a hit. Basically, I took and eye-of-round roast, slathered it with olive oil, coarse salt, pepper and thyme, and then cooked it on a cookie sheet with yukon gold potatoes, one red, one yellow and one orange pepper, and one red onion. Oh, and three whole garlic cloves. Oh, and I stuck slivered garlic into the roast. And actually, I used a pretty modest amount of olive oil, making this one of the more healthy meals you can cook and eat. I did end up cooking it a bit longer than suggested, since S likes his meat more on the medium-well side of medium, and the meat thermo was telling me to leave it in longer. Which meant that I had to take the veggies off early for fear of burning and yadda yadda. But the meat thermo didn't lie, and I would say that medium-well was where we ended up. Still slightly pink in the middle, but mostly done.
The potatoes were absolutely delicious, as were the peppers. The onions were okay. Not the best ever, but edible, especially when combined with a piece of meat. The garlic cloves came out mostly spreadable, too, and since we made some of those tubed breadsticks, that was nice. I did hate the fact that most of the tasty crust of the meat came off, as it was fat. (You know, to keep the roast moist. Thanks mooj, for confirming that I was correct to leave that fat on!) I did kind of regret that, because tht salty, thymey crust was awesome on the end piece. Still, all in all, it's a one dish meal, and besides all the chopping, mostly hands-off and easy to cook. I think it's something I'll make again, although only every once in a while, because roasts are expensive. Although, I'm hoping to make some sort of beef wrap with lettuce, green pepper and a little mayo for dinner tomorrow, thus making use of the leftover roast and spreading the cost out over two meals. Very nice. (We found a GREAT butcher in the city, which we'll probably continue to use when we need nicer, tastier cuts of meat. Or homemade sausages, beef jerky, pepperoni, salami, ravioli...etc. Great place. Can't stress it enough.)
Anyway. Yummo! Yay for me! Two dinner experiments in one week.
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