Cooking with Rod

By Rod Cohenour

Roast Beef ala Rod

      Well, the first month of the year has come and gone. Wow, how time flies! Makes me want to eat things that might stick with me for a little while. One of the things I love best is beef and roast beef is one of the most fabulous, decadent meals in the world. Here’s my take on a relatively simple but utterly delicious roast beef that I guarantee will make your taste buds jump for joy!

      One of the advantages of modern food stuffs is the availability of ready mix spice blends and gravy preps. These cut down on the time involved and, many times, reduces the fat content that would be required for a good gravy. I’ve listed the spice blends I prefer, but feel free to substitute your favorite mixes if these are not available in your area.

Bon appetit!  

Bottom round rump with a good fat sheath

Ingredients:

• 3 lb boneless rump roast
• Butter Flavored Pam spray or vegetable oil (not olive oil)
• 2-3 cups water

For Dry Rub:

• 2 Tbsp Aldi’s Steak seasoning (or steak seasoning of your choice)
• ½ Tbsp Weber’s Gourmet Burger
• 1 tsp garlic powder
• 1 tsp chili powder
• ½ tsp cumin
• ½ Tbsp Seasoned Meat Tenderizer
• 1 packet Aldi’s Onion Soup Mix (can use Lipton’s if you prefer)

For Gravy:

• 2 pkgs brown gravy mix (or make a flour/water slurry seasoned with pepper)
• 2 cups liquid drained from roasting pan (add water or broth if needed to make 2 cups)

Blend all rub ingredients with whisk. Preheat oven to 400º

Wash roast under cold water and pat completely dry. Score fat on the roast. Spray roast with butter flavored Pam. Apply dry rub using hands on all surfaces of the roast.

Using small (green speckled) roasting pan, place roast in pan, fat side up. Add water. Add all remaining rub mix to top side of the roast. Place in 400º oven, covered, for 2 ½ hours if frozen, only 1 ½ hours if fully defrosted. Turn heat off, leaving roast covered in oven while preparing gravy (about 30 minutes or so).

Prepare gravy. Place drained liquid from roast (2 cups, adding canned broth or water if necessary) to small saucepan. Whisk in gravy mix. Following package directions, bring mixture to a boil whisking occasionally. Remove from heat and let stand a minute or so to finish thickening.

Serves 4-6. Serve with mashed potatoes, egg noodles or rice; green salad, crisp bread.

---

Click on author's byline for bio and list of other works published by Pencil Stubs Online.