I really do like her site, you could say this blog is an homage to her of sorts, the pictures and step by step walk through of the recipes has helped me out tons of times.
The starting line up:
That piece of meat was half of a 3-4 pound hunk which I cut in half and tossed in the freezer, so it's 2 pounds at most. Here's my ingredients list:
- 1.5 to 2 lb of beef
- 1 onion
- 10 small carrots
- 2 garlic cloves
- 1 can beef broth
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 2 Tbsp olive oil
- kosher salt
- pepper
- Preheat oven to 275 deg
Chop your veggies, salt and pepper your beef on all sides, and add the olive oil to your pan. You'll want it hot (med-high) so as to sear the outside of the beef and brown the veggies.
Get to searing.
I'm so dedicated to searing I even got the sides. Once you have everything browned, you'll want to clear the pan for deglazing, so you can get all those burned/browned little bits off the bottom. You need to contribute "maximum effort" if you want maximum flavor.
By the way, go see Deadpool, but don't take the kids. Back to the cooking.
Okay, so at this point I added the chopped garlic to the pan right before deglazing. Ree gave it as an optional ingredient but didn't show where she used it in her walk-through. I feel like in most recipes you brown it first off for about a minute or two before adding everything else, so I tossed it in here and cooked for about 30 seconds before I deglazed with the can of beef broth. Now I'm not a garlic fiend by any means, but I had some on the shelf, so by god I am using it. I like to act like I know what I'm doing.
At this point I tossed in another can's worth of water. I'm not sure if I really needed it but whatever. Re-place your meat and veggies in your pan for a pre-roasting photo op.
Oh yeah, you'll want to add the thyme and rosemary before you cover and toss in the oven. I only used 1/4 tsp each because I didn't know how much Ree used and I didn't want to over-do it.
Now, at this point I had three hours to kill (275 degrees) so I followed Ree's link for the perfect mashed potatoes to go with the roast and I made a quick trip to the store. NOTE. This recipe was a little heavy on the butter and cream cheese for my waistline, so I cut those down to a little bit less than half.
The bench warming reserves:
Okay, so at this point I added the chopped garlic to the pan right before deglazing. Ree gave it as an optional ingredient but didn't show where she used it in her walk-through. I feel like in most recipes you brown it first off for about a minute or two before adding everything else, so I tossed it in here and cooked for about 30 seconds before I deglazed with the can of beef broth. Now I'm not a garlic fiend by any means, but I had some on the shelf, so by god I am using it. I like to act like I know what I'm doing.
At this point I tossed in another can's worth of water. I'm not sure if I really needed it but whatever. Re-place your meat and veggies in your pan for a pre-roasting photo op.
Oh yeah, you'll want to add the thyme and rosemary before you cover and toss in the oven. I only used 1/4 tsp each because I didn't know how much Ree used and I didn't want to over-do it.
Now, at this point I had three hours to kill (275 degrees) so I followed Ree's link for the perfect mashed potatoes to go with the roast and I made a quick trip to the store. NOTE. This recipe was a little heavy on the butter and cream cheese for my waistline, so I cut those down to a little bit less than half.
The bench warming reserves:
- 2.5 lb of russet potatoes
- 3 Tbsp real butter
- 3 oz philly cream cheese
- 1/4 cup half-and-half
- 1/4 tsp season salt
- 1/4 tsp pepper
Preheat a large pot of water. I had 3 large potatoes for this that I peeled and chopped into 1 to 1.5" inch pieces and tossed them in. Don't worry if it's not boiling yet. Set the timer on the microwave for 30 minutes but start checking for done-ness at 25 minutes. Once done, drain and return to the pot. Move to a new burner and set it on low heat. If you have a potato masher great. I used a fork cuz I'm gangsta.
Add in the butter, cream cheese, half-and-half, season salt, and pepper. MIX.
Butter a pan that can go in the oven and transfer the mixed fluffy deliciousness into it. Top with a little bit of butter.
Cover that bad boy with foil and transfer into the over. I put it in when the roast still had about 15 minutes left and cranked the temperature up to 350.
Once I pulled the roast out, I left the potatoes in for another 15 minutes.
Upon checking them, they still didn't look like Rees with a nice golden brown crust, so I moved them up a rack in the oven and turned on the broiler to brown the top of them. After 2 or 3 minutes, that did the trick and I pulled them out.
Time to eat!
