Made it to the gym tonight folks, yep – I’m still working at trying to lose the weight. I’m not good at it, but I’m trying. Slow and steady wins the race, right? Well, it was going a little slow, so I’m back in the gym to kill off 3-400 calories per trip – those will add up over time, I’m sure.

Well shit.

So I learned a new trick that actually worked pretty darn good for doing a roast! I heard about doing it with a turkey, but never tried it. Still ballin’ on a budget, I found eye of round roasts for $2.99/lb at Aldi (possibly 3.99, I don’t remember for sure, but it was a deal). I picked up a 2 and change pound roast for super cheap, because the Mrs. wanted roast beef for beef on weck sandwiches. Now I usually don’t roast things – I put them on the grill or the smoker – it’s just my natural instinct when I’m around meat, I’m sorry. But roast beef is roasted, so I wanted to make the lady happy, and not bombard it with charcoal/wood flavor. I wasn’t sure what to do with it, so I looked online and found this technique –

Season the meat however you want and let it sit out for 30 minutes. Crank your oven to 500 degrees (F). When preheated, take the weight of your roast, and multiply it by 7. My roast was 2.25lb – so I got 15.75. That’s how long you leave it in the oven at that temperature. (15 minutes, 45 seconds (not 75 seconds) ). Once you hit that, you kill the oven. If you are using a gas stove, turn it down as low as it will go, If you’re using an electric stove, kill it, then set the timer for 2.5 hours, and leave it until the timer goes off. Don’t look at it, don’t open the door don’t even think about it. My roast came out awesome!

Trimmed it all nice and neat, tied it up nicely:

Applied a compound butter with garlic, sage, salt & pepper:

Let it rip, and here’s how it looked when it was done !

that crust though!

PERFECT!