Tender sliced roast beef is topped with cilantro chimichurri for a delicious, easy meal. Use the leftovers as you would deli roast beef to make sandwiches!
Provided by: SmallRecipe.com
Total time: 3 hours 40 minutes
Prep time: 10 minutes
Cook time: 2 hours 30 minutes
Yield: 6
Ingredients:
| 2 cups fresh cilantro, stems and leaves, lightly packed |
| 3 garlic cloves, smashed and peeled |
| Half of a small red onion, cut into large chunks |
| 2 tsp red pepper flakes (you can start with 1 tsp and add more) |
| 2 tbsp fresh oregano leaves |
| 2 tbsp red wine vinegar |
| 1 cup extra-virgin olive oil |
| 1/4 tsp coarse salt, more to taste |
| 1/4 tsp freshly ground black pepper |
| 3 lb boneless rump roast |
| 1 tbsp extra-virgin olive oil |
| Coarse salt and black pepper |
Steps:
- Set the roast on the counter and allow it to come to room temperature, about 1-2 hours.
- Preheat the oven to 375F.
- Rub the oil all over the outside of the roast. Generously season with the coarse salt and black pepper. I usually use about a tablespoon of salt and a couple of teaspoons black pepper. Insert an oven-safe meat thermometer so the sensor at its tip is directly in the center (and the thickest) part of the roast. Set the temperature on your thermometer to 135F-140F (if it has that feature).
- Place the roast on the rack in a roasting pan. Cook for 30 minutes.
- Reduce the heat to 225F and continue cooking for approximately another 2 hours. Check your thermometer after 80-90 minutes and every 10-15 minutes thereafter. Once the center of the roast starts to cook, it reaches the correct temperature pretty quickly. Ideally, your thermometer will have the ability to set an alarm that will go off once the roast hits that temperature, so you don’t have to watch it as closely.
- Meanwhile, make the chimichurri. Place all the ingredients into a high-powered blender and blend until very smooth. Allow it to sit at room temperature for at least 30 minutes to allow the flavors to meld.
- Remove the roast from the oven and place it on a cutting board. Tent it loosely with foil and let it rest for 30 minutes.
- Thinly slice the roast against the grain. Place a few slices on each dinner plate and top with some of the cilantro chimichurri,.
Nutrition Facts:
Calories 635 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 49 grams fat, Fiber 1 grams fiber, Protein 45 grams protein, Saturated Fat 12 grams saturated fat, ServingSize 1, Sodium 208 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
Just like Mom or Grandma used to make—but so much quicker! Store-bought mashed potatoes and gravy and deli roast beef help you turn out this heartwarming combination before you can say, “Order up!” —Ruth Ann Bott, Lake Wales, Florida
Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 10 minutes
Prep time: 5 minutes
Cook time: 5 minutes
Yield: 4 servings.
Ingredients:
| 1 pound sliced deli roast beef |
| 2 cans (10-1/4 ounces each) beef gravy |
| 1 can (4 ounces) mushroom stems and pieces, drained |
| 1 package (3-3/4 ounces) creamy butter instant mashed potatoes |
| 4 slices Italian bread (1/2 inch thick) |
Steps:
- In a 2-qt. microwave-safe bowl, combine the beef, gravy and mushrooms. Cover and microwave on high for 2-3 minutes or until heated through., Meanwhile, prepare potatoes according to package directions. Divide bread among four plates. Spoon beef mixture over bread. Serve with potatoes.
Nutrition Facts:
Calories 347 calories, Fat 7g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 2051mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 3g fiber), Protein 30g protein.