Happy Christmas Eve!
Still looking for a dinner dish to make for Christmas or even tonight? I have for you a nice, simple, traditional roast beef that is wonderful having with roasted vegetables or even for making sandwiches. One thing I miss about my old hometown Buffalo, is roast beef sandwiches on kimmelweck rolls. Roast beef sandwiches are not the same in California and they don’t know what kimmelweck rolls are. You know the rolls I am talking about? They are a kaiser roll sprinkled with salt and caraway seeds. Yum! I guess I could make my own?
For this roast I used a Rib Roast but a Rump Roast will also work too. To make I just added some olive oil, salt, pepper and garlic to the roast. I added carrots, potatoes and onion and baked for 60 minutes. The rule of thumb is 20 minutes per pound. I had a little over 3 pound rib roast so I cooked mine for about 70 minutes. 20 minutes per pound will give you a medium rare roast. I like mine a little on the pink side.
- 3 lbs. rib roast
- olive oil
- ¼ tsp. salt
- 1 tsp. ground pepper
- ½ tsp. garlic powder
- 1 lbs. baby carrots
- 2 large potato, diced
- 1 large onion, peeled, roughly cut
- 2 tbsp. olive oil
- Preheat oven to 375 degrees
- Let roast come to room temperature.
- Place roast in a baking dish and rub with olive oil. Sprinkle with salt, pepper, and garlic.
- In a bowl, add the carrots, potatoes and onion and drizzle with olive oil, and salt and pepper to taste. Add to the roasting dish with the beef.
- Bake in oven for 60 minutes or 20 minutes per pound for medium rare. Take the beef out and cover with aluminium foil for 15 minutes. If the vegetables are not done, while the beef is resting, place the vegetables back in the oven until fork tender.
- Slice roast beef thin and serve with vegetables.
I hope you have a wonderful holiday! I am officially off work today and I don’t return until January 5th. This will give me some nice time to focus on blogging, eating healthy and getting back to exercising. I am truly looking forward to a healthy 2015.