There has to be a first time for everything and in my case, yesterday was my first time ever cooking roast beef.
It’s not much of a life achievement, I know, but as someone who stopped eating roast beef in her teens it was undoubtedly uncharted territory. I always found roast beef to be rather dry and leathery, which was a shame as I love the taste of beef but ended up having it drowned out by flavor of mashed potato and gravy just to combat the dryness.
Last week Hubby requested roast beef for diner one night. He doesn’t normally make direct requests as he is happy to let me run the food budget and set meal plans so I was more than happy to try my hand at it.
My instincts said that slow roasting it would be best so I searched out a recipe and managed to find one that seemed to be fairly fool proof. Believe me, this I need!
I am pleased to say that, despite my use of dried mixed herbs instead of the fresh rosemary and thyme the recipe called for, it was a wonderful success! the meat was still pink in the middle and was lovely and tender! It was even yummy on our sandwiches this morning too!
Here’s to one more feather in my cap!
However … I forgot to take any photos … AGAIN! *rolls eyes*