This is a picture of our Christmas dinner before it went in the oven. Right away it reminded me of the "Roast Beast" from the Dr. Seuss Cookbook. My kids have borrowed this cookbook from the library a few times and I guess I may have read it a lot because that's what I saw when I put this roast together, Dr. Seuss's Roast Beast from The Grinch Who Stole Christmas (appropriately)
And what happened then...?
Well...in Who-ville they say
That the Grinch's small heart
Grew three sizes that day!
And the minute his heart didn't feel quite so tight,
He whizzed with his load through the bright morning light
And he brought back the toys! And the food for the feast!
The Grinch carved the roast beast!
So, we had Roast Beast for dinner on Christmas - or Herb-Crusted Roast Beef. We changed it up a bit this year. We normally have a ham and some potato latkes to celebrate both holidays but this year we went with a roast (still had the latkes though - delish!) We also had spaghetti squash - not one of my favorites but when I sent hubby to the store late on the 24th for a vegetable, oddly enough their shelves were bare (that's what I get for waiting until the last minute.) So spaghetti squash it was. Here is the recipe for our Christmas Roast Beast - Enjoy!
1 (3-pound) boneless beef eye round roast
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons vegetable oil (or olive oil - I used half and half in the sauce)
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch fresh thyme, leaves only
8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
2 tablespoons mustard powder
Horseradish Cream, recipe follows
Preheat oven to 350 degrees F.
Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice