Roasted Eye of Round Roast au Jus
We started with a 3-pound grass-fed roast from Novy Ranches that I purchased from Mike at the Channel Islands Farmers' Market.
1 1/2 teaspoons coarse salt
1/2 teaspoon Black Pepper Corns
1/2 teaspoon dried Thyme
Rub ground spices into roast and allow to sit for 1/2 hour.
Pre-heat oven to 450 degrees.
Add 2 Tablespoons Olive Oil to a large oven-proof skillet over medium-high heat.
Turn roast to brown on each side - about 10 minutes total.
1 pound Carrots, julienned
3 Leeks, julienned
2 cloves Garlic, minced
Place roast in oven for 25 minutes.
Remove from oven and reduce temperature to 325 degrees.
1 1/2 cups Red Wine
1/2 cup Water
1 Bay Leaf
Roast for 45 minutes for medium-well, or adjust to your preference.
Remove roast to carving platter and allow to rest for 10 minutes.
In the meantime, strain vegetables from au jus and pour into a gravy boat.
Cut roast into thin slices and serve with au jus on the side.
Potatoes Romanoff (aka Potato Nirvana!)
These are among the best potatoes I have ever had. They are amazing and would go well with so many main dishes. They're so creamy and flavorful. This recipe comes from the December/January 2013 Cook's Country.
Sauteed Brussels SproutsIn a medium saucepan, saute:
3 Tablespoons Olive Oil
1 Shallot, minced
1/2 Teaspoon Garlic, Minced
Stir over medium heat until Shallot starts to brown, then add:
2 pints Brussels Sprouts, shaved, cores discarded
Salt and Pepper, to taste
Continue stirring until Brussels Sprouts are softened and turn bright green.
Sprinkle with Hormel Bacon Crumbles
Just before serving, sprinkle with Sherry Vinegar.
Happy New Year!