Tuesday, October 2, 2007

Roast Beef with Mustard Paste & Onions

There is nothing like walking in the door on a cool, crisp fall day and smelling supper in the oven. When this roast is in the oven, the kitchen smells warm and cozy, and delicious. Everyone that steps in the door asks what I am cooking. I put the roast on top of sliced onion instead of a rack. The onions taste delicious, and definitely add to that warm, yummy smell.

I got the original recipe from the, Joy of Cooking..whatever issue was published for 1999. I love that book, it is incredibly handy to have in the kitchen, gluten free or not. My mother-in-law gave me the book when I got engaged to her son, and I use it all the time.

I made this quite often when we were first married; it is a great dish for company. The mustard paste really dresses it up.

Roast Beef with Mustard Paste & Onions

rib eye roast (or other roast cut you prefer)

1 large onion sliced in thick rings, do not take rings apart, keep in circles

mustard, preferably Dijon, but any dark variety will work
granulated garlic or minced garlic, optional
olive oil
thyme, or other herb

Preheat oven to 425 degrees. Place onion in bottom of roasting pan. put roast on top of onions.

Mix paste ingredients in a bowl, getting to a balance of flavor that you like, and to a liquid paste-like consistency. Spread all over the surface of the roast. Place in oven.

Cook for 20 minutes plus 20 minutes per pound. Check roast occasionally. For rare, cook until thermometer in thickest part reads 110 to 120, medium rare 120 to 125, medium 130 to 135. Take roast out when at your desired doneness, put in platter and tent with foil for about 10 minutes. Cut and serve.

A good side: Red wine



Natalie said...

How delicious. I enjoy your recipes on how to cook meat. My cookbooks seem to be lacking in that area. My husband would really love this-

Slacker Mom (aka Mrs. GF) said...

Natalie - My grandfather was a butcher. His shop was closed years before I was born, but I swear my love of red meat must have come from him. I have to force myself to limit it. :)

(Thank goodness there are leftover too!! :)

Carrie said...

I love a Roast!! You really do show off some delicious meats! I seem to get sick when I eat red meats in restaurants, but not when I'm at home (maybe gluten in the flavoring perhaps? who knows... ) At any rate, this looks delicious! I'll have to keep it in mind next time roasts go on sale!!!

Carrie said...

Ps... LOVE the new header!! You're quite a photographer!!

Slacker Mom (aka Mrs. GF) said...

Carrie - Thanks for the compliment on the header, but it isn't my photo. IO don't have good software to make my own header (I want to fond one though..any suggestions from anyone???)..the credit for it is in my footer.

And..roasts..yum. Right up there with roasted chicken! ;)

Mary Frances said...

Your roast looks so moist! What do you usually serve with it?

Slacker Mom (aka Mrs. GF) said...

Mary - I generally roast potatoes in the pan with it..that is my favorite way to make potatoes, just coat them in love oil and stir a couple of times. If they are big, cit into smaller pieces..if they are the small potatoes, then just cut in half. Then whatever veggie is your favorite, on hand, in season or on sale. It is really a simple supper with little prep that gets rave reviews.

Kate said...

oh my.
I think my husband will devour this!
And by the way - thanks for posting the type of roast you selected... that beef section drives me wild. LOL

Slacker Mom (aka Mrs. GF) said...

Kate - I know! I think that getting the right cut is half the battle!

Ginger Carter Miller, Ph.D. said...

Yum. I swear, I wish I'd had this on Sunday. I had a beautiful hunk o' beef, and I did was crust it with grey salt, cracked pepper, and Mrs. Dash Garlic and Herb (which I loved, but still).

Did I say yum?

Haley said...

This looks delicious! I can see why its one of your fall favorites!

I would love to include your recipe in our pre-loaded Demy, the first and only digital recipe reader. Please email haleyglasco@gmail.com if you're interested.

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