Wingin’ it Wednesday: Roast and Roasted

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It’s been raining for a while here.  I guess that means it’s fall.  The night I made this meal Fussellette drove us to Costco around 7, just after sunset.  There was a huge black cloud coming out of the west, like those ominous ones in movies where spells are cast or aliens arrive, and it blacked out the whole sky.  Yup.  Autumn on the North Atlantic.

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Anyway, before we left for Costco we had to eat early, and neither of us was particularly interested in putting much effort into food preparation.  Still, that doesn’t mean that you’re stuck with peanut butter sandwiches or eggs on toast.  You can still produce quality comfort food with very little effort.  Case in point: our roast.

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The roasts we buy here are tough and flavourless, and frankly I’m not sure why I keep picking them up.  But once I buy them they need to be eaten and so here we go.  Make sure to take your roast out of the refrigerator at least half an hour before you intend to cook it.  Just trust me on that one.  Preheat your oven to 500°F, or as high as you can get it before the broiler kicks on.

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In a roasting pan (I used our well-seasoned cast iron skillet here), you are going to make a bed of chopped vegetables.  What vegetables those are is up to you.  Onions are a perennial favourite, as are potatoes and carrots and parsnips.  I used carrots, a red pepper, cauliflower, and some potatoes.

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Chuck those in the pan and drizzle them with olive oil.  Sprinkle with some sea salt and toss to coat. Use your fingers, don’t be afraid.

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Then take your roast and rub olive oil and sea salt all over it. Plop that in the centre of your bed of vegetables.

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On the side I also decided to cut up this lovely squash.

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Doesn’t it look like a flower?

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I put the squash in a separate pan, and gave it the olive oil and salt treatment as well.

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Now pop that all in your oven, and turn the heat down to 400°F.  Give that about an hour to cook, depending on the size and cut of your roast.  Medium-rare beef serves at a temperature of about 145°F, if you have a thermometer handy.  Check your veg a couple times, and toss them about to keep them from sticking.  If they look really dry (at least, the ones under the meat), then add a bit of water to keep them from burning. You should be okay, though.

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Once your roast is cooked (ours took about 45 minutes, and then I took it out and left the vegetables still cooking for another 15 minutes), take it out and set it on a carving board to rest for at least 15 minutes.  After that, slice it up super thin and serve with your roasted vegetables.

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A bit of honey and butter on your squash won’t go amiss, either.

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YUM!

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

12 thoughts on “Wingin’ it Wednesday: Roast and Roasted”

  1. Oh Ali! The only roast that does well at such high heat is a beef tenderloin. Most of them do much better (developing flavour and tenderness) at temperatures of between 275 F – 325F for a long time! That’s why roasts are not in the 30 min. cookbooks…..unless they’re beef tenderloin.

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      1. I put my roasts in at 500 but then turn heat down to 325 or 350 and don’t open oven for a bit. You’re reminding me I haven’t made one for a while and I want to try your cooking it on vegetables twist. I sometimes carrots with it but that’s it. Gorgeous photos as always!

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      2. Thanks Jennifer, yes, the vegetables make for a nice and easy “one-pot” meal. The vegetables keep the roast nice and moist and then the meat in turn helps to give a bit of a different flavour to the vegetables. It’s win-win!

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      3. Our weather is hanging in here and hopefully continues to for next two days as house is painted but I know soon we’ll be joining in your rainy days and once it starts raining here it doesn’t stop till may! Lots of roast time coming!

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    1. Well this one I had to put together in a hurry (and it was pretty good), but I do love my slowcooker. The problem is that the meat cuts I’m buying here are cheap (because I’m broke), so they’re not tasty no matter what I am doing! 🙂

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