bits and pieces

Wednesday, May 11, 2011

Smoky Herb Rubbed Sirloin Tip Roast: the least vegan meal ever

brussel sprouts! everyone's favourite!
Yeah what up. So I've been cooking totes vegetarian a lot recently. As in not just for me but for LoveBoy too. Maybe that day he had two double downs frightened me a little bit. Maybe it frightened the Colonel a little bit. Maybe it frightened us all. I DON'T KNOW. Either way, I've been cooking lots of straight veggie and sometimes a little veeg-y (vegan, fools). Maaaybe I had a salad and curried cauliflower for lunch. WHATEVER.

Either way LoverBoy/LadyBoy was sick and tired of spinach. And honestly, after my first day of work, I was a little bit pooped.. and sometimes cooking meat is stupid easy. Yes I should probably just say something along the lines of 'cook your own damn roast', but I liiiike cooking. So tonight I cooked roast. And brussel sprouts. And curried potatoes. Also - my spell check is telling me I've spelled the brussel in brussel sprouts wrong. Sorry computer, I WIN. And sorry bloggies, I am clearly moderately delirious. Maybe I'm not meant to work 9 hours a day. Le sigh.

Regardless, here is a hella easy, mad tasty, good roast recipe that makes your mouth go like-woah! We bought our roast at the farmer's market. Since I did that I can be judgey and say BUY LOCAL, BUY ORGANIC MEAT. And then eat it. Like LadyBoy ate this roast. You can eat it too! Seriously - so easy. Turn on your oven. Mix your spices. Rub your roast (oooh). Stick in oven. Take out, let rest. CONSUME. Or come to Sasky tomorrow. There'll be left-overs I promise.

1 3 pound sirloin tip roast
1/2 tbsp salt
1/2 tsp pepper
1 tbsp paprika
1 tsp brown sugar
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp cumin/cumin seeds
1/2 tsp cayenne
1/2 tsp onion powder
1 tsp garlic powder
splash of wine/tiny splash of balsamic/both
2 tbsp olive oil

other things you'll need:
a tray for roasting your roast
a bowl for mixing yo' spices in

perfect roast.. what a lovely meat-blush (gross)
  1. Preheat your oven to 350.
  2. Mix spices together in a bowl. Add your olive oil. 
  3. Rub them all over your roast. Let stand for 15-20 minutes (any longer and put it in the fridge). 
  4. Bake your roast for an hour or so. If you have a meat thermometer MAKE USE! It should be cooked to an internal temperature of 145 F. 
  5. Ta-da! Allow to rest for 5 minutes after you take it out of the oven. This allows the tasty meat juices to redistribute throughout the roast. Cut. Eat. Enjoy as 'roast beef' sammich the next day. 
  6. The. End.

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