Roast – Three Ways (Three Days)

We do not eat a lot of red meat in our house, but when we do I want it to be really delicious!  I recently started buying grass fed beef from a local farm here in North Carolina, Proffitt Family Farms, and I really couldn’t be happier.  There is more detailed information on their website, but I choose to buy grass fed beef because it is lower in saturated fats, higher in omega fatty acids, it supports local farmers, and is generally a more sustainable way of farming than traditional corn and grain fed commercially raised beef.  And, truth be told … I think it tastes a lot better!

This weekend, I picked up a 3 pound sirloin tip roast with the intention of cooking it for Sunday dinner.  Although that did not happen, we did enjoy a very nice Sunday dinner on Tuesday.  I prepared the roast very simply – I sprinkled it with a little Montreal Steak seasoning (rubbed it in a bit) and then poured about 1/4 cup of Worcestershire sauce over the top of it.  I also studded it with about 5 or 6 cloves of garlic cut in half – make about 10 or 12 cuts in the meat and put a half clove of garlic in each slit.  The garlic basically roasts in the meat – absolutely delicious!  I tossed a few carrots and potatoes around the roast and put it in a preheated 425 degree oven for 20 minutes.  After 20 minutes, I turned the heat down to 325 and let it cook for another 50 minutes or so.  I took it out of the oven (the meat thermometer read just under 140 degrees), covered it with foil and let it sit for 15 minutes before cutting it.  We served it with the tasty au jus from the pan alongside roasted potatoes and some steamed vegetables.  It was simple and delicious.

One of the best things about making a roast is that you probably cannot eat it all in one sitting.  If you are savvy, you could probably stretch one roast for three days.  Even with three adults and three children eating dinner, we had enough left over to use the next two nights.  Dinner #2 was a fabulous Brown Rice Beef Stir Fry and Dinner #3 used both the roast and the potatoes to make a Roast Beef and Potato Frittata.  Although I splurged a little on this roast purchase it was delicious and fed us for three days!  Enjoy!

Categories / Search

Instagram Feed

Pinterest Feed


Posted in

Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top