Roast Beef

Luci Fardo

It is officially fall and time for some comfort food. The weather is changing in Kentucky and is will be 75 degrees today and snowing Saturday! We have had wonderful fall weather this year. The leaves turned and gradually fell to the ground. I have had long walks in the fall weather. It has been beautiful this year. I have always looked forward to the fall comfort food though. One thing that I love in the fall is a nice roast with mashed potatoes, gravy, and vegetables. It is something that I look forward to every year. I remember making this meal for my family not so many years ago. It brings back so many wonderful memories. I want to share the recipe for you to share with your family. I hope someday it will bring a smile to your face too!

Ingredients:

Top Roast for a lean preference or

Chuck roast for one with some fat mixed in (room temperature)

Rosemary

Thyme

Himalayan Salt

Pepper

Olive oil

Mix about 1/4 cup. olive oil, Rosemary, Thyme, Himalayan salt, freshly ground pepper, and olive oil. Rub all over the roast. Preheat oven to 450 degrees. Put the roast in a dutch baking dish with lid on. Place in the oven for fifteen minutes to sear the meat. Reduce heat to 325 degrees and leave in oven for 2 hours which will have the roast about medium well done. You can use a meat thermometer to check temperature 130 F is medium rare. Let the roast rest for 30 minutes before cutting it. This helps retain the juices. Enjoy with your choice of side dishes.