Let’s be honest, the web is full of recipe sharing and videos of food. The web is a huge food fest! I love food… that is why I love to try recipes I see posted online; especially those we see on video! So this Sunday, during Prep Day, I decided to make this:
Looks yummy, doesn’t it? That is what my Husband said when I showed him. Thought to myself, I need to make this sometime… like this weekend. That is exactly what we decided to do when we went at Costco and saw a huge pot roast in the meat counter!
I was so looking forward to trying this. Who wouldn’t? I mean, this meat just roasting under this intense heat and then resting… and I am not even talking about the gravy! This will be fun…
Took down some notes because let’s face it, the video is going fast so I needed to get all of the details down. If you didn’t have a chance to mark them, here they are:
- 1 cup of butter (softened but not melted)
- 7 cloves of garlic (I did 2 full tsp of pre-chopped)
- 2 Tbsp of fresh Rosemary (I did 1 Tbsp of dry)
- 2 Tbsp (I did 1 Tbsp of dry)
- 1 Tbsp of Salt
- 1 tsp of Pepper
Rub the butter all over the meat… do not miss a spot! In a pre-heated to 500 F oven, cook your meat 5 min/Lbs. In my case, my roast was 6.9 pounds so I rounded it to 7 pounds and put it in for 35 minutes.
When time is up, close the oven but do not open the door for 2 hours. I have to be honest, that did stress me… will the oven stay hot enough to finish cooking the meat? I was also wondering if 35 minutes was long enough. Trust, I had to trust the recipe… so I did exactly what was mentioned (except for the fresh herbs which I replaced for dry).
Tadam… the meat coming out of the oven! Oh WOW… what a beauty!
However, I didn’t have time to admire the meat as I needed to make the gravy. According to the directive in the video, I get a saucepan and pour the drippings from the pan in and turn up the heat. When I get to the ebullition state, I add my 2 Tbsp of flour and stir in using a whisk. Once it starts to boil, I add the 2 cups of beef stock and stir. As this boils to thicken, my Husband starts to cut the meat.
First deception… the meat was supposed to be medium rare but we find that the middle is more rare then medium rare. It’s ok, still looks amazing and the smell is awesome. It will be good!
Second deception… the gravy, even if it is boiling, doesn’t want to thicken. As I was looking back on the video, I did think that 2 cups of beef stock was a lot. 1 cup would have been plenty. I needed to save this gravy, so I poured it in a strainer to get the burnt out left over and put back on the stove. I finalized thickening the gravy by using 1 Tbsp of cornstarch with some water.
Voila… our Sunday meal!
As we ate, we did a round table to give thumbs up, down or neutral. Both my Husband and Son gave it a neutral thumb… not because it was not good but because of the final doneness of the meat. Medium Rare is what we wanted! However, we had more of a Rare center than Medium Rare.
Now, I always say, time may vary according to your oven. It could be that instead of 5 minutes / Lbs, I need to put it 7 to 10 minutes / Lbs because of my oven.
On my end, I gave it a thumbs in between neutral and down. Again, not because it was not good, but on top of the meat not being cooked to our liking, I found that the gravy was missing a little something. What exactly? Not sure yet… rest assured that I will find what is missing.
So, will I make this again? Yes… with some adjustments that I will share with all of you next time I make it!
