Dr. Seuss’s illustrations of theWho’s celebrated Roast Beast inHow the Grinch Stole Christmas!leave the dish’s main ingredient pretty open for interpretation. Whoever carves this beefy Roast Beast should be on alert—everyone will be clamoring for seconds!
What you’ll need:
For the Roast Beast
- 4-5 pound boneless strip loin roast
- 2 tablespoonsolive oil
- 4garlic cloves, minced
- ½ teaspoon dried mustard
- 2 teaspoons fresh thyme leaves
- 1 tablespoon fresh parsley
- 1 ½ teaspoons coarse, freshly ground pepper
- salt
- meat thermometer
For the trimmings:
- 3 tablespoons olive oil
- carrots, parsnips, onions, potatoes—all peeled and cut into one-inch wedges
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves
- salt and pepper
- parchment paper
Preheat oven to 255 degrees. While preheating, sear the roast in the olive oil and garlic, browning it on all sides. Place beef roast on a roasting rack in large shallow roasting pan, fat side up.
Mix all the herbs together in a small bowl then sprinkle the roast with the herbed mixture. Roast meat in the oven approximately 30 minutes per pound until it reaches 140 degrees on your meat thermometer. After you remove the roast from the oven, cover it loosely with foil and let it rest for at least 30 minutes before serving.
While the roast is cooking, peel and cut vegetables and place them in a large bowl with the olive oil, herbs, and seasonings. Ready a large baking sheet by lining it with parchment paper.
Once the roast is out of the oven, increase the oven temperature to 450 degrees. Spread the vegetables on the baking sheet in a single layer and bake for 35 minutes or until tender. Check vegetables several times during baking to stir and ensure even browning.
A roast beast calls for ceremony, so get out a nice platter, place the meat in the center and surround it with the roasted vegetables. Then feast, feast, feast, feast!
