I was browsing through Instagram last Sunday and fell down the rabbit hole of #SundayRoast. Mind you, it was noon here in Florida but evidently dinner time across the pond. And our friends in the UK know how to make a mean Sunday Supper! I was relaxing after a big hearty lunch of Chicken and Dumplings and totally not hungry but it didn’t stop me from drooling over those scrumptious plates full of perfectly roasted beef! I knew I’d have to make my family a savory family dinner with a slow roasted Eye Round as the main course!

Lean and trimmed Top Round/ Eye Round.

So off I went to Winn Dixie! I am a huge food snob and it has taken me 45 years to come to terms with the fact that Winn Dixie really is THE beef people! I’ve been getting my red meat there for the past year and it’s always been top quality. No, really, I’m being serious! As I type this, I cringe since I always made fun of my mom for getting her meat there. But mom really did know best! Winn Dixie is a great spot for beef! I will say they are pretty expensive so I only get what’s on sale that week. Top Round/ Eye Round was on sale last weekend.

Get ready for this mind blowing roasting method!

Begin by preheating your oven to 500. Yes, I said 500 degrees! This is a really full proof roasting method for medium rare beef! While it heats up, season your roast to taste…. I like a simple dry rub of equally generous amounts of onion powder, garlic salt and pepper.

Season well!

When your oven is screaming hot and ready, quickly put the roast in and set the timer! Set your oven timer for 5 minutes per pound, in my case, I have a 3 lb roast so I set the oven timer for 15 minutes. When the timer goes off, turn off the oven and DO NOT OPEN THE OVEN, AT ALL!! Set the timer for an additional 2 hours. This is where the slow roast magic happened, trust me!

Remember : DO NOT OPEN THE OVEN UNTIL THE LAST TIMER GOES OFF!!!

While your roast is slowly cooking and teasing your taste buds, prepare your horseradish sauce.

You can substitute dried dill weed for the fresh herb. I always have dill weed in my spice cabinet since it’s the one thing I always forget at the store when shopping for this sauce or my homemade chicken soup!

You’ll need a small (glass) covered dish to make and store your prepared horseradish sauce. The ingredients you’ll need are : 3 tbsp good quality sour cream, equally good quality prepared white horseradish – 3 tsp, 1/4 tsp fresh dill or dried dill weed, salt and pepper. Mix all of the sauce ingredients together, taste to make sure it is seasoned well and horseradish-y enough for your taste. Make sure you refridgerate for the 2+ hours you’re finishing up your dinner prep. As with any sour cream based dip or dressing, it needs to made ahead (a day or few hours at least) so there is time for the flavors marry together!

The horseradish sauce will store well for up to 3 days in your refridgerator.

I LOVE this sauce and always glob it on my beef! It’s just the best accent for red meat!

I like to serve a variety of sides with my Sunday Roast. I usually look to my biweekly produce co-op basket for inspiration, I like to equate this process to Chopped! Use what I have!! I’ll be serving fresh sauteed Brussels sprouts, fresh green beans and homemade mashed potatoes (the potatoes are an Aldi purchase, they have incredible produce prices!). And of course brown gravy for my husband!

Remove from oven when the timer goes off and let it rest for 10 minutes before thinly slicing!

Sunday supper is a rare treat around here these days. My two older boys work part-time on the weekends, so they haven’t been able to gather around the family table with us lately. Family dinners were always an important foundation with our families daily life but as they’ve gotten older and have added more responsibilities to their plates, these special meals are far and few between. Savor your family time and go the extra mile where you can my friends ❤️

Bon appetit

Rachel

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