Herb Crusted Roast Beef for a #FamilyDinnerTable #SundaySupper

Herb Crusted Roast Beef

A note before I begin: I find this unusual. My experience with insurance companies has, for the most part, confirmed the stereotype that they exist solely to collect as much money as possible from their policyholders and pay out as little as they can so I appreciate this week's #SundaySupper event. For it, I was one of only twenty bloggers selected to participate in it.

What's going on?

Well, the Sunday Supper Movement has teamed with American Family Insurance to promote their Back to the Family Dinner Table campaign. They believe in this concept so much that American Family Insurance is having a “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. For details visit https://contests.amfam.com/familydinnertable/. AmFam have also produced a YouTube video with more information which can be viewed here. In addition, I invite you to a G+ hangout that scheduled for later today at 2PM EST with our founder, Isabel.



You might be able to determine that I'm pleasantly surprised an insurance company has decided to put their money where their mouth is, so to speak to support a principle that is outside of their own profit motives. Please consider Liking them on facebook, plus following them on LinkedIn, YouTube, G+, twitter, and Pinterest. In the interest of full disclosure (if you haven't been able to tell by now), this post is sponsored by American Family Insurance. All opinions are my own.

Today's theme is big Sunday supper meals that makes leftovers to be re-invented for weekday suppers. The idea for this dish was born from a comment my father made last Christmas. While my family was opening their coffee liqueurs, I was busy preparing a roast beef. While the roast was in the oven, my father remarked, "This would make great leftovers." You know what? He was correct. There wasn't much that wasn't eaten that evening, but I took a couple of portions home and ate them as sandwiches the next day or two. I was reminded of the meal when I saw a couple of roast chickens featured this week and thought this concept would be perfect. I'd advise to plan for leftovers, purchasing something that is versatile so it can easily be reinvented later. For example, leftovers in this case could be used to make fajitas, a French dip sandwich, or stroganoff.

The Challenge

Prepare a dinner so that the leftovers can easily be repurposed into quick weekday meals.

The Source

I used the rub ingredients from page 55 of the recipe guide of Top Chef University DVD set, but the dish there uses a standing rib roast with potatoes so I used the method from the roast I prepared last Christmas which can be found on Food & Wine's website.

Ingredients

1 beef cross rib roast, approximately, 5 to 6 pounds
2 to 3 sprigs fresh sage
2 to 3 sprigs fresh thyme
2 to 3 sprigs fresh rosemary
1/2 bunch fresh flat-leaf Italian parsley
1 cup kosher salt
1 tablespoon cracked black peppercorns
3 tablespoons extra-virgin olive oil

Method

1. Arrange your oven so your roasting pan will be in the lower one-third of the oven. Preheat the oven to 375° Fahrenheit.

2. Complete the mise en place: Combine the sage, thyme, rosemary, parsley, salt, pepper and olive oil in a food processor and pulse until it forms a coarse paste. Place the roast on a rack in a large deep roasting pan.

3. Cook the roast: Slather the herb rub onto the top and sides of the roast and place in the oven until the internal temperature in the center reaches 125° Fahrenheit, approximately 2 hours. Once completed, transfer the beef from the pan to a cutting board. Tent the roast with aluminum foil and let it rest for 20 minutes. To serve, thinly slice the roast across the grain and place on a platter.

Successful?

I reduced the salt in the herb paste by half, but the roast was still well seasoned. Mrs. Stuntman was also surprised the roast was so juicy. We ultimately used the leftovers for sandwiches.

Other Sunday Supper Participants



And finally, please check out this week's other Sunday Supper contributors:

• Apple Cider Braised Pork Roast by Magnolia Days
• Bacon Cheeseburger Meatloaf by girlichef
• Baked Barbecue Chicken by Alida's Kitchen
• Brined and Roasted Turkey by Growin Up Gabel
• Chicken Cacciatore by Cindy's Recipes and Writings
• Cider Braised Pork Belly by The Girl In The Little Red Kitchen
• Classic Spaghetti and Meatballs with Homemade Tomato Sauce by Neighborfood
• Coffee Rubbed Ham by Curious Cuisiniere
• Glazed Ham with Bonus Recipe: Scalloped Potatoes & Ham by The Foodie Army Wife
• Herb Crusted Roast Beef by Crazy Foodie Stunts
• Herbed Pork Loin on Spaetzle by The Not So Cheesy Kitchen
• Picadillo-Stuffed Chiles Rellenos by Foxes Love Lemons
• Pork Tinga by Juanita's Cocina
• Roast Psycho Chicken by That Skinny Chick Can Bake
• Roasted Chicken with Potatoes and Vegetables by Hezzi-D's Books and Cooks
• Shrimp Scampi & Sushi by NinjaBaking.com
• Slow Cooker Barbecue Chicken by In The Kitchen With KP
• Slow-Cooker BBQ-Rubbed Turkey Breast by Cupcakes & Kale Chips
• Spicy Turkey Meatloaf by Runner's Tales
• Sunday Supper Spicy Portuguese Pulled Pork by Family Foodie