I’ve seen you at the Skagit River Ranch stand at the farmers’ market. You look at the menu, and your eyes fall on tenderloin. Essh, your eyes say. I’m not sure I can pay more than $20/pound for beef. You pick up the spare ribs, calculating how much time you’ll have to make dinner, and put them back. You open one cooler after the next, wanting to buy something because you like the idea of buying local meat, but each time you pick up a frozen package and turn it around in your hands, your brain also freezes. What do I do with this?
The answer? Not much. Buy an eye of round roast, just a little guy, about a pound and a half. (This cut is cheaper, but makes a gorgeous little roast, perfect for two people with a love for leftovers.) Roast it gently, coated with rosemary, and when you bring the first forkful to your tongue, you’ll know you don’t have to buy the most expensive stuff.
Recipe 312 of 365: Simple Rosemary Roast Beef
Preheat the oven to 350 degrees. Pat a 1 1/2 pound eye of round roast dry, and rub it with a teaspoon or so of olive oil. Pat 1/2 teaspoon kosher salt, 1 teaspoon freshly ground pepper, and 2 tablespoons chopped fresh rosemary into the skin, and roast for 30 to 45 minutes, until the temperature reads 130 degrees in the center, for medium rare. Let the roast rest for about 10 minutes before carving and serving.