We are all about some turkey in our house. I love trying different cooking methods in search of the perfect juicy bird. For those of you that do not want to go the traditional route this year I definitely recommend trying a beef roast. It is even easier to prep than a turkey and it is absolutely delicious with all the traditional Thanksgiving sides.
The chimichurri is so fresh! I love drizzling it over the roast and veggies. Honestly we like dipping super soft rolls into our sauce too! I like a super thick crust on my roast. You do not have to char your meat as much as I did, but I promise it was fantastic! I just love the difference in textures between a crunchy seasoned crust and super juicy buttery meat.
Smoked Gouda mashed potatoes are totally optional, but a big must in our house! The meat is so perfect by itself you could just roast off whatever veggies you have and serve.
My all time favorite sandwiches consist of prime rib or roast beef. Layers of beef with a horseradish mayo, fresh lettuce, tomato, and peppers with some sort of melty cheese. I blame my dad. To this day he lives to find hole in the wall restaurants with incredible prime rib sandwiches.
Flavorful crusted beef roast with fresh chimichurri.
For the beef-
One beef roast or prime rib round 8 pounds (more or less based on your serving needs)
5 garlic cloves smashed
2 tsp of sea salt or kosher salt
2 tsp fresh cracked pepper
1 tsp of garlic powder
1 tsp of dried oregano
1 tsp sugar
1 tsp of crushed red pepper
2 tbsp of butter, melted
1 cup of water
¼ cup of soy sauce
⅛ cup of Worcestershire sauce
2 tsp olive oil
For the chimichurri:
1 cup of chopped fresh parsley
½ cup of chopped fresh basil
1 garlic clove
¼ cup of olive oil
2 tbsp of red wine vinegar
juice from one large lemon
salt and pepper
1 tsp of honey
Use a fork to poke holes all over the beef roast
In a large bowl mix together the water, Worcestershire, soy sauce, red pepper, garlic, sugar
Add the beef and marinade in the refrigerator for at least 30 minutes
Dry the beef with paper towels and sprinkled liberally with the salt, pepper, garlic powder, and oregano
Preheat the oven to 325 degrees
In a large pan add a little olive oil and on medium high heat sear the meat on each side
Move to a roasting pan and drizzle with a little more olive oil
Roast for 30 minutes then check the internal temp
(I just leave the thermometer in and cook until 120 degrees)
Drizzle a little melted butter over the top and add a little more salt and pepper (just a pinch)
Cook until 130 degrees for medium rare
Let rest for at least 15 minutes this will bring the temp to around 135-140
For the chimichurri:
In a food processor combined all the ingredients and pulse until smooth
Add more olive oil if you want a more liquid consistency
Season with the salt and pepper to your taste
This roast is so juicy and packed full of flavor! You can even slice up the leftovers (if you have any!) for roast beef sandwiches! Just imagine a little of that roast on a soft fluffy roll with the chimichurri… yuuuum.
Don’t forget to tag me @kelliericecakes if you try this recipe out!!!! Happy eating! 🙂
Every year without fail I hear the first Christmas song and I find myself in the kitchen mixing together this sugar cookie dough. Something about sugar cookies just screams Christmas to me. These cookies have a lot of vanilla and a hint of almond. This dough makes a great cut out cookie because it does not spread.
I remember the first few times I made sugar cookies with cut outs and I didn’t know you had to chill the dough… They pretty much all spread into one huge sheet cookie. After many mistakes and lots of practice I believe I have it down to a science.
Soft buttery centers with a lightly crisp corner. I actually prefer them the next day. If you let them sit in a air tight container or bag they have a much nicer crumb. They taste delicious either way.
You definitely cannot forget the sprinkles! Christmas sprinkles are my all time favorite. I cannot wait until this time of year when I get to break out all my favorites in my sprinkle collection! These little white snow flakes are adorable and go with everything. I am also a sucker for all colored jimmie sprinkles.
Every year I make an herb stuffed turkey. This year we wanted to try something a little different. We have been trying out so many cajun recipes lately and thought we would spice up our normal Thanksgiving routine.
I confess I did buy one of those little cajun spice injector kits, but the seasoning for the crust is really what takes it over the top! I made a 12 pound turkey so we would have lots of left overs for the busy weekend ahead. This meat pair perfectly with whole wheat bread and all the fixings for a turkey sandwich!
The skin came out perfect due to the cooking technique. Crank up the heat to 420 degrees for 30 minutes uncovered then lower the heat to 350 for the remaining 2.5 hours and cook with a layer of foil over the top.
Now lets talk about the stuffing. I almost always use my mom’s stuffing recipe. Fulled with fresh tart cranberry, spicy sausage and lots of veggies. To go along with the theme I skipped the cranberries and used andouille sausage over my usual ground sausage. This would be perfect on a serving platter stuffed into the turkey once both dishes are fully cooked. It is hard for me to ever say stuffing is “beautiful” but it sure is tasty!