"The Who Roast Beast"

" And they'd FEAST! FEAST! FEAST! They would feast on Who-pudding, and rare Who-roast-beast ....."
After watching The Grinch for many years, our children made a request to have roast beef for the holiday. Without caving into the latest household pressure and change what would traditionally be served at home on Christmas day, I decided that we will have a pre-holiday kick off with a roast beef meal during the week before Christmas.

Plus, who really has time to wait for the New England version of pot roast that may end up tasting dry like eating straw!
I use top round loin that can be found in any local supermarket. I found mine, all tied up at Harris Teeter. Top round loin is also one of the leanest, cheapest cuts of beef, all the more reason to use this type of beef. It typically comes with a layer of fat at to top of the loin. Do not be alarmed. This will melt away during the cooking process and turn into a mouth-watering morsel of salted crust.

Marinate 3 lb top round loin with the following ingredient for 3-4 hours:
1 /2 cup of red wine
2 tbspn of balsamic vinegar
2 tbspn of honey
5 springs of thyme
1 tbspn of pepper corn
1 tbspn of olive oil
A pinch of salt
Keep the round in the fridge during the marinating

Keep the loin outside of the fridge 30 mins. Before roasting.
Broil all sides for about 5 min. Each
Roast at 425 degree for 45 min.
Let the beef rest for 15 min before slicing
Slice the roast beef thinly.
Serve with beef gravy (recipe below), roasted red potatoes, horseradish cream sauce and greens.

Beef gravy:
Make a roux with 2 tbspn of butter and 1 tbspn of flour
Add the pan drippings and 2 cups of beef stock
Add 1/2 cup of red wine
Bring it to boil and simmer for 10 mins
Flavor with salt and pepper.

Horseradish cream sauce: 1/3 cup of each: yogurt, horseradish, mayo

Scrumptious.... Cheers!
Teera