In the past I’ve started asking my family around this time if they have any requests for their Christmas Eve dinner and they think I am a little bit crazy. But I like to be prepared and having my menu planned out well in advance makes the holidays go a little bit more smoothly for me. I need to create shopping lists, time lines, calendars…organization is my key to a perfect holiday! Okay, maybe I am a little bit crazy. This blog has given me the opportunity to take my holiday insanity to the next level, because now I can make a holiday meal in advance to share with you. My family has learned to accept and move on and no one questioned why we were having a roast and scalloped potatoes last weekend – for the second time in less than a month, the camera and note taking said it all.
I find that holiday meal planning in the past has been difficult because I want my kids to enjoy the meal as much as I do, but since its not mac n cheese and mini hot dogs, the chances are they are not going to be totally psyched. Things have definitely improved over the years as they have become a little bit more adventurous with their eating. For instance, there was a time not that many years ago that none of the kids want to eat beef unless it was a cheeseburger. Then we started making medium rare steaks on the grill and telling the kids about the AMAZING JUICY STEAK we were eating and they broke down. Now they will happily eat any kind of meat (always referred to as steak regardless of cut or cooking method), usually with A-1 on the side – not my thing, but whatever.
I found this roast recipe on Cooks Illustrated when I was searching for a “Poor Man’s Roast Beef.” I wouldn’t call this a poor man’s roast but it is less than half the price of a Standing Rib Roast or Tenderloin. They recommend and Eye Round Roast but I have never been able to find one and have used a Top Round or Bottom Round Roast which the butcher at Wegmans have kindly tied into a nice even shape before putting it in their vaccum sealed packing. Just make sure that the roast is evenly shaped so it will cook properly. I made a Madiera Wine Sauce to serve with it as there won’t be enough juice to make gravy. Another option is this Gorgonzola Cream Sauce from Ina Garten, one of my favorites.