This holiday is most likely going to look different to everyone this year. There may have been job loss this year, and most of us are planning smaller family get togethers. But one great thing about what’s happening in the world is to be thankful for what we do have.
For me that’s eating a great meal, one that can be cooked on a budget but will taste like you are eating at a fine restaurant.
Meet your new favorite cut of beef - Top Round Roast! Most stores in the Chicago area sell this for about $4 to $5 a pound. It’s smaller than a typical roast, so it is geared towards smaller families, but there will still be plenty of leftovers to make a great sandwich.
The key to making great beef at home is using a meat thermometer. I prefer my beef on the rare side, so I pull my roast out of the oven at 120 degrees. Add 5 degree increments for more doneness, i.e. 125 for medium rare, 130 for medium, etc.
You can serve this beef with mashed potatoes and green beans this holiday season, or turn it into my favorite sandwich - a garlic broccolini roast beef sandwich.
Garlic Broccolini Roast Beef Sandwich
Scroll down for a printable version of this recipe
Serves: 6
Prep time: 10 minutes
Cooking Time: 40 minutes
For the beef:
One 3 pound top round roast
2 Tablespoons steakhouse seasoning
1 Tablespoon grapeseed oil
For the sandwich:
1/2 pound baby broccoli
2 Tablespoons water
1 teaspoon grape seed oil
Pinch of salt and pepper
1/2 teaspoon crushed red pepper
2 teaspoons minced garlic
Good rolls - such as Martin's potato rolls
1 ounce per person of lite mozzarella
Pesto, for spreading on sandwiches
For the beef:
1. Mix the steakhouse seasoning with the oil and rub all over the beef. Marinate in the fridge overnight, if possible.
2. Heat oven to 400 degrees. Bake the roast until it reaches an internal temperature of 115-120 degrees. I pulled mine at 120 for a perfect medium rare. Let it rest. I let mine rest 45 minutes.
For the sandwich:
1. Bring a shallow pan of water to boil. Boil the baby broccoli for 3-4 minutes, or until fork tender. Immediately plunge into an ice bath to stop the cooking process and retain that bright color.
2. Add the broccoli to a food processor with the water, oil, salt, pepper, crushed red pepper and garlic and pulse until chopped. I didn't puree it, as I wanted some chunks left. I am sure that's how professional recipe writers would word it.
3. To build the sandwich: put cheese and pesto on both sides of the roll and add the beef. I put mine in my air fryer for 5 minutes at 400 degrees (not preheated). The beef was warmed, the cheese melted, and the bun was crisp tender.
If you want to make a beautiful beef dish for the holidays, The Chopping Block is your resource! We are partnering with local favorite meat purveyor Allen Brothers to create a Gourmet Celebration Package which includes:
- 4-pound bone-in, prime grade standing rib roast
- One 750ml bottle of Adami Prosecco
- One 750ml bottle of Saint-Emilion Grand Cru, Chateau Franc-Pourret, 2015
- 1 jar of The Chopping Block’s own Truffle Salt
- 1 jar regional favorite Famous Kream Mustard
This beautiful collection of items will help you celebrate the holidays in style! You can order this package for pickup on Wednesday, December 23 to serve for Christmas or Wednesday, December 30 to serve for New Year's Eve. And if you really love beef, get two to cover both holidays for your family!
Need help cooking that gorgeous cut of meat? We're hosting a virtual demonstration on how to prepare prime rib on Monday, December 21 at 6pm CST.
Christmas Roast Beef
Ingredients
- One 3 pound top round roast
- 2 Tablespoons steakhouse seasoning
- 1 Tablespoon grapeseed oil
- 1/2 pound baby broccoli
- 2 Tablespoons water
- 1 teaspoon grape seed oil
- Pinch of salt and pepper
- 1/2 teaspoon crushed red pepper
- 2 teaspoons minced garlic
- Good rolls - such as Martin's potato rolls
- 1 ounce per person of lite mozzarella
- Pesto, for spreading on sandwiches
Instructions
- Mix the steakhouse seasoning with the oil and rub all over the beef. Marinate in the fridge overnight, if possible.
- Heat oven to 400 degrees. Bake the roast until it reaches an internal temperature of 115-120 degrees. I pulled mine at 120 for a perfect medium rare. Let it rest. I let mine rest 45 minutes.
- Bring a shallow pan of water to boil. Boil the baby broccoli for 3-4 minutes, or until fork tender. Immediately plunge into an ice bath to stop the cooking process and retain that bright color.
- Add the broccoli to a food processor with the water, oil, salt, pepper, crushed red pepper and garlic and pulse until chopped. I didn't puree it, as I wanted some chunks left. I am sure that's how professional recipe writers would word it.
- To build the sandwich: put cheese and pesto on both sides of the roll and add the beef. I put mine in my air fryer for 5 minutes at 400 degrees (not preheated). The beef was warmed, the cheese melted, and the bun was crisp tender.
