We do all sorts of things with it:
- Slice thinly for sandwiches. At about $4.39 per pound, it's much more economical than deli meat and it tastes better too. Horseradish sauce, spicy brown mustard, or blue cheese dressing make delicious spread options. Great on dinner rolls, French bread, or ciabatta with Cheddar, Swiss, or provolone cheese slices. Try it hot or cold.
- Add to torn Romaine lettuce, blue cheese, toasted pecans, sliced green onion, and grape tomatoes. Sprinkle with salt and pepper, squeeze with half of a lemon, and drizzle with homemade Ranch dressing just before tossing for an easy weeknight meal.
- Saute sliced green bell peppers and onions and serve in warm corn tortillas with salsa and guacamole for faux fajitas.
- Serve Marrow-style with Beef Oven Rice and a green vegetable. No frills here, just simple and good the way he likes it.
So-Easy Oven Roast
Makes 4 to 6 servings
Prep: 5 min., Bake: 12 min., Stand: 2 hrs., 20 min.
Prepare roast the day before serving so you don't experience oven overload.
1 (2 1/2 lb.) eye of round roast
1 tsp. dried thyme
Let roast stand at room temperature 20 minutes. Coat all sides of roast with with Creole seasoning. Press in thyme. Place on a rack in a roasting pan (I actually use my grill skillet.)
Bake at 500 degrees for 12 minutes (Add 3 minutes for a 3 lb. roast.). Turn off oven and do not open oven door for 2 hours. Remove from oven, slice super thin, and serve or use as desired.
Beef Oven Rice
Makes 4 to 6 servings
Prep: 5 min., Bake 45 min.
3 Tbsp. butter
1 cup long grain rice
1 (14.5) can beef broth
1 cup water
Salt and pepper
Melt butter over medium heat in an oven proof saucepan. Add rice and cook, stirring occasionally, 4 minutes or until fragrant. Stir in broth, water, and desired amount of salt and pepper-- a hefty pinch will do. Bring to a boil and pop in the oven.
Bake, uncovered, at 350 degrees for 45 minutes. (Rice will form a crust over surface.) Serve with roast.
Tip: Spray meat with Pam when you remove from oven for a glossy, appealing look.
The green vegetable? Here are a few suggestions courtesy of myrecipes.com and Southern Living:
Green Beans with Shallots and Red Pepper:
Sauteed Garlic Spinach:
Cheddar-Pecan Green Bean Casserole: