Father’s Day Roast Beef

For the last several years I have hosted the family at my house for Sunday dinner on Father’s Day.  I’m always hoping to make something that will satisfy everyone.  This year one or more of us is avoiding sugar and starch.  Some folks are watching carbs, others calories.  We’ve also got some allergies to manage – nuts, soy, milk – stuff like that.  Here’s the thing. It’s completely possible to make a wonderful meal that meets the requirements of everyone in the crowd and still tastes really good!

It’s June so the possibilities for wonderful sides are almost endless.  The weather has been so amazing this year that lots of things are coming in early.  There are beans and squash and blackberries and peaches.  All picked on Friday within 100 miles of here and served just 48 hours later.  It’s tough to improve on what nature has to offer so not much more than salt and pepper for the beans and squash and no help needed for the fruit.

Now, the main course.  I had a 4 pound rump roast in the basement freezer.  Perfect.  It’s just the right size for seven people – plenty to eat and just a few leftovers.  Once again all the kudos go to Greenway Beef.  This roast didn’t need a thing.  Here’s the thing about cooking for a crowd.  Among your beef eaters you’re likely to have folks all along the spectrum from rare to well-done.  I just can’t bear to serve meat this good well-done, but I do the best I can to accommodate everyone.  Mostly this part of the family is in the medium-rare to medium range.  In order to get the ‘doneness’ right and still have everything finish at the same time I cut the roast into two pieces.  One piece larger and fatter than the other.  I seared both pieces on all four sides and then put them in the oven.  The other thing this two ‘mini-roasts’ approach does is cut your cooking time way down.  Which means that you can serve a perfect roast without having to get yourself together hours in advance.  Just leave yourself enough time for the meat to rest before you cut it.

In spite of this being the best beef in the world I can’t resist adding just a little something.  I opted for an herb and salt rub.  Just some parsley, salt, pepper and lemon juice.  Then I decided to serve two sauces on the side for folks who wanted a little extra interest.  I made a chimichurri and a yogurt-horseradish sauce.  The chimichurri was the hands down favorite.  Fresh and light and didn’t cover the natural beef flavor at all.

It was a Sunday dinner of the kind that folks used to eat all the time – vegetables from the garden, deviled eggs, fresh salad, dilled cucumbers and a roast.  Nothing fancy, but definitely special.  Happy Father’s Day, all!

Good? Oh so good.
Easy? Yep.
Good for company? Nothing says company like roast beef on a Sunday.
Special shopping? The quality of the beef makes all the difference.

Father’s Day Roast Beef


4 lb rump roast – cut into two unequal pieces
1/2 bunch parsley
1-2 teaspoons lemon juice
1 tablespoon salt


Preheat oven to 325 degrees.
Put parsely, lemon juice and salt in a food processor. Pulse until chopped fine and combined.
Heat heavy skillet until it smokes.
Add roast to skillet. Sear on all sides. 1-2 minutes per side.
Rub herb mixture on roasts. Place roasts in a baking dish, uncovered.
Cook 1 hour and 10 minutes. (15-20 minutes per pound). Cover with foil if the top begins to get too brown.
Remove from oven and let rest 15 minutes before slicing.
Cut into thin slices. Serve warm – plain or with sauces.

Horseradish Sauce

6 oz plain Greek yogurt
1-2 teaspoons creamy horseradish
1 squeeze lemon juice
salt to taste
Mix ingredients together. Refrigerate until time to serve.


There are dozens of ways to make this. This one is runnier than most I’ve made, but it works really well as a sauce.
1/2 C olive oil
1/4 white balsamic vinegar
1/2 bunch parsley
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
2 tablespoons chopped fresh basil leaves
2 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced onion
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
Mix everything in a food processor. Pulse until blended. Refrigerate until serving.


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