A large cut of meat is traditionally linked with feeding a large group of people for a feast or special occasion. Irish round roast is no exception. Celts in Ireland historically cooked roasts in metal cauldrons as early as the 8th century B.C., a culinary method inherited from the English. The Irish culture also encouraged communal eating, particularly during times of warfare and economic struggle. The popularity of the Irish roast stemmed from these traditions and circumstances. Cooking a round roast involves cooking the meat slowly to promote tenderness and prevent overcooking, which makes the meat texture tough.
Step 1
Apply salt to the outside of the roast. Cover completely with plastic wrap and refrigerate for approximately 24 hours to increase tenderness.
Step 2
Preheat the oven to 225 degrees F. Remove the roast from the refrigerator and unwrap the plastic. Dry it with paper towels. Pour olive oil in the skillet, heat on medium and brown the meat on all sides.
Step 3
Rub olive oil on the outside of the roast. Season it with pepper and place it on a roasting rack in the roasting pan. Put the roast in the oven. Insert a meat thermometer into the thickest part of the meat. When the temperature reaches 125 degrees, turn off the oven. Add the vegetables and broth to the roasting pan, and allow the roast to continue cooking with the oven off for approximately 35 minutes until the thermometer reads 135 degrees.
Step 4
Cut the roast into thin slices. Serve the vegetables on the side. Whisk flour into the pan drippings to make a sauce and pour it on the meat and vegetables.
Tips and Warnings
- A wine that complements roast beef is Cabernet Sauvignon, because it matches the richness and depth of the roast beef flavor.
Things You'll Need
- 1 4-lb. eye or top round roast
- Salt
- Plastic wrap
- Paper towels
- 2 tbsp. olive oil
- 12-inch skillet
- Pepper
- Roasting pan
- Wire roasting rack
- Meat thermometer
- 2 cups of beef broth
- 1 cup pearl onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 lb. fingerling potatoes cut into bite-size pieces
References
- "Food Lover's Companion"; Sharon Tyler Herbst and Ron Herbst; 2007
- Food Timeline: Irish Food History and Traditions
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