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Two Dinners (and several lunches):

I bought a two pound roast the other day at Whole Foods. It made for two amazing dinners and several wonderful lunches. 

Classic Roast Beef:

• 2 lb Round Roast
• 1 red onion
• 3 carrots
• 1 bulb of garlic
• 2 Tbsp of Olive Oil
• Salt & Pepper

Take the beef out of the fridge an hour before placing it in the oven. Preheat the oven to 475F.

Chop up the onion and carrots and place them into a casserole dish. Separate the garlic bulb into cloves but do not peel the cloves. Cover the roast in olive oil, salt and pepper. Place the roast on top of the vegetables. 

Place the roast in the oven. Set the heat down to 400F as soon as it’s in. Cook for one hour for medium doneness, and extra 10 minutes if you want it well-done. Baste the beef right before you take it out. Once you remove the beef, set it under foil for a half hour while it continues to cook. Take the roasted vegetables and set them aside in a covered dish.

Serve with whatever side dishes you want. I served the roast with rice pilaf and roasted asparagus (drizzle with honey, cover with salt and pepper and either grill or broil for five minutes). Eat the roasted vegetables, but set aside the roasted garlic for the next night.

The next night was even better. Vasant and I only had a quarter of the roast that first night. The next night, we cut up the cold roast and made sandwiches. These were amazing. 

Roast Beef, Brie & Garlic Croissant Sandwiches

• Cold cut roast beef
• Roasted garlic
• 2 tsp olive oil
• Triple Creme Brie
• Dash of salt
• Arugula
• Croissants

Take the roasted garlic out of the peel and place into a dish. Mash all the roast cloves into a paste and add 2 tsp olive oil and a dash of salt. Mix up the roast garlic and olive oil. 

Cut the croissants in half. Add a thin slice of brie and a slice of roast beef. Spread the garlic aioli over the roast beef. Top with the salad and cover with the other half of the croissant.

The rest of the roast makes excellent lunches over the next several days.