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Roasting a cheap, marbled cut of beef on low heat slowly creates the roast beef your grandmother would approve of. A thermometer is a cheap investment and the best way to know when your meat is done. You can often find them at grocery stores for a few bucks.
Cheddar cheese really is what brings Roast Beef and Apples together. Both pair so nicely with the cheese that it was hard to resist filling a couple slices of bread. If you like a bit of spice, try a few dollops of horseradish, too.
For dairy-free leave out the cheese. For gluten-free substitute your favorite GF bread.
Store bought roast beef or leftovers from a homemade roast beef are paired with a layer of cranberry sauce, such as our Cranberry Cherry Syrah Sauce and a yogurt-blue cheese spread. Just a few greens liven up the center, but if you love sweet onions a few slices would work here as well.
In the summer months, I refuse to turn on my oven. But, taking a big cheap cut of meat such as a rump, round or whatever your butcher recommends and searing it high and then really low on the grill, means that we can have at least one fancy dinner and then the best roast beef sandwich meat afterwards. Good leftovers and no oven is required.
Crispy skinned, moist, flavor packed duck is a beautiful change from your typical protein. The best tool for roasting a duck is a meat thermometer as it is the best indication of when it is cooked, and not overcooked. We used a Muscovy duck, but this recipe can work for Pekin as well.
