This dish is Sunday supper worthy. But the dish won’t be special if it’s overcooked. Using a thermometer the only sure fire way to tell if meat is cooked thoroughly and to the desired doneness. These tools are inexpensive and should be in every home kitchen.
Beef Roast With Roasted Cauliflower
Yield: 12-16 servings
1 (3- to 4-pound) boneless beef strip roast
4 teaspoons minced garlic, divided
1 tablespoon plus 1 teaspoon fresh thyme leaves
2 (2-1/2 pound) heads cauliflower, separated into florets
6 tablespoons olive oil, divided
Coarse salt and freshly ground pepper to taste
2/3 cups dry Italian-seasoned bread crumbs
1. Preheat oven to 325F. Press 2 teaspoons of garlic evenly onto all surfaces of beef roast. Press thyme evenly over roast.
2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast on center rack in 325F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
3. Meanwhile, toss remaining 2 teaspoons garlic, 4 tablespoons oil and cauliflower on rimmed baking sheet. Season salt and pepper, as desired. Cover with aluminum foil; bake on lower rack 45 minutes. Combine bread crumbs and remaining 2 tablespoons oil. Remove foil; sprinkle bread crumbs evenly over cauliflower. Continue to bake, uncovered, 30 to 45 minutes or until crumbs are golden brown and cauliflower begins to brown.
4. Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
5. Carve roast into slices; season with salt and pepper, as desired. Serve with cauliflower.
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