John and I handled Christmas cooking this year because of family stuff going on. That meant John’s Chicken and Rice for a pre-Christmas meal; Meatballs with Sauce and Inside Out Stuffed Peppers to bring to expecting family members; Mandy’s Egg Bake for Christmas Eve breakfast; cheese, shrimp cocktail and hummus (with carrots and pita) for Christmas Day appetizers/snacks; and a plain baked ham for general snacking/filler.
But Christmas Dinner was of course, the main event. I told John to pick up a meat roast that wasn’t as expensive as prime rib that I could pair with Yorkshire Pudding. He came back with top round. I’d never cooked it before so I was a little nervous about how it would turn out, but we were thrilled with the results. We served it with said Yorkshire Pudding , a simple Greek salad and green beans almondine. I also made a quick mushroom gravy to go with the meat.
For the roast
1 six pound top round roast
salt (I usually used Kosher but only had table on hand and it was totally fine)
2-3 cloves garlic, chopped
2 springs rosemary, chopped fine
zest of one lemon
The night before cooking, rinse and dry meat and cover completely with salt. Store uncovered overnight.
Take out about an hour before cooking – pat dry. Mix together garlic, rosemary and lemon zest with a couple of tablespoons olive oil. Rub all over meat and allow to sit for one hour.
Heat up more oil in a hot pain. Brown meat on all sides. Preheat oven to 325.
Cook until internal temperature reaches about 125-130 degrees (probably 1.5-2 hours, but keep an eye on it). Allow to rest at least a half hour. Reserve beef drippings for gravy and pudding. Carve and serve.
For the puddings:
1 cup plus 2 tsp flour
3/4 cup milk (recipe recommended whole but I think we used 1 or 2%)
Just under 2 tbsp water
1/2 tsp salt
1/2 cup beef drippings and/or bacon grease (I used half of each so I had some beef drippings left for gravy)
Combine eggs, flour, milk, water and salt in bowl. Allow to sit overnight.
When meat is resting, crank oven up to 450. Divide drippings/bacon grease among 12 muffin tins. Cook tins for 10 minutes and take out of pan.
Divide batter between tins. Bake for about 20-25 minutes or until puffed and crisp.
1/2 package mushrooms (optional; I just had these leftover and wanted to use them up)
about 2 tbsp butter, plus a bit of olive oil
2-3 tbsp flour
about two cups beef broth, or more if needed
1/4 cups beef drippings
1/4 cup white or sparkling wine
salt and pepper
Brown mushrooms in oil until cooked. Set aside.
Cook butter and flour together (add more olive oil if flour is dry). Pour in wine and whisk until getting smooth. Add beef drippings and broth until gravy is desired consistency. Season with salt and fold in mushrooms.