I serve this roast before the Yom Kippur fast. It can be made ahead and is very filling. Served alongside carrots and pureed parsnips it is a complete wonderful meal.
Minute Roast with Pan Drippings
Servings
6 Servings
Ingredients
- 1 2-pound minute roast
- 1/4 cup Montreal Steak Seasoning
- 2 tablespoons Worcestershire sauce*
- 1/2 cup beef broth
Instructions
- Preheat oven to 425° F.
- Place steak seasoning on a platter; roll the roast in the steak seasoning. Place roast in a small roasting pan and drizzle Worcestershire sauce over the roast.
- Insert a meat thermometer into the thickest part of the roast, pushing it in about halfway. Roast for about 30 minutes for medium doneness or until the thermometer reads 160° F. Transfer roast from the pan to a carving board. Remove thermometer and let rest for 5 minutes. Pour beef broth into the hot roasting pan, stirring to get up any bits from the pan.
- Slice the roast across the grain and drizzle some of the pan drippings over the meat. Serve remaining drippings in a gravy boat on the side.
- Serve with Braised Carrots with Dill and Pureed Parsnips as pictured.
- *Using Worcestershire sauce in a meat dish in a kosher kitchen can be tricky because it contains anchovies. Look for a kosher certification mark which is not accompanied by a “fish” notation.That sauce can be used in a meat dish.
- Source: Quick & Kosher Meals in Minutes
Easy and delicious! Never leftovers!
The broth is only used at the end for the pan drippings.
Is the broth used in the cooking or just after and is mixed with the pan drippings?
Good catch, either one will work great, but should we like beef broth when working with beef.
List of Ingredients says reduced Chicken broth. Recipe says beef broth. Which is correct?
Thanks Dvora as always for coming to the rescue!
It’s a number 5, tzli katef.
if it’s silver skin yes, if it’s just a think layer of fat that’s up to your preference. enJOY!
do I have to remove the slab of skin that came on the minute roast before cooking it
what would a minute roast be called here in israel
Hey ok sorry you had difficulty but so happy hubby was there to save the day! This recipe calls for a 2 pound roast and it should take about 30 minutes for medium so over 3 pounds will take longer (as you saw) but did you use a meat thermometer? That’s actually the most accurate way to determine doneness … But for well I do recommend covered for 2 to 3 hours (which is essentially what you did) so really depends how you like it. Did you like it in the end?
So I did something wrong – my roast was 3.3 lbs but after 30 minutes it was still raw inside. I did another 10 minutes – still raw. Another 10 minutes – still raw. Another 30 minutes – still raw. Finally my husband covered the pan and cooked it for another 30 and it worked. It’s not my oven – everything else cooks fine. Tips/thoughts/advice?
Gmar Chatima Tova to you too Mir!!!
Sure no worries will be delish. See cook time in comment above.
Steaks should take about half the time so 15 mins
I bought minute steaks inadvertently – would they work as well or I should get the roast?
TIA
how would you adjust this with minute steaks?
Oh, thanks, I added the links above in the recipe.
Hi, Can you share the recipe for the carrots and parsnip. Thanks and have a G’mar Chatima Tova.