March 27, 2020

Fast Weeknight Roast Beef

By Ange's Table

Friday.  We meet again.  The end to the work week, but the beginning of house work.  Are you still working outside of the house?  The life of a full time working mom and wife is never done.  

Do you have a pattern to your week?  I work Monday to Friday in the office, errands on Friday after work.  So that once I get home, I can stay put.  Even before all of this social distancing, I was unsocial.

I love my friends and family.  But I am with people all week long.  I love my job, and helping people.  That is why I have been in the medical field for more than 20 years.

I am currently on a leave from my day job.  My son has IgA deficiency, and would have an extremely difficult time overcoming COVID-19.  I hope that people realize that their actions will affect others.  Maybe not someone they will come directly in contact with, but someone that person will have contact with.  Its a vicious cycle we are in.  Please all, stay home.  If not for yourself, then for someone else.

My natural medicine doctor, and yoga instructor, have helped me to create “My Bubble.”  Here is another example of  how I do my best to keep Angela as healthy as possible.  On the weekends, I need to decompress, and be able to relax not only my body, but mind as well.

One of the ways I relax, is by playing in my kitchen.  Some people like to draw, or paint.  I create with food.  Tonight’s creation, Fast Roast Beef.

Boy, did this come out fantastic!

I made slits and stuffed in garlic. Make sure to use enough salt mix to create a nice crust

Look at that color.  Make sure to cook uncovered.

Remember to rest your meat before you slice into it
Look how moist this roast is. And that crust!

Fast Weeknight Roast Beef

  • 2 lbs eye round beef roast
  • 1 1/2-2 tsp salt mix
  • 2-3 garlic cloves, cut into sticks


Preheat your oven to 375’F.

Trim excess fat or silver skin off of beef roast if needed.

Using a sharp knife, make multiple slits in roast.  Stuff with sticks of garlic.

Liberally salt on all sides with salt mix.  

Place on rack in shallow baking dish or sheet.

Roast 20 minutes per pound.  My roast was 2.17 lbs, and I cooked it for 45 minutes.

Remove from oven, cover with foil, then kitchen towel.  Let rest 20 minutes.

Uncover, reserve any juice in the pan to pour over your meat for service.

You can serve this roast as is, sliced thin for roast beef sandwiches, or cooked in a pan with peppers and onions for cheese steaks.  

What are all the ways you can use this fast roast beef?  I know we will have great lunches in the week to come.  


Leave a comment below or connect with me on Instagram @Anges_Table 

I love hearing from all of you.