Roast Beef and Broccoli Soup

For tonight's dinner, we decided to make a roast beef from 3lbs of top round sirloin, sliced in half. For the marinade, in a measuring cup, we mixed a 12 oz Samuel Adams beer, 1 tbs worcestershire sauce, 1/2 cup apple cider vinegar, 1/2 cup chopped onions, 2 tbs garlic powder and 1 tbs onion powder.

Place the halved roast in a 9x11 inch pyrex pan and liberally salt (we used kosher salt).

Pour in the beer mixture on the sides. Cover with foil.

Place in preheated oven of 275°F and bake for 3.5 hours. 

Once we removed the meat, we decided to crack in eggs to see if it would cook. We ended up turning the stove on low and covering again with the foil. It cooked nicely.

We served the roast beef with the eggs and rice and broccoli soup. The broccoli soup was made with the remaining sauce and broccoli. We just pureed the broccoli into the sauce with a hand blender. This was one super filling and delicious meal! Om nom nom.

Super handy to have these on hand:

Pyrex 4-Qt. Oblong Baking Dish (Google Affiliate Ad)

Pyrex Cooking Solved 12-Pc. Glass Mixing Bowl Set (Google Affiliate Ad)

Cuisinart Smart Stick Hand Blender (Google Affiliate Ad)

London Broil Roast n Salad

Boyfriend made another roast with a piece of london broil. It turns out that the term London Broil is very confusing so in this case, it's just a piece of lean meat with a dry rub consisting of olive oil, lightly salted with lawry's salt and kosher salt and lots of freshly ground pepper. It was then broiled for about 15 minutes and then baked until internal temperature reached 135 degrees F.




Then serve with side of salad! And you've got yourself a pretty wholesome meal! Mouthwatering and savory at its best!

Tri Tip Roast

(made by the boyfriend... that's right, he can cook, errrr, grill)