Trying to feed my family on a budget, and keep most of my dishes as chemical free, and as “homemade” as possible, can be very challenging. Thankfully, not impossible! Recently, I made an eye round roast, that was just as yummy as any fancy prime rib cut that I have had in a restaurant–and my family loved it! Mom wins!
Note: I got the basic idea from The Domestic Man blog. He has lots of yummy recipes.
Mock Prime Rib with Roasted Veggies
Ingredients:
One 3-6 pound (or more if you have a larger family) Eye Round Roast (room temperature) – I used a 4 pounder for a family of 4 with enough leftovers for sandwiches the next day.
16 ounce package of baby carrots
6-8 medium yellow potatoes, cut into chunks with skin on
10 whole garlic cloves (peeled)
15 pearl onions (peeled)
2 Tblsp garlic flavored oil (you can make your own, or buy some and keep it on hand. I LOVE this stuff and use it a lot)
To Taste: coarse kosher salt, pepper, dry thyme, garlic powder, and minced dry rosemary. (This is what you will season veggies with later. I do not measure this, so sprinkle it to your taste like I do…)
For the Rub:
2 Tblsp coarse kosher salt
2 Tblsp coarse mixed pepper (like the kind you put in a spice grinder)
4-5 large garlic cloves, minced
2 Tblsp dry thyme
2 Tblsp dry minced rosemary
Note: if you have a larger roast, you can increase amounts for rub as needed.
Preheat your oven to 500 degrees. Yes, 500 degrees.
Mix all rub ingredients into a bowl. Take mixture and rub it all over your room temperature roast, and let stand while you do this next part…
Sprinkle the 2 tablespoons of garlic oil on the bottom of a roasting pan. (I used the kind of pan that has a rack in it, so you will need to change it up if you use a different type of pan.)
Place all the NON rub ingredients (except the roast of course) in the pan.
Season to taste with seasonings (the to taste ones from ingredient list). Mix it all around the pan, and then spread the veggie mixture evenly across the pan.
Spray your rack with cooking spray or rub it with oil.
Place rack in pan over veggies.
Put roast on rack, fat side up.
This is what it will look like before putting it in the oven.
Now, put that bad boy in your preheated 500 degree oven for about 7 minutes per pound. Since mine was 4 pounds, I cooked mine for exactly 30 minutes. (IMPORTANT: do not open the oven during cooking at all. You need all of your heat in there!) After 30 minutes (or whatever your cooking time is), turn off your oven, set the timer for 2 hours, and LEAVE the room. Do not open the oven until the timer goes off.
Now, if you have a larger roast, or like your meat a little more well, I suggest 2-1/2 hours–or more (you will have to test it out…trial and error). However, no matter how long you cook it, make sure the internal temperature is between 130-150 degrees!
Note: according to The Domestic Man, some people need to keep their ovens on 170 degrees instead of completely off. So, you will need to test and see for yourself as well.
After you have behaved yourself and not messed with your masterpiece, and the timer goes off, you can open the oven and take out your bounty!
Pull the rack out of the pan, with roast still in it, and set aside to rest.
Using a large slotted spoon, remove the veggies from the pan, taking as little liquid as possible, and arranging them around a nice serving platter (leaving the middle empty for roast).
Now, take your pretty little roast, carve it into slices, and arrange them in the center of your serving platter.
Completed Masterpiece!
There you have it! A yummy Mock Prime Rib with Roasted Veggies dinner that is sure to have whomever you cook it for singing your praises!!
Note: My family are HUGE gravy fans, so I made a gravy for mine using a basic roux of: pepper, garlic powder, salt, butter, flour, and then added the drippings. If you do not have enough drippings, add water or beef stock.
Tip: use the leftovers to make “mock steak and cheese sandwiches” the next day! Just slice up the roast into thin strips, saute some onions, green peppers, and mushrooms. Heat the meat through. However, do not over do it. I usually just put it in the pan with the onions, peppers, etc, for the last minute or so. Put it all in a hoagie roll, top with provolone cheese, and bake until cheese is bubbly and bread is toasted! YUM! Talk about getting the most bang for your buck!
Let me know how it goes for you! Feel free to change it up and make it for your family’s tastes! I cannot wait to hear what you did! :)
Bon Appétit
Copyright © Adventures of a Traveling Foodie, All Rights Reserved
- One 3-6 pound (or more if you have a larger family) Eye Round Roast (room temperature) - I used a 4 pounder for a family of 4 with enough leftovers for sandwiches the next day.
- 16 ounce package of baby carrots
- 6-8 medium yellow potatoes, cut into chunks with skin on
- 10 whole garlic cloves (peeled)
- 15 pearl onions (peeled)
- 2Tbsp garlic flavored oil (you can make your own, or buy some and keep it on hand. I LOVE this stuff and use it a lot)
- To Taste: coarse kosher salt, pepper, dry thyme, garlic powder, and minced dry rosemary. (This is what you will season veggies with later. I do not measure this, so sprinkle it to your taste like I do...)
- For the Rub:
- 2Tblsp coarse kosher salt
- 2Tblsp coarse mixed pepper (like the kind you put in a spice grinder)
- 4-5 large garlic cloves, minced
- 2Tblsp dry thyme
- 2Tblsp dry minced rosemary
- Note: if you have a larger roast, you can increase amounts for rub as needed.
- Preheat your oven to 500 degrees. Yes, 500 degrees.
- Mix all rub ingredients into a bowl. Take mixture and rub it all over your room temperature roast, and let stand while you do this next part...
- Sprinkle the 2 tablespoons of garlic oil on the bottom of a roasting pan. (I used the kind of pan that has a rack in it, so you will need to change it up if you use a different type of pan.)
- Place all the NON rub ingredients (except the roast of course) in the pan.
- Season to taste with seasonings (the to taste ones from ingredient list). Mix it all around the pan, and then spread the veggie mixture evenly across the pan.
- Spray your rack with cooking spray or rub it with oil.
- Place rack in pan over veggies.
- Put roast on rack, fat side up.
- Now, put that bad boy in your preheated 500 degree oven for about 7 minutes per pound. Since mine was 4 pounds, I cooked mine for exactly 30 minutes. (IMPORTANT: do not open the oven during cooking at all. You need all of your heat in there!) After 30 minutes (or whatever your cooking time is), turn off your oven, set the timer for 2 hours, and LEAVE the room. Do not open the oven until the timer goes off.
- Now, if you have a larger roast, or like your meat a little more well, I suggest 2-1/2 hours--or more (you will have to test it out...trial and error). However, no matter how long you cook it, make sure the internal temperature is between 130-150 degrees!
- Note: according to The Domestic Man, some people need to keep their ovens on 170 degrees instead of completely off. So, you will need to test and see for yourself as well.
- After you have behaved yourself and not messed with your masterpiece, and the timer goes off, you can open the oven and take out your bounty!
- Pull the rack out of the pan, with roast still in it, and set aside to rest.
- Using a large slotted spoon, remove the veggies from the pan, taking as little liquid as possible, and arranging them around a nice serving platter (leaving the middle empty for roast).
- Now, take your pretty little roast, carve it into slices, and arrange them in the center of your serving platter.
- There you have it! A yummy Mock Prime Rib with Roasted Veggies dinner that is sure to have whomever you cook it for singing your praises!!
The last three roasts I have tried to cook have all turned out so tough we couldn’t eat them. This will be my next recipe to try.
If it’s tough, it hasn’t been cooked long enough! Low and SLOOOW is the key to a good roast!
This looks like a great Sunday dinner recipe to try. I love prime rib, LOVE. Unfortunately I don’t get to have it a lot because my kids, they apparently didn’t inherit my good taste.
Oh man this looks delicious! Would go great with some baked yams candied style.
Oooh this looks so good! We don’t do a roast very often but this is making me want one for dinner. I’ll have to add it to my meal plan for next week or so – hubby would LOVe this!
This looks AMAZING!!
Can not wait to try it out.
I have never been able to cook a prime rib roast without really making a mess of things, but I THINK I could manage this one. It looks delicious and I love the ideas of tasty left over sandwiches the next day . . . or even topping for a salad of baby lettuces. YUM!
This looks wonderful! The recipe is almost like one I use that we call the Simon & Garfunkel Roast (or the Scarborough Fair Roast). It uses Sage, Rosemary and Thyme. I will definitely be trying this one!
This looks delicious! It’s definitely going on my menu plan!
This all looks delicious. I must admit I have been liking roast lately and have been using my crockpot to make them. I never liked much meat before so this is all new territory for me.
Looks SOOO good, I need to try this technique!
Ha, I totally thought this might be a soy/vegetarian recipe when I clicked over. Love this idea, though!
AMAZING! i can’t wait to try this!
I’ve never tried real prime rib (because it looks raw) but this version actually looks really tasty.
I love prime rib. I never make it but I really should! I’ll have to try my hand with this recipe.
This looks fantastic! I have never made prime rib before. I look forward to trying this recipe.
That looks delicious! This is one I definitely have to save for later!
Will definitely try! It’s like my poor man’s ribeye using chuck steak. Cheating! ;)
I love how you made this! I never thought about doing it that way!
I’m a vegetarian, but I’ll have to admit that this looks good! I know that my husband would be all over this one, so maybe I’ll attempt to fix this for him sometime. :)
Thank you for sharing this recipe, it sounds like something my husband would love.
This looks amazing. Hope it looks this good when I try it. LOL
Oh wow! What a fancy dinner! This looks like a dish served at the holidays! ….I have never made prime rib before, but this tasty! I love all the potatoes and carrots surrounding the meat…MM!
This is a really good idea and it sounds delicious!
Mmm this looks delicious! Can’t wait to try it!
Yum! I printed this right out, will make this one lazy Saturday or Sunday! I also love it when there is leftovers for the next day!
THANKS FOR SHARING THIS–THIS IS A MUST TRY FOR ME…..I LOVE PRIME RIB…
this looks like a fabulous dinner. I can almost smell it .
This looks so good. We have a large family and cannot afford the more expensive cuts of meat either. I will definitely try this with my family. Thank you for sharing
LOVE Prime Rib (the taste, not the price). lol So this recipe sounds awesome! Can’t wait to try it!
I haven’t had prime rib in years and years, this is definitely worth trying – it looks and sounds mouthwatering – and so easy!!!
this looks delicious
This looks amazing! I will definitely be trying this myself. I have yet to make a prime rib roast that came out the way I was hoping so this may be my go-to from now on. Thanks!
This looks delicious, but I don’t eat beef or pork. What I really want to try is that rub, I can’t wait to give it a try. Thank you for sharing this recipe.
This definitely looks delicious and can satisfy my craving for my favorite prime rib dish. Thanks for sharing this one…
I really appreciate when someone is publishing a delicious recipe like this one. I better try it at home and share it with my friends too…:-)