Mr. Food September 4 Garlic Roast
By: Jayne Ann Bugda
Updated: September 4, 2012
Mr. Food: Ya know, one of the problems we often hear when roasting larger cuts of beef are that when we slice 'em, all the flavor is on the outside, not through and through. So today Howard's gonna share one of our Test Kitchen tips that solves that...Howard: Absolutely, ya know over the years we've tested so many different roasts and we tried different herbs and seasonings on the outside but as you said, the flavor really never goes all the way through, but if we start cooking inside out with our flavor, we get the best roast, and let me show ya how we do that! Here we have a 3 pound eye
roast - we put that on a cutting board and carefully insert a sharp knife through the end of it like this. We'll want to make sure the knife goes all the way through the center, making a tunnel. Now we stuff that with some garlic cloves that we've sauted in a bit of olive oil, ya see sauting it really mellows the garlic. Now we rub the outside of the roast with a combination of some of our favorite seasonings, mixed with a touch of olive oil, and over here is one that we just cooked off and let rest for a few minutes, that way when we cut it, all the juices won't run out. So if you're looking for big flavor, you won't want to miss this, 'cause slice after slice ... between the roasted garlic on the inside ...and the rub on the outside, our taste buds will be doing sort of a happy dance! Mr. Food: look, the recipe for this "garlic roast" is online now so you can so easily have your gang happy - it's amazing something so simple can be so tasty! Howard: It's recipes like this that always seem to be the most popular! Mr. Food: No surprise, it's easy, it's perfect hot or cold and most of all? "OOH IT'S SO GOOD!! "
roast - we put that on a cutting board and carefully insert a sharp knife through the end of it like this. We'll want to make sure the knife goes all the way through the center, making a tunnel. Now we stuff that with some garlic cloves that we've sauted in a bit of olive oil, ya see sauting it really mellows the garlic. Now we rub the outside of the roast with a combination of some of our favorite seasonings, mixed with a touch of olive oil, and over here is one that we just cooked off and let rest for a few minutes, that way when we cut it, all the juices won't run out. So if you're looking for big flavor, you won't want to miss this, 'cause slice after slice ... between the roasted garlic on the inside ...and the rub on the outside, our taste buds will be doing sort of a happy dance! Mr. Food: look, the recipe for this "garlic roast" is online now so you can so easily have your gang happy - it's amazing something so simple can be so tasty! Howard: It's recipes like this that always seem to be the most popular! Mr. Food: No surprise, it's easy, it's perfect hot or cold and most of all? "OOH IT'S SO GOOD!! "
