Friday, August 5, 2022

Beef Roast on a Spit and the Weekly Menu #LitHappens

Cooking this New York Strip Roast on the rotisserie creates an amazing crust on the outside.  Place a pan of root vegetables underneath the roast as it cooks and all those delicious drippings flavor your vegetables and gives you an amazing dinner without much hands on work.

Beef and Potatoes plate

I was inspired to make this Beef Roast on a Spit after reading the Kitchen House, our Lit Happens selection for August.
Lit Happens is a group of avid readers who gather together each month to read a selection chosen by one of the members who then leads us on an online discussion of the book.  This month our host is Amy of Amy's Cooking Adventures.  She invited us to read The Kitchen House by Kathleen Grissom.

The Kitchen House

This historical fiction is not a feel good, happy read.  It is a heart wrenching, tear jerking and soul searching I hated it and I loved it.  I won't say it was an enjoyable read but it WAS a good read and a good journey into what life was like for the slaves in the late 1700's and early 1800's.

It held my interest and when I had to put it down because I needed a break from the hatred and cruelty, it never stayed down for long.  You came to know and love the characters....well most of the characters.  Some of them you came to hate even when you understood why and how they believed and behaved as they did.

The story follows the lives of  Lavinia and Belle.  Lavinia is orphaned on her way over from Ireland and ends up as an indentured servant, placed in the care of Belle, a slave and the daughter of the plantation to which she is taken.

Belle, because of her birthright, is not a field slave but a house slave, working and living in the Kitchen House where she prepares meals for the owners.  When Lavinia first arrives, half starved and scared to death, one of the first meals she sees being prepared is a beef roast on a spit dripping juices all over a pan of potatoes set underneath.

Beef Roast on Spit over Root Vegetables

This description inspired me to pull out a roast from my freezer and create this dinner one evening. Even with guests, I still had plenty of beef left for French Dip Sandwiches for lunch the following day and Hot Beef Sandwiches with Mashed Potatoes for dinner a few days later.

I got my copy of this book through my local library and am also sharing this review over at Foodies Read.  

You are welcome to find this book, read it and join us for discussion this month.  There is no requirement to be a blogger nor to make a recipe.  It is just something that I am inspired to do each time I read a book or watch a movie.  I'm weird like that.  You can learn more over at our FaceBook page.

When feeding the Big House it was important for Belle to have a meal plan.  I feed a small house and meal planning is important for me as well.  Having a menu planned for the week makes my life much easier.  This week is pretty quiet for us.  We may be having our neighbors over on Sunday to celebrate a birthday.  Other than that nothing is planned.....other than my Weekly menu, that is.

Saturday
Corn on the Cob

Sunday
Thai Basil Chicken
Steamed Rice
Sweet Potato Pie

Meatless Monday
Corn on the Cob

Taco Tuesday
Pizza Tacos

Wednesday
Salad
White Lasagna

Thursday
Taco Truck Carryout at Music in the Park

Friday
Date night



Entrees, Rotisserie, Grilling, Beef, Roasts
Entrees, Beef
American
Yield: 8-10 servings
Author: Wendy Klik
Beef Roast on a Spit with Root Vegetables

Beef Roast on a Spit with Root Vegetables

Cooking this New York Strip Roast on the rotisserie creates an amazing crust on the outside. Place a pan of root vegetables underneath the roast as it cooks and all those delicious drippings flavor your vegetables and gives you an amazing dinner without much hands on work.
Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M

Ingredients

  • 4-5 lb. New York Strip Roast
  • Salt and Pepper, to taste
  • 1 Golden Potato per person, halved
  • 1 lb. baby carrots for every 4 persons
  • 2 stalks celery, cut into chunks
  • 1 vidalia onion, cut into chunks
  • 1-2 T. olive oil

Instructions

  1. Bring the roast to room temperature. Season with salt and pepper.
  2. Place the potatoes and carrots into a microwave safe bowl and cover with water. Cook on high for about 5 minutes, just until vegetables are able to be pierced with a fork but are not tender yet. Drain and place into a disposable chafing pan with the celery and onions.
  3. Drizzle the vegetables with olive oil. Season with salt and pepper. Toss to coat and place onto a gas grill in which the grates have been removed for rotisserie cooking.
  4. Place the roast onto the spit for the rotisserie and position it over the vegetables so that juices run into the chafing pan.
  5. Place the rotisserie over the grill and using the rotisserie burner cook until crusted on the outside and desired temperature inside, about 20 minutes per pound for medium rare. Remove the vegetables from the grill if they brown and become tender prior to the roast being done or continue to cook them with the grill closed while the beef rests if they need a bit longer.

Nutrition Facts

Calories

328.22

Fat (grams)

8.13

Sat. Fat (grams)

2.49

Carbs (grams)

12.74

Fiber (grams)

2.76

Net carbs

9.99

Sugar (grams)

5.12

Protein (grams)

51.67

Sodium (milligrams)

191.11

Cholesterol (grams)

0

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