Let’s eat this rosemary-garlic roast beef on buns and party!
I remember feeling very confused as a child—most of the time, all of the time—but especially at the end ofwhen the Grinch turns his attitude around and serves every Who in Whoville a slice of “roast beast.” The cartoon roast looked delicious, with its browned edges and pink inside. But how would it feedroast beast? I wondered. Then I dreamed, as little girls do, about a fat slice of, for obvious reasons, but on closer inspection, it’s gotta be a ham or a roast goose.
The only thing elaborate about Chris’s recipe is the quality of that hunk of meat, the sheer size of the lad. The rest is pretty simple. A day before roasting, I seasoned it with salt and pep and rubbed it with a garlic-rosemary-oil mixture that made my kitchen smell incredible. The next day, the beast went into the oven at a mere 200° for almost three hours. Low and slow is the name of the game.
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