For Mother’s day I hosted dinner and got my meat from Big Lou’s Butcher Shop. The service was incredible and the recommendation was worth posting. I bought a rainbow roast which was beef wrapped in thinly sliced pork fat which has been coated in all sorts of different spices including paprika, cumin, chilli flakes, parsley etc. I asked what they recommended serving with it and this is what they said.
1 rainbow roast – variety of sizes, mine was based on feeding 8
6 zucchinis thickly sliced
6 large carrots thickly sliced
2 large leeks
18 baby potatoes
1 tablespoon olive oil
250ml red wine – recommended not cooking wine but what you’re drinking
Preheat the oven to 300F. Bring roast to room temperature by taking it out of the fridge 30 minute before cooking. Place zucchinis, carrots, leeks and potatoes in a roasting pan with the olive oil and red wine. Place the roast on top of the vegetables and place in the oven. Allow to cook for about an hour and fifteen minutes. This should take you to rare/ medium rare. Either remove and enjoy or leave in the oven till the meat is to your liking.