Its been a bit cold lately so I wanted to make a good old fashioned roast beast. If you are a beginner, there are a few easy steps to follow. First, you need to cut up some mire poix (50% Onion, 25% Celery, 25% Carrot) Mire Poix I added the leaves from the tops of the celery, a few whole garlic cloves and some mushrooms as well. Add the mix to a big bowl with a touch of oil and some salt and pepper and toss to evenly coat the veggies. For the meat, you can use an sirloin tip, rump roast, beef tender loin, beef chuck or anything like those... Season your roast with some salt and pepper with a bit of oil on both sides. Line a large sheet tray with the mire poix and place the beef on top in the center. Roast Beast I like to add some fresh rosemary to the surface of the roast before I put it in the oven. Place the sheet tray in a 350 degree oven for 45 minutes ( a bit less if you have a smaller cut) until the internal temperature is 130 degree, turn the oven to broil for 3-5 minutes to get a nice golden top on the roast. If you like your beef cooked medium or more take the internal temp to 145 degrees. Once the roast is finished, remove the meat and place on the side to rest for 5 minutes or so. Stir the vegetables with a wooden spoon and place back under the broiler. Roast Beast Sliced Stir the veggies every 2-3 minutes until they are nice and caramelized. This is a really easy dish that is pretty fail-safe. If you get a larger cut of meat you can use it for leftover with no problem too.