Sometimes you gotta take the day slow. Breathe. Allow yourself the be lazy. Watch some terrible television. Zone out. Meditate. Allow your dog to lay her whole body on top of your body and snooze. Maybe this is just what I’m telling myself. Maybe It’s the late afternoon and I’m sitting here typing while wearing a negligee over a pair of hopelessly baggy sweatpants. Maybe my hair is not washed. Sometimes Wednesday just wins and you have to surrender to its midweek slump.  That’s what’s happening over here. But, while I’m busy nailing the position of hot-mess-blogess, and girl-covered-in-dog-hair, I can also be busy nailing this Garlic & Herb Crusted Eye Of Round. It takes only a little bit of prep, and spends most of it’s cooking time just sitting in a cooling oven. I might not be able to handle showering before 4pm today, but I can handle lazily cooking a piece of beef. We all have our priorities. Mine seem to strongly align themselves with meat making it’s way to my face.

When I received this cut of meat in my CSA, I was a little bit stumped. I knew is was a lean cut, and I feared that I would overcook it to be the consistency of a rubber sneaker. So, I took to the internet and did some research. I saw that Russ of The Domestic Man had made an Eye of Round roast that looked delicious. His method included flash cooking the roast on a high heat, turning the oven off and then allowing the roast to continue cooking as the oven cools. So, that’s what I did. I gussied up my roast with tons of garlic, herbs and orange zest. I wanted to pack a nice crusty flavor punch. Then, into the oven it went. I was surprised with the results. My meat came out tender (and unlike a shoe, tennis ball, or rubber boot–all initial worries of mine). Lazy cookin’. Set it and pretty much forget it. Catch up on your telenovelas. Doodle pictures of cats wearing mittens. Record yourself singing The Wind Beneath My Wings and then send that vocal recording to your best friend. Whatever it is that you like to do to occupy your spare time. I can’t judge.  You do you.

Once the roast is nearly completed, you can whip up this flavorful chimichurri sauce using fresh squeezed orange juice. It’s a fun twist on the traditional chimmichuri, and makes for a delectable fancy-sauce to dunk your hunks of meat.  I’m all about meat dunkin’. Do you think there’s room in this world for a meat version of Dunkin’ Donuts? We could call it Dunkin’ Meat-Chunks. No donuts. No coffee. Just tender meat and an array of sauces. Yes. Let’s work on this franchise. I’d be the first in line. No one looks surprised.

Now, slice up that roast. Cover it in your meat-dunkin’ sauce and enjoy! Dunkin’ Meat Chunks. Coming to an oven near you! Huh. It’s growing on me. Someone talk me down before I spend my savings trying to start a pun-driven meat and sauce franchise. Thank you in advance. You’re a good friend.

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