Standing Oven Round Roast Beef with Sweet Potatoes

Beef Recipes

Standing Oven Round Roast Beef by JNHoliday Dinner Menu (Part 3)

Jeff wanted to do a roast beef dinner with sweet potatoes for the holiday dinner. So he created his own recipe and it turned out to be a huge success. Our guests could not get enough of it. The peppery flavor of the steak went well with all of the side dishes: sweet potatoes, roasted butternut squash with Gouda cheese and pine nuts, and the artichoke, heart of palm, and avocado salad. The roast beef definitely earned its position to be one of our favorite dinner party menus.

A few days later I asked Jeff to tell me the ingredients for the roast beef and the steps to prepare it. I typed the recipe quickly and added it to this blog as another entry to our good cooking “database”.

So here is Jeff’s recipe:


  • 8 lbs of round bottom round roast beef (cut in half)
  • Salt, freshly ground black pepper, chili powder, dried oregano, and salt-free steak seasoning
  • A cup of your favorite bold red wine (we used a cabernet)
  • Dried sage
  • Water


  • Create a brine solution (to keep the steak juicy after roasting) in a large zip lock bag by mixing one or two cups of water with salt
  • Brine and soak the meat completely in the zip lock bag
  • Leave in the fridge for three days
  • Take it out of the brining bag and pat dry the day before the dinner party
  • Brush with canola oil
  • Prepare the steak’s dry rub mix in a bowl: freshly ground black pepper, chili powder, oregano, and a little salt-free steak seasoning (we used Trader Joe’s Steak and Chop Grill and Broil)
  • Massage the dry rub well into the meat
  • Place the marinated meat in a new zip lock bag and keep in the fridge overnight

About three hours before the dinner party:

  • Preheat the oven to 225F
  • Place the meat on an oven rack with a tray below it
  •  Put one cup of water on the tray and then cover it all with an aluminum foil
  • Cook until the steak’s temperature reaches 130F (it took us about 2 hours)
  • Take the meat out and crank up the oven temp to 500F and cook the meet for another 10 minutes
  • Take the steak out and cover with aluminum foil until serving

Prepare the steak sauce by collecting the juices from the cooking steak in the tray into a small pot. Mix with half cup of water, a cup of wine, and a pinch of dried sage. Let it simmer and reduce by half. Strain to make sure that there isn’t any dried sage in the sauce and serve.

Make the sweet potato dish:

  • Peel and cube  3-4 sweet potatoes
  • Boil with chicken stock, add a little salt, and cook until it is fork tender
  • Drain the potatoes and let it cool down before serving

Serve  7-9 people

Happy Holidays!

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