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[quote=Anonymous]PP on the classic roasts - I've been following Cook's Illustrated on less expensive roast beef. FWIW I often see eye of round roasts on sale and cook it for family dinners a lot. You cook it low and slow and it can rest a long time at medium rare before you serve it. I put plenty of salt, pepper and rosemary on it when I roast it and put an herb compound butter on it before I slice it. When you carve it slice it thin. It honestly has as good a beef flavor as much more expensive cuts and it dinner party friendly in that it can rest before serving. If everything else is done cooking, you can just slice the roast as the only last minute prep.

I make an au jus sauce to go with it - you can make it ahead with stock you buy or the Better Than Boullion beef or chicken base. Then deglaze your roasting pan before serving plus add any pan juices from carving the roast  to enhance it and reheat/cook down just before serving. This is a dish that's surprisingly affordable for family meals that is easily dressed up for a dinner party. Bonus if your partner doesn't cook much but enjoys carving and talking up roast to build anticipation :-)[/quote]

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