When the weather starts to cool down in the Lowcountry, we start craving heartier dishes at home. One of our family favorites is my Aunt Anne's Roast Beef. My father's sister, Anne Thomas Legare, wrote two columns for either the News & Courier or the Evening Post here in Charleston. This was before the two merged to form today’s Post and Courier. The first column she wrote was while my Uncle Ben Legare was alive and was called "My Husband Taught Me to Cook." She continued writing after he passed away in 1980 and the column was then called "Cooking for One."
I'm not sure when her Roast Beef recipe was published, but it's been around my family for eons. We usually use a bottom round roast, which is what she suggests but you can also use an eye of round or top sirloin roast. This guide from Epicurious helps explain the different cuts. Or of course, you can just ask your butcher which cut would work well here.
Asparagus casserole was frequently on the menu whenever I made my Aunt's recipe. I was a product of the 'Campbell's Soup Casserole Era' and we made it this way growing up. Start by draining two cans of asparagus and layer in the bottom of a casserole dish. Top with two cans of Cream of Mushroom Soup, sprinkle liberally with grated cheddar cheese and bake at 350 till bubbly and golden brown. It's very rich, completely southern and easy to throw together.
While that was standard fare when I was growing up, I much prefer crunchier vegetables now! This recipe from Trisha Yearwood is a more modern version using fresh asparagus and a homemade cheddar cheese sauce. It’s still rich and cheesy but a lot less processed. Her version includes hard-boiled eggs, which you see occasionally. Southerners love adding in hard-boiled eggs to casseroles and it really adds a delicious touch to the dish.
It’s a blessing to be able to hand these recipes down from one generation to the next. We hope you enjoy this taste of home from the Grey Ghost Family. Stay cozy out there!
Aunt Anne's Roast Beef
2 pounds Beef Roast such as Bottom Round
1 tablespoon lemon pepper
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 1/2 cups beef stock or bouillon
1/2 cup red wine
- Preheat the oven to 500 degrees.
- Place the roast on a broiling pan or in a dutch oven.
- Combine the lemon pepper, seasoned salt and garlic powder together.
- Rub the roast with the spice mixture. Let sit for 30 minutes.
- Place the roast in the oven and let sear for 20 minutes.
- While the roast is searing, add the beef stock and red wine to a pot. Boil together and reduce slightly.
- Reduce the oven heat to 300 degrees.
- Pour the wine-stock mixture over the roast and return to the oven.
- Roast until you reach the desired temperature, about 16 minutes per pound for rare meat and 18 minutes per pound for medium rare.
- After the roast is done, remove the roast to a platter and tent.
- Lest rest 10 minutes before slicing.
- If needed, deglaze the pan with water.
- Keep the pan juices warm on the stove and pour over before serving.