ROAST BEAST

Serves 6 When we read How the Grinch Stole Christmas, one particular part interested us at the end—the part where the Whos eat ROAST BEAST! We wondered what a roast beast might taste like, so we decided to make one ourselves. The biggest beast we could roast was a cow, so this is a beef roast recipe. We felt more like dinosaurs than Whos when there was a big chunk of meat on our table to dig into! INGREDIENTS • ½tsp garlic powder • ½tsp dried basil • ½tsp dried rosemary • 1 Tbsp salt • ¼ tsp pepper • 3 lbs (1361 g) beef roast INSTRUCTIONS AND HOW KIDS CAN HELP 1. Combine herbs, salt, and pepper in a small bowl and mix with a fork. 2. With hands, rub mixture on all surfaces of beef roast. 3. In 325 degree oven (or over indirect medium-low heat on a grill) roast for 90 minutes until it reaches medium-rare temperature of 135 degrees. 4. Allow to rest uncovered for 10 minutes before cutting. 5. Slice into ½-inch slices and serve.

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Roast Beast, straight out of How the Grinch Stole Christmas — because once you've read about the Whos carving one, you have to make your own. This version is a three-pound beef roast crusted on every surface with garlic powder, dried basil, rosemary, salt, and pepper, then roasted low at 325°F until it hits 135°F medium-rare. Slice it half an inch thick and dinner feels like a holiday in Whoville, no Grinch required.

Pro Tips

• Mix the herbs, salt, and pepper with a fork first so the rub is even — clumps of straight salt in one spot make one salty bite and one plain one.
• Rub the seasoning onto all surfaces of the roast with your hands and press it in; seasoning sprinkled from above falls off in the pan.
• Roast at 325°F for about 90 minutes and go by temperature, not the clock — pull it at 135°F internal for medium-rare, since it climbs a few degrees while resting.
• Rest the roast uncovered for the full ten minutes before slicing; cut early and the juices end up on the cutting board instead of in the slices.
• No oven, no problem: the same roast works over indirect medium-low heat on a grill with identical timing.

Frequently Asked Questions

What cut of beef should I use for Roast Beast?

Any three-pound beef roast works — this is a lean, sliceable roast rather than a slow-cooker cut, because the goal is pink medium-rare slices, not shred.

What internal temperature should I cook it to?

135°F in the thickest part for medium-rare, about 90 minutes at 325°F. The roast keeps cooking slightly as it rests, so pull it right at 135°F.

Can I make Roast Beast on a grill instead of in the oven?

Yes — set it over indirect medium-low heat with the lid closed and follow the same temperature target. The herb crust holds up either way.

Why is it called Roast Beast?

It's borrowed from How the Grinch Stole Christmas, where the Whos feast on roast beast — and a big beef roast on the table felt exactly right for the part.

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