For many farm families in America's heartland, mealtime during harvest seems to go one of two ways. If the farm isn't pressed for time and decent weather is on the horizon, a "slow-down meal" is in order. Typically this type of meal involves stopping your machine and letting your boots hit the earth to enjoy dinner with the whole crew.
A standard slow-down meal consists of a warm hearty meat-centric entrée, a well appointed starch, a vegetable, dinner roll and pie. There are plates, forks, spoons and real napkins. A feast like this took three people all afternoon to assemble. At least it happens this way in my dreams.
Yes, of course there are rare occasions where everything can stop and food can be enjoyed. However, in my personal experience thus far, it hasn't happened. A reality-based harvest evening meal is a bit more touch and go.
The person bringing the meals may not really know the best place to park in the field because everyone is so spread out. The people receiving the meal offer a combine, tractor or semi ride to the person bringing the food but he/she has to hustle back home to pick up the oldest daughter from ball practice and make sure that the rest of the kids take a bath and do their reading before bedtime. Sometimes it is too chilly and windy to eat outside together, and the warmest place is in your tractor seat.
Harvest time is hectic, but mealtime doesn't have to be. Sheet pan dinners are incredibly popular because they are time-saving and simple. This beef roast is the "Petite Beef Sirloin Roast" which is the center section of the Top Sirloin Roast. This sheet pan meal is full of flavor and appeals to kids and adults alike! Beef Sirloin and Garlic Butter Mushroom Sheet Pan Dinner Serves: 4-6
INGREDIENTS: For the beef roast and potatoes: 1 petite sirloin beef roast (2-2 ¼ lbs.), tied in 3" increments with cotton kitchen twine 2 tablespoons butter, softened 1 teaspoon fresh rosemary, minced or 1/2 teaspoon dried rosemary 1 teaspoon fresh thyme, minced or 1/2 teaspoon dried thyme 2 1/2 teaspoons seasoned salt, divided 1 teaspoon ground black pepper, divided 2 teaspoons soybean oil 12 b-sized potatoes, washed and halved (slightly bigger than a golf ball) For the green beans and mushrooms 1 lb. green beans, trimmed 1 lb. cremini mushrooms or white button mushrooms 4 tablespoons butter, melted 5 cloves garlic, smashed then sliced 2 teaspoons fresh thyme or 1 teaspoon dried thyme 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper, to taste
DIRECTIONS: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Remove beef roast from refrigerator. Arrange beef in center of baking sheet. Sprinkle roast evenly with fresh rosemary, thyme, 1 1/2 teaspoons seasoned salt and 1/2 teaspoon black pepper. Rub butter onto beef roast evenly over herbs and seasoning. To a large mixing bowl, add 2 teaspoons soybean oil and remaining 1 teaspoon seasoned salt and 1/2 teaspoon black pepper. Toss potatoes in oil and seasoning mixture. Spread on one side of baking sheet. Roast beef and potatoes at 400 degrees F for 20 minutes. Meanwhile, trim green bean stems and clean mushrooms. To large mixing bowl that potatoes were mixed in, whisk together melted butter, garlic, thyme, salt and pepper. Toss green beans and mushrooms in mixture. At the conclusion of first 20 minute baking time, remove beef and potatoes from oven. Place mushrooms and green beans in a single layer onto the prepared baking sheet along with potatoes and beef. Move beef over if necessary to crowd potatoes a bit. Bake for an additional 30 minutes or until beef roast registers 130 degrees F in the center of the large part of the roast on a digital instant read thermometer. Allow beef roast to rest 5 minutes, remove twine, slice at desired thickness and dip slices in remaining sheet pan juices before plating. Serve with potatoes, mushrooms and green beans. 130 degrees F when pulled from oven will carry over to 135 degrees F, medium rare. For medium doneness, pull roast at 140 degrees F as it will carry over to 145 degrees F.