A deliciously easy roast beef recipe that is the perfect comfort food for entertaining.

So when a boy comes over for dinner and you want to measure up to his impression of your mad cooking skillz, you should probably stick to a tried-and-true recipe. This way, you’re relaxed and calm, and can then focus on awkward small talk, chit chat, and not have to worry about how (or gasp, if!) a recipe is going to be successful or not.

Unless, of course, you’re me.

And you pretty much don’t follow rules and relish in being a rule breaker.

Or a non-comformist.

Welcome to my Saturday night a few weeks ago.

*although the recipe did come with high praise from a friend, so I wasn’t going in completely blind, so there’s that.

My dinner guest is a confirmed “meat and potatoes” guy (and shall forever be referred to as MPG). Simple enough. A friend of mine offered up a suggestion of her tried-and-true (via Cook’s Country) roast beef recipe, and I rounded out the meal with those Bacon Wrapped Stuffed Jalapeno Peppers, roasted assorted vegetables, and a new brownie recipe (which, sadly, didn’t get enjoyed that night, but Nick has been slowly making his way through the pan ever since).

I couldn’t find the exact cut of meat that the recipe called for.

I didn’t remember to tie up the roast with string before cooking.

And since MPG arrived for the evening during the part of the recipe I had to concentrate on the most, I likely missed a step or six.

And, surprisingly enough, it all ended up ok nonetheless.

Which means that the recipe is forgiving.

Which is my favorite kind of recipe.

I questioned the recipe (and my friend) a few times during the process (really? No cover on the pot for all those hours? Are you sure?) and just held fast to the notion that I could throw in the towel at any time and make an awesome Spaghetti Carbonara on the fly or call for take-out.

Luckily the worry was all for naught.

The roast was done when the recipe said it would be. And it was tender, juicy, and made for an impressive hunk of meat.

And perfect for a meat and potatoes guy.

Mad cooking skillz reputation firmly intact.

I would be remiss if I didn’t mention the gravy. Awesome stuff, and even more awesome when used on an open faced roast beef sandwich the next day. Of course, I’m still not eating carbs, so I just pretended the roast beef and gravy were atop a piece of toasted sourdough. I will live vicariously through you.

So whether you’re entertaining dates, a crowd, or just your own family, tuck this one into your recipe files and use it judiciously.

For your own meat and potatoes people.

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