Garlic Herb Beef Top Round Roast Food

GARLIC HERB BEEF TOP ROUND ROAST RECIPE

Steps:

• The night before you plan to cook the roast, rub 1 1/2 teaspoons of salt evenly over the meat. Wrap tightly with plastic wrap and refrigerate. Or at least do this step 6 hours ahead of cooking.
• At least one hour before roasting, remove the roast from the refrigerator to take the chill off.
• Preheat the oven to 250 degrees F.
• Pat the roast dry with paper towels to remove excess moisture from the meat.
• Rub the roast all over with 1 tablespoon of olive oil.
• In a small bowl mix the remaining 1/2 teaspoon of kosher salt, oregano, thyme, red pepper flakes, black pepper, and garlic.
• Evenly rub the garlic herb mixture on all sides the roast
• Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer. Add the roast and sear on all sides until browned (including the sides and the ends), about 2 to 3 minutes per side.
• Transfer the roast to a wire rack set inside a rimmed baking sheet lined with foil (easy clean up).
• Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare (I remove it at about 123 degrees F it will continue to cook while resting) or 140 degrees F for medium. Do not cook the roast past medium it will be too dry!
• Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve.

GARLIC HERB BEEF ROAST

Steps:

• Remove roast from refrigerator and allow to rest at room temperature for 30-45 minutes before roasting.
• Preheat oven to 500 degrees F.
• Pat roast dry with paper towels to remove excess moisture.
• Season all sides of roast with Kosher salt and ground black pepper.
• Coat the entire roast with 4 tablespoons of herb butter.
• Place roast, fat side up, on a rack in a roasting pan.
• Roast for 15 minutes.
• Reduce heat to 300 degrees F and roast for an additional 40-50 minutes, or until a meat thermometer reads 135 degrees F.
• Place your roast on a rack in a roasting pan with the fat cap side facing up.
• Remove roast from the oven, cover with foil and allow to rest for 15 minutes.
• Slice roast against the grain into 1/4 inch thick slices.
• Serve with beef gravy.

HERBED TOP ROUND ROAST

Steps:

• Pour the red wine and water into the slow cooker crock; set aside.
• In a small bowl, combine the herbs, pepper, salt, and olive oil; stir to combine. Using clean hands, rub the oil and herb mixture all over the beef roast. Place the roast into the slow cooker crock. Sprinkle the garlic and onions aroudn the raost and lay the bacon strips over the top of the roast.
• Cover and cook on LOW for 10 hours.
• Before serving, flip the roast over in the slow cooker, then turn the slow cooker off and let the roast rest in the slow cooker for about 15 minutes. Remove roast to a platter and let it drain for a few minutes.
• To serve, use a sharp knife to slice the meat against the grain. If you like, dip the roast slices into the cooking juices before serving, or serve the cooking juices alongside the beef.

HERB-CRUSTED ROAST BEEF

Steps:

• Put the roast with the fat side up, in an ungreased roasting pan.
• Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
• Pour over and evenly coat the roast.
• In a bowl, add the next 6 ingredients; mixing well.
• Rub herb mixture over roast.
• Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
• Remove from oven and place roast on a warm serving platter.
• Let stand for 10-15 minutes.
• Add 2 cups water and bouillon granules to pan drippings.
• Bring mixture to a boil.
• Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
• Cook until bubbly and thickened, stirring constantly.
• Slice roast and serve with gravy.