HERBED ROAST BEEF
A savory herb rub flavors this juicy roast that makes an impression every time my mom serves it for dinner. The creamy horseradish sauce adds a little kick to the crispy-coated slices of beef. -Kerry Sullivan, Maitland, Florida
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the fennel seed, rosemary, basil, marjoram, savory, thyme, sage and salt; rub over roasts. Place roasts fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs., Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef.
Nutrition Facts : Calories 424 calories, Fat 26g fat (11g saturated fat), Cholesterol 7mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.
HERBED ROAST BEEF
Make and share this Herbed Roast Beef recipe from Food.com.
Provided by Scarlett516
Categories Roast Beef
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Trim and tie roast if desired. In a small bowl, combine the fennel seed, crushed rosemary, basil, marjoram, savory, thyme, and sage; rub over roast.
- Place fat side up in a roasting pan. Top with onion and rosemary sprigs. Bake, uncovered, at 350°F for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F, medium 160°F, well-done 170°F).
- Discard onion and rosemary. Let roast stand for 10-15 minutes before slicing. meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.
Nutrition Facts : Calories 789.6, Fat 68.6, SaturatedFat 29.3, Cholesterol 170.5, Sodium 148.8, Carbohydrate 3.5, Fiber 0.7, Sugar 1, Protein 37.5
HERB RUBBED ROASTED TENDERLOIN OF BEEF
Provided by Food Network
Categories main-dish
Time 8h50m
Yield about 8 to 10 servings
Number Of Ingredients 7
Steps:
- Chop the herbs and blend them with the olive oil. Rub the mixture on the tenderloin and let sit overnight in the refrigerator. Season with salt and pepper.
- Preheat the oven to 350 degrees F.
- In a griddle or large skillet sear the beef on all sides until brown.
- Place in the preheated oven and roast until the internal temperature is 120 degrees F on an instant-read thermometer. Let the tenderloin rest for 15 minutes before slicing.
HERBED BEEF ROAST
This recipe comes from Betty Crocker Cookbook. It's for the slow cooker. And it has 1 cup of balsamic vinegar. I'm curious to try it.
Provided by Boomette
Categories Roast Beef
Time 8h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- If beef roast comes in netting or is tied, do not remove. Spray 12-inch skillet with cooking spray; heat over medium-hight heat. Cook beef in skillet about 5 minutes, turning occasionally, until brown on all sides. Sprinkle with herbs, salt and pepper.
- In 4- to 5-quart slow cooker, place garlic. Place beef on garlic. Pour vinegar over beef.
- Cover and cook on Low heat setting 6 to 8 hours. Remove netting or strings from beef.
- Serve with horseradish mashed potatoes.
Nutrition Facts : Calories 161.4, Fat 4.9, SaturatedFat 1.9, Cholesterol 72.6, Sodium 282.7, Carbohydrate 4, Sugar 3.2, Protein 24.5
HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Special Equipment: food processor
- Preheat oven to 350 degrees F.
- Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
- Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
- Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
- Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
- Horseradish Cream:
- In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
- Yield: 1/2 cup
HERBED RIB ROAST
Steps:
- Prepare roast:
- Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
- Cook roast:
- Let roast stand at room temperature 1 hour.
- Preheat oven to 450°F.
- Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
- Make jus:
- Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
- Put slices from roast and serve with jus.
HERBED BEEF IN SALT CRUST
Even though encrusted in salt, the beef browns while remaining exceptionally moist.
Provided by Marc Boyer
Categories 100+ Everyday Cooking Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Combine oil, onion, garlic salt, basil, marjoram, thyme, and pepper in a heavy plastic bag; mix well. Add roast; coat well with marinade. Marinate in refrigerator 2 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Line roasting pan with aluminum foil.
- Combine kosher salt and water to form a thick paste. Pat 1 cup paste to a 1/2-inch thick rectangle in pan. Pat roast dry with paper towels; insert meat thermometer. Place roast on salt layer; pack remaining salt paste around meat to seal well. Bake for 60 to 70 minutes, or until thermometer registers 140 degrees. (Steam may cause crust to crack slightly.) Remove from oven; let stand 10 minutes. Remove and discard salt crust.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 0.8 g, Cholesterol 110.6 mg, Fat 31.8 g, Fiber 0.2 g, Protein 32.9 g, SaturatedFat 10.3 g, Sodium 68459.2 mg, Sugar 0.2 g
HERB-CRUSTED ROAST BEEF
Make and share this Herb-Crusted Roast Beef recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 449, Fat 27.8, SaturatedFat 10.2, Cholesterol 153.2, Sodium 765.7, Carbohydrate 4.1, Fiber 0.4, Sugar 0.6, Protein 43
SLOW-COOKER HERBED BEEF ROAST
Take 15 minutes in the morning to add some simple ingredients to your slow cooker and come home to this savory herbed roast.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 6
Steps:
- Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes until brown on all sides. Sprinkle with salt, herbs and pepper.
- Place garlic in 4- to 5-quart slow cooker. Place beef on garlic. Pour vinegar over beef.
- Cover and cook on low heat setting 6 to 8 hours or until beef is tender. Reserve 1/4 cup of the beef juices.
- Cut half of the beef into thin slices to make 3 cups; place in refrigerator or freezer container along with reserved 1/4 cup beef juices for Philly Beef Sandwiches (page 77). Cover and refrigerate beef up to 4 days or freeze up to 4 months. To thaw frozen beef, place container in refrigerator about 8 hours.
- Serve remaining half of beef now.
Nutrition Facts : Calories 110, Carbohydrate 2 g, Cholesterol 60 mg, Fiber 0 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg
HERB-CRUSTED ROAST BEEF
It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. -Teri Lindquist, Gurnee, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.
Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 474mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
HERBED AND SPICED ROASTED BEEF TENDERLOIN
Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
Provided by Eileen D.
Categories Main Dish Recipes Roast Recipes
Time 6h55m
Yield 8
Number Of Ingredients 12
Steps:
- In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
- Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
- Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.
Nutrition Facts : Calories 682.9 calories, Carbohydrate 2.3 g, Cholesterol 161.2 mg, Fat 55.8 g, Fiber 0.4 g, Protein 40.7 g, SaturatedFat 21.7 g, Sodium 830.5 mg, Sugar 0.3 g
HERB & PEPPER CRUSTED RIB OF BEEF
Planning a dinner party? James Martin's crusted roast beef will wow your guests
Provided by James Martin
Categories Dinner
Time 2h40m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
- While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.
Nutrition Facts : Calories 694 calories, Fat 46 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 63 grams protein, Sodium 1.43 milligram of sodium
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