Herbed 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.

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 PRIME RIB ROAST

Steps:

• Preheat the oven to 325 degrees F.
• To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
• In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
• Serve with the pan drippings or sauce if preferred.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

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 TOP ROUND ROAST - 3 NET CARBS

Steps:

• Pour red wine and water into crockpot; set aside.
• In small bowl, combine herbs, pepper, salt, and olive oil, stir to combine.
• Using clean hands, rub the oil and herb mixture all over the meat.
• Place the roast into the crockpot and sprinkle the garlic and onions around the roast. Lay bacon strips over the roast.
• Cover and cook on low for 10 hours.
• Before serving, flip the roast over in the crockpot, then turn the crockpot off for about 15 minutes. Remove roast to a platter and let it drain for a few minute.
• To serve, use a sharp knife to slice the meat against the grain. If you like, dip the roast in the cooking juices before serving or serve with a small cup of the juice on the side.

HERBED RIB ROAST

Steps:

• Cut 15-20 slits in the roast; insert garlic. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 15 minutes before slicing.