Garlic Herb Beef Top Round Roast Recipes

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EASY TOP ROUND ROAST BEEF RECIPE



Easy Top Round Roast Beef Recipe image

This Easy Top Round Roast Beef Recipe is going to become a regular in your house after you see how easy it is to make. Our fail proof cooking method leaves you with a flavorful and tender roast that you prepared in five minutes.

Provided by Lisa Longley

Categories     Main Course

Time 1h5m

Number Of Ingredients 5

3 pound top round roast
1 tablespoon extra virgin olive oil
1 tablespoon kosher salt
2 teaspoons black pepper
2 cloves fresh garlic (minced)

Steps:

  • Preheat your oven to 450 degrees. Fit a rack in a roasting pan and set aside.
  • Rub the top round roast with the olive oil. Then spread the salt, black pepper and garlic over it. Do your best to cover not only the top and bottom but the sides.
  • Place the seasoned roast on the rack in roasting pan. Roast (uncovered) in the oven for 15 minutes. Then reduce the heat to 325. Roast for another 45 to 60 minutes or until the a thermometer reads between 135 and 140. Please note that roasts that are less than 3 inches thick will take less time to roast. I highly recommend investing in an instant read thermometer so you know the exact moment to pull it out of the oven.
  • Remove from the oven, loosely tent with foil, and allow the roast to rest for 10 minutes. Slice thin, and enjoy. See post for details about reheating and left over ideas.

Nutrition Facts : Calories 384 kcal, Carbohydrate 1 g, Protein 50 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 150 mg, Sodium 701 mg, UnsaturatedFat 2 g, ServingSize 1 serving

HERB-CRUSTED ROAST BEEF



Herb-Crusted Roast Beef image

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

1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
2 garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 to 1/3 cup all-purpose flour
2 teaspoons beef bouillon granules
2-1/3 cups water, divided

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.

GARLIC HERB BEEF TOP ROUND ROAST RECIPE



Garlic Herb Beef Top Round Roast Recipe image

Garlic Herb Beef Top Round Roast - This is the best method of turning an inexpensive piece of meat into a tender, juicy, medium rare delight!

Provided by Don't Sweat The Recipe

Categories     Dinner     Main

Time 2h5m

Number Of Ingredients 8

1 2.5-3 lb boneless top round roast
2 teaspoons kosher salt, divided
2 tablespoons olive oil, divided
1 teaspoon ground black pepper
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon crushed red pepper flakes (more or less as desired)
5 cloves of garlic (finely minced)

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.

Nutrition Facts : Calories 314 kcal, Carbohydrate 1 g, Protein 44 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 123 mg, Sodium 697 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HERB AND GARLIC STUFFED EYE OF ROUND ROAST RECIPE



Herb and Garlic Stuffed Eye of Round Roast Recipe image

This is the best way to cook an eye of round roast, a less tender cut of beef. High heat and searing a buttery herb mixture onto the top, stuffing it with garlic and a a low, slow cook yields a tender, juicy, delicious roast!

Provided by Karlynn Johnston

Categories     Main Course

Number Of Ingredients 11

one 3-5 pounds eye of round roast
3/4 cup butter (softened)
1 1/2 tablespoons dried rosemary (freeze dried works the best)
1 1/2 tablespoons dried thyme ( freeze dried works the best)
1 1/2 tablespoons flaked sea salt
2 teaspoons ground black pepper
5 small cloves of garlic (peeled and sliced in half)
1/2 cup drippings
1 cup strong beef stock
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Remove your roast from all its packaging and let it sit out for an hour until it's about room temperature.
  • Place a roasting rack (I use oven safe metal cooling racks for smaller roasts) into a cookie sheet that has at least a 1/2 inch high rim. Place the roast on top of the baking sheet, fat cap side UP.
  • Combine the butter and herbs ( minus the garlic cloves) together in a bowl.
  • Using a sharp little knife, cut small slits into the top fat cap of the roast in an even placement through the top. Take the garlic cloves, slather them in some of the butter herb mixture and push them into the roast, making sure they are completely stuffed into the beef.
  • Take the remaining butter and cover the roast completely.
  • Preheat your oven to 450°F.
  • Now we want to sear the roast. Place it in the 450 degree oven for 10 minutes.
  • After 10 minutes, turn down the oven to 325 degree and cook some more.
  • In the post above are some guidelines for cooking beef roasts. You want to pull the roast out a minimum of 10 degrees BEFORE you hit these temperatures.
  • Once the roast is out, tent it with foil, and let it sit for 10-15 minutes.The temperature will rise at least another 10 degrees if you cover it in foil. It also lets the juices set and flow back to the meat.
  • Remove all of the drippings and place in a saucepan Make sure to scrape the good browned bits off the bottom of the cookie sheet! Add half of the broth, then bring to a boil and boil for 2 minutes.
  • Add the remaining beef broth. If needed, add some more broth or bouillon powder to taste.
  • Whisk the cornstarch and water together, then whisk into the pot.
  • Cook until thickened.
  • Slice the eye of round into thin slices and serve.

Nutrition Facts : Calories 243 kcal, Carbohydrate 3 g, Protein 1 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 48 mg, Sodium 1234 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GARLIC HERB POT ROAST RECIPE



Garlic Herb Pot Roast Recipe image

A classic pot roast recipe with garlic and herbs that can be cooked in a pressure cooker or Instant Pot for a fast and delicious meal idea.

Provided by Katie Wells

Categories     Main

Time 45m

Number Of Ingredients 14

3-4 lb chuck roast
1 tsp salt
1 tsp black pepper
3 cloves garlic
1 TBSP Italian seasoning
2 TBSP coconut oil ((or butter))
1 medium onion
¼ cup red wine ((optional))
2 cups beef broth
6 large carrots ((peeled))
4 oz fresh mushrooms ((chopped))
¼ cup red wine
2 TBSP butter
½ tsp thyme

Steps:

  • Cut beef into 2-inch cubes.
  • Place the meat on a plate, sprinkle evenly with spices, and set aside.
  • Turn the Instant Pot on "Saute" setting and melt the butter or coconut oil in the pot.
  • Thinly slice the onions and add to the melted butter.
  • Saute for 4-5 minutes until tender and slightly browned.
  • Deglaze the pan with the red wine, if using.
  • Add the roast pieces in a single layer on top of the onions.
  • Pour the broth over the roast.
  • Put the lid on the Instant pot, lock, and seal.
  • Press cancel to stop the Saute setting and then press the "Manual" button and set the time to 40 minutes, making sure the valve is set to seal.
  • While the roast is cooking, chop the carrots into 1-inch pieces.
  • When the roast is finished, release the pressure by pushing the "cancel" button and then carefully turning the valve to "venting" until the pressure is released.
  • When pressure releases, remove lid and quickly add the chopped carrots. Quickly replace lid and use the manual setting to program a 10-minute additional cook time.
  • When cooking has finished. Press cancel and either quick release the pressure or allow it to release naturally.

Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Protein 47 g, Fat 31 g, SaturatedFat 15 g, Cholesterol 156 mg, Sodium 652 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

GARLIC HERB BEEF ROAST



Garlic Herb Beef Roast image

This Garlic Herb Beef Eye of Round Roast is incredibly flavorful and juicy. With a few simple ingredients you will have a tender roast that is sure to impress.

Provided by Christina Hitchcock

Categories     Main Dish

Time 1h45m

Number Of Ingredients 5

3-3.5 lb boneless eye of round roast
Kosher salt
Freshly ground black pepper
4 tablespoons Herb Butter
Easy Brown Gravy

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.

Nutrition Facts : Calories 384 kcal, Carbohydrate 1 g, Protein 50 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 161 mg, Sodium 194 mg, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

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