Herbed Beef Roast Recipes

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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.

HERBED ROAST BEEF



Herbed Roast Beef image

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

2 teaspoons fennel seed, crushed
2 teaspoons dried rosemary, crushed
2 teaspoons each dried basil, marjoram, savory and thyme
2 teaspoons rubbed sage
1-1/2 teaspoons salt
2 bone-in beef rib roasts (4 to 6 pounds each)
2 medium onions, sliced
6 fresh rosemary sprigs
HORSERADISH SAUCE:
1-1/2 cups sour cream
1/4 cup prepared horseradish
3 tablespoons lemon juice
2 tablespoons minced chives

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.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM



Herb-Crusted Roast Beef with Horseradish Cream image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 (3-pound) boneless beef eye round roast
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch fresh thyme, leaves only
8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
2 tablespoons mustard powder
Horseradish Cream, recipe follows
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
Salt

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



Herbed Rib Roast image

The pungent mixture of herbs and garlic turns this tender roast into a real treat. Our children and grandchildren look forward to feasting on it at Christmastime and other special family occasions. -Carol Jackson, South Berwick, Maine

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 10 servings.

Number Of Ingredients 7

1 beef ribeye roast (4 to 5 pounds)
2 to 3 garlic cloves, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried marjoram

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.

Nutrition Facts : Calories 397 calories, Fat 29g fat (12g saturated fat), Cholesterol 107mg cholesterol, Sodium 319mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.

HERBED BEEF ROAST



Herbed Beef Roast image

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

3 lbs beef boneless tip roast
1 teaspoon dried herbs, leaves (such as marjoram, basil and oregano)
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, finely chopped
1 cup balsamic vinegar or 1 cup red wine vinegar

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

GARLIC HERBED BEEF TENDERLOIN



Garlic Herbed Beef Tenderloin image

You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 7

1 beef tenderloin roast (3 pounds)
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
3/4 teaspoon dried rosemary, crushed

Steps:

  • Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

SLOW-COOKER HERBED BEEF ROAST



Slow-Cooker Herbed Beef Roast image

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

3-pound beef boneless tip roast
1 teaspoon salt
1 teaspoon mixed dried herb leaves
1/2 teaspoon pepper
2 cloves garlic, finely chopped
1 cup balsamic vinegar

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



Herb-Crusted Roast Beef image

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

4 1/2-5 lbs boneless rump roast
2 cloves garlic, 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
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
2 1/3 cups water, divided
2 teaspoons beef bouillon granules
1/4-1/3 cup flour

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

HERBED ROAST BEEF



Herbed Roast Beef image

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

1 (4 -6 lb) bone-in beef rib roast
1 teaspoon fennel seed, crushed
1 teaspoon dried rosemary, crushed
1 teaspoon dried basil
1 teaspoon marjoram
1 teaspoon savory
1 teaspoon thyme
1 teaspoon rubbed sage
1 medium onion, sliced
3 fresh rosemary sprigs
3/4 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon snipped chives
4 1/2 teaspoons lemon juice

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

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