Herbedbeefroast Recipes

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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.

HERBED BEEF ROAST WITH TOMATO GRAVY



Herbed Beef Roast With Tomato Gravy image

Make and share this Herbed Beef Roast With Tomato Gravy recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 15

2 teaspoons minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon chopped fresh thyme
1 teaspoon pepper
1/8 teaspoon onion powder
1 (2 lb) boneless beef rump roast
2 cups uncooked jasmine rice
2 tablespoons butter
2 tablespoons all-purpose flour
1 (15 ounce) can beef broth
1 1/2 tablespoons tomato paste
1/4 cup buttermilk
1 tablespoon Worcestershire sauce
1 teaspoon dark brown sugar

Steps:

  • Preheat oven to 325°; line a 13 x 9 inch pan with foil, and coat with cooking spray.
  • Combine the mince garlic, and next 5 ingredients in a small bowl.
  • Rub mixture over rump roast; place roast in prepared pan.
  • Bake for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion reads 145° (medium rare); let stand 10 minutes.
  • Meanwhile, prepare jasmine rice according to package directions.
  • Tomato Gravy: melt butter in a small saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 minute.
  • Slowly whisk in broth; bring to a boil; whisk in tomato paste and next 3 ingredients; decrease heat, and simmer 5 minutes or until thoroughly heated.
  • To serve: cut roast in slices; serve with hot cooked rice and Tomato Gravy.

HERB ROAST BEEF (SLOW COOKER)



Herb Roast Beef (Slow Cooker) image

I was surprised to see so many "crock pot" recipes out there that call for soup mixes and other processed ingredients. What ever happened to a good old fashioned slow cooked roast!? Here's my contribution. Onions are essential as they basically create a stock/gravy which is used to flavour the meat and the liquid can be reduced to create a delicious jus or gravy to serve over the meat.

Provided by Veggiequeen

Categories     Roast Beef

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (1 1/2 kg) topside beef roast (approx)
2 brown onions, chopped roughly
1 brown onion, diced very finely
7 -8 garlic cloves, smashed
salt, to taste
2 cups water
handful fresh thyme sprig, chopped
3 -4 fresh rosemary sprigs, chopped
handful fresh parsley, chopped

Steps:

  • Reserve 1 unchopped rosemary sprig and several garlic cloves. (You will use this garlic and rosemary to poke into the meat to add extra flavour).
  • Put all other ingredients except the meat in the slow cooker on high. Put lid on to allow mixture to warm in the slow cooker.
  • Meanwhile, braise the meat on all sides in a separate frying pan using a spoonful of oil, until meat is lightly browned. This step is designed to seal in the juices as topside meat is usually quite dry. Braising should take around 5 minutes.
  • Once braised, gently set meat on top of onion mixture in slow cooker.
  • Poke reserved garlic and rosemary into folds in meat and leave to cook.
  • Roast 4-5 hours on high until meat is tender and falling apart. Cook time wil depend on size of roast.
  • Serve with your favourite roasted vegetables.

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.

HERB-ROASTED BEETS



Herb-Roasted Beets image

Make and share this Herb-Roasted Beets recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

8 whole beets, peeled
16 garlic cloves, peeled
1/4 cup red wine
1/4 cup olive oil
2 tablespoons fresh oregano, chopped
2 tablespoons fresh thyme
salt and pepper

Steps:

  • Preheat the oven to 180 °C (350 °F).
  • In a bowl, combine all the ingredients. Season with salt and pepper.
  • Place in a baking dish and cover with aluminum foil.Bake for about 1 hour or until tender.

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

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.

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