Herbed Roast Beef is a delicious and beautiful center piece to any Sunday dinner or special occasion meal. Stuffed inside with an herb-mixture full of flavor, it is also coated on the outside with an herbed butter that melts into the seasoned meat. What’s even better is this recipe is perfect for dressing up a cheaper cut of beef, saving you money.
The roast is sliced into horizontally and opened like a book. Now before you start slicing, make sure you orient your piece of meet so that you are slicing ‘with’ the grain for this step. When you’re ready to serve this roast, you will want to slice ‘against’ the grain so it will be extra tender. A mixture of Thyme, Parsley, shallot, Olive oil and Dijon mustard is spread out all over the inside and the meat is ‘closed’ and tied with kitchen twine. Be sure to leave at least 1/2 inch of meat to act as a ‘hinge’; don’t slice all the way through. Then the meat is seasoned well with salt an pepper. At this point it’s already looking good and it hasn’t even been roasted yet!
The prepared roast will need to marinate for at least an hour, but I would recommend overnight to really let all the delicious flavors permeate the meat. Before placing it in the oven, the roast is seared in a pan to create a delicious crust and hold in all the juices as it cooks. It’s slow roasted at a low temperature to your desired level of doneness, usually between 1 1/2 to 2 hours.
After removing the roast from the oven, spread the herb butter all over the top of the roast and let it melt in while the roast ‘rests’ for about 20 minutes. This will allow the juices to settle into the meat so your roast is nice and moist. (I moved mine from the carving board to a serving platter for the photos, leaving the juices behind. Trust me, this roast is juicy!) This roast will make a beautiful center piece for any occasion. Enjoy!
Equipment Needed: Kitchen twine and a roasting pan with a V-rack that fits inside.
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