Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, herbes de provence roast beef & gravy. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Herbes De Provence Roast Beef & Gravy is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Herbes De Provence Roast Beef & Gravy is something which I have loved my whole life.
Taste the rub to make sure it has enough salt in it. Use about ½ cup rub per roast. Place the meat in a glass dish, cover with plastic wrap, and refrigerate overnight.
To begin with this recipe, we must first prepare a few ingredients. You can have herbes de provence roast beef & gravy using 10 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Herbes De Provence Roast Beef & Gravy:
- Take 3 lb bottom round roast
- Get 2.5 T herbes de provence
- Prepare 2 t onion powder
- Prepare 2 t garlic powder
- Take 4 C beef stock
- Make ready 1/2 C white wine vinegar
- Take 6 T flour
- Make ready as needed kosher salt & black pepper
- Make ready 6 T butter
- Get as needed olive oil
Lightly oil outside of the roast with the olive oil. Rub the mixture over the roast so that all surfaces are coated with the herbs. Alternatively, spray oven rack with non-stick cooking spray and set roast directly on rack with a roasting pan underneath to catch drippings. In a small bowl, stir together the herbes de Provence, kosher salt and pepper.
Steps to make Herbes De Provence Roast Beef & Gravy:
- Preheat oven to 250°
- Set beef on roasting rack positioned inside roasting pan. Alternatively, spray oven rack with non-stick cooking spray and set roast directly on rack with a roasting pan underneath to catch drippings.
- Cook for approximately 3 hours or until roast reaches 135° F. Remove from oven and tent with foil. Let rest before slicing to retain juices and carry over cook while making gravy.
- Place roasting pan on stove top. Turn heat to high. Add white wine vinegar and 1 C beef stock to pan. Scrape up the drippings, or fond, with a wooden spoon. Reduce until nearly dry.
- Heat beef stock to a simmer in the roasting pan.
- Cover roast beef with enough oil to coat. Season with 1 T herbes de provence, onion powder, garlic powder, kosher salt, and black pepper.
- Add roux little by little to the roasting pan while whisking.
- Add 1.5 T herbes de provence with a large pinch of kosher salt and black pepper. Whisk. Simmer 10 minutes.
- Melt butter in a saucepot over medium heat. Add flour little by little while whisking. Cook only 2 minutes to keep a blonde roux, as cooking further will darken the roux and therefore the gravy, or whatever sauce the roux would be used for.
- Alternatively, transfer the hot beef stock to a smaller saucepot and pour the stock into the roux while whisking.
- Variations; Parsley, lavender, savory, thyme, oregano, marjoram, rosemary, caraway seed, carrots, coconut, creme fraiche, figs, lemon, honey, mint, olive oil, orange zest, walnut oil, walnut crust, pumpkin, pumpkin seeds, saffron, dry tea,
Rub the roast on all sides with the mixture. Crush the tomatoes through your fingers into the slow cooker; stir in. If you have individual herbs, you can use them and have a bit more control over the flavor. Specifically, I'm not a big fan of using beef with the lavender in many commercial HdP mixes. Thyme, oregano, rosemary, marjoram, savory and sage would be my picks for a beef roast save the lavender and basil for other dishes.
So that’s going to wrap it up for this exceptional food herbes de provence roast beef & gravy recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
