Provençal Oven Roast Beef

Purchase Herbes de Provençe (a mixture of basil, fennel seeds, lavender, marjoram, sage, summer savoury and thyme) or create your own custom blend, to flavour this lean and tasty beef roast.

 

Yields4 Servings
Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins
 2 to 3 lb 1 to 1.5 kg Beef Oven Roast (Eye of Round, Sirloin Tip, Inside or Outside Round)
 2 tbsp 30 mL Dijon mustard
 1 to 2 tbsp 15 to 30 mL Herbes de Provençe (recipe follows)
 Pepper to taste
 1/2 cup 125 mL dry red wine
 1 1/2 cups 375 mL beef stock
 2 cloves garlic
 12 pearl onions, peeled
 4 large carrots, peeled, cut into chunks
 1 tbsp 15 mL vegetable oil or melted butter
1

Coat roast with Dijon mustard, Herbes de Provençe and pepper. Place roast fat side up on rack in roasting pan. Insert meat thermometer into centre of roast, avoiding fat.

Add broth and wine to roasting pan. Coat onions, carrots and garlic with oil; arrang around roast. Cook roast, uncovered, in preheated 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); cook, basting vegetables with pan juices occasionally, for 1 ¼ to 1 ¾ hours or until meat thermometer reads 155°F (68°C) for medium. Roast is best cooked only to medium.

Transfer roast to cutting board; tent with foil for 10 to 15 minutes to allow temperature to rise 5°F (3°). Meanwhile, while keeping vegetables warm, in small saucepan, bring pan juices to a boil. Heat until juices are reduced to half. Cut roast into thin slices across the grain and serve with roasted vegetables and reduced pan juices.

Herbes de Provence
2

Combine equal measures of dried thyme, savoury, rosemary and sage leaves. Crumble and combine herbs by rubbing them between your fingers. Store in an airtight container.

Ingredients

 2 to 3 lb 1 to 1.5 kg Beef Oven Roast (Eye of Round, Sirloin Tip, Inside or Outside Round)
 2 tbsp 30 mL Dijon mustard
 1 to 2 tbsp 15 to 30 mL Herbes de Provençe (recipe follows)
 Pepper to taste
 1/2 cup 125 mL dry red wine
 1 1/2 cups 375 mL beef stock
 2 cloves garlic
 12 pearl onions, peeled
 4 large carrots, peeled, cut into chunks
 1 tbsp 15 mL vegetable oil or melted butter

Directions

1

Coat roast with Dijon mustard, Herbes de Provençe and pepper. Place roast fat side up on rack in roasting pan. Insert meat thermometer into centre of roast, avoiding fat.

Add broth and wine to roasting pan. Coat onions, carrots and garlic with oil; arrang around roast. Cook roast, uncovered, in preheated 500°F (260°C) oven for 30 minutes. Reduce heat to 275°F (140°C); cook, basting vegetables with pan juices occasionally, for 1 ¼ to 1 ¾ hours or until meat thermometer reads 155°F (68°C) for medium. Roast is best cooked only to medium.

Transfer roast to cutting board; tent with foil for 10 to 15 minutes to allow temperature to rise 5°F (3°). Meanwhile, while keeping vegetables warm, in small saucepan, bring pan juices to a boil. Heat until juices are reduced to half. Cut roast into thin slices across the grain and serve with roasted vegetables and reduced pan juices.

Herbes de Provence
2

Combine equal measures of dried thyme, savoury, rosemary and sage leaves. Crumble and combine herbs by rubbing them between your fingers. Store in an airtight container.

Provençal Oven Roast Beef
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