Roast Beef with Peppercorn-Herb Crust Recipe 🥩🌿

Overview:

Indulge in the exquisite flavors of a succulent Roast Beef with Peppercorn-Herb Crust that’s guaranteed to tantalize your taste buds. This recipe combines the rich aroma of garlic, the warmth of black peppercorns, and the earthy essence of dried herbs to create a culinary masterpiece that’s perfect for any occasion. Slow-roasted to perfection, this roast beef promises a tender, melt-in-your-mouth experience that will leave your guests craving for more. Follow along to embark on a delightful gastronomic journey!

Ingredients:

Here’s what you’ll need for this delectable dish:

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

• 1 boneless bottom round roast
• 9 cloves of garlic
• 1 teaspoon kosher salt
• 1 tablespoon black peppercorns
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried marjoram
• 2 tablespoons flour
• 2 cups beef stock
• 1/4 cup water

Instructions:

Preparation Time: 7 hours

Cooking Time: 3 hours

Total Time: 10 hours

1. Dry the meat: Begin by patting the boneless bottom round roast dry with paper towels, ensuring it’s completely moisture-free.

2. Prepare the garlic: Take 6 cloves of garlic and make six 1-inch deep slits along the roast. Insert a clove of garlic into each slit. Adjust the number of slits according to your preference for garlic intensity.

3. Create the peppercorn-herb paste: Using a mortar and pestle, spice mill, or even a sturdy zip-lock bag and a rolling pin, crush the black peppercorns along with the remaining 3 cloves of garlic, kosher salt, dried rosemary, and dried marjoram. Mix until a paste-like consistency forms. Optionally, add a touch of oil for a smoother texture.

4. Apply the peppercorn-herb crust: Roll up your sleeves and get ready to get hands-on! Grab a generous amount of the peppercorn-herb paste and rub it evenly over the surface of the roast, ensuring it’s well-coated. Press the paste down firmly to adhere to the meat.

5. Marinate the roast: Cover the roasting pan with plastic wrap and place the coated roast inside. Allow it to marinate in the refrigerator for at least 6 hours, or ideally overnight, to let the flavors meld together beautifully.

6. Bring the roast to room temperature: A few hours before you intend to start roasting, remove the marinated roast from the refrigerator and let it sit at room temperature for about an hour. This step ensures even cooking.

7. Preheat the oven: Preheat your oven to 200°F (93°C) in preparation for the slow-roasting process.

8. Slow roast the beef: Place the marinated roast in the preheated oven and let it roast slowly for approximately 2 hours and 15 minutes. During this time, the internal temperature of the roast should reach around 110°F (43°C). Use an instant-read thermometer to monitor the temperature.

9. Crank up the heat: Once the internal temperature reaches 110°F (43°C), increase the oven temperature to a blazing 500°F (260°C). This high heat will create a beautiful crust on the exterior of the roast.

10. Monitor the temperature: Keep a close eye on the roast as it continues to cook at high heat. When the internal temperature reaches your desired level of doneness, typically around 135°F (57°C) for medium-rare, remove it from the oven. Adjust the temperature according to your preference for doneness.

11. Rest the roast: Transfer the roast to a serving platter, but resist the temptation to carve it immediately. Allow it to rest for 15-20 minutes to allow the juices to redistribute, ensuring a juicy and flavorful roast.

12. Prepare the gravy: While the roast is resting, degrease the pan juices in the roasting pan. Add beef stock to the pan, scraping up any browned bits for added flavor. In a separate dish, mix the flour with water to create a slurry. Heat the pan juices and gradually whisk in the flour slurry, stirring constantly until the gravy thickens.

13. Serve and enjoy: Slice the rested roast beef and serve it with the flavorful gravy on the side. Delight in the irresistible combination of tender meat and aromatic flavors, perfect for any meat lover’s palate.

Nutritional Information (Per Serving):

• Calories: 635.3
• Fat Content: 41.9g
• Saturated Fat Content: 16.2g
• Cholesterol Content: 181.4mg
• Sodium Content: 1224.5mg
• Carbohydrate Content: 2.8g
• Fiber Content: 0.2g
• Sugar Content: 0g
• Protein Content: 58.1g

Keywords:

Meat, Winter, Weeknight, Roast, Oven, Refrigerator

Serving Suggestions:

Pair this exquisite Roast Beef with Peppercorn-Herb Crust with your favorite sides such as roasted vegetables, mashed potatoes, or a crisp green salad for a complete and satisfying meal. Enjoy the warmth and comfort of this classic dish during cozy winter evenings or special occasions with loved ones. Cheers to good food and great company! 🍽️🥂