I am not a roast beef eating kind of person. I much prefer things like chicken or no meat at all. I do enjoy beef hamburgers, but for some reason when beef comes in a giant hunk or a big slab, it is not all that appetizing to me. That being said, I decided to make this for my poor red meat loving husband who doesn't actually get to eat red meat all that often. I served the roast with a side of steamed broccoli and mashed red potatoes with parsley, garlic, and Parmesan cheese.
Top Round Roast Beef
Recipe courtesy of Emeril Lagasse, Food Network
Ingredients...
Recipe courtesy of Emeril Lagasse, Food Network
Ingredients...
1 (4 1/2 to 5 pound) top round roast, rinsed and patted dry
16 cloves peeled garlic
1 tablespoon fresh thyme
2 teaspons salt
1 teaspoon Essence, recipe follows **I didn't have this, so I just used some dried thyme, garlic, salt, and pepper
1 teaspoon ground black pepper
2 tablespoons vegetable oil
12 small sprigs fresh thyme
Directions...
Preheat Oven to 400 Degrees.
Put the roast in a small roasting pan, bone side down. With a small sharp knife, make sixteen 1/2-inch-deep slits in the meaty side of the roast. Insert 1 garlic clove into each slit, pressing into the meat. Pinch with your thumb and index finger to close the openings. Combine the chopped thyme, salt, Essence, and pepper in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of the roast, and place the thyme sprigs under the roast. Roast for 1 hour. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted in the thickest part of the roast reads 125 to 130 degrees F for medium-rare, about 45 minutes, or 140 degrees F for medium, about 1 hour. Remove from the oven and let the roast stand for 15 minutes before carving.
16 cloves peeled garlic
1 tablespoon fresh thyme
2 teaspons salt
1 teaspoon Essence, recipe follows **I didn't have this, so I just used some dried thyme, garlic, salt, and pepper
1 teaspoon ground black pepper
2 tablespoons vegetable oil
12 small sprigs fresh thyme
Directions...
Preheat Oven to 400 Degrees.
Put the roast in a small roasting pan, bone side down. With a small sharp knife, make sixteen 1/2-inch-deep slits in the meaty side of the roast. Insert 1 garlic clove into each slit, pressing into the meat. Pinch with your thumb and index finger to close the openings. Combine the chopped thyme, salt, Essence, and pepper in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of the roast, and place the thyme sprigs under the roast. Roast for 1 hour. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted in the thickest part of the roast reads 125 to 130 degrees F for medium-rare, about 45 minutes, or 140 degrees F for medium, about 1 hour. Remove from the oven and let the roast stand for 15 minutes before carving.
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