:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/lSYgrM8j1jv1XeFuJFqO/638dd4c756cbf03add5b933c908702.jpeg "The Perfect Roast Beef")
VIDEORECIPE The Perfect Roast Beef
Roast beef might sound fancy and complicated to make, but it's actually quite simple! With a good piece of meat and some simple herbs, you can have roast beef that's way more tender and flavorful than the store-bought kind.
Ingredients
Ingredients
- 1.4 kg round roast or the roast of your choice around pounds or at room temperature
- 1 teaspoon dried thyme
- 1 teaspoon Dried Rosemary
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 teaspoons minced garlic
- olive oil
For the Gravy
- 2 tablespoon unsalted butter
- 2 tablespoon whole-wheat flour
- 3⁄4 cups beef stock juices from the roast
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Directions
Preheat your oven to 500 degrees F or 260 degrees C.Line a metal baking tray with aluminum foil.Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
Place the roast in the oven and bake for 5 minutes per pound.Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
Remove the roast from the oven and allow to rest for an additional 15 minutes.
To Make the Gravy:
While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
Slice the beef, pour the gravy over, and serve with the vegetables of your choice.
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TASTElistThe Perfect Roast Beef
Roast beef might sound fancy and complicated to make, but it's actually quite simple! With a good piece of meat and some simple herbs, you can have roast beef that's way more tender and flavorful than the store-bought kind.
Preheat your oven to 500 degrees F or 260 degrees C.Line a metal baking tray with aluminum foil.Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
Place the roast in the oven and bake for 5 minutes per pound.Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
Remove the roast from the oven and allow to rest for an additional 15 minutes.
To Make the Gravy:
While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
Slice the beef, pour the gravy over, and serve with the vegetables of your choice.
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