Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, herbes de provence roast beef & gravy. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Herbes De Provence Roast Beef & Gravy is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Herbes De Provence Roast Beef & Gravy is something which I’ve loved my whole life. They are fine and they look wonderful.
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 get started with this particular recipe, we have to prepare a few ingredients. You can have herbes de provence roast beef & gravy using 10 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Herbes De Provence Roast Beef & Gravy:
- Get bottom round roast
- Get herbes de provence
- Take onion powder
- Make ready garlic powder
- Get beef stock
- Make ready white wine vinegar
- Prepare flour
- Prepare kosher salt & black pepper
- Get butter
- Take olive oil
Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). 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. Crush the tomatoes through your fingers into the slow cooker; stir in.
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,
In a small bowl, stir together the herbes de Provence, kosher salt and pepper. Rub the roast on all sides with the mixture. 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. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
