GARLIC HERB BEEF TOP ROUND ROAST RECIPE
Steps:
- The night before you plan to cook the roast, rub 1 1/2 teaspoons of salt evenly over the meat. Wrap tightly with plastic wrap and refrigerate. Or at least do this step 6 hours ahead of cooking.
- At least one hour before roasting, remove the roast from the refrigerator to take the chill off.
- Preheat the oven to 250 degrees F.
- Pat the roast dry with paper towels to remove excess moisture from the meat.
- Rub the roast all over with 1 tablespoon of olive oil.
- In a small bowl mix the remaining 1/2 teaspoon of kosher salt, oregano, thyme, red pepper flakes, black pepper, and garlic.
- Evenly rub the garlic herb mixture on all sides the roast
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer. Add the roast and sear on all sides until browned (including the sides and the ends), about 2 to 3 minutes per side.
- Transfer the roast to a wire rack set inside a rimmed baking sheet lined with foil (easy clean up).
- Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare (I remove it at about 123 degrees F it will continue to cook while resting) or 140 degrees F for medium. Do not cook the roast past medium it will be too dry!
- Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve.
Nutrition Facts : Calories 314 kcal, Carbohydrate 1 g, Protein 44 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 123 mg, Sodium 697 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HERB ROASTED BEEF ROUND TIP
I looked through a bunch of recipes for Round Tip Roasts and then took from this one and that one to make this roast. I was leary...afraid it would be tough...but the price was soooo right. To my happy surprise and relief, it was wonderfully tender and juicy. DH raved about the great taste and the juiciness and how tender it was.
Provided by GrammaMikki
Categories < 4 Hours
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- Combine seasonings with oil. Rinse and pat roast dry. Rub the paste thoroughly and evenly onto the roast.
- Place roast on rack in shallow roasting pan, fat side up if there is any fat (mine was well trimmed). Roast for 2 hours or until a meat thermometer reads 140'F for medium-rare. The longer you roast the meat beyond 140'F, the tougher and dryer the meat will get.
- Remove from oven and let stand for 15 minutes. Slice thinly to serve.
FOODCHANNEL EDITOR
The slivers of garlic infuse the beef with a rich, garlicky flavor.
Provided by By FoodChannel Editor | September 12, 2011 9:02 am
Yield -
Number Of Ingredients 5
Steps:
- 1 Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce or pat roast dry with paper toweling and season with salt and pepper. 2 Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into center of roast. Roast, uncovered, in 450°F oven for 10 minutes. Reduce heat to 275°F; roast until thermometer reads 135°F for medium-rare to medium, about 2-3/4 to 3-1/4 hours. 3 Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Make Simple Pan Gravy (if desired). 4 SIMPLE PAN SAUCE/GRAVY: Heat roast drippings over medium-high heat; add splash of red wine, stirring up any browned bits from bottom of pan. 5 Stir in 2 cups beef broth. Strain (if desired) and skim off any fat; return to pan. 6 Thicken by cooking until broth reduces (an au jus-style sauce) or thicken by stirring in a cornstarch/cold water mixture for more of a gravy. 7 Season to taste. 8 Add splash of heavy cream and/or balsamic or wine vinegar to taste, if desired.
GARLIC-STUDDED POT ROAST
Provided by Emeril Lagasse
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper.
- Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water.
- When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley.
- Preheat oven to 450 degrees F.
- Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat.
- Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized.
HERBED AND SPICED ROASTED BEEF TENDERLOIN
Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
Provided by Eileen D.
Categories Main Dish Recipes Roast Recipes
Time 6h55m
Yield 8
Number Of Ingredients 12
Steps:
- In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
- Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
- Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.
Nutrition Facts : Calories 682.9 calories, Carbohydrate 2.3 g, Cholesterol 161.2 mg, Fat 55.8 g, Fiber 0.4 g, Protein 40.7 g, SaturatedFat 21.7 g, Sodium 830.5 mg, Sugar 0.3 g
TOP SIRLOIN ROAST
This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.
Provided by BJT1968
Categories Main Dish Recipes Roast Recipes
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
- Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
- Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
- Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
- Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g
ROSEMARY-GARLIC ROAST BEEF
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.
SPICED BEEF ROAST
"In the South, this tangy roast is traditionally served cold or at room temperature, but we like it piping hot," notes Barb Bredthauer of Omaha, Nebraska. "It's great for special occasions, and the leftovers are fantastic."
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- For marinade, combine the onion, vinegar, broth, brown sugar, bay leaf and seasonings in a small saucepan. Cook and stir over medium heat until sugar is dissolved. Cool to room temperature., Pierce roast several times with a meat fork; place in a large resealable plastic bag. Add cooled marinade. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Place meat and marinade in an ungreased 11x7-in. baking dish. Bake, uncovered, at 325° for 1-1/2 hours. Stir in dried fruit and raisins. Bake 45-55 minutes longer or until meat and fruit are tender. Discard bay leaf. Remove roast to a platter; let stand for 10 minutes before slicing. , For gravy, combine cornstarch and water until smooth. Pour pan juices into a saucepan; gradually stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.
Nutrition Facts : Calories 317 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 285mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges
EMERIL'S GARLIC -STUDDED POT ROAST
A very tender roast with lots of flavor; lots of garlic flavor! A recipe by Emeril Lagasse, this recipe is courtesy of the Food Network, with a little bit of changes made to the original. I found this while seaching for a recipe for my sirlion tip roast and wanted to share it. I served this with some warm buttered bread. I hope you enjoy it as much as we did.
Provided by TheDancingCook
Categories One Dish Meal
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Make 30 (1 1/2inch deep) slits around outside of roast.
- Insert half of the garlic into the slits.
- Rub meat with Esscence, pepper and salt.
- Preheat oven to 400 degrees.
- On stovetop, in a large OVEN-FRIENDLY dutch oven or roasting pan, brown roast in oil (all 4 sides, about 4 minutes each side); remove from pan.
- Add red wine to pan; scrape up any brown bits with a wooden spoon.
- Whisk together tomato juice and 1 cup water; add to wine in pan and cook for 2 minutes; remove and reserve.
- Place carrots, celery flat on bottom of pan; place bay leaves on those veggies and top with onions, potatoes and the rest of garlic, creating a nest for the roast.
- Place roast on top of nest; add reserved liquid mixture and 2 cans of beef broth.
- Cover and bake for 1 1/2 hours.
- Uncover, baste and lower heat to 350 degrees.
- Recover and cook another 2 to 2 1/2 hours, basting each hour in between and add additional water as needed, if liquids become too thick.
- Remove; baste and let rest for 15 minutes before carving and serving.
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