Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, herbes de provence roast beef & gravy. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Herbes De Provence Roast Beef & Gravy is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Herbes De Provence Roast Beef & Gravy is something that I’ve loved my whole life. They’re nice and they look fantastic.
Mix the herbes de provence, ground fennel, ground pepper and thyme together. 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.
To begin with this recipe, we have to first 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 it.
The ingredients needed to make Herbes De Provence Roast Beef & Gravy:
- Make ready 3 lb bottom round roast
- Take 2.5 T herbes de provence
- Take 2 t onion powder
- Take 2 t garlic powder
- Get 4 C beef stock
- Get 1/2 C white wine vinegar
- Make ready 6 T flour
- Prepare as needed kosher salt & black pepper
- Prepare 6 T butter
- Make ready as needed olive oil
Unsurprisingly, herbes de Provence is used in many of our favorite French recipes. Roast Beef Rubbed with Herbes De Provence. The day before you cook the roasts, rub them generously with a blend of dried herbs, salt and freshly cracked black pepper. Tie the meat in three or four places with kitchen twine.
Instructions 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,
Rub the garlic all over the meat. Sprinkle with the herbes de Provence and pepper. Put in a heavy nonstick roasting pan. Lightly spray the roast with the olive oil spray. Scatter the carrots and onion on and.
So that’s going to wrap this up for this exceptional food herbes de provence roast beef & gravy recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
