Herbes De Provence Roast Beef & Gravy
Herbes De Provence Roast Beef & Gravy

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, herbes de provence roast beef & gravy. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Herbes De Provence Roast Beef & Gravy is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Herbes De Provence Roast Beef & Gravy is something which I’ve loved my entire life. They are fine and they look wonderful.

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 get started with this recipe, we must first prepare a few components. You can cook 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:
  1. Get 3 lb bottom round roast
  2. Prepare 2.5 T herbes de provence
  3. Get 2 t onion powder
  4. Take 2 t garlic powder
  5. Prepare 4 C beef stock
  6. Get 1/2 C white wine vinegar
  7. Prepare 6 T flour
  8. Make ready as needed kosher salt & black pepper
  9. Make ready 6 T butter
  10. Get as needed olive oil

Place the roast, fat side up, on a rack in a large roasting pan. The day before you cook the roasts, rub them generously with a blend of dried herbs, salt and freshly cracked black pepper. Taste the rub to make sure it has enough salt in it. Or, you can use it to zhuzh up a homemade vinaigrette or veggie side dish.

Instructions to make Herbes De Provence Roast Beef & Gravy:
  1. Preheat oven to 250°
  2. 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.
  3. 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.
  4. 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.
  5. Heat beef stock to a simmer in the roasting pan.
  6. Cover roast beef with enough oil to coat. Season with 1 T herbes de provence, onion powder, garlic powder, kosher salt, and black pepper.
  7. Add roux little by little to the roasting pan while whisking.
  8. Add 1.5 T herbes de provence with a large pinch of kosher salt and black pepper. Whisk. Simmer 10 minutes.
  9. 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.
  10. Alternatively, transfer the hot beef stock to a smaller saucepot and pour the stock into the roux while whisking.
  11. 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,

Unsurprisingly, herbes de Provence is used in many of our favorite French recipes. Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Sprinkle garlic and onion powder, salt, pepper, Herbes De Provence and dill on the roast. Tie the meat in three or four places with kitchen twine.

So that is going to wrap this up for this exceptional food herbes de provence roast beef & gravy recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget 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!