Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, herbes de provence roast beef & gravy. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Herbes De Provence Roast Beef & Gravy is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Herbes De Provence Roast Beef & Gravy is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook herbes de provence roast beef & gravy using 10 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Herbes De Provence Roast Beef & Gravy:
- Take 3 lb bottom round roast
- Make ready 2.5 T herbes de provence
- Get 2 t onion powder
- Prepare 2 t garlic powder
- Make ready 4 C beef stock
- Prepare 1/2 C white wine vinegar
- Make ready 6 T flour
- Prepare as needed kosher salt & black pepper
- Make ready 6 T butter
- Make ready as needed olive oil
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,
So that is 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 you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
