Herb-crusted roast beef with onion gravy is a classic dish that embodies the essence of comforting elegance. This recipe hails from traditional European roots, where herbs and robust gravies are a culinary signature. It's a dish that combines the rustic flavors of fresh herbs with the savory richness of beef, making it ideal for special gatherings or a hearty family dinner. The herb crust not only adds a delightful texture but also infuses the meat with aromatic flavors, while the onion gravy provides a luscious accompaniment that enhances every bite. This recipe is perfect for those who appreciate the art of roasting and enjoy exploring the subtleties of herbaceous seasonings.
This herb-crusted roast beef pairs wonderfully with classic sides such as creamy mashed potatoes or roasted root vegetables, which help soak up the delicious onion gravy. For a touch of freshness, consider a simple green salad with a light vinaigrette or steamed green beans tossed with lemon and olive oil. A side of crusty bread or warm dinner rolls would also be perfect for sopping up any extra gravy on the plate, completing this comforting meal.
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Herb-Crusted Roast Beef with Onion Gravy
Servings: 6
Ingredients
1 (4-pound) boneless beef roast (such as ribeye or sirloin)
2 tablespoons olive oil
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh thyme
4 cloves garlic, minced
Salt and freshly ground black pepper, to taste
2 large onions, thinly sliced
2 tablespoons all-purpose flour
2 cups beef stock
1 tablespoon Worcestershire sauce
Fresh rosemary and thyme sprigs, for garnish
2 tablespoons olive oil
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh thyme
4 cloves garlic, minced
Salt and freshly ground black pepper, to taste
2 large onions, thinly sliced
2 tablespoons all-purpose flour
2 cups beef stock
1 tablespoon Worcestershire sauce
Fresh rosemary and thyme sprigs, for garnish
Directions
Preheat your oven to 375°F (190°C).
Pat the beef roast dry with paper towels. Rub it with olive oil, then season generously with salt and pepper.
In a small bowl, combine the chopped rosemary, thyme, and minced garlic. Press the herb mixture onto the surface of the roast to form a crust.
Place the roast on a rack in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
While the roast is cooking, prepare the onion gravy. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 15 minutes.
Sprinkle the flour over the onions and cook for another minute, stirring to coat.
Gradually add the beef stock, stirring constantly, until the mixture thickens. Stir in the Worcestershire sauce and season with salt and pepper to taste.
Once the roast is done, remove it from the oven and let it rest for at least 15 minutes before slicing.
Slice the beef and arrange it on a serving platter. Pour the onion gravy around the slices and garnish with fresh rosemary and thyme sprigs.
