Herbed Beef Roast
I'm not a big fan of beef roast, but I've found a good recipe that makes a tasty entree. Even the leftovers are good.
I start with a nice chunk of beef, like a eye of round or bottom round roast.
I assemble the wet ingredients,
then the dry.
I use my 6-cup crock pot, where I add water and the broth bases.
After pouring the wet mixture over the meat and sprinkling on the herb mixture, I place the meat in the crock pot and pour the run-off into the bottom. I don't want to waste any.
In my small crock pot, it takes about 4-5 hours on low, and then it's done. The house smells delicious.
Slice the meat, top with gravy, eat it all gone.
Even the toughest cuts will turn out nice and tender. And tasty.
Is it ever good.
Herbed Beef Roast
1 (2 pound) beef roast
1/4 Tsp garlic powder
3/4 Tsp dried parsley flakes
1/4 Tsp dried basil
1/4 Tsp salt
1/4 Tsp ground black pepper
1/8 Tsp dried tarragon
1/8 Tsp dried thyme
1-1/2 Tsp Dijon mustard
1-1/2 Tsp lemon juice
1-1/2 Tsp olive oil
1-1/2 Tsp Worcestershire sauce
1/4 Tsp minced garlic
3/4 C water, divided
1/2 Tsp beef broth and soup base
1/2 Tsp vegetable broth and soup base
1-1/2 Tsp corn starch
Place roast on pan or plate. Combine garlic powder, parsley flakes, dried basil, salt, pepper, tarragon, and thyme in a small bowl, set aside. In another small bowl combine Dijon mustard, lemon juice, olive oil, Worcestershire sauce and garlic, pour over roast. Sprinkle dry ingredients over and pat onto meat. Pour 1/2 C water into bottom of 6 cup crock pot, add broth bases. Place meat in crock pot, pour any mustard mixture that ran off the meat into the crock pot. Cover and cook on low heat 4-5 hours, or until internal temperature reaches 160°. Remove from crock pot and place on a plate or pan, cover with aluminum foil and let rest for 15 minutes. Stir corn starch into remaining 1/4 C water, add to liquid in crock pot. Turn on high and cover. Heat for 15 minutes. Slice beef and cover with gravy. 4-6 servings