Sunday, November 27, 2011

Herb-Crusted Roast Beef

After all the turkey we ate the past few days, I was actually craving roast beef. I chose a boneless beef eye round roast which was rubbed with a mixture of sour cream and horseradish seasoned with salt and pepper. Then a mixture of whole wheat bread crumbs mixed with herbs de Provence, garlic, and some olive oil were pressed on to the sour cream mixture before being roasted in the oven.

I seared the roast on all sides before being covered with the sour cream mixture and coated with the bread crumbs and then it went in a 400 degree oven to roast for about an hour. I also roasted an assortment of vegetables to go with the roast beef which all turned out wonderfully.

Herb-Crusted Roast Beef (serves 8)
Adapted from Skinny

3 lbs beef eye round roast, all fat trimmed off
3 tbsp fat free sour cream
4 1/2 tsp prepared horseradish
kosher salt and fresh pepper
2/3 cup whole wheat seasoned bread crumbs
1 tbsp herbs de Provence (rosemary, thyme, marjoram and savory)
1 large clove garlic, crushed
2 tbsp olive oil

Preheat oven to 400°. In a small bowl combine sour cream, salt, pepper and horseradish. In another bowl combine breadcrumbs, herbs, garlic and oil.

Season meat with salt and pepper. Sear roast in a large skillet on high heat for about 10 minutes total on all sides. Place in roasting pan and cover with sour cream and breadcrumbs on top of roast. Place in the oven and cook until thermometer reads 140°, about 35 to 40 minutes. Remove and let it rest for 15 minutes before slicing.

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