GARLIC CROUTON CRUSTED ROAST BEEF
Garlic is not subtle in this roast. The garlic-bread coating helps keep juice inside the meat. It can be used on rump roasts or any other cut of meat with very little fat covering.
Provided by Betsy Wolfe @Wolfebets
Categories Beef
Number Of Ingredients 7
Steps:
- Wipe roast and place on roasting rack. Heat oil in skillet. Add garlic. Sauté 2 minutes pressing juice from garlic into oil.
- Mix in bread crumbs, parsley, salt and black pepper.
- Press mixture onto roast, coating well. Insert roast thermometer in thickest portion of muscle.
- Roast at 325 degrees F until meat thermometer registers 140 degrees F for rare (18 to 20 minutes per pound) or 160 degrees F for medium (20 to 22 minutes per pound) or 170 degrees F for well done (22 to 24 minutes per pound).
- Remove from oven; allow to stand 15 to 20 minutes before carving.
PERFECT ROAST BEEF WITH A GARLIC CRUST
This is a combination of two great recipes! I found these recipes on a cooking site. One recipe was for the crust (by Magpieno6) and one was for the cooking method (by Wynnebaer) of the roast beef! Both worked perfectly together! I added my photo!
Provided by Lillian Russo
Categories Roasts
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. Season the roast beef with salt and pepper.
- 2. Now make the garlic crust by heating the oil in a frying pan.
- 3. Add Garlic and saute for 2 minutes, stirring. Then mix in breadcrumbs, parsley, salt and black pepper
- 4. Allow mixture to cool, then press this mixture onto the seasoned roast beef. This should be enough to cover just the top and sides of the roast.
- 5. Preheat oven to 500*
- 6. Bake UNCOVERED for exactly 23 minutes. This cooking time will give you a medium/well roast, as in the picture. If you want it more or less cooked adjust the cooking time. For medium/rare 15 minutes.
- 7. Shut oven off and DO NOT open door for 1 hour (important)
- 8. Take roast out and let it rest for 15 minutes, covered.
- 9. Then just slice and serve.
HERB AND GARLIC CRUSTED BEEF RIB ROAST
Enjoy this flavorful beef rib roast for a dinner - a delightful meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
- For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
- Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.
Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g
GARLIC CROUTONS
A very simple recipe, these croutons are good for a Caesar's Salad or any tossed green salad.
Provided by Cathy Hofmann
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
- Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.
Nutrition Facts : Calories 89.1 calories, Carbohydrate 4.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 100.8 mg, Sugar 0.2 g
HERB-CRUSTED ROAST BEEF
It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. -Teri Lindquist, Gurnee, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.
Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 474mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
GARLIC ROAST BEEF
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F.
- Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
- Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
- Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
- Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.
ROASTED COD ON LARGE GARLIC CROUTONS
Provided by Rozanne Gold
Categories Fish Garlic Tomato Roast Quick & Easy Low Cal Dinner Basil Cod Summer Anniversary Healthy Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 475°F. Combine first 3 ingredients in large bowl. Add minced garlic and stir to blend. Season tomato mixture to taste with salt and pepper.
- Arrange fish on rimmed baking sheet. Brush both sides with 2 tablespoons oil; sprinkle with salt and pepper. Roast until just opaque in center, about 8 minutes.
- Meanwhile, heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add tomato mixture. Cook until tomatoes soften and sauce thickens, stirring occasionally, about 5 minutes; season with salt and pepper.
- Toast bread; rub 1 side with cut side of halved garlic. Top with tomato sauce, basil leaves, fish, and more sauce.
GARLIC CROUTONS
Make these delicious garlic croutons to add a little crunch to lentil vegetable soup.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 4
Steps:
- To make the croutons, cut the bread into 3/4-inch cubes. Heat a large skillet over high heat and add the olive oil, swirling to coat the bottom of the pan. Add the garlic and cook until it sizzles, about 50 seconds. Add the bread and cook, stirring, until golden brown, about 2 minutes. Discard the garlic. Sprinkle the croutons with the salt and serve over the lentil vegetable soup.
ROSEMARY-GARLIC ROAST BEEF
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.
YUMMY GARLIC CROUTONS
I eat Caesar salads just for the these croutons!
Provided by vulpecula
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 13m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut bread into small cubes and place onto a shallow baking pan or cookie sheet.
- Drizzle oil over the bread to lightly cover and sprinkle with garlic powder and basil.
- Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until lightly brown and toasted.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 40.3 g, Fat 20.7 g, Fiber 2.4 g, Protein 6.7 g, SaturatedFat 3.9 g, Sodium 419.4 mg, Sugar 2.2 g
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Reviews 44Servings 6Cuisine AmericanCategory Main
- Preheat the oven to 450 degrees. Line a roasting pan with tin foil (for easier clean up). Place a roasting rack inside of the pan.
- In a small bowl mix the seasonings, olive oil and garlic until well combined. Rub over the entire eye of round roast then place in a roasting pan with the fat side up. I use an electronic meat thermometer with an alarm which is inserted in the center of the beef roast.
- Bake the 2lb roast for 12 minutes in the preheated oven, then reduce heat (without opening the oven door) to 275 degrees and continue roasting for about 60+ minutes or until the thermometer reads 135-140 degrees (for medium rare). Remove from oven and let rest for at least 10 minutes before slicing. Enjoy!
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Servings 12Total Time 2 hrs 15 minsCategory EntréeCalories 160 per serving
- Preheat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef Top Round Roast.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-3/4 hours for medium rare doneness.
- Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
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