SPRING HERB ROAST
This marvelous roast lets you forget about it while it's cooking (but the aroma will remind you). We serve it with brown rice or mashed potatoes. -Donna Roberts, Manhattan, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place onions and mushrooms in a 5- or 6-qt. slow cooker. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown roast on all sides. Transfer to slow cooker., In a small bowl, mix water, tomato paste, garlic, basil, marjoram and thyme; pour over roast. Cook, covered, on low 4-5 hours or until meat is tender (a thermometer should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with onion mixture; sprinkle with parsley.
Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 650mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Special Equipment: food processor
- Preheat oven to 350 degrees F.
- Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
- Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
- Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
- Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
- Horseradish Cream:
- In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
- Yield: 1/2 cup
HERBED ROAST BEEF
A savory herb rub flavors this juicy roast that makes an impression every time my mom serves it for dinner. The creamy horseradish sauce adds a little kick to the crispy-coated slices of beef. -Kerry Sullivan, Maitland, Florida
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the fennel seed, rosemary, basil, marjoram, savory, thyme, sage and salt; rub over roasts. Place roasts fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs., Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef.
Nutrition Facts : Calories 424 calories, Fat 26g fat (11g saturated fat), Cholesterol 7mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.
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.
HERB RUBBED SIRLOIN TIP ROAST
Intensely flavored sirloin tip roast using a homemade herb rub paste that is certain to please the entire family.
Provided by Joel Manthei
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
- Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 1.6 g, Cholesterol 120.9 mg, Fat 25.4 g, Fiber 0.8 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1045.6 mg, Sugar 0.3 g
HERB ROASTED VEGETABLES
I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).
Provided by Northwestgal
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Line a 9x13-inch baking dish with foil.
- In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
- Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
- Toss with a slotted spoon until all vegetables are well coated.
- Place seasoned vegetables in the foil-lined baking dish.
- Roast in the preheated oven for 30 minutes.
- Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
- Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).
Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1
HERB-ROASTED CHICKEN
A bold herb paste rubbed under the skin lends allover flavor to this classic roasted chicken. It makes for a delicious weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Combine herb leaves and garlic with a mortar and pestle or in a food processor, pouring in oil in a slow, steady stream. Stir in zest; season with pepper.
- Place chicken on a cutting board. Tuck wing tips under. Season cavity with salt and pepper. Place lemon halves and herb stems in cavity. Make two 1 1/2-inch slits in each leg and thigh. Loosen skin from breasts with your fingers. Rub paste all over chicken, into slits and under skin. Tie legs with kitchen twine. Refrigerate chicken, covered, at least 3 hours or overnight.
- Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes. Heat a large cast-iron skillet or roasting pan in oven 15 minutes. Season chicken with salt and pepper. Carefully place it in the skillet in the oven, breast side down. Roast 15 minutes. Turn chicken onto its side; roast 10 minutes. Turn onto other side; roast 10 minutes. Turn chicken onto its back; roast until golden brown and juices run clear or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. about 20 minutes.
- Lift chicken so that juices run into skillet; transfer chicken to a platter. Cover chicken loosely with foil; set aside. Pour off fat from skillet, leaving juices; discard fat. Heat juices over medium-high heat. Slowly add wine, stirring to loosen the browned bits. Bring to a boil. Cook until reduced by half, about 4 minutes. Serve chicken with the pan sauce.
HERB-CRUSTED PORK ROAST
There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.
Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
HERB-CRUSTED ROAST BEEF
Make and share this Herb-Crusted Roast Beef recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Put the roast with the fat side up, in an ungreased roasting pan.
- Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
- Pour over and evenly coat the roast.
- In a bowl, add the next 6 ingredients; mixing well.
- Rub herb mixture over roast.
- Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
- Remove from oven and place roast on a warm serving platter.
- Let stand for 10-15 minutes.
- Add 2 cups water and bouillon granules to pan drippings.
- Bring mixture to a boil.
- Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
- Cook until bubbly and thickened, stirring constantly.
- Slice roast and serve with gravy.
Nutrition Facts : Calories 449, Fat 27.8, SaturatedFat 10.2, Cholesterol 153.2, Sodium 765.7, Carbohydrate 4.1, Fiber 0.4, Sugar 0.6, Protein 43
HERB-CRUSTED PORK SIRLOIN ROAST
No store-bought spice rub here. An easy-to-make, homemade rub adds great flavor to the pork!
Provided by VMB
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
- Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
- Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 0.6 g, Cholesterol 50.8 mg, Fat 14.5 g, Fiber 0.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 252 mg
HERB ROASTED PORK
Herb-rubbed roasted pork loin with a sweet, tangy glaze.
Provided by WENDEE_H
Categories Meat and Poultry Recipes Pork
Time 3h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
- Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
- Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 13.9 g, Cholesterol 137.8 mg, Fat 24.6 g, Fiber 0.1 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 470.4 mg, Sugar 12.6 g
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