Herb Crusted Roast & Potatoes

Wednesday, May 25, 2016

20160515-Photo May 15, 6 44 10 PMRecipes that make dinner all in one pan are right up my alley.  The Hubs and I were looking through some old magazines from my Mother-in-law and found an herbed beef roast recipe which sounded amazing.  We tweaked the recipe based on what we had on hand and it turned out perfectly.  The meat had a flavorful crust with a tender/juicy center with a side of crispy potato wedges for all.  Check out the recipe below.

Happy Cooking!20160515-Photo May 15, 3 31 44 PM 20160515-Photo May 15, 3 32 01 PM 20160515-Photo May 15, 6 41 19 PM 20160515-Photo May 15, 6 44 20 PM

Herb & Pepper-Crusted Roast
Serves 5
A tender roast with an intense herbed crust served with a side of roasted potatoes
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Prep Time
20 min
Cook Time
1 hr 40 min
Total Time
2 hr
Prep Time
20 min
Cook Time
1 hr 40 min
Total Time
2 hr
  1. 4 lbs top round roast
  2. 1/3 cup fresh parsley
  3. 1/3 cup fresh sage
  4. 1/3 cup fresh rosemary
  5. 1/3 cup fresh thyme
  6. 1/3 cup fresh oregano
  7. 10 garlic cloves
  8. 1/2 cup EVOO
  9. 2 tbsp white pepper
  10. 2 tbsp salt
  11. 2 lbs red skin potatoes, quartered
  1. Preheat oven to 350 degrees
  2. Place beef in large roasting pan and spread potatoe quarters around the sides of pan
  3. Place herbs, pepper, garlic, salt and EVOO in a food processor and blend well
  4. Rub herb paste on roast evenly
  5. Brush remaining paste on potatoes
  6. Cook for about an hour and 40 minutes (25 minutes per pound) for medium done meat. Internal temperature should be at 160 degrees
  1. store remaining paste for up to a week
Adapted from Mary Janes Farm Magazine
Adapted from Mary Janes Farm Magazine
Lace And Grace http://laceandgraceblog.com/

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