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Roast Beef with Rosemary Mayonnaise

Roast Beef with Rosemary Mayonnaise


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Ingredients

  • 4 teaspoons finely chopped rosemary
  • 4 teaspoons distilled white vinegar
  • 2 pounds thinly sliced roast beef
  • 1 red onion, thinly sliced (optional)

Recipe Preparation

  • Place chopped rosemary and vinegar in medium bowl. Let stand 15 minutes. Whisk in mayonnaise and garlic. Season rosemary mayonnaise to taste with salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and keep refrigerated.

  • Line large platter with romaine leaves. Arrange roast beef atop lettuce. Sprinkle with onion slices, if desired. Serve roast beef and rosemary mayonnaise separately.

Reviews Section

Rosemary-Orange Pot Roast

Not quite your mother's pot roast. This version has the tender meat and robust gravy of childhood memories, but it is distinguished by a subtle accent of rosemary and orange zest and a creamy sauce made with whole-grain mustard. A puree of wintered-over root vegetables, such as celery root, rutabaga or parsnips, would make a perfect accompaniment for an early spring meal. For a leaner pot roast, choose bottom round or rump roast. Chuck roast is a bit more tender, but fattier.


How to cook the best beef tenderloin

This beef tenderloin is unlike any other you’ve tasted. Like, slap yourself in the face amazing. I stumbled across the low-heat method in Ina Garten’s Foolproof (my bible) a few months ago, and I decided to give her recipe a try.

Instead of the traditional 400 degrees for 35 minutes, you cook the beef tenderloin at 275 degrees for a little over an hour. The result is the juiciest, most tender beef you’ve ever experienced. Ever. It actually melts in your mouth, and surrounding the tenderloin with rosemary while it cooks infuses the meat with incredible herb flavor. The first time I tried it, I wanted to lift up the entire 4½ pound tenderloin, kiss it, and carry it triumphantly around the kitchen over my head like the World Cup.

I’ve made Slow-Roasted Beef Tenderloin with Rosemary four times in as many months this fall, and it is actually foolproof. The recipe is ideal for entertaining because you can prep the beef in advance (which takes all of five minutes) and then pop it in the oven two hours before serving. No muss, no fuss. And people lose their shit. This is a absurdly simple dish that will solidify your status as a domestic god(dess) in one fell swoop. It’s perfection.


McIver Rust1966

Beef Renderloin With Sauces / Best Peppercorn Beef Tenderloin Recipe How To Make Peppercorn Beef Tenderloin. Rub the tenderloin with oil and coat in crushed peppercorns. Transfer the tenderloin to a carving board. Cut into very thin slices for sliders. Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine. I am a big recipe researcher.

Season with salt and pepper, gently pressing to adhere. Elevate a steak or roast with this pan sauce that was named for that center cut of a beef tenderloin. Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine. Remove the strings and slice. Cook until the onion is tender and transparent.

Spinach Mushroom Stuffed Beef Tenderloin Truffled Wine Sauce Recipe Myrecipes from imagesvc.meredithcorp.io Learn how to prep, tie, and cook a beef tenderloin roast in the oven. Remove the strings and simply slice the roast into slices about 1/2 inch (12 mm) thick. Add 1 tablespoon of the vegetable oil as well as once it is warm, include the beef and also chef, stirring regularly till the beef is nearly prepared with. Coat on all sides with pepper and 3/4 teaspoon salt. This simple recipe is a show stopper! It's really easy, the beef is luxuriously rich and tender, and the sauce adds an earthiness and saltiness to the dish. Drizzle with vegetable oil mixture Whisk in swanson® beef stock and worcestershire sauce, continuing to scrape up browned bits from the pan.

Heat the oven to 475°f.

Garlic brown butter roasted beef tenderloin. Prevent your screen from going dark while you cook. When the oven is hot, place the tenderloin in the oven and roast at 475°for 20 minutes. Place a spoonful of the reserved onions onto individual plates and top with a slice of tenderloin. Whisk in swanson® beef stock and worcestershire sauce, continuing to scrape up browned bits from the pan. If necessary, trim fat from beef. Transfer the tenderloin to a carving board. Serve with the sauce or au jus as desired. Beef tenderloin is the perfect cut for any celebration or special occasion meal. Remove the strings and slice. Using paper towels, pat tenderloin dry. Serve the beef tenderloin with the sauce. Sprinkle with salt and cracked black pepper.

That being said, i am a big blender of techniques and recipes from many of my favorite chefs, magazines and bloggers.this beef tenderloin slider is a combo of an old epicurious recipe with ina garten's classic beef tenderloin preparation method and my sauces. Add cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid. Beef tenderloin, which gets cut from the cow's loin, contains the filet mignon. Best sauces for beef tenderloin. Heat butter and 2 tablespoons olive oil in a skillet over medium heat.

Perfect Roast Beef With Demi Glace Sauce Glebe Kitchen from glebekitchen.com Beef tenderloin is the perfect cut for any celebration or special occasion meal. Learn how to prep, tie, and cook a beef tenderloin roast in the oven. Remove the strings and simply slice the roast into slices about 1/2 inch (12 mm) thick. The tenderloin is also wonderful served with rolls and paired with perini ranch horseradish sauce. For the horseradish sauce, combine mayonnaise, horseradish, and milk until desired consistency is reached. Serve sliced beef with dinner rolls, spinach, and horseradish sauce. It's really easy, the beef is luxuriously rich and tender, and the sauce adds an earthiness and saltiness to the dish. Serve with the sauce or au jus as desired.

Transfer the tenderloin to a carving board.

Place the tenderloin on an oiled roasting rack over a rimmed baking sheet and insert a meat probe set for your desired doneness. Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Elevate a steak or roast with this pan sauce that was named for that center cut of a beef tenderloin. The tenderloin is also wonderful served with rolls and paired with perini ranch horseradish sauce. Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine. How many people will my mesquite smoke peppered beef tenderloin feed? Spoon a little of the sauce over the meat and pass the remaining sauce at the table. It's really easy, the beef is luxuriously rich and tender, and the sauce adds an earthiness and saltiness to the dish. Transfer the tenderloin to a carving board. I am a big recipe researcher. Step 6 reduce the heat to medium. Prevent your screen from going dark while you cook. I love reading lots of recipes to figure out the best way to make a dish successful without too much fuss.

Stir in the onion and garlic Serve sliced beef with dinner rolls, spinach, and horseradish sauce. Heat the oven to 475°f. How to make beef tenderloin with red wine sauce step 1: In a small bowl, combine vegetable oil, thyme and garlic.

Beef Tenderloin With Mushroom Sauce Recipe How To Make It Taste Of Home from tmbidigitalassetsazure.blob.core.windows.net Transfer the tenderloin to a carving board. This simple recipe is a show stopper! Serve the beef tenderloin with the sauce. Place a spoonful of the reserved onions onto individual plates and top with a slice of tenderloin. How to make beef tenderloin with red wine sauce step 1: Bring to a boil and cook until slightly reduced, about 5 minutes. This elegant beef recipe is an ideal choice for entertaining. Garlic brown butter roasted beef tenderloin.

How to make beef tenderloin with red wine sauce step 1:

Rub the tenderloin with oil and coat in crushed peppercorns. The tenderloin is also wonderful served with rolls and paired with perini ranch horseradish sauce. If necessary, trim fat from beef. Serve the beef tenderloin with the sauce. Using paper towels, pat tenderloin dry. Beef tenderloin, which gets cut from the cow's loin, contains the filet mignon. Turn small end of beef under about 6 inches. Stir in any accumulated juices from the beef, and season with salt and pepper to taste. Balsamic dijon glazed beef tenderloin with herb sauce. Serve with the sauce or au jus as desired. Add 1 tablespoon of the vegetable oil as well as once it is warm, include the beef and also chef, stirring regularly till the beef is nearly prepared with. Beef tenderloin is the perfect cut for any celebration or special occasion meal. Stir in the onion and garlic

Source: imagesvc.meredithcorp.io

Make the sauce melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Watch the video tutorial and see how easy it is. Add cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid. That being said, i am a big blender of techniques and recipes from many of my favorite chefs, magazines and bloggers.this beef tenderloin slider is a combo of an old epicurious recipe with ina garten's classic beef tenderloin preparation method and my sauces. Whisk in swanson® beef stock and worcestershire sauce, continuing to scrape up browned bits from the pan.

Source: tmbidigitalassetsazure.blob.core.windows.net

Rub the tenderloin with oil and coat in crushed peppercorns. Refrigerate until ready to serve. Make the sauce melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Whisk in swanson® beef stock and worcestershire sauce, continuing to scrape up browned bits from the pan. Soy sauce, peanuts, peanut butter, honey, rice vinegar, garlic and 2 more french pistou sauce (fresh basil, garlic, and olive oil sauce) kalyn's kitchen extra virgin olive oil, garlic, sea salt, fresh basil leaves classic french bernaise sauce june d'arville

Source: dairyfarmersofcanada.ca

Remove the strings and simply slice the roast into slices about 1/2 inch (12 mm) thick. Season with salt and pepper, gently pressing to adhere. Rub the tenderloin with oil and coat in crushed peppercorns. Sauté until soft, 3 minutes. Place in shallow roasting pan.

Source: imagesvc.meredithcorp.io

Season with salt and pepper. Transfer the tenderloin to a carving board. Stir in the onion and garlic How to make beef tenderloin with red wine sauce step 1: For sauce, stir onion into reserved drippings in skillet.

Place the tenderloin on an oiled roasting rack over a rimmed baking sheet and insert a meat probe set for your desired doneness. Using paper towels, pat tenderloin dry. If necessary, trim fat from beef. The tenderloin is also wonderful served with rolls and paired with perini ranch horseradish sauce. Make the sauce melt 5 tablespoons of the butter in a medium saucepan and add the shallots.

Source: natashaskitchen.com

Beef tenderloin is the perfect cut for any celebration or special occasion meal. Place a spoonful of the reserved onions onto individual plates and top with a slice of tenderloin. Using a slotted spoon, move the beef to a plate as well as set it aside. The tenderloin is also wonderful served with rolls and paired with perini ranch horseradish sauce. Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl.

Bring to a boil and cook until slightly reduced, about 5 minutes. Beef tenderloin, which gets cut from the cow's loin, contains the filet mignon. Using paper towels, pat tenderloin dry. Remove the beef from the oven and cover with foil. Make the sauce melt 5 tablespoons of the butter in a medium saucepan and add the shallots.

Source: d1c8xu194km6ge.cloudfront.net

Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Best sauces for beef tenderloin. For the horseradish sauce, combine mayonnaise, horseradish, and milk until desired consistency is reached. I am a big recipe researcher. Add 1 tablespoon of the vegetable oil as well as once it is warm, include the beef and also chef, stirring regularly till the beef is nearly prepared with.

Source: tmbidigitalassetsazure.blob.core.windows.net

Best sauces for beef tenderloin. Make the sauce melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Stir in beef bouillon cube, and pour in mushrooms with water. Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine. Stir in any accumulated juices from the beef, and season with salt and pepper to taste.

Remove the strings and slice.

Stir in any accumulated juices from the beef, and season with salt and pepper to taste.

Make the sauce melt 5 tablespoons of the butter in a medium saucepan and add the shallots.

Source: imagesvc.meredithcorp.io

I love reading lots of recipes to figure out the best way to make a dish successful without too much fuss.

Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl.

Add cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid.

Remove the strings and simply slice the roast into slices about 1/2 inch (12 mm) thick.

Source: www.fifteenspatulas.com

Best sauces for beef tenderloin.

Source: www.fifteenspatulas.com

Refrigerate until ready to serve.

Source: www.southernladymagazine.com

Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine.

Cook until the onion is tender and transparent.

Top slices of beef tenderloin with a rich sauce of cremini mushrooms and sweet red wine.

Source: imagesvc.meredithcorp.io

Coat on all sides with pepper and 3/4 teaspoon salt.

Source: whatscookingamerica.net

Spoon a little of the sauce over the meat and pass the remaining sauce at the table.

Remove the strings and simply slice the roast into slices about 1/2 inch (12 mm) thick.

Bring to a boil and cook until slightly reduced, about 5 minutes.

That being said, i am a big blender of techniques and recipes from many of my favorite chefs, magazines and bloggers.this beef tenderloin slider is a combo of an old epicurious recipe with ina garten's classic beef tenderloin preparation method and my sauces.

Source: tmbidigitalassetsazure.blob.core.windows.net

Remove the strings and slice.

Source: imagesvc.meredithcorp.io

Beef tenderloin is the perfect cut for any celebration or special occasion meal.

Source: natashaskitchen.com

I love reading lots of recipes to figure out the best way to make a dish successful without too much fuss.

Source: www.onceuponachef.com

Serve the beef tenderloin with the sauce.

Source: www.onceuponachef.com

Add cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid.

Refrigerate until ready to serve.

Season with salt and pepper.

Source: dentistvschef.files.wordpress.com


Beef Roast with Rosemary

serves 6. Heat oven to 500F. Put the rib roast in roasting pan, season with salt and pepper and rosemary, and sear in preheated oven for 15 minutes. Lower heat to 350F. and cook until internal temperature reaches 130F, about 1 1/4 hours, for medium-rare. Remove roast from oven, cover with a sheet of foil, and let rest for about 10 minutes. Put roast with ribs down on a cutting board and cut into thick or thin slices. For thin slices, cut meat off the ribs. For thick ones, cut between the ribs as necessary.

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The Meatwave

Back in the fall, I had a hankering to make some smoked roast beef. I acted upon that urge and ended up with the tastiest, juiciest roast beef I've ever made, but I also ended up with three pounds of meat and only two people to consume it. My plan was to have a couple friends or family join in and send them home with sliced beef for sandwiches throughout the week, but alas, no one was able to come over and I was left thinking of ways to use the beef in other manners beyond the couple sandwich meals I had already planned out. I found a really delicious solution with these smoked roast beef toasts with caramelized onions and horseradish cream sauce that were really kind of like another sandwich, but in appetizer, open-face form.

The roast beef here is the exact same one in the smoked roast beef recipe I wrote up back in December, so I won't go too much into the detail of the process, although I did include all the ingredients and steps needed to make it in the recipe. I utilized a top round roast here and coated it with mustard before applying a dried herb seasoning layer to the outside and letting it rest in the fridge overnight. The next day it got smoked until it hit an internal temperature of 125°F, which was just a little shy of the final 130-135°F medium-rare range I was shooting for.

That was done purposefully to account for carryover cooking and the fact that the roast needed some time over high heat next in order to get a crusty sear on the exterior. To do that as fast as possible to avoid overcooking, I utilized freshly lit coals in a chimney, delivering an intense heat that browned the meat super fast.

The idea for these toasts was partially born from the need to use up my roast beef, and then a secondary desire to make a batch of caramelized onions, which is something I like to have on hand in my kitchen and didn't at the time. Whether I'm using only a small amount or a lot, I usually make a large batch of these sweet and soft onions and then freeze the rest to have on hand. More onions do take a little bit longer to cook, but the effort really isn't more than making a small batch, so it seems reasonable to me to just go all in and make a ton at once. I like my onions to develop a deep, dark brown color and super sweet flavor, which requires a couple extra deglazes the pan and more cooking time, but feel free to stop at a lighter shade if that's more your taste, the final dish will taste just as good.

Sweet onions and smoky beef were enough of a combo for me, but I knew it would be better with some type of sharp contrast. A horseradish cream sauce felt the most fitting and classic choice here and I went for it. I had developed a recipe for a great horseradish cream sauce awhile back that started with whipping heavy cream, but after the effort of making the onions and roast beef, I felt like I could make things easier on myself with the sauce and instead started with a base of sour cream and mayo that I seasoned with a lot of horseradish, lemon juice, Dijon mustard, and chives. Honestly, I'm not sure how much you'd even notice the difference in the final dish between this version that took just a couple minutes to make and the one that required a ton of hand cramping whisking.

The roast beef is in its prime right after it's sliced, so I kept the roast whole until I had all the components made and it was close to time for final toast assembly. I actually made these the day after I made the roast beef, so I sliced the meat and served it cold, and that was great, but I could see a benefit to serving these with hot or warm roast beef, giving the appetizer a fresher taste overall, so the final recipe is written that way, but do whatever works best for your timing and schedule.

Another reason I wrote the final recipe to use the hot roast beef is because you'll already have a fire going to toast the bread with, making good use of the already lit charcoal that was used to sear the beef. Since this is a grilling site, it makes sense that I'm going to recommend grilling as a cooking method first, but again, no reason you couldn't do this step in a toaster or oven&mdashthat's what I would do over lighting a fire if the sole purpose was to merely toast baguette slices.

The grill's ample surface area is also a boon though when you're cooking en masse like this, letting you toast all the bread very quickly and potentially all at once. I was looking to have the baguette slices warm and crunchy, but with a little chew on the inside, so I was careful not to let them overcook or over brown, flipping the bread while it cooked pretty constantly to keep a close eye on how each piece was doing.

As each slice was done, I transferred it to a cutting board, and once all were there, I put the final toasts together by first spreading on a layer of the horseradish cream sauce, then spooning on a helping of caramelized onions, and finally topping with slices of roast beef and a sprinkling of chives.

Like I mentioned earlier, this was really just another form of a roast beef sandwich I may may have otherwise made in the usual large format, but I'm a sucker for finger foods and I think that heightened my impression of the dish. If this were a sandwich, I would have eaten through it quickly and been done, but there was so much joy in being able to go back and eat piece after piece of these toasts. I probably ate way more than a sandwich's worth, but that's fine with me when each bite delivered a really well balanced mixture of flavors and textures that included the sweet onions being cut by the sharp bite of horseradish, smoky and juicy roast beef, and then the crunch and chew of the baguette. I felt very satisfied in this use of my leftover roast beef, but it also just left me longing to have additional friends and family to enjoy it with because as much pleasure as I got from eating them, it still doesn't compare to sharing my food with others.


How to Make Smoked Roast Beef on a Charcoal Grill

1. Set up your charcoal grill like a smoker.

No need to have a fancy smoker to make the BEST smoked eye of round roast… You can use your regular old charcoal kettle grill as a smoker, if you set it up the right way. Visit this post to see how to set up your charcoal grill like a smoker, and aim for a temperature of around 250 degrees.

You can also add a few chunks of any wood that you would normally use for smoking beef. I used apple wood chunks because I was out of hickory.

2. Season your eye of round roast.

While your grill is settling in on the correct temp, season your meat with salt, pepper, and your favorite steak seasoning. I used my homemade seasoning, which is the perfect blend of sweet and spice. Just be sure to season your beef roast liberally because, remember, the eye of round cut is a pretty bland piece of meat because it doesn’t have much fat.

Plus, your roast will probably have a pretty wide diameter and you’re going to be serving it sliced thin, so the only seasoning you will taste is on the outer edges.

Here’s what my beef roast looked like after I seasoned it:

3. Coat your roast with horseradish-mayo mixture.

Since the eye of round roast doesn’t have much fat, you want to add some extra fat yourself… Remember, fat equals flavor!

Start by mixing together the mayonnaise, horseradish, dijon mustard, Worcestershire sauce, garlic, and rosemary in a small bowl. Then using a spoon, lather that mixture all over your beef roast, coating the meat evenly.

This wet mixture will give your roast MAJOR flavor, plus it will help create a great crust on your smoked beef!

4. Put your beef roast on the grill and smoke at 250 degrees.

Once your roast is seasoned and lathered with that horseradish-mayo goodness, it’s time to put it on the grill. Place your meat away from the charcoal as much as possible, and smoke until you reach the desired doneness. I prefer my beef to be medium rare, so I cooked mine to 120 degrees.

Also, you will be searing your roast as a final step to get a great crust, so don’t smoke it to too high of an internal temp, because the temperature will still raise during the searing process.

*Be sure to check out this post to learn about the importance of proper thermometer placement for the perfect smoked meats: How to Use Your Charcoal Grill as a Smoker

The total time on the grill was about 1 hour 30 minutes for me, but your smoked roast beef could take more or less time depending on the size of your roast and your desired doneness. This is where a great two-way thermometer comes in handy!

5. Once your roast reaches the target temp, sear it on all sides.

After you’re done smoking your beef roast on your kettle grill, open the grill lid to allow the coals to get hot. Remember, keeping your grill lid open allows more oxygen to get to your coals, and oxygen is fuel for fire.

Once your coals are hot, move the smoked eye of round roast to the grill grates right above the charcoal and sear the meat on all sides to get a nice char. This takes about 1 minute per side. You want a nice deep color while not burning your crust.

6. Take your smoked beef roast off the grill, and allow it to rest before serving.

After your smoked beef roast is seared on all sides, take it off the grill and transfer it to a plate or cutting board to rest for about 20-30 minutes.

Then, shave your smoked roast beef as thin as you can, and pile it high on a bun with your favorite toppings. You can also store it in the refrigerator and use it all week long for cold roast beef sandwiches.


Spicy Southwest Beef Torta

Fresh flavors from the lime juice, cilantro and avocado brighten this sandwich and make it a winner.

  • 2 ½ lbs. Boneless Beef Chuck Pot Roast
  • 1 White Onion, sliced
  • 14 oz. Beef Broth
  • ¾ cups Refried Beans
  • 1 ½ cups Finely Shredded Sharp Cheddar Cheese
  • 2 Avocados, peeled, seeded, & sliced

1. Place beef pot roast and 1 onion in large pot add beef broth. Bring to a boil. Reduce heat cover tightly and simmer until beef is fork-tender, about 3 hours. Remove beef from cooking liquid, cool slightly. Strain cooking liquid and skim fat set aside. Trim and discard fat from cooked beef. Shred beef with 2 forks.

2. Combine shredded beef with ½ cup cooking liquid

3. Spread bottom half of each La Brea Bakery Torta Sandwich Roll with refried beans and spread the other half with Ancho Chili Mayonnaise. Spoon about 2/3 cup hot meat mixture on each roll, drizzle with Chipotle Dressing, cheese, onion slices and avocados. Close sandwich. If desired, serve remaining cooking liquid as dipping sauce.

**Chef’s Notes (short-cut): recipe can be prepared using 2 packages (17 oz each) refrigerated, fully-cooked pot roast or roast beef au jus. Skip steps 1 and 2. Prepare beef according to package directions. Shred beef with 2 forks. Combine shredded beef with ½ cup gravy or au jus. Prepare sandwiches as in recipe step 3 above.


GULF COAST ROAST BEEF SANDWICH

To make ROAST BEEF: Sauté onions in vegetable oil in an oven-safe pot or rondo for 10 to 15 minutes, or until onions are tender.

Add Angela Mia® Crushed Tomatoes, wine, salt and pepper bring to a simmer.

Remove from stove and add beef.

Bake at 325°F for 3 hours, or until beef is tender.

Remove beef, reserving cooking liquid shred beef with fork. Hold beef and cooking liquid separately for service.

To make SPICY MAYONNAISE: Mix mayonnaise and hot sauce until combined.

Refrigerate until service.

To make ONE SANDWICH: In a small skillet, heat 4 ounces (3/4 cup) of beef and 1 cup cooking liquid over high heat for 3 to 5 minutes, or until beef is heated through.

Toast onion roll and place open-faced on a serving plate.

Top rolls with beef and cooking liquid, 3/4 cup shredded lettuce, 1 tablespoon spicy mayonnaise, and 2 sweet pickle slices.

CHEF'S NOTE: Use Angela Mia® No Salt Added Crushed Tomatoes to reduce the sodium contributed by the tomatoes.


Beef Pot Roast with Rosemary and Pepper

Deciding what to feed the masses over the festive season shouldn&rsquot be hard. If it is a braai one night, a good old Gammon Roast or a proper Beef Pot Roast with Rosemary and Pepper the next, with these options everyone will be more than satisfied.

What I love about roasts is the absolute simplicity with which you can execute a mouthwatering feast, by simply slow roasting it and serving it with delicious vegetables, roasted potatoes and gravy. And not to mention the amazing leftovers&hellip

And, this festive season your first stop should be the amazing meat specialists at [email protected] Did I mention this before? So listen up! This beautiful topside roast was what we got to feast on this week, and by feast, I mean having a special pre Christmas dinner with the best people and good wine.

And it was hubby&rsquos Birthday!

I kept my roast pretty straight forward with a well peppered topside beef roast, slow roasted until perfection with loads of rosemary, delicious gravy and all the trimmings&hellip


Watch the video: Gordon Ramsays ULTIMATE COOKERY COURSE: How to Cook the Perfect Steak (May 2022).