How to Cook Perfect Herbes De Provence Roast Beef & Gravy

Herbes De Provence Roast Beef & Gravy. In a small bowl, stir together the herbes de Provence, kosher salt and pepper. Rub the roast on all sides with the mixture. Place the roast, fat side up, on a rack in a large roasting pan.

Herbes de Provence pairs well with classic dishes like vegetable or beef stew, roast chicken and fish. Or, you can use it to zhuzh up a homemade vinaigrette or veggie side dish. Unsurprisingly, herbes de Provence is used in many of our favorite French recipes. You can have Herbes De Provence Roast Beef & Gravy using 10 ingredients and 11 steps. Here is how you cook it.

Ingredients of Herbes De Provence Roast Beef & Gravy

1. Prepare 3 lb of bottom round roast.
2. It's 2.5 T of herbes de provence.
3. It's 2 t of onion powder.
4. Prepare 2 t of garlic powder.
5. It's 4 C of beef stock.
6. Prepare 1/2 C of white wine vinegar.
7. Prepare 6 T of flour.
8. Prepare as needed of kosher salt & black pepper.
9. It's 6 T of butter.
10. Prepare as needed of olive oil.

Tie the meat in three or four places with kitchen twine. Rub the garlic all over the meat. Sprinkle with the herbes de Provence and pepper. Put in a heavy nonstick roasting pan.

Herbes De Provence Roast Beef & Gravy step by step

1. Preheat oven to 250°.
2. Set beef on roasting rack positioned inside roasting pan. Alternatively, spray oven rack with non-stick cooking spray and set roast directly on rack with a roasting pan underneath to catch drippings..
3. Cook for approximately 3 hours or until roast reaches 135° F. Remove from oven and tent with foil. Let rest before slicing to retain juices and carry over cook while making gravy..
4. Place roasting pan on stove top. Turn heat to high. Add white wine vinegar and 1 C beef stock to pan. Scrape up the drippings, or fond, with a wooden spoon. Reduce until nearly dry..
5. Heat beef stock to a simmer in the roasting pan..
6. Cover roast beef with enough oil to coat. Season with 1 T herbes de provence, onion powder, garlic powder, kosher salt, and black pepper..
7. Add roux little by little to the roasting pan while whisking..
8. Add 1.5 T herbes de provence with a large pinch of kosher salt and black pepper. Whisk. Simmer 10 minutes..
9. Melt butter in a saucepot over medium heat. Add flour little by little while whisking. Cook only 2 minutes to keep a blonde roux, as cooking further will darken the roux and therefore the gravy, or whatever sauce the roux would be used for..
10. Alternatively, transfer the hot beef stock to a smaller saucepot and pour the stock into the roux while whisking..
11. Variations; Parsley, lavender, savory, thyme, oregano, marjoram, rosemary, caraway seed, carrots, coconut, creme fraiche, figs, lemon, honey, mint, olive oil, orange zest, walnut oil, walnut crust, pumpkin, pumpkin seeds, saffron, dry tea,.

Lightly spray the roast with the olive oil spray. Scatter the carrots and onion on and. Repeat with the remaining beef - in the pot, sear until browned on one side, then into the bowl with the rest of the beef. Dust chuck roast with pan-searing flour; pat off excess. Heat oil in large braising pan on MED-HIGH until oil faintly smokes.