Herbes De Provence Roast Beef & Gravy
Herbes De Provence Roast Beef & Gravy

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, herbes de provence roast beef & gravy. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Herbes De Provence Roast Beef & Gravy is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Herbes De Provence Roast Beef & Gravy is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook herbes de provence roast beef & gravy using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Herbes De Provence Roast Beef & Gravy:
  1. Take 3 lb bottom round roast
  2. Get 2.5 T herbes de provence
  3. Prepare 2 t onion powder
  4. Prepare 2 t garlic powder
  5. Get 4 C beef stock
  6. Take 1/2 C white wine vinegar
  7. Prepare 6 T flour
  8. Take as needed kosher salt & black pepper
  9. Make ready 6 T butter
  10. Get as needed olive oil
Steps to make Herbes De Provence Roast Beef & Gravy:
  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,

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