Roast beef is a classic Sunday dinner, its mouth watering aroma wafting through the house.
I am sure many of you have memories of rushing around the kitchen on Sunday morning, trying to eat breakfast and get the roast into the oven before arriving a tad late for church.
But, coming home to the glorious smell filling the house and food ready to dig into made it all worthwhile!
This roast beef recipe is a bit different than I grew up with, but is oh-so-tasty!
The added fragrance of garlic, rosemary, and thyme with the seared roast is wonderful!
Plus, searing the roast in butter adds so much flavour.
It must be my mom’s side coming out in me; butter = flavour!
Strip Loin is a fabulous cut to use for this recipe.
I buy the huge slabs from Costco and cut them into roasts, freezing 7 or 8 meals worth from one slab.
They kind of end up looking like big steaks and make a meal for 2, at least the size I cut them.
Once thawed, I pre-heat a pan on high heat and add butter, garlic, and rosemary & thyme sprigs.
Next, I sear all sides of the roast until golden brown, spooning the hot garlic butter over the roast.
Oh! And of course salt & pepper are always a must.
Once it is browned on all sides, I place it in the crockpot with white cooking wine and Worcestershire sauce, adding the rosemary and thyme sprigs on top and the garlic on the sides.
Drizzle with butter from the pan.
Now the wait begins… part of the tender, fall-apart-on-your-fork process is a looong, sloooow cook time on low temperatures.
I set the crockpot on low and leave for 4-5 hours.
An hour or so before you plan to serve the roast beef, start on the sides.
I love Loaded Hasselback Potatoes as an easy, yet fancy looking side.
Almond Carrots or Balsamic Brussels Sprouts are tasty veggie options to add.
Plus, you can never go wrong with a salad to start…
Good gravy to finish it all off is a must!
In a sealed container, shake 1/4 cup cold water and 1 tablespoon corn starch until well mixed.
Whisk this mixture into 1 cup of the drippings in a sauce pan.
Bring to a boil and allow gravy to thicken.
Cut and serve the roast with your favourite sides.
Drizzle liberally with gravy.
Strip loin roast
2 tablespoons butter
2 sprigs rosemary
2 sprigs thyme
2 cloves garlic
Salt & pepper
1/2 cup white cooking wine
2 tablespoons Worcestershire sauce
1 cup drippings
1/4 cup cold water
1 tablespoon corn starch
Sear roast in pan on high heat with butter, rosemary, thyme, and garlic until all sides are golden brown.
Sprinkle with salt & pepper.
Place into crock pot on low setting for 4-5 hours.
Combine cold water and corn starch, then whisk together with 1 cup drippings in a sauce pan on high heat.
Bring to boil and allow to thicken.
Plate roast beef and drizzle liberally with gravy.