Herbes De Provence Roast Beef & Gravy
I used the American version with lavender, the original French version did not contain lavender
Herbes De Provence Roast Beef & Gravy
I used the American version with lavender, the original French version did not contain lavender
Cooking Instructions
- 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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