Tag Archives: roast

Recipe: Herb-Crusted Roast



Sometimes, simple things are my favorite. I saw this recipe on Food Network and tweaked it to my liking. Roast beef, simply done with herbs and served with rice and green beans is a simple weeknight meal. The horseradish cream I made to go alongside really brought the dish together. Best part is, you can use whatever herbs you want in the crust, and make a simple roast more fun. Some Chilli pepper on the outside of the steak with a cilantro crust could be interesting, especially served with some hearty guac. I’m making myself hungry now(the only peril of constantly thinking about food), so check out this recipe and enjoy!

1 beef roast [$10]
1 mixed bunch if herbs, I used parsley, rosemary, oregano and thyme [$4]
1 onion, I had a bag of small onions on hand [$2]
Garlic and mustard powder, which I had on hand, but will run you about $4
1 small sour cream [$1.50]
1 small jar prepared horseradish [$2]
1 lemon [.50 cents]
Rice and beans, or other side dishes, for serving.

Preheat oven to 350.
Sear the roast on all sides. While its searing, take the herbs, some veg oil, mustard powder and garlic, and a squeeze of half the lemon in a food processor and process until a paste forms.
Take the roast off the heat and place in an oven safe dish. Spread the herb paste on top, place the onions in the dish, and I like to put a splash of stock to keep the meat juicy. Roast for about 40 minutes.
When the roast has cooked to your desired temp, let it rest and make the cream. Mix the sour cream, horseradish, salt, and a squeeze of lemon to taste. Serve with the roast and your desired side dishes.

Simple, hearty, and comforting. Enjoy!


Game of Thrones Recipe: Roast beef with leeks


This post is a bit late, I’m aware, but it is worth it.  This meal was super delicious, tender, and so easy to make (I can’t spend my whole day cooking when there is Game of Thrones to watch).

roast beef 2

As usual, I took inspiration for the recipe from my Feast of Ice and Fire cookbook and added my own twist.  I also met one of the authors, Chelsea Monroe–Cassel, yesterday.   Needless to say I geeked out and was really awkward (The Russian was cool as a cucumber, naturally).  She even signed my cookbook!

Now I need to learn how to make said lemoncakes

Now I need to learn how to make said lemoncakes

While I cannot link to the recipe (it is a cookbook exclusive), check out the site.  There are some cool things on there that should be tried.

Anyways, on to the main event. The price went over $20 this time, but it was worth it.


Top round roast (or bottom, whatever is available), 3 lbs. [$15]

Leeks [$2]

Potatoes (2lbs) [$3]

Carrots (sm bag) [$1.50]

1 head garlic [.50 cents]

1 package brown gravy mix [$1]

I also used (but I already had these at home):

Beef stock

Beefy onion recipe secrets mix

Fresh sage and rosemary


Preheat the oven to 400 degrees.

Cut all the veggies and smash the heads of garlic and place in a roasting pan.  Chop the herbs (if usuing any, whatever you have on hand, dried or fresh) and mix them with the veggies.  Cover with olive oil and mix to combine.

Cover the meat with olive oil, salt and pepper and place on top of veggies.  Add some beef stock to the pan so the veggies don’t burn, and put the pan in the oven for about an hour to an hour fifteen.  Take out and let rest at least ten minutes before slicing.

It should look like this.  Resting is super important though because you don't want to lose all the yummy juices!

It should look like this. Resting is super important though because you don’t want to lose all the yummy juices!

To make my special gravy, place a package of brown gravy, a package of beefy onion soup mix, 1 cup water and 1 cup broth, pepper, 1 tablespoon flour, and butter in a small saucepan.  Let cook until think and rich and top the meat with the gravy.

This was enough to feed like 10 people with all the veggies, so don’t be stingy!

The Russian had himself a massive slice....then a secon d one right after

The Russian had himself a massive slice….then a second one right after