Rôti de Boeuf (Roast Beef) with a Savory Sauce

This baby is uncooked and already looks yum...

Roast Beef. Yum. With a savory sauce- even better.

Ready to carve...

Next post- how to turn this beef into Italian Beef sandwiches! Or samwich! (I'm Sam. I'm from Chi-town and your family will love this sam-wich. Stay tuned...)

Rôti de Boeuf (Roast Beef) with a Savory Sauce

Preparation Time: 10 minutes
Cooking time:  
rare: 15 mins/per pound +15-20 minutes
medium rare: 20 mins/per pound + 15-20 minutes
well-done: 30 mins/per pound + 15- 20 minutes*
Servings: 4-6
 

*Oven temperatures vary. Internal temperature for rare should be 60°C,  for medium rare 70°C, and for well-done 80°C

Ingredients:

• Four-five pounds rump roast, eye round roast, or chuck roast
• 5 Bacon slices
• 3 cloves garlic, peeled, de-germed, and halved
• Herbes de Provence
• Red Pepper Flakes
• Kosher Salt/Fleur de Sel
• 3 bay leaves
• Fresh/Dried Thyme
• Fresh Ground Pepper
• 2 Beef Bouillon Cubes

Instructions:

Pre-heat oven to 475°F. Let your meat set outside the fridge for at least 30 minutes. Make cuts into the beef with a knife (kind of stabbing the meat) so you can insert-jam– the garlic halves into your roast- both sides, about every inch on both sides- top and bottom. Heavily spice your meat with herbes de Provence, red pepper flakes, and salt and pepper– both sides and to your tastes. (This is for the sauce). Wrap your beef with bacon (raw) tying it up with kitchen string (as pictured- the butchers in France do this for you with lard). Fill a baking pan with 6 cups water. Crumble the beef bouillon cubes into it. Place the meat on a shallow baking rack or make your rack own with veggies (like halved onions and leeks and carrots)- just high enough so your roast isn't resting in water. Place the bay leaves/thyme on top. Bake the roast for 20 minutes, then lower heat to 400°F. Baste with the sauce. Continue baking to your roast's weight and done-ness! Remove from the oven, remove garlic (and eat it or serve it on the side), and let the beef sit for 15 minutes, covered in aluminum foil. Drain the juice into a small pot and keep warm until ready to eat. Serve the roast with Yorkshire pudding (recipe coming soon), Hasselback Veggies (made in advance), and/or fresh pan-seared veggies. (If using a veggie baking tray- discard the veggies or keep them for a homemade soup stock). Discard bay leaves and thyme or use for decorations.

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