4 Reviews

Fabulous flavour, tender juicy texture, and oh the gravy! I made the garlic mashed potatoes the day before, and saved the cooking water from the potatoes and added it to make the gravy. Heated the potatoes in the casserole dish in the oven with the roast for the last 30 minutes.Also served with dilled butter carrots and brussel sprouts.My guests raved about the feast!Thanks for posting.

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chef sharonitall February 14, 2009

We liked the herb crust really well, but wasn't so thrilled about biting down through a piece of meat with a chunk of garlic in it. Too strong for us. Next time I will just use garlic powder and sprinkle it on the roast before baking. Thank you for sharing Sue.

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LouLouIzSpoiled May 29, 2008

Great instructions which I followed exactly and was blessed with a delicious cooked to perfection roast beef. I used a topside roast...the herb crust is delicious and I like the added garlic. Thanks for a great recipe.

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Evie* July 02, 2005

Great recipe. Followed to the "T". Gravy was very good. Made sandwiches out of the remains. Will be making this again.

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Kit^..^ty Of Canada March 09, 2005
Roast Beef with Peppercorn-Herb Crust