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Great roast beef dinner!!! I served this with mashed potatoes and corn. My roast was in the freezer and wasn't completely thawed, so I cooked it at 400 for about 1/2 hour and then reduced the heat to 325 degrees for about another 1/2 hour, which resulted in a nicely browned outside and slightly pink interior, yum!!! Thanks for sharing the recipe. Made for ZWT8.
NWG this is a real treasure. Tender, moist, juicy roast beef and it's good for you too. My dh never suspected a thing. I did make a gravey for the yorkshire puddings that we enjoyed with this dish. It was quick and easy to make and tastes wonderful. Thank you so much for sharing this recipe. I can't wait to have roast beef sandwiches tomorrow. Made for the Fearless Red Dragons - ZWT8 - Great Britian
Miraculous! With NorthwestGal's permission, I made this with 2.3 lb. of elk tenderloin at 325 degrees per DH's insistence to prevent overcooking. Also, after salt and peppering the roast, I filled in open spaces with granulated garlic to complete the "seal" (equivalent to using Paula Deen's House Seasoning Mix #57340). The recipe made a good amount of herb paste, especially when I used 4 tablespoons of minced garlic to approximate the 4 garlic cloves (I usually increase the amount of garlic to suit our taste preference). Note that there is NO FAT in this recipe, yet the game meat was moist, tender and delicious due to the seasonings. The juice was delightful. I was glad I used my 2.5 quart casserole dish so that the juice couldn't wander far from the meat during cooking. When healthy cooking tastes this good, we have to make this again!