Herbed Beef Roast Dinner

Slow-roasted and aromatic, this herbed beef roast pairs citrus-herb marinated meat with tender vegetables and a silky pan gravy for a comforting dinner centerpiece.

Recipe Information

Total Time:

Yield:

10 servings

Ingredients

2 cups orange juice

4 rosemary sprigs

6 sage leaves

3 tablespoons Worcestershire sauce

2 tablespoons onion powder

2 tablespoons garlic powder

½ teaspoon Himalayan salt

1 (3- to 3½-pound) boneless beef bottom round roast

2 tablespoons olive oil

2 cups sliced shallots

1 red onion, sliced

2 pounds tiny new potatoes

1 pound fresh asparagus, trimmed

¼ cup cold water

2 tablespoons cornstarch

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Directions

For marinade, combine orange juice, rosemary, sage, Worcestershire sauce, onion powder, garlic powder and salt in a medium bowl.
Place roast in a large resealable plastic bag. Pour marinade on top. Seal bag and turn to coat meat. Marinate in the refrigerator for 4 hours or overnight, turning bag occasionally.
Preheat oven to 325°F. Heat oil in a Dutch oven over medium heat. Drain roast, reserving marinade. Brown roast on all sides in Dutch oven. Remove roast from pan; set aside. Add shallots and onion to Dutch oven; cook until softened. Add potatoes to Dutch oven. Place roast on top and pour reserved marinade over all.
Roast, uncovered, for 2 to 3 hours or until an instant-read thermometer registers 135°F for medium-rare or 150°F for medium. During the last 30 minutes of roasting, add asparagus to Dutch oven. Transfer roast and vegetables to a serving platter. Cover with foil and let stand while preparing gravy.
For gravy, measure cooking juices; skim off fat. If necessary, add enough water to juices to equal 1½ cups and return to Dutch oven. Combine cold water and cornstarch until smooth. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve gravy with meat and vegetables.