Time 55m Yield 6 servings. Number Of Ingredients 9 Steps:
Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.
Time 25m Number Of Ingredients 9 Steps:
Heat broiler. Brush a rimmed baking sheet with oil and arrange slices in a single layer; brush 1 teaspoon oil over tops. Broil 4 inches from heat, without turning, until golden and browning in spots, 20 to 25 minutes. Meanwhile, season steak with salt. In a large skillet, heat oil over high and swirl to coat. In batches, cook steak, undisturbed, until brown on one side, 2 minutes (do not crowd pan). Flip and cook until cooked just cooked through, 1 minute. Transfer to a plate. Add broccoli and 1/3 cup water to skillet and cook until broccoli is bright green and water almost evaporates, about 2 minutes. Add garlic and rosemary and cook, stirring, until fragrant, 15 seconds. Add vinegar and bring to a boil. Remove from heat, return steak to skillet and toss to coat. Add butter and swirl until melted. Season with salt. Serve over polenta slices.
Time 1h15m Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees. In a small bowl, stir together 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium-high. Pat beef dry and add to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes. Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes. Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 120 degrees to 125 degrees), 30 to 35 minutes. Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes and horseradish sauce.
Time 8h15m Yield 2 servings. Number Of Ingredients 13 Steps:
In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.
Time 1h34m Yield 8-10 serving(s) Number Of Ingredients 5 Steps:
Allow roast to stand at room temperature for at least 1 hour. Meanwhile mix salt pepper and rosemary together. Preheat the oven to 375 degree F. Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices. Place roast on a rack in the pan with the fat side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important– Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve. Remove roast 20 minutes after heating. Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.
Time 5m Yield 4 Number Of Ingredients 6 Steps:
In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.
Yield 8 servings Number Of Ingredients 4 Steps:
Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours. Let roast stand at room temperature 1 hour. Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare). Do Ahead Beef can be marinated 1 day ahead.
Time 8h20m Yield 12 Number Of Ingredients 11 Steps:
In small bowl, mix oil and Worcestershire sauce; brush over beef roast. Rub roast evenly with garlic, rosemary, salt and pepper. In 5- to 6-quart slow cooker, add onion. Pour 1/4 cup of the broth over onion. Place beef roast on onion. Refrigerate remaining broth. Cover and cook on Low heat setting 8 to 9 hours. Remove beef from cooker; cover to keep warm. In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. Increase heat setting to High. Cook uncovered 5 to 10 minutes or until thickened. Serve gravy with beef.
