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Jenn
Senior Member

Posts: 337
Registered:
February 2004

Garlic and Herb-Crusted Roast Mon, 09 February 2004 00:39
4 whole garlic heads
1 Tbsp Dijon mustard
1 Tbsp olive oil
1 Tbsp thinly sliced fresh chives
1 Tbsp fresh thyme leaves, coarsely chopped
1 8lb roast
12 fresh garlic slices
1-1/4 tsp salt, divided
1/2 tsp pepper
2 cups fresh French breadcrumbs
2-1/4 cups low-salt beef broth
1/2 c Merlot or other dry red wine
2-1/2 Tbsp cornstarch

Preheat oven to 350 degrees.

Remove white papery skin from garlic heads (do not peel or separate the cloves. Cut off top portions of garlic heads. Wrap garlic heads in foil. Bake at 350 for 1 hour; cool 10 minutes. Squeeze garlic heads to extract pulp. Discard skins. Place garlic pulp, mustard, and oil in a food processor; process until smooth. Stir in chives and thyme leaves.

Increase oven temp to 425 degrees.

Cut twekve 3/4" slits in roast, place a fresh garlic slice in each slit. Sprinkle surface of roast with 1/2 tsp salt and pepper; rub with roasted garlic paste mixture. Place roast on broiler pan. Insert meat thermometer into thickest part.

Bake at 425 for 10 minutes then reduce temp to 325. Bake an additional 1-1/2 hours or until thermometer reaches at least 125 degrees. You want the roast slightly undercooked so it will not overcook upon reheating.

Drain fat from bottom of pan (do not scrape pan). Place broiler pan on stove-top over medium-high heat. Add broth, and brint to a boil, scraping to loosen brown bits.

Combine red wine and cornstarch, and stir with a whisk. Add to beef broth and return to boiling. Cook 1 minute or until mixture is slightly thick, stirring constantly. Stir in 3/4 tsp salt.

To Freeze: Freeze sauce in baggie and roast in freezer safe container.

To Reheat: Defrost and slice. Reheat slices in microwave. Reheat sauce in saucepan and serve over roast.

[Updated on: Mon, 09 February 2004 23:47] by Moderator

      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Garlic and Herb-Crusted Roast Tue, 10 February 2004 23:50
5 stars. Very good but lots of work. Great for company!
      
    
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