Herb-Topped Beef Roast with Roasted Cauliflower

A juicy Top Loin Roast is rubbed with a simple mixture of garlic and thyme for big time flavor and served with roasted cauliflower for more wow!

Herb-Topped Beef Roast with Roasted Cauliflower
Photos courtesy of Beef. It's What’s For Dinner

8 ingredients

16 servings

2 hours 15 minutes

Nutrition information per serving, 1/12 of recipe: 282 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 7 g Monounsaturated Fat;) 56 mg Cholesterol; 254 mg Sodium; 12 g Total Carbohydrate; 3.8 g Dietary Fiber; 28 g Protein; 2.5 mg Iron; 7.9 mg NE Niacin; 0.9 mg Vitamin B6; 1.4 mcg Vitamin B12; 5 mg Zinc; 29.7 mcg Selenium; 158.2 mg Choline.

Ingredients:

  • 1 beef Top Loin Roast, Boneless (about 3 to 4 pounds)

  • 4 teaspoons minced garlic, divided
  • 1 tablespoon plus 1 teaspoon fresh thyme leaves
  • 2 heads (about 2-1/2 pounds each) cauliflower, separated into florets
  • 6 tablespoons olive oil, divided
  • Salt 
  • Pepper
  • 2/3 cups dry Italian-seasoned breadcrumbs

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Iron.

Cooking:

1. Preheat oven to 325°F. Press 2 teaspoons of garlic evenly onto all surfaces of beef roast. Press thyme evenly over roast.

2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast on center rack in 325°F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.

3. Meanwhile, toss remaining 2 teaspoons garlic, 4 tablespoons oil and cauliflower on rimmed baking sheet. Season with salt and pepper, as desired. Cover with aluminum foil; bake on lower rack 45 minutes. Combine bread crumbs and remaining 2 tablespoons oil. Remove foil; sprinkle bread crumbs evenly over cauliflower. Continue to bake, uncovered, 30 to 45 minutes or until crumbs are golden brown and cauliflower begins to brown.

4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)

5. Carve roast into slices; season with salt and pepper, as desired. Serve with cauliflower.

Source: beefitswhatsfordinner.com

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