Herbes de Provence Roast with Fig-Red Onion Marmalade and sautéed purple potatoes/sweet red peppers.

Round roasts are very lean yet can be very flavorful and tender. Slow-roasting with dry heat is the best method for cooking these large, lean cuts. Try this recipe especially oriented to round roasts from “Pure Beef, An Essential Guide To Artisan Meat” by Lynne Curry.

We love the simplicity of this recipe and the wonderful flavor of the beef and marmalade together. We served it with a side of sautéed purple potatoes, sweet red peppers and a little parsley from the garden. Be sure to not overcook round roast as it will get dry and tough if overcooked.

HERBES DE PROVENCE ROAST

Ingredients:

2 Tablespoons of Herbes de Provence

One 2-4 lb Round Roast

4 Tablespoons Extra-virgin Olive Oil, divided

Kosher Salt

Crush the Herbes de Provence with a mortar and pestle. Put the roast onto a piece of aluminum foil to fit, rub it with 1 tablespoon of olive oil and season it liberally with the kosher salt. Rub the Herbes de Provence (found in the spice section of grocery store) all over to coat it evenly. Wrap the roast in the aluminum foil and refrigerate for 12-48 hours.

Preheat the oven to 275°F and unwrap the roast. (I cooked mine at 250° F to be sure it did not cook too quickly.) Next, heat the remaining 3 tablespoons of olive oil in a small roasting pan, with the rack set aside, on the stovetop over medium-high heat. Sear the roast for 2 minutes per side, holding it with tongs to brown it on all sides for a total of 8 minutes. Reduce the heat if the oil begins to smoke.

When done searing, lift the roast and insert the rack and put the roast on the rack. Pour a 1/2 cup of water into the pan to release the browned bits while it bakes.

Roast for approximately 45-55 minutes or until an internal read thermometer registers 120°F, in the center of the roast for rare. Or until the center of the roast reaches 125°F for medium rare. Or, 130°F if you prefer medium. Transfer the roast to a cutting board, tent it with aluminum foil and let it rest for at least 15 minutes to reach the final serving temperature. Use a sharp knife to slice it 1/4 inch thick. Be sure to cut against the grain. Serve with the fig-red onion marmalade, if using.

Fig-Red Onion Marmalade

Makes 2 cups

1 Tablespoon Extra-virgin olive oil

2 Medium red onions, thinly sliced

2 Ounces dried figs, coarsely chopped

1/4 cup red wine

1 Tablespoon of sugar

1 Tablespoon of red wine vinegar

1/2 Teaspoon crushed Herbes de Provence

1/2 Teaspoon of salt

1/8 Teaspoon of black pepper

Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until they turn translucent, about 3 minutes. Reduce the heat to low, add the figs, wine, and sugar and simmer undisturbed until the onions are very limp and the liquid is syrupy, about 20 minutes. Stir in the vinegar, Herbes de Provence, salt and pepper. Cover the pan and cook until the onions are very tender, 8-10 minutes. Taste for vinegar so that it has a balance of tart and sweet, and serve it warm or at room temperature.

We really enjoyed these flavors alongside the roast beef! A great fall meal too!