Grass-Fed Angus Beef Rolled Roast with Herbs

Savour the delectable flavours of a rolled Angus beef roast infused with thyme and rosemary, accompanied by a rich homemade gravy. This tender and aromatic dish promises culinary bliss, combining the robustness of Grass-Fed Angus beef with the earthy herbs. Elevate your mealtime with this memorable centerpiece that is sure to impress.

Ingredients:

• 1 Rolled Angus Beef Roast 
• 2 tablespoons L.A. FARMS Olive Oil
• 2 tablespoons fresh thyme leaves, chopped
• 2 tablespoons fresh rosemary leaves, chopped
• Salt and pepper to taste
• 4 cups beef broth or L.A. FARMS Bone Broth
• 2 tablespoons all-purpose flour
• 1/4 cup water

Instructions:

1. Preheat your oven to 163°C.

2. In a small bowl, combine the chopped thyme, rosemary, salt, and pepper.

3. Rub the olive oil all over the rolled Angus beef roast, ensuring it's evenly coated.

4. Sprinkle the herb mixture over the entire surface of the roast, pressing it gently to adhere.

5. Place the seasoned roast in a roasting pan or oven-safe skillet.

6. Pour 2 cups of beef broth into the bottom of the pan to keep the meat moist during cooking.

7. Cover the roasting pan with aluminum foil and place it in the preheated oven.

8. Cook the roast for approximately 2.5 to 3 hours, or until the internal temperature reaches 57°C for medium-rare or 63°C for medium doneness. Adjust the cooking time according to your desired level of doneness.

9. Once the roast reaches the desired temperature, remove it from the oven and transfer it to a cutting board. Cover it loosely with foil and let it rest for about 15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.

10. While the roast is resting, prepare the gravy. Place the roasting pan with the pan drippings on the stovetop over medium heat.

11. In a small bowl, whisk together the flour and water to make a slurry.

12. Gradually whisk the slurry into the pan drippings, scraping the bottom of the pan to release any browned bits. This will thicken the gravy.

13. Gradually add the remaining beef broth to the pan, whisking constantly until the gravy reaches your desired consistency.

14. Continue to cook the gravy for a few minutes until it thickens and coats the back of a spoon.

15. Strain the gravy through a fine-mesh sieve to remove any lumps or herb remnants.

16. Slice the rested Angus beef roast into thin slices and serve with the thyme and rosemary gravy.

17. Pour the gravy over the sliced roast or serve it on the side.

Enjoy your flavorful rolled Angus beef roast with thyme, rosemary, and rich gravy!