1 Video | Photo: Slow Cooked Roast with Creamy Herb Sauce Recipe
Ingredients
Creamy Herb Sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon Dijon mustard
Roast:
- 1 cup beef broth
- Nonstick cooking spray
- 2 teaspoons dried crushed rosemary
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- One 5-pound boneless top loin roast or eye of round roast, trimmed
- 3 tablespoons olive oil
- Fresh rosemary, as garnish, optional
Directions
For the creamy herb sauce: In a small bowl, combine the mayonnaise, sour cream, rosemary and mustard and mix well. Cover and chill for up to 3 days.
For the roast: Preheat the oven to 250 degrees F. Line a roasting pan with aluminum foil. Pour the beef broth into the roasting pan. Place the rack over the broth, and spray with nonstick cooking spray.
In a small bowl, combine the rosemary, salt and pepper. Rub the mixture evenly over the roast.
In a large skillet, heat the olive oil over medium-high heat. Add the roast and cook until browned, 2 to 3 minutes per side. Place the roast on the prepared rack in the roasting pan. Cover tightly with aluminum foil. Bake for 45 minutes to 1 1/2 hours (depending on the shape of the roast), or until a meat thermometer inserted in the center of the roast reads 125 degrees F.
Remove from the oven and let stand for 20 minutes before slicing. Serve with the creamy herb sauce and garnish with rosemary if desired.
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By JAH1108
Chicago, IL
on December 31, 2012
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I used a 5 pound top sirloin cut of meat. The meat turned out beautifully--juicy and tender. I eliminated 1 star though because the cooking time in this recipe is wrong. I read other previous reviews so I was somewhat prepared for this. If you cook it according to the directions, the meat will be raw. Use a meat thermometer and watch closely! I cooked at 250 for 1.5 hours and then 350 for another hour for medium. If I was to do it again I would maybe allocate more time and cook it at 250 for 4 hours. The creamy sauce is nice, but not necessary bc the meat and juices are so good!
By cisboombob_11787047
landenberg, PA
on December 26, 2012
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No matter what you do, an eye of round is tough. We followed the recipe to the iota.....still tough.
By janders70_7949616
Gray Court, SC
on January 07, 2012
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This was very easy for me. I cooked a 3 pound roast. I seared all sides. Then baked it at 350 for 45 min. I also used a beef broth on the bottom of the pan. My husband and family loved this meal. They have asked for it several time since. They also loved the mayo sauce. My husband only asked if I would add a little horseradish. It gave it the kick we were looking for in the sauce. We were very pleased with this recipe.
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