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Minted Roast Beef
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Description
Seared and then slow cooked in the oven, this roast beef is delicious. The mint doesn’t taste very minty; it tastes more like a slightly exotic pepper. Really tasty. After searing the beef, you could probably cook it in the slow cooker with some water or beef broth.
Ingredients
- 2 Tablespoons Fresh Mint Leaves, Loosely Packed
- 3 cloves Garlic
- 1 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt
- ½ teaspoons Black Pepper
- 1 whole Beef Roast (about 2 To 3 Pounds In Size)
- 1 Tablespoon Vegetable Oil
Preparation
Mince the mint leaves and garlic and place in a small bowl. Mix with the oregano, salt, and pepper, then rub over the meat. Place the meat in the refrigerator, uncovered for about two hours.
Preheat oven to 225 degrees. Heat a heavy-bottomed, ovensafe pan on the stovetop over medium-high heat. Add oil. When oil shimmers, put the roast in the pan. Sear on each side for about 2 minutes. Place the pan with the roast in the oven and cook on low heat until the center of the roast reaches about 150 degrees, about 60-90 minutes. Allow the roast to rest for 15 minutes before slicing.
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