|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The beef top loin roast, also known as New York strip roast or strip loin roast, is a lean, flavorful, tender cut from the short loin. It's a very good choice for an oven roast and will be most tender and flavorful cooked medium-rare to medium. The flavor and tenderness of the beef are worth that extra cost.
In this recipe, the roast is rubbed with a variety of herbs and garlic, then roasted to perfection. The included pan gravy is quick and easy to make, with pan drippings, beef broth, and flour.
Serve this delicious roast with baked or mashed potatoes and your favorite side vegetables or salads. Enjoy the leftovers in sandwiches, or use them in salads, or, if you have plenty, dice and use them in a hearty cottage pie.
- For the Roast:
- 1 (4 to 5 pounds) top loin beef roast
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic (minced)
- 1 1/2 teaspoons dried leaf thyme
- 1 1/2 teaspoons dried leaf sage
- 1/2 teaspoon rosemary (dried, crumbled)
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- For the Pan Gravy:
- Pan drippings
- 4 tablespoons all-purpose flour
- 2 to 3 cups beef broth (or stock, low sodium or unsalted)
- Garnish: salt and pepper, to taste
Note: While there are multiple steps to this recipe, this Herb Crusted Beef Roast Recipe With Pan Gravy is broken down into workable categories to help you better plan for preparation.
Make the Roast
Gather the ingredients. Heat oven to 450 F.
Place the roast, fat side up, on a rack in a roasting pan.
Combine the olive oil, garlic, thyme, sage, rosemary, sea salt, and pepper; stir to blend. Rub all over the roast.
Place in oven, and roast the beef for 15 minutes.
Reduce oven heat to 350 F, and roast for about 35 to 45 minutes longer or to 130 F to 140 F (for medium-rare) on an instant-read thermometer or temperature probe inserted in the center of the thickest part of the roast.
Let the roast rest for 15 minutes before slicing.
Slice and arrange the beef on a platter and serve with the pan gravy.
Make the Pan Gravy
Gather the ingredients.
Strain the pan drippings into a saucepan and stir in 4 tablespoons of flour.
Cook over medium heat, stirring constantly, for 1 minute.
Add the beef broth and continue cooking, stirring, until thickened. Taste and season with salt and pepper as desired.