Easy Recipe: Appetizing Herbes De Provence Roast Beef & Gravy

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Before you jump to Herbes De Provence Roast Beef & Gravy recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Most of us have been trained to think that comfort foods are not good and should be avoided. At times, if your comfort food is a high sugar food or another junk food, this is very true. Otherwise, comfort foods can be super healthy and good for you. There are some foods that, when you consume them, may improve your mood. If you feel a little bit down and in need of an emotional pick me up, try several of these.

Make a few trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all fantastic for helping to raise your mood. This is possible because these foods are high in magnesium which promotes your production of serotonin. Serotonin is referred to as the “feel good” substance that our body produces and it tells your brain how you should be feeling at all times. The more of it you have, the better you are going to feel. Not just that, nuts, in particular, are a great protein food source.

Now you realize that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try several of these instead!

We hope you got insight from reading it, now let’s go back to herbes de provence roast beef & gravy recipe. To make herbes de provence roast beef & gravy you need 10 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare Herbes De Provence Roast Beef & Gravy:

1. You need of bottom round roast.
2. Get of herbes de provence.
3. Prepare of onion powder.
4. Get of garlic powder.
5. Take of beef stock.
6. You need of white wine vinegar.
7. You need of flour.
8. Provide of kosher salt & black pepper.
9. Use of butter.
10. You need of olive oil.

Steps to make Herbes De Provence Roast Beef & Gravy:

1. Preheat oven to 250°.
2. Set beef on roasting rack positioned inside roasting pan. Alternatively, spray oven rack with non-stick cooking spray and set roast directly on rack with a roasting pan underneath to catch drippings..
3. Cook for approximately 3 hours or until roast reaches 135° F. Remove from oven and tent with foil. Let rest before slicing to retain juices and carry over cook while making gravy..
4. Place roasting pan on stove top. Turn heat to high. Add white wine vinegar and 1 C beef stock to pan. Scrape up the drippings, or fond, with a wooden spoon. Reduce until nearly dry..
5. Heat beef stock to a simmer in the roasting pan..
6. Cover roast beef with enough oil to coat. Season with 1 T herbes de provence, onion powder, garlic powder, kosher salt, and black pepper..
7. Add roux little by little to the roasting pan while whisking..
8. Add 1.5 T herbes de provence with a large pinch of kosher salt and black pepper. Whisk. Simmer 10 minutes..
9. Melt butter in a saucepot over medium heat. Add flour little by little while whisking. Cook only 2 minutes to keep a blonde roux, as cooking further will darken the roux and therefore the gravy, or whatever sauce the roux would be used for..
10. Alternatively, transfer the hot beef stock to a smaller saucepot and pour the stock into the roux while whisking..
11. Variations; Parsley, lavender, savory, thyme, oregano, marjoram, rosemary, caraway seed, carrots, coconut, creme fraiche, figs, lemon, honey, mint, olive oil, orange zest, walnut oil, walnut crust, pumpkin, pumpkin seeds, saffron, dry tea,.

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