Because of the current pandemic, all the restaurants are closed, and we can’t go out. Now, just because you are stuck at your home, it doesn’t mean that date night has to be canceled. In fact, with the right recipe, you can make an exceptional dinner for your partner at home and surprise them.
Therefore, here are four of my favorite beef roast recipes that will be perfect for a romantic dinner date at home.
Boneless Rump roast with red wine and beef stock gravy:
Yield: 6 servings
Prep time: 5 minutes
Cooking time: 3 hours
- Boneless Rump Roast (3 to 3 ½ pounds)
- Extra virgin olive oil (1 tbsp)
- Garlic (3 to 4 cloves, sliced in half)
- Salt and pepper according to taste
For the gravy:
- Red wine (¼ cup)
- beef stock (¼ cup
- Cornstarch (1 tbsp)
- Season the meat deliberately with salt, on all sides, and let it sit at room temperature. Your roast should be at room temp when you start cooking it, so remove it from a refrigerator a couple of hours before cooking.
- Preheat the oven to 375 degrees F, and in the meantime, pat the roast dry, make small cuts around the roast and insert the garlic inside. Rub the roast with olive oil and season with salt and pepper.
- Place the roast on a baking pan with a wire rack, and place in the oven. Cook at 375 degrees F for 30 minutes and then bring the heat down to 225 degrees F, continue cooking the roast for two and a half hours or until that thickest part registers at 135 degrees F
- Remove the roast and cover with aluminum foil for at least 20 minutes before cutting and serving.
- For the gravy, take the drippings from the roast and mix with some beef stock and red wine. Add some cornstarch to thicken the gravy and keep stirring to avoid lumps. Season with salt and pepper and serve with the roast. You can also add some butter if you want.
Low Carb Garlic and Herb Bottom Round Roast:
Yield: 8 servings
Prep time: 10 minutes
Cooking time: 6 hours
- Bottom round roast (3-4 pounds)
- Garlic (2 tsp, minced)
- Basil (2 tsp, dried)
- Thyme (2 tsp, dried)
- Parsley (1 tsp, dried)
- Salt and pepper
- Olive oil (2 tbsp)
- Preheat your oven to 450 degrees F. Meanwhile, remove your roast from the refrigerator and let it come up to room temperature.
- Place the roast on a wooden board and rub it with olive oil, combine all the seasonings and dried herbs and rub onto all sides of the roast.
- Place the roast in a cast-iron skillet and place the skillet into the preheated oven for 20 minutes. Then bring the heat down to 170 degrees F and keep cooking until the thickest part of the beef roast register at 135-140 degrees F.
- Cover the roast with aluminum foil and let it rest for 15-20 minutes before you slice and serve. In my opinion, this is the best way to cook a bottom round roast.
- You can use the drippings in the cast iron skillet to create a quick sauce as well.
The Perfect pot roast:
Yield: 6 servings
Prep time: 15 minutes
Cooking time: 4 hours and 15 minutes
- One chuck roast (3-5 pounds)
- Olive oil (2-3 tbsp)
- Onions (2 pieces, peeled and halved)
- Carrots (6 pieces, unpeeled, cut into small pieces)
- Red wine (1 cup)
- Beef broth (3 cups)
- Fresh rosemary (2 or 3 sprigs)
- Fresh thyme (2 or 3 sprigs)
- Preheat your oven to 275 degrees, and in the meantime, remove the roast from the refrigerator and let it come up to room temperature for even cooking.
- Season the roast generously with salt and pepper.
- In a large pot or preferably a Dutch oven, heat some olive oil over medium-high heat. Throw in the halved onions and let them get some color on both sides, similarly, sear the carrots as well and set them and the onions aside.
- Now, add some more oil and sear to roast for a minute on each side until it develops a subtle and brown crust. Set the beef aside.
- Keeping the heat high, deglaze the pot with some red wine and scrape all the font from the bottom of the pan.
- Bring the roast back to the pot and add the beef stock as well, along with the seared vegetables and herbs.
- Place the pot in the preheated oven and cook covered with a lid for about 3 hours if you have a three-pound roast. Serve with the sauce, or you can remove the roast and slice it as well.
Yield: 6 servings
Prep time: 15 minutes
Cooking time: 2 hours 30 minutes
- Center-cut beef tenderloin (1-2 lbs., trimmed)
- Salt and pepper (for seasoning)
- Olive oil (for greasing)
- Dijon mustard (2 tbsp)
- Mixed mushrooms (1 1/2 lb., roughly chopped)
- One shallot (chopped)
- Thyme (1 sprig)
- Unsalted butter (2 tbsp)
- Prosciutto (12 thin slices)
- Puff pastry (14 oz.)
- One large egg
- Tie the roast with butcher’s twine to make even and season deliberately with salt and pepper.
- Heat some olive oil in a skillet and sear the tenderloin for 2 minutes on each side.
- Let the roast cool and then remove the twine. Coat the meat with mustard on all sides and chill in the refrigerator.
- Now, pulse the mushrooms, thyme, and shallots together in a food processor until they are finely chopped. Cook this mushroom mixture in a skillet with butter until all the water has evaporated.
- Place some plastic wrap on your work surface, and layer the prosciutto in a big enough rectangle to cover the entire roast, then spread the mushroom and shallot mixture on top.
- Take the tenderloin out of the refrigerator, season it and place it in the plastic wrap. Roll the tenderloin in the plastic wrap covering it with the prosciutto and mushroom mixture. Roll the plastic wrap tight to create a solid log. Place in the refrigerator so that it can hold its shape.
- Now, roll out the puff pastry, remove the plastic wrap from it, and place the chilled tenderloin on the puff pastry. Brush the puff pastry with a beaten egg on three sides and tightly roll the roast into the pastry.
- Wrap the whole affair in plastic wrap and chill for another 20 minutes.
- Now transfer the beef wellington to a baking sheet, spread some egg wash on the pastry, and sprinkle some flaky sea salt on top.
- Bake in a preheated oven for 40 to 45 minutes until the center registers at 120 degrees F. Let the roast cool before you slice and serve.