Herb-Rubbed Beef Roast with Roasted Cauliflower

In this flavorful dish, Top loin roast, which is considered a lean cut, gets a rub-down using a simple mixture of garlic and thyme. Serve with roasted cauliflower for a potato-free version of a meat and potatoes meal. This is a nice choice for a holiday dinner with family and friends.

Recipe Yield: 16 servings.

Ingredients

• 1 beef Top Loin Roast, Boneless (about 3 to 4 pounds)
• 4 teaspoons minced garlic, divided
• 1 tablespoon plus 1 teaspoon fresh thyme leaves
• 2 heads (about 2-1/2 pounds each) cauliflower, separated into florets
• 6 tablespoons olive oil, divided
• Salt and pepper
• 2/3 cups dry Italian-seasoned bread crumbs

Directions

1. Preheat oven to 325F.
2. Press 2 teaspoons of garlic evenly onto all surfaces of beef roast. Press thyme evenly over roast.
3. Place roast, fat-side up, on rack in shallow roasting pan.
4. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
5. Roast on center rack in 325F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
6. Meanwhile, toss remaining 2 teaspoons garlic, 4 tablespoons oil and cauliflower on rimmed baking sheet.
7. Season with salt and pepper, as desired.
8. Cover with aluminum foil; bake on lower rack 45 minutes.
9. Combine bread crumbs and remaining 2 tablespoons oil. Remove foil; sprinkle bread crumbs evenly over cauliflower.
10. Continue to bake, uncovered, 30 to 45 minutes or until crumbs are golden brown and cauliflower begins to brown.
11. Remove roast when meat thermometer registers 135F for medium rare; 145F for medium.
12. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10-15F to reach 145F for medium rare; 160F for medium.)
13. Carve roast into slices; season with salt and pepper, as desired. Serve with cauliflower.

Source: Beef Checkoff