It was a chilly autumn evening, and the aroma of a savory roast wafted through my kitchen, wrapping me in a warm embrace. I had invited friends over for dinner, and the excitement of sharing a delicious meal ignited my creativity. With a bounty of fresh herbs from my garden and some vibrant citrus fruits, I decided to craft a roast that would be both comforting and refreshing. The herb-crusted roast with a zesty citrus glaze was born, and it quickly became a beloved dish in my repertoire.
Ingredients
3 to 4 pounds of beef chuck roast
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon Dijon mustard
Zest of 1 orange
Zest of 1 lemon
Juice of 1 orange
Juice of 1 lemon
Salt and pepper to taste
1 cup beef broth
1 tablespoon honey
1 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 325°F (160°C). Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides. In a small bowl, combine the minced garlic, olive oil, rosemary, thyme, Dijon mustard, orange zest, lemon zest, and red pepper flakes if using. Mix until it forms a paste.
Rub this herb mixture all over the roast, ensuring it’s evenly coated. Heat a large oven-safe skillet or Dutch oven over medium-high heat. Once hot, sear the roast on all sides until browned, about 4-5 minutes per side. This step locks in the flavors and creates a beautiful crust.
Remove the roast from the skillet and set it aside. In the same skillet, add the beef broth, orange juice, lemon juice, and honey, scraping up any browned bits from the bottom. Bring to a simmer.
Return the roast to the skillet, spooning some of the liquid over the top. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for about 2.5 to 3 hours, or until the beef is fork-tender and has reached your desired level of doneness.
Once done, remove the roast from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, making each slice incredibly tender and juicy.
Serve the sliced roast drizzled with the citrus glaze from the skillet, along with your favorite sides. Each bite combines the earthy flavors of the herbs with the bright notes of citrus, creating a delightful experience for your taste buds.
This herb-crusted roast with citrus glaze has not only become a staple on my dinner table but has also created countless memories shared with loved ones, laughter echoing through the room as we savor each bite. Enjoy this dish as I have, and may it bring warmth and joy to your gatherings!