New Year’s at the parentals is typically a blend of Filipino and Southern dishes. There are always three dishes present to nosh on throughout the day: pancit (long, uncut noodles, for long life), black-eye peas (for prosperity for the new year) and beef roast. Usually the beef roast is roasted with a covering of honey and mustard, but this year I spent the day in my apartment (my choice), I stilled made the required foods for the New Year!
Pancit and the black-eye peas are simple dishes that use very specific ingredients, but I wanted to try the McCormick Gourmet Thyme that came in the Influester Frosty VoxBox sample box. I found a simple and easy roast that uses thyme and my favorite, lemons: Lemon-Thyme Crusted Beef Roast. I believe the original recipe used rib roast beef, but I couldn’t find any in the size I wanted, so I went with a boneless roast. I really love how the came out!
Lemon-Thyme Crusted Beef 1 beef roast (6 to 8 pounds) Lemon-Thyme Paste: 2 tablespoons dried thyme 2 tablespoons minced garlic 1 tablespoon freshly grated lemon peel 1 tablespoon olive oil 1 tablespoon lemon juice salt & pepper to taste Directions: 1. Heat oven to 350 degrees F. Combine paste ingredients; press evenly onto beef roast. 2. Place roast, fat side up, in a shallow roasting pan. Do not cover. Roast in 350 degree oven 2 1/4 to 3 hours. 3. Transfer roast to carving board and tent with aluminum foil. Let roast stand 15 to 20 minutes before carving into slices. Makes 8 servings
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