Herb-Topped Beef Roast with Roasted Cauliflower

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A juicy top loin roast is rubbed with a simple mixture of garlic and thyme for big-time flavor and served with roasted cauliflower for more wow! Learn more about Louisiana Beef here

Herb-Topped Beef Roast with Roasted Cauliflower
  • 4 teaspoons minced garlic, divided
  • 1 (3- to 4-pound) boneless beef top loin roast
  • 1 tablespoon plus 1 teaspoon fresh thyme leaves
  • 2 heads cauliflower (about 5 pounds), separated into florets
  • 6 tablespoons olive oil, divided
  • Salt and ground black pepper, to taste
  • ⅔ cup dry Italian-seasoned bread crumbs
  1. Preheat oven to 325°.
  2. Press 2 teaspoons garlic evenly onto all surfaces of beef. Press thyme evenly onto beef. Place roast, fat side up, on rack in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. (Do not add water or cover.)
  3. Bake on center oven rack until meat thermometer registers 135° to 145°, 1 hour and 15 minutes to 1 hour and 45 minutes, or to desired degree of doneness.
  4. Meanwhile, on a rimmed baking sheet, toss together cauliflower, 4 tablespoons oil, and remaining 2 teaspoons garlic. Season with salt and pepper. Cover with foil.
  5. Bake on lower rack oven rack for 45 minutes. In a small bowl, combine bread crumbs and remaining 2 tablespoons oil. Sprinkle bread crumbs mixture over cauliflower, and bake, uncovered, until crumbs are golden brown and cauliflower begins to brown, 30 to 45 minutes.
  6. Transfer roast to a carving board; loosely cover with foil. Let stand for 15 to 20 minutes. Carve roast into slices; season with salt and pepper. Serve with cauliflower.



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