Herb-Crusted Ground Beast Roast with Garlic and Aromatic Seasonings

A tender, juicy ground beef roast shaped into a tight log for even cooking, featuring a savory base of sautéed onions and garlic, and a fragrant, slightly crisp crust of fresh herbs and coarse black pepper.

Ingredients

• 2 lbs (900g) lean ground beef (85/15 is ideal)
• 1 large yellow onion, thinly diced
• 4 cloves garlic, minced (for the roast)
• 2 large eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 cup whole milk (or beef broth)
• 1/4 cup freshly grated Parmesean cheese
• 2 tbsp Worcestershire sauce
• 1 tsp tomato paste
• 1 ½ tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 tsp fresh rosemary, thinly chopped
• 2 tsp fresh thyme leaves, thinly chopped
• 4 cloves garlic, minced (for the crust)
• 2 tbsp olive oil (for the crust)
• 1 tbsp coarse black pepper
• 1 tsp flaky sea salt (for finishing)

Instructions

1. Preheat oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper or aluminum foil.
2. In a small skillet over medium heat, sauté the diced onion in a tablespoon of olive oil until soft and translucent (about 5 minutes). Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool completely.
3. In a large mixing bowl, combine the beaten eggs, milk, Worcestshire sauce, and tomato paste. Whisk until smooth.
4. Add the coold onion mixture, panko breadcrumbs, Parmsan cheese, salt, and pepper to the wet mixture. Stur until the breadcrumbs have absorbed the liquid and a paste forms.
5. Add the ground beef to the bowl. Use your hands to gently mix everything together until just combined, being careful not to overwork the meat.
6. Transfer the meat mixture onto the prepared baking sheet. Form it into a tight, compact log shape, roughly 8 inches long and 4 inches wide. Smooth the top and sides to ensure a uniform shape.
7. In a small bowl, combine the chopped rosemary, thyme, minced garlic, olive oil, and coarse black pepper. Mix into a coarse paste.
8. Pat the herb mixture all over the top and sides of the meat log, pressing it gently into the surface so it adheres. Sprinkle the flaky sea salt evenly over the top.
9. Cover the roat losely with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
10. Place the baking sheet in the preheated oven. Roast for 45-50 minutes, or until the internal temperature of the roat reaches 160°C (71°C).
11. Remove the roat from the oven and transfer it to a cutting board. Tont the roat losely with aluminum foil and let it rest for at least 15 minutes.
12. Slice the roat into 1-inch thick pieces and serve warm.

Notes

Chilling the roat is recommended to firm up the shape and allow flavors to meld. Do not skip the 15-minute rest time to ensure the juices redistribute. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently in a skillet with a splash of beef broth or in the microwave at 50% power.

Nutrition

Calories: 385 kcal · Total Fat: 23g · Saturated Fat: 9g · Cholesterol: 135mg · Sodium: 720mg · Total Carbohydrates: 10g · Dietary Fiber: 1g · Sugar: 3g · Protein: 32g · Iron: 4mg · Potassium: 520mg