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7 Serves: 8 Nutrition information Advertisement ingredients Units: US 1 (3 lb) top round roast (baron-of-beef roast) 6 -8 fresh garlic cloves (sliced in half) 3 tablespoons oil 2 tablespoons Dijon mustard 1 teaspoon dried thyme black pepper 4 cups beef stock, divided directions

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Preheat oven to 450 degrees F. Toss the vegetables with it listed ingredients, except stock. Place in a large casserole. Pour in beef stock, and then set aside. Place roast in a roasting pan. Brush with olive oil; sprinkle with salt, pepper, oregano and basil.

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Preheat the oven to 250 degrees and set the rack to the lower middle position. Take a heavy bottomed roasting pan and depending on the size of the pan you will be using, set the pan on 1 burner or 2 burners if you have a large pan and set the temperature to medium-high.

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Preheat oven to 220C/450°F. Combine all ingredients and rub evenly on the top round roast. Place the roast in a shallow roasting pan fitted with a rack. Roast for 15 minutes, then reduce the oven temperature to 180C/350°F. Roast for around 50 minutes, or until the beef reaches an internal temperature of 140°F.

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Ingredients 1 baron of beef roast (top round) Freshly ground black pepper Coarse salt Paprika 2 tablespoons canola oil ½ cup onions (sliced) 1 tablespoon garlic (minced) 3 cups organic beef stock 2 tablespoons honey Directions Remove the roast from fridge approximately 1 hour prior to cooking to bring to room temperature.

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Step 3: Cook the vegetables. Add the carrots and onions to the Dutch oven. Season with 1 tablespoon salt and 2 teaspoons freshly ground black pepper. Stir to combine. Continue cooking for 10-15 minutes, or until the onions are lightly browned. Stir in the garlic and cook until fragrant, about 1 minute.

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Mini-Baron: Allow 1/4-1/3 pound per person.Sprinkle meat with 1/4 teaspoon each of coarsely ground black pepper, garlic powder, cinnamon, dried thyme and basil, crumbled. Roast as indicated in a preheated 325 degree oven about 50 minutes per pound for roasts weighing 1 1/4-2 1/4 pounds, for rare; about 40 minutes per pound for roasts weighing 2 1/4-3 1/4 pounds.

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The term baron of beef is more commonly known as top sirloin roast. This thick cut of meat, also known as London broil, center cut roast or top butt, can be slow-roasted for a tender, juicy result. Cooking length will vary based on the size of the cut and the desired doneness (rare to well-done).

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Baron of Beef is a British term and in the U.S. the designation has come to be synonymous with any cut of beef that it well suited to roasting or braising such as top round, inside round, bottom round or the steamship round. You could cook any of these in the style of a pot roast and serve it to your guests, telling them that it is a Baron of Beef.

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Introducing the mouthwatering Garlic-Herb Roasted Baron of Beef recipe, perfect for a special occasion or a family dinner that will leave everyone asking for seconds. This tender and flavorful roast is seasoned with an aromatic blend of garlic, olive oil, thyme, salt, and pepper, creating an unforgettable taste experience.

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1 Place the roast in a roasting pan with the fat side up. In a small bowl, mix together the garlic, olive oil, salt, pepper, and thyme. Spread the mixture over the entire roast, and let the roast sit out at room temperature, no longer than 1 hour 2 Preheat the oven to 500F (260 C) 3

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Preheat the oven to 325 F (160 C). Mix the flour, mustard and seasonings together. Rub into the roast. Place roast into a roasting pan.

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Baron of Beef, often called top sirloin roast or London broil, offers a thick, juicy cut perfect for slow roasting. Cooking time varies with size and doneness preference. Marinating enhances flavor but requires patience due to the cut's thickness. Get the recipes 2. How to Slow Cook Baron of Beef

How to Slow Cook Baron of Beef Slow cooker roast beef, Baron of beef

Baron of beef is a British term, but in the U.S. it's synonymous with any cut of beef suited for braising or roasting. It's possible to make a delicious roast beef dinner out of a less expensive cut of meat like baron of beef.

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British slang for "baron of beef" is used in the U S. Top round, inside round, bottom round, or steamship round are just a few examples of beef cuts that are well suited to roasting or braising with this designation. Any of these could be prepared in the manner of a pot roast and served to guests while being identified as a Baron of Beef.

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What is a Baron of Beef? A Baron of Beef is a large cut of beef from the hindquarter of a steer, typically weighing between 15 and 20 pounds. It is also known as a beef loin or a top sirloin roast. The term "baron" refers to the bone-in nature of the cut, resembling a "baron's crown."