Easy Herb-Crusted Roast Beef with Cabbage and Apples
There’s something timeless and comforting about a classic roast beef dinner. This version adds a twist by combining savory herb-crusted beef with the sweet, tangy flavors of roasted apples and cabbage, creating a perfect harmony of textures and tastes.
Whether you’re hosting a small gathering or planning a special Sunday dinner, this dish is sure to impress. The robust flavors of garlic, rosemary, and thyme perfectly complement the hearty beef, while the cabbage and apples offer a refreshing contrast.
Best of all, this meal is simple enough for weeknights but elegant enough for special occasions.
Ingredients: for 6 servings
For the Roast Beef:
- 3-4 lb beef roast (top sirloin or ribeye)
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
For the Cabbage and Apples:
- 1 medium head of green cabbage, quartered and cored
- 3 large apples (Granny Smith or Honeycrisp), cored and cut into wedges
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp mustard seeds (optional)
- Salt and pepper to taste
For Garnishing:
- Fresh parsley, chopped (optional)
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).
Step 2: Prepare the Herb Crust for the Beef
- Season the Beef: Start by patting the beef roast dry with paper towels. This ensures a crispy crust. Season generously with salt and pepper on all sides.
- Create the Herb Mixture: In a small bowl, combine the minced garlic, rosemary, thyme, and olive oil. This aromatic herb blend will form the flavorful crust on the roast.
- Rub the Roast: Using your hands or a spatula, rub the herb mixture all over the beef, making sure to press it firmly into the meat.
Step 3: Sear the Beef
- Sear for Flavor: Heat a large, oven-safe skillet or roasting pan over medium-high heat. Once hot, sear the beef roast on all sides until browned, about 3-4 minutes per side. This step locks in juices and enhances the flavor.
- Rest the Meat: Remove the roast from heat and set aside while you prepare the cabbage and apples.
Step 4: Prepare the Cabbage and Apples
- Season the Vegetables: In a large bowl, toss the cabbage quarters and apple wedges with olive oil, apple cider vinegar, honey, mustard seeds (if using), and a pinch of salt and pepper.
- Arrange Around the Roast: Place the seasoned cabbage and apple wedges around the beef in the roasting pan. The juices from the beef will flavor the vegetables as they roast.
Step 5: Roast the Beef and Vegetables
- Roast in the Oven: Place the roasting pan in the preheated oven and roast for about 45-55 minutes, or until the internal temperature of the beef reaches 130-135°F (55-57°C) for medium-rare. If you prefer a more well-done roast, cook it a bit longer (140-145°F for medium).
- Check the Vegetables: About halfway through cooking, give the cabbage and apples a quick stir to ensure even browning. The cabbage should be tender with slightly crispy edges, and the apples should be soft but still hold their shape.
Step 6: Rest the Roast
- Let it Rest: Once the roast reaches your desired temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy roast.
Step 7: Carve and Serve
- Slice the Beef: After resting, carve the roast into thin slices against the grain for maximum tenderness.
- Plate the Vegetables: Serve the cabbage and apples alongside the beef, garnishing with fresh parsley for a pop of color and freshness.
Serving Suggestions:
This herb-crusted roast beef pairs beautifully with a side of mashed potatoes or roasted root vegetables for a hearty meal. A glass of full-bodied red wine, such as Cabernet Sauvignon or Syrah, would complement the rich flavors of the beef and the subtle sweetness of the apples and cabbage.
Tips for Success:
- Choose the Right Cut: Top sirloin or ribeye roasts are excellent choices for this dish. They are tender and flavorful, with enough marbling to stay juicy during roasting.
- Don’t Skip the Sear: Browning the roast on the stovetop before roasting creates a flavorful crust and locks in the meat’s juices.
- Apples Matter: Granny Smith apples add a nice tartness that balances the richness of the beef, but Honeycrisp apples will lend a slightly sweeter taste if preferred.
- Check the Temperature: For the perfect roast, use a meat thermometer to check the internal temperature. This ensures you achieve your desired level of doneness without overcooking the meat.
Frequently Asked Questions (FAQs)
1. What is the best cut of beef for this recipe?
- Top sirloin or ribeye roast are excellent choices for this herb-crusted roast. Both cuts are flavorful and tender with just the right amount of marbling to stay juicy when roasted. You could also use a prime rib roast if you’re looking for something even more luxurious, though it tends to be more expensive.
2. Can I make this recipe ahead of time?
- Yes, you can prepare the herb mixture and rub it on the roast a few hours or even a day ahead. This will allow the flavors to penetrate the meat further. Simply cover and refrigerate the beef until you’re ready to cook. If you’re making the entire dish ahead, reheat it gently in the oven at a low temperature (around 300°F) to prevent overcooking.
3. What apples work best for this recipe?
- Granny Smith apples are a great choice because their tartness contrasts nicely with the savory beef. Honeycrisp apples are another good option if you prefer a slightly sweeter apple. Avoid overly soft apples like Red Delicious, as they may break down too much during roasting.
4. How do I know when the roast beef is done?
- The best way to ensure your roast is cooked to perfection is to use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F. For medium, look for 140-145°F. Remember, the roast will continue to cook slightly as it rests, so take it out of the oven when it’s a few degrees below your target temperature.
5. Can I substitute the cabbage for another vegetable?
- Absolutely! If you’re not a fan of cabbage or want to switch things up, you can substitute with Brussels sprouts, carrots, or even sweet potatoes. Roasting these vegetables alongside the apples will create a deliciously sweet and savory side dish.
6. Should I cover the roast beef while it’s in the oven?
- No need to cover the beef while roasting. Leaving it uncovered allows the herb crust to form a flavorful and crispy exterior. However, if you notice the beef browning too quickly, you can tent it loosely with foil for the last 10-15 minutes of cooking.
7. How long should I let the roast beef rest before carving?
- Letting the roast rest for 10-15 minutes is essential. This allows the juices to redistribute throughout the meat, ensuring that every slice is juicy and tender. Cover the roast loosely with foil while it rests.
8. What should I serve with this dish?
- Aside from the cabbage and apples, you can serve this roast with mashed potatoes, roasted root vegetables, or a light green salad. For a complete meal, pair it with a glass of red wine, such as Cabernet Sauvignon or Syrah.
9. Can I make this recipe if I don’t have an oven-safe skillet?
- Yes! If you don’t have an oven-safe skillet, simply sear the beef in a regular skillet on the stovetop, then transfer it to a roasting pan or baking dish before placing it in the oven.
Conclusion:
This Herb-Crusted Roast Beef with Cabbage and Apples recipe is the perfect combination of hearty and elegant. The flavors of the savory herb crust blend seamlessly with the sweet, caramelized apples and tender cabbage, creating a meal that’s as comforting as it is sophisticated. Ideal for dinner parties, holiday gatherings, or a special Sunday meal, this dish will leave your guests impressed and satisfied. Plus, with minimal prep and one-pan roasting, it’s a simple yet stunning recipe you can make any time you’re craving something truly special.
Enjoy!
