Best 4 Rosemary Beef Roast Over Cheesy Polenta Recipes

Indulge in a culinary journey with our Rosemary Beef Roast over Cheesy Polenta, a dish that tantalizes the taste buds with its symphony of flavors and textures. The succulent beef roast, marinated in a blend of aromatic herbs and spices, is slow-roasted to perfection, resulting in tender and juicy meat that melts in your mouth. Complemented by a rich and creamy polenta infused with the delectable flavors of melted cheese, this dish promises a satisfying and memorable dining experience.

This article presents a collection of carefully curated recipes that guide you through every step of creating this culinary masterpiece. From the selection of the finest beef roast to the preparation of the flavorful marinade, you'll discover the secrets to achieving a perfectly cooked roast. Embark on a culinary adventure as you explore the art of crafting cheesy polenta, learning the techniques to achieve a smooth and velvety consistency that pairs harmoniously with the succulent beef.

Furthermore, you'll uncover the secrets to creating a tantalizing gravy that elevates the dish to new heights of flavor. With detailed instructions and helpful tips, these recipes empower you to recreate this restaurant-quality meal in the comfort of your own kitchen. Prepare to impress your family and friends with a dish that showcases your culinary skills and leaves them craving for more.

Here are our top 4 tried and tested recipes!

ROSEMARY-GARLIC ROAST BEEF

Rosemary-Garlic Roast Beef image

This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

4 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 beef tri-tip roast (2 to 3 pounds)
4-1/2 teaspoons olive oil
12 small red potatoes, quartered
2 medium sweet yellow peppers, cut into 1-inch pieces
1 large sweet onion, cut into 1-inch slices

Steps:

Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.

ROSEMARY POT ROAST

Rosemary Pot Roast image

Come home to a comforting, ready-to-eat entree with this slow-cooker favorite sized just right for two. It's so easy, and it fills the house with a wonderful aroma. -Marcia Schroeder, River Edge, New Jersey

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1 boneless beef chuck steak (3/4 inch thick and 3/4 pound)
1 to 2 teaspoons canola oil
1/4 cup beef broth
1/4 cup tomato sauce
1/4 cup dry red wine or additional beef broth
2 tablespoons chopped onion
1 garlic clove, minced
1-1/2 teaspoons dried parsley flakes
1/4 teaspoon minced fresh rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons cornstarch
1 tablespoon water

Steps:

In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.

Nutrition Facts : Calories 358 calories, Fat 19g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 472mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

ROSEMARY POLENTA

Rosemary Polenta image

Provided by Ina Garten

Categories main-dish

Time 16m

Yield 12 to 18 servings

Number Of Ingredients 13

Ingredients

1/4 pound (1 stick) unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock, preferably homemade
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and butter, for frying

Steps:

Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.
Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

TUSCAN BEEF STEW WITH POLENTA

Tuscan Beef Stew with Polenta image

Provided by Debi Mazar

Categories Soup/Stew Beef Tomato Stew Dinner Cornmeal Carrot Red Wine Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly

Yield Makes 4 to 6 servings

Number Of Ingredients 15

Ingredients

For stew
3 tablespoons olive oil
1 red onion, cut into medium dice
3 carrots, peeled and cut into 1/2-inch pieces
3 stalks celery, cut into 1/2-inch pieces
2 pounds stew beef, such as boneless chuck, trimmed of excess fat and cut into 1-inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For polenta
1 tablespoon olive oil
4 cups vegetable stock or broth
1 cup polenta (coarse cornmeal)

Steps:

Make stew
In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes. Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.
While beef is simmering, make polenta
Pour olive oil into large serving bowl and swirl to coat. Set aside.
In heavy, large pot over moderately high heat, bring stock to boil. Lower heat to moderate and slowly add polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes. Transfer to oil-coated serving bowl and keep warm.
Serve
When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside.

Tips:

To achieve a flavorful and tender roast, select a high-quality beef roast with good marbling.
Enhance the roast's flavor by creating a flavorful rub using aromatic herbs like rosemary, thyme, and garlic.
Sear the roast in a hot skillet before roasting to create a flavorful crust and lock in the juices.
Roast the beef at a low temperature for a longer duration to ensure even cooking and prevent the meat from drying out.
Use a meat thermometer to accurately monitor the internal temperature of the roast to ensure it reaches the desired doneness.
While the beef is roasting, prepare the cheesy polenta according to the recipe's instructions, ensuring a smooth and creamy consistency.
To enhance the polenta's flavor, use freshly grated Parmesan cheese and season it with salt and pepper to taste.
When serving, spoon the creamy polenta onto a plate and top it with slices of the tender and flavorful rosemary beef roast.
Garnish the dish with fresh herbs like rosemary or thyme to add a touch of freshness and visual appeal.

Conclusion:

This delectable recipe combines the savory flavors of rosemary-infused beef roast with the creamy richness of cheesy polenta, creating a hearty and satisfying meal. By following the detailed instructions and incorporating the provided tips, you can impress your family and friends with this culinary masterpiece. The succulent beef roast, paired with the creamy polenta, offers a delightful combination of textures and flavors that will leave a lasting impression. So, gather your ingredients, preheat your oven, and embark on a culinary journey that promises to deliver a truly memorable dining experience.