Roast Beef with Peppery Dutch Peas
A hearty roast beef dish with a pop of peppery flavor from the Dutch peas. Perfect for a cold winter's night.
Ingredients
- ●2 pounds Roast beef (2 pounds)Choose a high-quality cut with good marbling for maximum flavor.
- ●1 cup Dutch peasFrozen peas are fine too, but fresh are better.
- ●2 tablespoons 2 tablespoons butterUnsalted is best, but salted will do in a pinch.
- ●1 teaspoon 1 teaspoon black pepperFreshly ground is always best.
- ●1 teaspoon 1 teaspoon dried thymeYou can use fresh thyme too, if you like.
- ●1 cup 1 cup beef brothUse low-sodium if you can, or omit the salt altogether.
- ●to taste SaltNot too much, mind you! This is a beef dish, after all.
Instructions
- 1
Preheat your oven to 325°F (160°C).
- 2
Season the roast beef with salt and pepper on both sides.
- 3
Heat the butter in a large Dutch oven over medium-high heat. Sear the roast beef until browned on all sides, about 2-3 minutes per side.
- 4
Transfer the roast beef to a large plate and set aside.
- 5
Add the Dutch peas, thyme, and beef broth to the Dutch oven. Stir to combine and bring to a simmer.
- 6
Return the roast beef to the pot and cover with a lid.
- 7
Transfer the pot to the preheated oven and roast for 2 1/2 to 3 hours, or until the beef reaches an internal temperature of 135°F (57°C) for medium-rare.
- 8
Remove the pot from the oven and let the roast beef rest for 15-20 minutes before slicing and serving.
- 9
Strain the cooking liquid and discard the thyme. Serve the roast beef with the Dutch peas and a drizzle of the cooking liquid.