Czech Beef Roast

4 servings

Prepare this Czech beef roast with "Svíčková sauce" and a side of dumplings, add a little bit of cranberries, and you have created a masterpiece of Czech cuisine: "Svíčková na smetaně". This is a fabulous Czech meal, which is really popular for special occasions in the Czech Republic. At the...

... same time, it is a really original and easy-to-enjoy for even more conservative eaters. This beef roast will also be great with a side of boiled potatoes or side dumplings. This is optionally paired with other sauces, such as mushroom sauce, dill sauce, or tomato sauce.

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Tom Founder

January 25, 2024

50 min.
80 min.
1/5

Ingredients:

Beefroast:

¼ cup + 2 TBSP of frying oil (adjust if needed)
½ stick of unsalted butter - melted (2 OZ *)
4 cloves of garlic - peeled and grated (or pressed)
2 TSP of thyme - dried (or 2 TBSP fresh and finely chopped)
2 TSP of marjoram - dried (or 2 TBSP fresh and finely chopped)
1 TSP of salt
½ TSP of pepper
1 ½ LB of beef roast - whole (or or beef sirloin, that I personally prefer)
2 slices of bacon
1 cup of beef broth/stock
½ stick of unsalted butter - sliced to about 8 slices (2 OZ)

*Cut butter into small pieces before melting. Then microwave for a short time (a few seconds each) with a few seconds break between — to prevent a little “explosion” of butter. Optionally, melt butter over medium heat with vigorous whisking.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Paring Knife
1x Medium Mixing Bowl (4 – 5 QT)
1x Measuring Pitcher or Small Glass/Ceramic Bowl (for melting butter in the microwave)
1x French Whisk
1x Small Hand Grater or Garlic Press
1x Plastic Wrap
1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof)
1x Food Thermometer (probe)

Recipes

To create complete “Svíčková na Smetaně” meal also prepare:

Svíčková Sauce

Czech Side Bread Dumpling (Houskovy Knedlik)

Cranberry and Orange sauce

and whipped cream and slice of lemon

Or served with:

Rice

Baked Potatoes with Sour Cream

Oven-Baked Potato Wedges

Directions:

1. Marinade:

1.1. Place into a medium mixing bowl:

¼ cup of frying oil (part of the total amount)
½ stick of butter – melted
2 TSP of dried thyme
2 TSP of dried marjoram
2 cloves of garlic – grated
1 TSP of salt
½ TSP of ground pepper

Stir together with a whisk until fully incorporated (about 1- 2 minutes).

2. Meat preparation:

2.1. Make sure that the meat is properly rinsed under cold water with the unwanted parts removed.

Important:
Prepare the meat in one piece (do not cut meat into individual pieces).

2.2.

Cut 2 slices of bacon into little triangles and place them into the meat: create a little pocket in the meat carefully using paring knife (preferably under a 45° angle) and then slide into each of them one bacon triangle (use a paring knife to help you).

2.3.

Place the meat into the marinade: with your hands, massage the marinade into the meat.

2.4. Cover with a plastic wrap and marinate for at least 30 minutes at room temperature.

Tip:
Or marinade overnight in the refrigerator while keeping at room temperature for at least 30 minutes right before cooking – the meat needs to reach room temperature before cooking in order to cook properly.

3. Sear & roast:

3.1.

Set oven to preheat at 350°F.

3.2.

Preheat fry pan on high heat with 2 TBSP of frying oil and briefly sear from all sides to reach a nice sear (about 2 – 3 minutes).

3.3.

Pour 1 cup of beef broth under the meat and pour the remaining marinade over the meat.

3.4.

Add 8 slices of butter on the top of the meat.

3.5. Roast in a preheated oven until the meat is fully cooked (about 20 – 45 minutes, depending on the thickness of the meat). *

Important:

Turn the meat once during baking (in the middle of the baking time).
Pour the pan’s juices over the meat during baking, preferably about every 10 minutes.

4. Serve:

4.1.

Let the meat rest on a cutting board for about 2 minutes before cutting. Then cut into ¼ – ½” thick slices.

4.2.

Then cut into ¼ – ½” thick slices.

4.3. Serve it as part of “Svíčková na smetaně” with svíčkova sauce, side bread dumplings, whipped cream, lemon and cranberries. Or serve it with potato vedges, rice or your favorite side.

Tip:
If you are waiting for other parts of meal to be completed, place the sliced meat into the pan with juices to wait to be served a little later.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for beef, lamb, venison of 145°F.

Kitchen Guide

Beef, Lamb, Venison (steaks, chops, roast)

The USDA minimum safe internal temperature is 145°F.

Popular serving temperatures:

110 – 120°F – Blue
120 – 130°F – Rare
130 – 135°F – Medium Rare (most popular, especially by chefs)
135 – 145°F – Medium
145 – 155°F – Medium Well
155°F and more – Well Done

About the Author:

TomFounder

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Published Recipes: 194
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Location: Iowa, USA
Member since: 2023-02-02

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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.