Cook, Learn, and Share to Fight Hunger.
 
Roasts and Large Cuts

Czech Beef Roast

4 servings
Czech Roasting, Searing

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...

Read more

... 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.

Read less
0x (write a review)
x saved
Tom the Chef Tom the Chef Founder
January 25, 2024
  • 50 min.
  • 80 min.
  • 1/5
Print

Ingredients:

Beefroast:

*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:

Recipes

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

Svíčková Sauce
Czech Bread Dumpling Houskovy Knedlik Recipe
Cranberry and Orange sauce

and whipped cream and slice of lemon

Or served with:

Simple Boiled Rice Recipe
Baked Potato with Herb Sour Cream
Oven-Roasted 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
Read More
About the Author:
Tom the ChefFounder
# 1
  • Published Recipes: 276
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
Profile & Recipes

Comments

Disclaimer

  1. General Information Content on this page above, including the content provided on www.CookingHub.com, including all recipes, articles, and other materials, is for general informational purposes only. This content reflects the personal opinions and experiences of its authors and is not intended to provide professional dietary, medical, legal, or political advice. Please consult a qualified professional before making any decisions based on the information presented here.
  2. Content Ownership and Use Content on this page above, including content published on CookingHub.com is owned by the individual authors who created it. Only the authors can access, modify, or delete their content from the platform. Our content may be embedded on third-party websites and blogs without modification. No reimbursement will be provided for this use. If an author removes content from CookingHub.com, it will no longer be available through any embedded links.
  3. Limitation of Liability Neither www.CookingHub.com (operated by the CookingHub Foundation) nor content authors are responsible for any outcome or consequence resulting from the use of information on this site. This includes, but is not limited to:
    • Food Safety: Any health risk related to food handling, food quality, or failure to follow USDA recommendations (including minimum safe cooking temperatures).
    • Preparation Safety: The proper and safe handling of cooking equipment or its suitability for any given task.
    • Recipe Outcomes: The final look, taste, or success of following a recipe.
    • Ingredients and Equipment: The sourcing of ingredients, tools, equipment, or anything else related to the preparation and consumption of food.
    • Nutritional and Dietary Information: The accuracy of nutritional data. This information is provided as a courtesy and should not replace advice from a medical provider. You are responsible for verifying that a diet is suitable for your personal health needs.
    • Errors and Omissions: Any potential errors, typos, or unclear directions in articles and recipes.
  4. User Responsibility All readers, visitors, and users of embedded content are solely responsible for evaluating recipes and articles. You must make your own decisions about whether to follow the steps and recommendations provided. It is your responsibility to ensure that ingredients and preparation methods are safe and appropriate for your personal dietary restrictions and health conditions.