Rosemary and Garlic Roast Beef
This Rosemary and Garlic Roast Beef is a succulent dish that combines the robust flavors of fresh rosemary and garlic with tender beef, making it perfect for special occasions or Sunday dinners.
Equipment
- 1 roasting pan
- 1 meat thermometer
- 1 cutting board
- 1 aluminum foil
Ingredients
- 3 pounds beef roast (chuck, ribeye, or sirloin)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 1 optional fresh rosemary sprigs for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine minced garlic, chopped rosemary, olive oil, salt, and black pepper. Mix well to create a paste.
- Pat the beef roast dry with paper towels. Rub the garlic and rosemary paste all over the roast, ensuring an even coating.
- Place the seasoned roast in a roasting pan. Pour beef broth around the roast to keep it moist during cooking.
- Insert a meat thermometer into the thickest part of the roast, avoiding any bones.
- Roast the beef in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium rare or higher for your desired doneness.
- Once cooked, remove the roast from the oven and cover it loosely with aluminum foil. Allow it to rest for 10-15 minutes.
- Slice the roast against the grain into thin slices. Serve with pan juices and garnish with fresh rosemary sprigs if desired.
Notes
For a more intense flavor, marinate the roast overnight with the garlic and rosemary mixture in the refrigerator.
Serve with roasted vegetables or mashed potatoes to complete the meal.