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Rosemary and Garlic Roast Beef

Rosemary and Garlic Roast Beef

Rosemary and Garlic Roast Beef is the perfect centerpiece that delivers a tender, juicy roast infused with aromatic garlic and the earthy freshness of rosemary.
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Prep Time 20 minutes
Resting Time 20 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3-4 pound boneless beef roast (such as sirloin tip, eye of round, or top round) - Choose a roast that's evenly shaped for even cooking.
  • 2 tablespoons Fresh Rosemary chopped - Fresh is best for aroma and flavor.
  • 6 cloves Garlic minced - More or less, depending on your love of garlic!
  • 2 tablespoons Olive Oil Helps the herbs and garlic adhere and adds moisture.
  • 2 teaspoons Salt Kosher salt is recommended for even seasoning.
  • 1 teaspoon Black Pepper freshly ground - Adds a lovely kick.
  • 1 cup Beef Broth For deglazing the pan and creating a delicious gravy, optional.
  • 1/2 cup Dry Red Wine optional - Adds depth to the gravy.
  • 1 tablespoon All-Purpose Flour optional - For thickening the gravy.

Equipment

  • Cutting Board
  • Small Bowl
  • Oven-Safe Skillet (Cast Iron Recommended) or Roasting Pan
  • Meat Thermometer

Method
 

  1. Pat the beef roast dry with paper towels and place it on a cutting board. This helps create a nice sear.
    3-4 pound boneless beef roast
  2. In a small bowl, combine the chopped fresh rosemary, minced garlic, olive oil, salt, and black pepper. Mix well to form a paste.
    2 tablespoons Fresh Rosemary, 6 cloves Garlic, 2 tablespoons Olive Oil, 2 teaspoons Salt, 1 teaspoon Black Pepper
  3. Generously rub the rosemary garlic paste all over the beef roast, ensuring it's evenly coated on all sides.
    3-4 pound boneless beef roast
  4. Heat a large oven-safe skillet (cast iron is ideal) over medium-high heat. Add a tablespoon of olive oil. Sear the roast on all sides until browned, about 2-3 minutes per side. This adds a deep, rich flavor to the finished dish.
    2 tablespoons Olive Oil, 3-4 pound boneless beef roast
  5. Place the skillet with the seared roast (or a roasting pan if you skipped the searing step) in a preheated oven to 325 degrees F (160 degrees C).
    3-4 pound boneless beef roast
  6. Roast the beef until it reaches the desired internal temperature. Use a meat thermometer inserted into the thickest part of the roast to monitor the temperature.
    3-4 pound boneless beef roast
  7. Once the roast reaches the desired temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Do not skip this step!
    3-4 pound boneless beef roast
  8. While the roast is resting, you can make a simple gravy. Place the skillet you seared the beef in (if applicable) over medium heat. Add the beef broth and red wine (if using) to the pan. Scrape up any browned bits from the bottom of the pan, these holds all the delicious flavor. In a small bowl, whisk together the flour with a little cold water to form a slurry. Gradually add the slurry to the pan, whisking constantly to prevent lumps. Bring to a simmer and cook until the gravy has thickened to your desired consistency, about 5-7 minutes. Season with salt and pepper to taste.
    1 cup Beef Broth, 1/2 cup Dry Red Wine, 1 tablespoon All-Purpose Flour
  9. After resting, slice the roast thinly against the grain. Serve immediately with the optional gravy, roasted vegetables, mashed potatoes, or your favorite sides.
    3-4 pound boneless beef roast