Rosemary and Garlic Roast Beef
This Rosemary and Garlic Roast Beef recipe features a succulent roast infused with aromatic herbs and garlic, creating a mouthwatering dish perfect for gatherings or family dinners.
Equipment
- 1 roasting pan
- 1 meat thermometer
- 1 cutting board
- 1 small bowl
- 1 aluminum foil
Ingredients
- 4 pounds beef roast (such as ribeye or chuck)
- 2 tablespoons fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup beef broth
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a paste.
- Pat the beef roast dry with paper towels. Using a sharp knife, make small slits all over the roast.
- Rub the rosemary and garlic mixture generously all over the surface of the roast, ensuring it gets into the slits for maximum flavor.
- Place the roast in a roasting pan and pour the beef broth around it.
- Insert a meat thermometer into the thickest part of the roast, avoiding bone if applicable.
- Roast in the preheated oven for about 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
- Once done, remove the roast from the oven and tent it loosely with aluminum foil. Allow it to rest for at least 15 minutes before slicing to let the juices redistribute.
- After resting, slice the roast to your desired thickness and serve with the pan juices.
Notes
Adjust the cooking time according to your preferred doneness. For rare, aim for 125°F (52°C) and for well done, aim for 160°F (71°C).
You can add vegetables such as carrots and potatoes to the roasting pan for a complete meal. Place them around the roast for the last 45 minutes of cooking.