Rosemary and Garlic Roast Beef
This Rosemary and Garlic Roast Beef is a flavorful centerpiece for any special occasion or family dinner.
Equipment
- 1 roasting pan
- 1 meat thermometer
- 1 skillet
- 1 cutting board
- 1 aluminum foil
Ingredients
- 3 pounds beef roast (such as sirloin or ribeye)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped or 2 teaspoons dried rosemary
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 1 sprig rosemary (optional) for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a paste.
- Pat the beef roast dry with paper towels. Rub the garlic and rosemary mixture all over the roast, ensuring it is well coated.
- Heat a skillet over medium-high heat. Sear the roast in the skillet until browned on all sides, about 3-4 minutes per side.
- Transfer the roast to a roasting pan. Pour the beef broth into the pan around the roast to keep it moist during cooking.
- Insert a meat thermometer into the thickest part of the roast, avoiding any bones.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, or up to 160°F (71°C) for well-done.
- Once the roast is done, remove it from the oven, cover it loosely with aluminum foil, and let it rest for 15 minutes before slicing.
- Slice the roast and serve with the juices from the roasting pan. Garnish with additional rosemary sprigs if desired.
Notes
Adjust the cooking time depending on the thickness of the roast and your desired level of doneness.
Let leftovers cool completely before refrigerating. They can be used in sandwiches or salads.
If you prefer a crispy crust, you can broil the roast for an additional 2-3 minutes after it has finished cooking.