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Rosemary Garlic Roast Beef

Juicy medium rare rosemary garlic roast beef with crispy herb crust
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A modern, foolproof roast beef recipe that feels fancy enough for a holiday table but simple enough for a Tuesday. The magic is in the method: a deeply flavored herb paste, a hot sear, and a gentle roast that yields a juicy, tender centerpiece every single time.

Ingredients

Scale
  • 1 (3 to 4 pound) beef roast (top round, sirloin tip, or eye of round)
  • 3 tablespoons olive oil, divided
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 teaspoon freshly cracked black pepper
  • 1 large yellow onion, roughly chopped
  • 2 large carrots, cut into 2-inch chunks
  • 2 stalks celery, cut into 2-inch chunks
  • 1 cup beef broth or stock

Instructions

  1. Take the beef roast out of the fridge 30 minutes before cooking. Pat it completely dry with paper towels.
  2. Preheat oven to 375°F.
  3. In a small bowl, mix 2 tablespoons olive oil, minced garlic, rosemary, thyme, 1 teaspoon salt, and black pepper into a thick paste.
  4. Generously season the entire roast with additional salt.
  5. Heat the remaining 1 tablespoon olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
  6. Sear the roast for 3-4 minutes per side until a deep golden-brown crust forms.
  7. Remove skillet from heat. Rub the entire surface of the seared roast with the rosemary-garlic paste.
  8. Scatter the chopped onion, carrots, and celery around the roast in the skillet.
  9. Pour the beef broth into the bottom of the pan, being careful not to wash the paste off the meat.
  10. Transfer the skillet to the preheated oven. Roast until the internal temperature reaches 125-130°F for medium-rare, about 60-75 minutes for a 3.5 lb roast.
  11. Transfer the roast to a cutting board and tent it loosely with foil. Let it rest for 15 minutes.
  12. While the roast rests, you can simmer the pan juices and veggies to make a quick gravy, if desired.
  13. Slice the roast against the grain and serve.

Notes

Use a meat thermometer for perfect doneness. Letting the roast rest is crucial for juicy slices. Leftovers make excellent sandwiches.

Nutrition

Find it online: https://www.homestyletable.com/rosemary-garlic-roast-beef-2/