Rosemary and Garlic Roast Beef

Rosemary and Garlic Roast Beef is a classic and flavorful dish perfect for special occasions, Sunday dinners, or anytime you want to impress your guests with a hearty and aromatic meal. The combination of rosemary and garlic enhances the natural flavor of the beef, creating a tender, juicy roast that’s easy to prepare yet delivers a gourmet experience.

Ingredients

• 1 (3-4 pound) beef roast (such as top round or rib roast)
• 3-4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 cup beef broth or red wine (optional, for basting)
• Fresh rosemary sprigs (optional, for garnish)

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Prepare the beef roast: Pat the roast dry with paper towels and place it on a clean surface or a roasting rack.
3. Make the herb mixture: In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, pepper, and onion powder to create a paste.
4. Season the roast: Rub the garlic and rosemary mixture generously all over the beef, ensuring even coverage.
5. Place the roast in the pan: Transfer the seasoned beef to a roasting pan or oven-safe skillet. If desired, pour the beef broth or red wine into the bottom of the pan to create steam and keep the roast moist.
6. Roast the beef: Place the pan in the oven and roast for about 20 minutes per pound for medium-rare, or adjust the cooking time based on your desired doneness. Use a meat thermometer to check the internal temperature:
   • Rare: 125°F (52°C)
   • Medium-rare: 135°F (57°C)
   • Medium: 145°F (63°C)
7. Rest the roast: Remove the roast from the oven when it reaches your desired temperature. Tent it loosely with aluminum foil and let it rest for 10-15 minutes. This step allows the juices to redistribute, ensuring tender and juicy slices.
8. Slice and serve: Carve the roast into thin slices against the grain and garnish with fresh rosemary sprigs if desired. Serve with your favorite sides.

Serving and Storage Tips

• Serving: Pair this Rosemary and Garlic Roast Beef with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal. Drizzle any pan juices over the slices for extra flavor.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain tenderness.
• Freezing: Wrap the roast slices tightly in plastic wrap and aluminum foil, or place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating.

FAQs

1. Can I use dried rosemary instead of fresh rosemary?

Yes, you can use dried rosemary if fresh is not available. Use about half the amount, as dried herbs are more concentrated in flavor.

2. What’s the best cut of beef for this recipe?

Cuts like top round, rib roast, or sirloin work well. Choose a cut with some marbling for the best flavor and tenderness.

3. How can I make the roast more tender?

Letting the roast rest after cooking is key to tenderness. Additionally, marinating the beef beforehand or cooking it to medium-rare can help maintain its juiciness.

4. Can I make this recipe in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Sear the roast in a skillet first, then place it in the slow cooker with the garlic, rosemary, and some beef broth. Cook on low for 6-8 hours or until tender.

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