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why make this recipe

This roast is simple and full of flavor. The rosemary and garlic make the beef smell and taste great. You can cook it for a family meal or a special dinner. For a basic roast method you can refer to a basic beef roast recipe to learn simple roast steps.

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introduction

Rosemary and Garlic Roast Beef is a classic roast. It uses fresh herbs, garlic, and a bit of liquid. The roast cooks in the oven until it is tender. This dish is easy to follow and needs little prep.

how to make Rosemary and Garlic Roast Beef

Start with room-temperature beef. Mix garlic, rosemary, oil, salt, and pepper. Rub this mix on the roast. Put the roast in a pan and add broth or red wine. Roast until the meat reaches the temperature you like. Let the meat rest before you slice it. Keep the oven steady and check the meat with a thermometer.

Ingredients :

1 (4-5 lb) beef roast, 4-5 cloves garlic, minced, 2 tablespoons fresh rosemary, chopped, 2 tablespoons olive oil, Salt and pepper to taste, 1 cup beef broth or red wine (like Rioja Reserva)

Directions :

Preheat the oven to 375°F (190°C).
In a small bowl, mix together minced garlic, chopped rosemary, olive oil, salt, and pepper.
Rub the garlic and rosemary mixture all over the beef roast, ensuring it’s evenly coated.
Place the roast in a roasting pan and pour the beef broth or red wine around it.
Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (medium rare is about 135°F).
Let the roast rest for 10-15 minutes before slicing. Serve warm.

how to serve Rosemary and Garlic Roast Beef

Slice the roast thin or thick, as you like. Pour some pan juices over the slices. Serve with roasted vegetables, mashed potatoes, or a simple salad. For more side dish ideas like pasta and bread that match well with roast beef, see this cheesy spaghetti and garlic bread ideas.

how to store Rosemary and Garlic Roast Beef

Cool the roast to room temperature before storing. Put slices in an airtight container. Keep in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw in the fridge before reheating.

tips to make Rosemary and Garlic Roast Beef

Let the roast sit at room temperature for 30 minutes before cooking.
Pat the roast dry so the rub sticks well.
Use a meat thermometer to check doneness.
Sear the roast in a hot pan for 2-3 minutes per side before roasting for a better crust. You can use ideas from a garlic butter steak and potatoes skillet recipe for a quick sear and flavor tips.
Let the meat rest 10-15 minutes before slicing to keep it juicy.

variation (if any)

Use fresh thyme instead of rosemary for a different herb flavor.
Swap red wine for beef broth if you prefer less acid.
Add a rub with paprika or mustard for more flavor.
Cook smaller roasts for less time, or larger ones for more servings.

FAQs

Q: How do I know when the roast is done?
A: Use a meat thermometer. Medium rare is about 135°F, medium about 145°F.

Q: Can I roast at a higher temperature to save time?
A: You can, but higher heat may cook the outside too fast. Stick to 375°F for even cooking.

Q: Do I need to baste the roast?
A: Basting is optional. The liquid in the pan helps keep the roast moist.

Q: Can I use dried rosemary?
A: Yes. Use about 1 tablespoon dried rosemary if you don’t have fresh.

Q: What wine pairs well with this roast?
A: A medium to full-bodied red, like Rioja, works well.

Conclusion

This Rosemary and Garlic Roast Beef is simple to make and full of flavor. For a similar take on this classic, check the detailed recipe at Rosemary and Garlic Roast Beef – Olivia’s Cuisine. If you want another home-style version, try the version at Rosemary Garlic Roast Beef Recipe. For a paleo-friendly guide, see Garlic And Rosemary Roast Beef Recipe | Paleo Leap.

Rosemary and Garlic Roast Beef

This roast is simple to make and full of flavor, featuring rosemary and garlic that enhance the taste of beef, making it perfect for family meals or special dinners.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Total Time 2 15

Course Dinner, Main Course

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

Main Ingredients

1 4-5 lb beef roast Choose your preferred cut of beef.
4-5 cloves garlic, minced
2 tablespoons fresh rosemary, chopped Can substitute with thyme for a different flavor.
2 tablespoons olive oil
to taste teaspoon Salt
to taste teaspoon Pepper
1 cup beef broth or red wine (like Rioja Reserva) Red wine adds a bit of acidity.

Instructions

Preparation

Preheat the oven to 375°F (190°C).
In a small bowl, mix together minced garlic, chopped rosemary, olive oil, salt, and pepper.
Rub the garlic and rosemary mixture all over the beef roast, ensuring it’s evenly coated.
Place the roast in a roasting pan and pour the beef broth or red wine around it.

Cooking

Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (medium rare is about 135°F).
Let the roast rest for 10-15 minutes before slicing.

Notes

Cool the roast to room temperature before storing. Store slices in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Thaw in the fridge before reheating. For extra flavor, sear the roast in a hot pan for a few minutes per side before roasting.

Keyword Beef Dinner, Herb Roast, Roast Beef, Rosemary and Garlic Roast Beef, Special Occasion Meal

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