This roast couldn’t be simpler. It’s a tasty treat and goes well with potatoes and a salad.
- Boneless Oven Roast
- Fresh Rosemary Sprigs
- Garlic
- Coarse Ground Salt and Pepper
Crush 6 to 8 garlic cloves, just enough to easily remove the peel.
Cut three or four pieces of kitchen twine, long enough to easily tie around the roast.
Place one sprig of rosemary underneath the fat side of the meat and place it on top of the lengths of twine.
Sprinkle very generously with salt and press the salt into place so it sticks.
Repeat with the pepper.
Tie remaining rosemary to roast.
Slip garlic cloves evenly under the twine.
Roast at 325 to 350 degrees until it’s as done as you like. I use the thermometer fork and take it out just as it reaches about 125.
Remove it from the oven and let it sit for a few minutes.
Remove the twine and the spent garlic and rosemary. Slice, being sure to catch the drippings. You can just pour them over the meat or make gravy.
Serve and enjoy!
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How long did you have to cook your boneless roast (and how many pounds was it) to get it to that temperature? I don’t have a thermometer I can leave in the meat, but don’t want to let too much hot air into the apartment and out of the oven checking this too often.
I just kept an eye on it. YUM! Turned out great!!!
Whew! I haven’t made a roast in a while so i couldn’t remember how long. I was going to guess maybe 20 minutes per pound? I’m glad it turned out well.
I ended up cooking mine for about 60 minutes (it was a small roast). I actually pulled it out when it started looking like your picture – browned, but with blood still bubbling out, and the temp turned out right on the money.
Also, the leftovers of that beef are very good cold. I just ate the last of it for lunch.
Another great post. I just love your pictures. My camera is in the shop and should get it back by the weekend. I really mis my camera. Last week I purchased some extra lighting and can’t wait to use them. You are an inspiration to me. Be well.
A camera in the shop is one of my worst nightmares! Hope yours is back soon and you have fun with new lights.
Jeeeeeeez, that looks so good. Will you just come to my house and cook me dinner sometimes?!
Just found this again. Now I have to clean all of the drool off my keyboard from looking at the picture of you slicing that beautiful roast.
Use an instant read thermometer. 140 – 145 degrees in the center is done.
That looks awesome and is what’s for dinner tonight!!
Yep, I’d have a hard time giving up my instant-read thermometer fork! I hope you enjoy the roast tonight:)
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