Rosemary Garlic Roast Beef

July 10, 2009

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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{ 12 comments… read them below or add one }

1 Kelly August 12, 2010 at 6:26 pm

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.

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2 Kelly August 12, 2010 at 7:56 pm

I just kept an eye on it. YUM! Turned out great!!!

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3 Karen Bove August 12, 2010 at 10:17 pm

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.

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4 Kelly August 15, 2010 at 4:02 pm

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.

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5 Chef Tom February 21, 2011 at 4:30 pm

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.

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6 Karen Bove February 21, 2011 at 5:48 pm

A camera in the shop is one of my worst nightmares! Hope yours is back soon and you have fun with new lights.

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7 shawnabcdefg March 16, 2011 at 11:49 pm

Jeeeeeeez, that looks so good. Will you just come to my house and cook me dinner sometimes?!

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8 shawnabcdefg May 30, 2011 at 5:01 am

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.

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9 Skully August 25, 2011 at 1:55 pm

Use an instant read thermometer. 140 – 145 degrees in the center is done.
That looks awesome and is what’s for dinner tonight!!

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10 karenbove August 25, 2011 at 2:40 pm

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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11 Victor Schimidt Monticelli January 22, 2014 at 2:31 pm

This recipe look delicious. I have one question: I am a brazilian and I didn’t get exactly which cut of beef is that one you used. The final result seems to be very tender, very juicy, and I am worried about buying a different one and end up spoiling the recipe, since some cuts often become kind of dry after some time in the oven. Do you know what cut of beef would be better yo use? Thank you very much!

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12 karenbove January 24, 2014 at 1:59 pm

I’m not sure I remember what this specific roast was but probably an eye round. Not sure how that translates to Brazilian cuts?

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