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!
{ 4 comments… read them below or add one }
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.