My family just can’t get enough of this dish, as it is full of garlic and, well, they all love flavourful roasted beef.
As the name implies, you can taste garlic in every bite of this meat. As my family really loves garlic, I usually prepare this recipe with some side dishes which also include garlic (Never too much of it, right?) like potato garlic puree or steamed broccoli with garlic. If there are any leftovers, which rarely happens in my house, this meal makes a perfect lunch for the next day. Even if you are not a garlic lover, you can use this recipe for standard beef roast which will give you delicious result, as well.
When they smell roasted beef from the kitchen, my family immediately gathers around the table, and waits for that perfectly juicy, soft and medium rare beef on their plates. The trick for making a perfect roasted beef is using a meat thermometer. That way, you can easily cook meat to your preferred doneness: 135° to 140° for medium-rare, 150° for medium, and 155-160° for well done. Keep in mind that temperature rises additional 5 degrees as it rests. Don’t cut it immediately from the oven, let it rest for 15 minutes, so that all the juices distribute evenly.
One of the tips I got and that actually works is to pat dry the meat before cooking using paper towels and set it aside on the room temperature for at least one hour.
There are different kinds of cutting the roast, but I find these three to be the best:
– Bottom round roast
– Eye of round roast
– Top round roast
PREP TIME: 5 mins
COOK TIME: 1 hr 15 mins
REST TIME: 1 hr
TOTAL TIME: 2 hrs 20 mins
INGREDIENTS :
2-3 lb roast or eye round, all fat trimmed off
olive oil spray
3-4 cloves garlic, cut into thin slivers
fresh cracked pepper
kosher salt
2 tsp dried chopped rosemary
meat thermometer
INSTRUCTIONS :
- Preheat oven to 350°F.
- As I mentioned above, it is the best to take the roast out of the fridge 1 hour before cooking. Remove all the fat from the meat. Make small holes all over the meat with a sharp knife, and insert garlic in them all the way in until you can’t see it anymore. Sprinkle the meat with olive oil and add spices generously and place it in a roasting pan.
- Put the thermometre in the centre of the meat.
- Roast the meat until you read desired temperature on the thermometre. If you prefer it rare, the temperature should show 130°, for medium it is 150° and it is well done on 155°-160°. When finished, remove it from the oven and put aside on the room temperature to rest for about 15 minutes before cutting. That way the juices will soak up evenly. I prefer medium rare beef, but keep in mind that the temperature rises for about 5° additionaly when you take it out of the oven.
- Slice it into thin pieces and serve to warm your taste with some garlic side dish or any other of your favourites.
NUTRITION INFORMATION
Serving: 3oz cooked
Calories: 142.5kcal, Carbohydrates: 0.5g, Protein: 24g, Fat: 4g, Cholesterol: 44mg, Sodium: 292.5mg, Fiber: 0.5g
