Roast Beef
User Reviews
4.5
Roast Beef
Description
The Roast Beef starts by letting the chilled roast reach near room temperature, then is rubbed with olive oil combined with garlic, fresh herbs, salt, and pepper. Garlic slivers are inserted directly into slits cut into the meat, infusing flavor through the cooking. The roast is seared at 450°F to develop a crust and then cooked at 325°F to the desired doneness, ensuring a tender and flavorful interior.
The resulting roast has aromatic herb and garlic notes balanced with seasoning, and a roasted crust that contrasts the juicy center. After roasting, resting the meat allows juices to redistribute, aiding tenderness and ease of slicing.
This beef is ideal for sliced serving at dinners or making sandwiches. Leftovers store well and can be eaten cold or gently reheated using low oven heat wrapped in foil to prevent drying out while preserving flavor and texture.
Ingredients
- 4 pounds round roast fat trimmed
- ¼ cup olive oil
- 6 cloves garlic chopped
- 4 cloves garlic cut into slivers
- 1 tablespoon basil chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 1 teaspoon thyme dried
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Take the roast out of the fridge at least 1 hour before cooking, no more than 2 hours.
- Preheat the oven to 450°F.
- In a small bowl combine the olive oil, chopped garlic, basil, rosemary, thyme, salt and pepper.
- Cut slits into the roast with a sharp knife evenly around the roast, then insert the garlic slivers in the slits.
- Rub the garlic/herb mixture all over the roast evenly. Place the roast in a roasting pan with a rack in it.
- Place the roasting pan in the oven, uncovered, and roast for 15 minutes, reduce the heat to 325°F and roast for an additional 1 hour and 45 minutes for medium, or 2 hours for medium well done.
- Remove the roast from the oven, transfer to a cutting board or serving plate and let it rest for 15 to 30 minutes before slicing and serving.°
Notes
- Slice roast beef as needed to keep leftovers intact, making great thin slices for sandwiches.
- Store leftover roast beef in airtight containers or zipper bags for 3-4 days in the fridge.
- For reheating, wrap the beef in foil and warm in a low 250°F oven for 10-15 minutes, turning the oven off once heated.
- Leftover roast beef can be enjoyed cold as deli slices without reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 231kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 36g | 72% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Sodium | 311mg | 13% |
| Potassium | 683mg | 15% |
| Fiber | 0.2g | 1% |
| Sugar | 0.03g | 0% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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