Description
A succulent, aromatic roast beef infused with fresh rosemary and garlic, seared to perfection and roasted until tender. This centerpiece dish is perfect for Sunday dinners or special occasions.
Ingredients
Scale
- 3–4 lb (1.4–1.8 kg) beef eye of round or top round roast
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp coarse sea salt
- 1 tsp black pepper
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 1 tbsp all-purpose flour (for gravy, optional)
- 2 tbsp butter (for gravy, optional)
Instructions
- Prep: Remove beef from fridge 1 hour before cooking. Preheat oven to 375°F (190°C).
- Season: Pat beef dry. Mix garlic, rosemary, salt, pepper, mustard, olive oil, and Worcestershire into a paste. Rub all over beef.
- Sear: Heat a skillet over high heat. Sear beef on all sides (2-3 mins per side) until deeply browned.
- Roast: Transfer to roasting pan with broth. Insert meat thermometer. Roast 20 mins per pound for medium-rare (135°F/57°C internal temp).
- Rest: Tent with foil for 15-20 mins before slicing against the grain.
- Gravy (optional): Skim fat from pan juices. Melt butter in skillet, whisk in flour, then gradually add pan juices and broth. Simmer until thickened.
Notes
- For rare beef, pull at 125°F (52°C); medium at 145°F (63°C).
- Use leftovers for sandwiches or beef hash.
- Substitute thyme for rosemary if preferred.
- Letting beef rest ensures juiciness – don’t skip!
- Prep Time: 15 mins (+1 hr resting)
- Cook Time: 1 hr 20 mins (for 4 lbs)
- Category: Main Course
- Method: Oven-Roasted
- Cuisine: American
Nutrition
- Serving Size: 4 oz cooked beef
- Calories: 240 kcal
- Sugar: 0g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 85mg