Rosemary Garlic Roast Beef
Perfect rosemary garlic roast beef recipe with crispy sear. Easy 70-minute method for tender, flavorful roast using fresh herbs.
Equipment
- paper towels
- small bowl
- oven
- oven-safe skillet
- tongs
- instant-read meat thermometer
- cutting board
- aluminum foil
- knife
- measuring spoons
Ingredients
- 2.5 pounds Beef eye of round roast trimmed
- 2 tablespoons Fresh rosemary finely chopped
- 4 cloves Garlic minced
- 2 tablespoons Olive oil
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper freshly ground
Instructions
- Pat the beef roast thoroughly dry on all sides with paper towels; this crucial step ensures a good, crispy sear. In a small bowl, combine the finely chopped fresh rosemary, minced garlic, 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper to form a thick, aromatic paste.
- Rub the rosemary-garlic paste evenly over the entire surface of the dried beef roast, pressing it gently to adhere. Allow the seasoned roast to sit at room temperature for at least 30 minutes, or up to 2 hours, to allow the flavors to penetrate the meat and for the roast to come closer to room temperature for more even cooking.
- Preheat your oven to 450 degrees Fahrenheit. Place a large, oven-safe skillet (such as a cast iron pan) over medium-high heat. Once the skillet is very hot, carefully add the seasoned roast. Sear the roast for 3 to 4 minutes on each side, turning with tongs, until a deep golden-brown crust forms on all surfaces.
- Once the roast is seared, carefully transfer the skillet containing the roast directly into the preheated 450-degree Fahrenheit oven. Immediately reduce the oven temperature to 325 degrees Fahrenheit.
- Roast for 30 to 45 minutes, or until an instant-read meat thermometer inserted into the thickest part of the roast registers your desired doneness: 125-130 degrees Fahrenheit for rare, 130-135 degrees Fahrenheit for medium-rare, or 135-140 degrees Fahrenheit for medium.
- Carefully remove the skillet from the oven and transfer the roast to a clean cutting board. Tent the roast loosely with aluminum foil and let it rest for at least 15 to 20 minutes. This resting period is essential as it allows the internal juices to redistribute, resulting in a more tender and flavorful roast when sliced.
- After resting, thinly slice the roast against the grain. Serve immediately, drizzled with any pan drippings if desired, alongside your favorite side dishes.
Notes
Tenting the roast with foil while resting is essential for a juicy result. Ideal for dinner with pan drippings.