why make this recipe
Rosemary and Garlic Roast Beef is a classic dish that brings warmth and flavor to any meal. It’s perfect for family gatherings, special occasions, or even a cozy dinner at home. The combination of garlic and rosemary creates a deliciously aromatic roast that can impress your guests and satisfy your taste buds.
how to make Rosemary and Garlic Roast Beef
Ingredients:
- 2 to 3 pounds beef roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
- 1 cup beef broth
- 1 cup red wine (like Rioja Reserva)
Directions:
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and pepper.
- Rub the mixture all over the beef roast.
- In a large oven-safe skillet, heat some olive oil over medium-high heat and sear the roast on all sides until browned.
- Once browned, pour the beef broth and red wine around the roast in the skillet.
- Transfer the skillet to the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness.
- Let the roast rest for 10-15 minutes before slicing. Serve with the pan juices and your favorite sides.
how to serve Rosemary and Garlic Roast Beef
This roast beef is best served hot, sliced thinly against the grain. It pairs well with roasted vegetables, mashed potatoes, or a fresh salad. Don’t forget to drizzle some of the savory pan juices over the sliced beef for an extra layer of flavor.
how to store Rosemary and Garlic Roast Beef
If you have leftovers, let the roast cool down before storing it. Place the sliced beef in an airtight container and refrigerate for up to three days. For longer storage, you can freeze the beef in a freezer-safe container for up to three months. Just be sure to reheat it gently to maintain its tenderness.
tips to make Rosemary and Garlic Roast Beef
- Use a meat thermometer to check the internal temperature for perfect doneness.
- Let the roast rest after cooking; this helps the juices redistribute and keeps it juicy.
- Feel free to add vegetables like carrots and potatoes to the skillet for a complete meal.
variation
You can switch up the herbs by using thyme or oregano instead of rosemary for a different flavor profile. Additionally, if you prefer a sweeter taste, add some balsamic vinegar to the broth and wine mixture.
FAQs
Q: Can I use a different cut of beef for this recipe?
A: Yes, you can use cuts like flank steak or chuck roast, but cooking times may vary.
Q: How can I ensure my roast is tender?
A: Allow the roast to rest after cooking and avoid overcooking it. Using a meat thermometer can help!
Q: Can I make this recipe in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker by searing the roast first and then adding the broth and wine. Cook on low for 6-8 hours.
Rosemary and Garlic Roast Beef
Ingredients
Main Ingredients
- 2 to 3 pounds beef roast
- 2 tablespoons olive oil for rubbing and searing
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- to taste Salt and pepper
- 1 cup beef broth
- 1 cup red wine (like Rioja Reserva)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and pepper.
- Rub the mixture all over the beef roast.
Cooking
- In a large oven-safe skillet, heat some olive oil over medium-high heat and sear the roast on all sides until browned.
- Once browned, pour the beef broth and red wine around the roast in the skillet.
- Transfer the skillet to the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness.
- Let the roast rest for 10-15 minutes before slicing. Serve with the pan juices and your favorite sides.
