Rosemary and Garlic Roast Beef
A classic dish featuring a deliciously aromatic roast enhanced by garlic and rosemary, perfect for gatherings or cozy dinners.
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.
Notes
This roast beef is best served hot, sliced thinly against the grain. Pairs well with roasted vegetables, mashed potatoes, or a fresh salad. Drizzle some of the savory pan juices over the sliced beef for an extra layer of flavor. For leftovers, refrigerate sliced beef in an airtight container for up to three days or freeze for up to three months.