It’s been while since I’ve made roast beef for the family and now that cooler weather is rolling in I figured it was high time to change that. Not to pat myself on the back or anything, but this was honestly not only the best roast beef I’ve ever made… it was the best roast beef I’ve ever had! And I’ve eaten A LOT of roast beef in my life. It’s super easy to make with tons of flavor. My kids were literally talking about it the second they woke up this morning.
One thing to note… I prefer my meat leaning towards medium rare, so that’s what this recipe is geared towards. If you want it cooked more then you’ll have to figure out how much longer you’ll need to keep in the oven. If I had to guesstimate I would say another 15 minutes at 375F for medium.
3-4lb Beef Roast (I prefer bottom round, and I do not trim off the excess fat… it has all the flavor!)
1tbsp Kosher Salt or Sea Salt
1tbsp Ground Black Pepper
1tbsp Olive Oil
8 Sprigs of Fresh Rosemary
1 Head of Garlic with the top sliced off
3tbsp Unsalted Butter, melted
This is so easy you’re not going to believe how good it is!
Heat your oven to 300F.
Heat the olive oil in a large saute pan at high heat. Liberally season all sides of your beef roast with the salt and pepper. Sear the roast on all sides until lightly browned (about 2-3 minutes), starting with the side that has the fat cap. Once seared allow the meat to rest for 10 minutes at room temperature.
Place the roast fat side up in a baking dish and place the garlic head and rosemary sprigs in the dish. Cover the dish with foil and cook in the oven for 30 minutes at 300F. After 30 minutes remove the foil and brush the roast with the melted butter. Increase the heat to 375F and cook uncovered for an additional 25 minutes.
Allow to rest for 10-15 minutes at room temperature before slicing, otherwise you’ll lose all of the juice.
Oh, and if you don’t know what I meant when I said 1 Head of Garlic with the top cut off, here’s what I mean…