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A sliced rosemary and garlic roast beef on a wooden cutting board with fresh herbs.
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Rosemary and Garlic Roast Beef

Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Servings: 6 servings
Calories: 425kcal

Ingredients

  • 3 lb beef eye of round or top round roast
  • 5 cloves garlic , minced
  • 3 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons extra -virgin olive oil
  • 1 tablespoon kosher salt
  • 1.5 teaspoons cracked black pepper

Instructions

  • Tempering: Remove the beef from refrigeration 45 minutes prior to cooking to ensure even heat distribution.
  • Oven Calibration: Preheat the oven to 375°F (190°C) and position the rack in the center.
  • Paste Preparation: In a small bowl, emulsify minced garlic, chopped rosemary, olive oil, salt, and pepper into a thick paste.
  • Surface Application: Pat the roast dry with paper towels. Apply the herb paste uniformly across the entire surface of the meat.
  • Roasting: Place the roast on a wire rack inside a shallow roasting pan. Insert a probe thermometer into the geometric center of the muscle.
  • Thermal Processing: Roast for approximately 60 to 75 minutes. Remove the roast from the oven when the internal temperature reaches 130°F (54°C) for medium-rare.
  • Carryover Cooking and Resting: Transfer the beef to a cutting board and tent loosely with foil. Allow the meat to rest for 20 minutes to permit juice redistribution; the internal temperature will rise to approximately 135-140°F.
  • Slicing: Carve the roast into thin slices against the grain for maximum tenderness.