Description
This garlic and rosemary roast beef is a simple yet flavorful main dish perfect for cozy dinners or special occasions. With minimal prep, it delivers a savory crust, tender meat, and naturally sweet roasted onions.
Ingredients
- 2½ lb round roast
- 2–3 garlic cloves, minced
- ½ cup beef stock
- 2 cups pearl onions, peeled
- 2 fresh rosemary sprigs
- Olive oil, for rubbing
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Rub the roast with olive oil and minced garlic. Season generously with salt and pepper.
- Place the roast in a roasting dish and pour beef stock around it.
- Scatter pearl onions around the roast and lay rosemary sprigs on top.
- Roast for 45 minutes to 1 hour, depending on desired doneness.
- Reduce oven temperature to 250°F (120°C) and cook for an additional 15–20 minutes.
- Remove from oven and let rest for 10 minutes before slicing to retain juices.
Notes
- Add halved carrots or parsnips to the roasting dish for an easy side.
- Substitute beef stock with red wine or bone broth for richer flavor.
- Enhance the rub with crushed red pepper flakes for a spicy kick.
- Try thyme with rosemary for a different herbal profile.
- Use a meat thermometer to ensure desired doneness—130–135°F for medium-rare, 140–145°F for medium.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 6 oz cooked beef with onions)
- Calories: 360
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg
