Rosemary & Garlic Roast Beef

10m
Prep Time

105m
Cook Time

1h 55m
Ready In

Recipe: #33573

October 22, 2019

Categories: Roast Beef, Garlic, Christmas, Easter, Fathers Day Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Beef Dinner, more

recipe by:
Fizzybrat

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (369.3 g)
Calories 714.2
Total Fat - 56.2 g
Saturated Fat - 22 g
Cholesterol - 231.3 mg
Sodium - 1203.2 mg
Total Carbohydrate - 4.9 g
Dietary Fiber - 2.6 g
Sugars - 2.5 g
Protein - 45.5 g
Calcium - 107.2 mg
Iron - 4 mg
Vitamin C - 14.2 mg
Thiamin - 0.2 mg

Step 1

Preheat oven to 350F.

Step 2

Tie the roast and season with salt and pepper.

Step 3

Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine. Reserve.

Step 4

In a cast iron skillet, over medium heat, heat 2 tablespoons of olive oil and, once smoking hot, sear all sides of the roast.

Step 5

Remove skillet from heat.

Step 6

Brush the herb-garlic mixture all over the roast.

Step 7

Bring the roast, in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or until a meat thermometer reads 135F degrees (medium-rare).

Step 8

Let it rest for at least 10 minutes before serving (final temperature should be 145F for medium rare.)

Step 9

While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until cooked through and no liquid is left in the pan, about 5 minutes. Season with salt and pepper.

Step 10

Remove roast from the cast iron skillet and bring the skillet to the stovetop.

Step 11

Add stock to the pan and deglaze the pan, scraping all the bits from the bottom. Allow to simmer until thick.

Step 12

Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter and stir until the sauce is silky. Place the roast back in the cast iron with the sauce and spoon some of the sauce over the roast.