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5 from 5 votes

Roast Beef

Garlic studded herb Roast Beef is a meat lovers dream dinner. We love the way this dish makes the whole house smell delicious!
Prep Time2 hours 15 minutes
Cook Time1 hour
Roast can marinate for up too1 day
Course: Main Course
Cuisine: American
Servings: 8 -10 servings
Calories: 341kcal
Author: Jayne Harter

Equipment

  • 1 Roasting pan
  • 1 Roasting rack

Ingredients

  • 4 pound Top sirloin roast trimmed and tied with cooking twine
  • 5 cloves garlic peeled and cut into slivers
  • 2 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 1 Tablespoon garlic, minced
  • 1 Tablespoon fresh thyme, finely chopped
  • 1 Tablespoon fresh rosemary, finely chopped
  • 3 Tablespoon Olive Oil

Instructions

  • Pat the roast beef dry with a paper towel.
  • Using a pairing knife make slits up and down the entire roast beef.
  • Insert one sliver of garlic clove into each of the slits on the roast. Make sure the garlic is covered, but right under the surface.
  • In a small bowl blend the salt, pepper, minced garlic, thyme, rosemary and olive oil.
  • Rub the spice mixture over the entire surface of the roast.
  • The roast can be prepared up to 24 hours ahead of cooking, covered and refrigerated. Make sure to coat the roast with herbs for a minimum of 2 hours to absorb the flavors. Cover and let rest in the refrigerator.
  • Remove the roast from the refrigerator and bring to room temperature (this takes about 30 minutes)
  • Preheat oven to 450°F. Place oven rack in lower third of the oven.
    Lightly oil a medium size roasting pan. Place an oiled roasting rack, with sides, in the oiled pan.
  • Place the roast in the center of the roasting rack, uncovered, fat-side up.
  • Roast for 15 minutes at 450°F.
  • Reduce oven temperature to 350°F and continue roasting until the meat reaches an internal temperature of 130°F - 135°F. This should take about 50-60 minutes.
  • Remove roast from oven and carefully transfer it to a cutting board with outer grooves to capture the juice, loosely tent with foil, and let rest for 20 minutes.
    Remove rack from roasting pan but do not discard the juices.

Nutrition

Serving: 8oz | Calories: 341kcal | Carbohydrates: 1g | Protein: 51g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 134mg | Sodium: 709mg | Potassium: 832mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 4mg