Simple Garlic-Rosemary Roast Beef Recipe

Whatever happened to the days when the 6 p.m. dinner bell would ring and Mom would pull a beautifully browned roast from the oven? Well, plenty of things: microwaves, pizza delivery, the narrowing of the gender equality gap. Although it should be said that the pay-gap has nowhere near narrowed. So why don’t we make a new tradition with this favorite meal? Point is, we miss the roast, and there is no reason dads (and brothers, and boyfriends!) shouldn’t endeavor to make a roast beef every so often. That’s right, guys, you can do it. It’s as simple as turning on the oven, putting in the seasoned beef, and pulling it out when it’s ready. This type of roast beef recipe magic should be timeless (and genderless, too.)

Nutrition:
260 calories, 16 g fat (5 g saturated), 380 mg sodium

Serves 6-8

You’ll Need

3 lb rump roast
8 cloves garlic, peeled and halved
2 Tbsp olive oil
1⁄2 Tbsp chopped fresh rosemary
Salt and black pepper to taste

How to Make It

  1. Remove the roast from the fridge at least 30 minutes before cooking.
  2. Preheat the oven to 250°F.
  3. Use a small paring knife to make incisions into the roast and gently insert garlic clove halves all over.
  4. Rub the roast with the olive oil and season all over with the rosemary and plenty of salt and pepper.
  5. Place on a rack on a baking sheet and place in the middle rack of the oven.
  6. Roast for 90 minutes.
  7. Turn up the heat to 475°F and roast for another 15 minutes, until the beef has developed a deep-brown crust and an instant-read thermometer inserted in the thickest part registers 140°F.

Eat This Tip

Kitchen Macgyver:

No baking rack? No problem. Many recipes call for baking racks to allow the warm air to fully circulate around the meat, but you can simulate the effect very simply with no extra equipment.

  • Position one oven rack in the middle of the oven and another immediately below it.
  • Prep and season the meat, then place it directly on the middle rack.
  • Place a rimmed baking sheet below to catch the juices as they fall from the meat. (Those precious juices can be turned into gravy with a bit of flour and broth!)

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

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