Roast Beef
This Hands-Off Medium-Rare Roast Beef recipe is perfect if you need a roast for the holidays. It's excellent and really simple!
Yield: 6
Materials
- 1 3- pound top or eye round trimmed of all fat
- 2 large garlic cloves or 3 small cloves
- 2 teaspoons kosher salt
- 1 tablespoon fresh rosemary leaves minced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon fresh black pepper
Instructions
- Set oven temperature to 500°F. As the oven heats up, take the beef out of the refrigerator and allow it to come to room temperature.
- On the cutting board, mince the garlic, sprinkle with the salt, and pound it with the side of your knife to a paste (you may also use a mortar and pestle). Press a couple more times to incorporate the rosemary after adding it. After transferring the garlic mixture to a small bowl, toss in the pepper and olive oil. Coat the roast meat with the spice mixture and place it in a roasting pan large enough to accommodate it comfortably.
- Now is the time to put any thermometer probes or thermometers that you can see through the oven door.
- Roast the beef for 15 minutes (5 minutes per pound; adjust time if your roast weighs more or less) when the oven is preheated. Turn off the oven after fifteen minutes, but don't open it!
- In the event that you can take a temperature reading as it cooks: After the beef reaches 135°F for medium-rare (145–150°F for medium), remove it from the oven without stirring; this should take approximately 45 minutes (in my oven), but it may take up to 1 1/2 hours, depending on how effectively your oven maintains heat.
- To ensure that the liquids are distributed evenly, take the roast out of the oven and let it rest for ten minutes before slicing it. Serve with a thin slice.
Notes
- If you need to open the oven to check the temperature with an instant read thermometer since you don't have a meat probe: Give the steak an hour in the oven without moving it. Check the temperature using an instant-read thermometer one hour later. Take it out of the oven if the temperature reads 138–140°F (148–150°F for medium). If not, set the oven back to 300°F and check often until the meat reaches 135°F. The roast will rise an additional 5°F while it rests since it was taken out of a hot oven. To ensure that the liquids are distributed evenly, take the roast out of the oven and let it rest for ten minutes before slicing it. Serve with a thin slice.
- Adjust the seasonings (salt, pepper, garlic, etc.) and cooking time (as mentioned above) for a bigger roast.