Classic Sunday Roast (Print Format)
Herby beef with loads of garlic, roasted slow using a two-temp method so it turns out juicy and tender.
# Ingredients:
01 -
1 tbsp freshly chopped rosemary.
02 -
4 tsp kosher salt.
03 -
1/4 cup of olive oil, extra-virgin.
04 -
4 lb beef round cut.
05 -
3 garlic cloves, minced.
06 -
1 tbsp fresh thyme, minced.
07 -
1 tsp black pepper, ground fresh.
# Steps:
01 -
Set the beef on a wire rack placed over a baking tray. Pop it in the fridge uncovered for at least an hour, or even leave it overnight.
02 -
Turn your oven on to 450°F and get it warmed up.
03 -
Stir together the olive oil, garlic, thyme, rosemary, salt, and pepper in a bowl.
04 -
Spread the seasoning mix all over the meat, making sure to cover it well.
05 -
Put the meat on a roasting rack inside your roasting pan.
06 -
Cook the roast in the oven for 15 minutes at 450°F.
07 -
Drop the oven temperature to 325°F.
08 -
Keep roasting for 1 hour and 45 minutes for a medium doneness, or 2 hours for medium-well.
09 -
Let the meat sit anywhere from 15 to 30 minutes before slicing it up.
# Tips:
01 -
Sticking the meat in the fridge makes its texture better.
02 -
Using two different temperatures gives you a great crust.
03 -
Letting it rest keeps it juicy and tasty.
04 -
A meat thermometer helps get the perfect cook every time.