How to Cook Roast Beef Perfectly

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How to Cook Roast Beef Perfectly

This roast beef recipe is the most tender beef you will ever try - and it's delicious, flavored with garlic and rosemary. It's so easy to make with only a roasting pan and a few ingredients required for this melt-in-the-mouth roast beef.

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What you need:

Eye of Round

✓✓✓✓✓

Sea Salt

Black Pepper

Garlic

Grapeseed Oil

and more...

First, remove the roast from the refrigerator about an hour before you plan to cook it to allow it to come to room temperature.

1

Next, make a dry rub with salt and pepper.

2

Make 4 slits on the top of the roast using a sharp knife, stuff each slit with one garlic clove, and rub with salt and pepper. Flip the roast and do the same. Rub the roast all over with the remaining dry rub, making sure to get into all the nooks and crannies.

3

Place the roast in an oven-safe skillet or braising pan, and add some sliced onions and fresh herbs like rosemary or thyme.

4

Cook beef in the preheated oven until the internal temperature reaches 115 degrees Fahrenheit.

5

Remove the roast from the oven, use aluminum foil to cover it in a tent shape, and let rest for 10 minutes. Remove the remaining ingredients (onion and rosemary).

6

Using the same pan, add grapeseed oil over medium-high heat, and sear the roast on all sides (for about 15 minutes total rotating whole roast). Remove the roast from the pan to a chopping board.

7

Next, deglaze the pan with beef broth and red wine, and make a gravy with the pan juices. Scraping up any burnt bits stuck to the bottom of the pan.

8

In a small bowl, combine the flour and butter to form a paste and add it to the pan.

9

Melt into the hot cooking liquid and whisk to melt in completely. Bring the gravy to a boil to fully incorporate butter and flour and thicken the gravy.

10

Carve the roast beef and serve it with gravy, onions, beans, and mashed potatoes.

Cooking Tips

Make sure to stick the meat thermometer into the thickest part of the beef so that you end up with perfectly cooked medium-rare roast.

01

Searing the beef before cooking helps to lock in the juices and flavor. It's a simple step that makes a big difference.

02

After cooking roast beef, it's essential to allow the beef to rest for at least 10 minutes before slicing.

03

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