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Rosemary Garlic Beef Roast

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Description

Rosemary Garlic Beef Roast with Wild Mushrooms , a simple elegant recipe perfect for a special gathering or the holiday table.

Ingredients

Units
  • 3–5 pound rib eye roast (see notes)
  • Salt, pepper, to taste (3/4- 1 teaspoons salt per pound of meat)
  • 1/4 cup fresh rosemary, chopped (or use a mix of herbs- rosemary, sage, thyme)
  • 1/4 cup garlic, chopped
  • 1 cup of chicken stock or beef stock
  • 4 cups of a variety of mushrooms, sliced to about the same size
  • large onion, sliced ( optional, to use as a base of the roast if you don’t have a roasting rack)
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 325 F.
  2. Tie the meat up with twine, and season meat generously with salt and pepper on all sides.
  3. Heat up a skillet with olive oil over medium-high heat and sear all sides of the meat. Take your time here.
  4. Place the meat on on a roasting rack, or in a baking dish or large cast iron skillet lined with the sliced onions.
  5. Mix together rosemary and garlic in a small bowl, then coat the meat with this, packing it on.
  6. Bake for 50-90 minutes, roughly 20 minutes per pound or meat, until internal temp at thickest side reaches 120-125F. The best bet is to use a thermometer and check at 30-40 minutes. Tent with foil if the crust is getting dark.
  7.  In a clean skillet, saute the mushrooms with olive oil over medium heat, until golden and cooked through and season with salt and pepper. Set aside.
  8. When the roast is done, remove it along with the onions and tent with foil, letting it rest for 20 minutes before slicing. Pour any pan juices from the roasting pan into the skillet where you seared the meat. Add the butter and broth, scraping up any browned bits. Let this simmer on low until slightly thickened.  Add the sauteed mushrooms. Taste and adjust salt- if you like acid, a couple of drops of vinegar is nice.
  9. Slice the rested roast and serve on a platter, with accompanying mushroom sauce. Garnish serving platter with fresh rosemary if desired.

Notes

Roast: Make sure you use a tender cut of roast, like rib eye roast, tenderloin, or tri-tip. Tougher cuts of meat, like chuck roast or pot roast, will not work here, as we are cooking to medium rare.

The time in the oven will not only depend on the size of the roast, but also how long and deeply you pan sear the meat. A deeper sear is less time in the oven- I really recommend checking it earlier than you think.

 

Nutrition

  • Calories: 285

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Find it online: https://www.feastingathome.com/rosemary-garlic-beef-roast-with-wild-mushrooms/