Prep time: 15 mins | Cook time: 1 hr 30 mins | Total time: 1 hr 45 mins | Yield: 6
The perfect garlic roast with mushroom gravy and rosemary. I wish you could try this soon because I am one hundred per cent sure that the breathtaking aroma of this mouthwatering dish will make you all drool!
Ingredients
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3 pounds boneless Rib Eye roast
1/4 c. chopped fresh rosemary, or other favourite herbs
1/4 c. chopped garlic (about 20 cloves)
Salt and freshly ground pepper to taste
4 tbsp olive oil, divided
4 tbsp butter, divided
4 c. of a variety of Mushrooms, sliced to about the same size
1 c. of stock
How to make Rosemary and Garlic Roast Beef
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Generously season a tied roast with salt and pepper.
Step 3: Combine the rosemary and garlic. Then, stir in 2 tbsp olive oil. Set aside.
Step 4: Heat 2 tbsp olive oil in a cast-iron skillet over medium heat. Once the oil is hot, sear the meat on both sides.
Step 5: When done, take the skillet out of the heat, then brush the roast with the herb-garlic mixture.
Step 6: Place the skillet into the preheated oven and bake the roast for approximately 1 to 1.5 hours or until the internal temperature of the roast reach 135 degrees F for medium-rare.
Step 7: Remove the roast from the oven and let it rest for about 10 minutes. The roast will keep cooking until its internal temperature reach 145 degrees F (medium-rare).
Step 8: In the meantime, saute the mushrooms in 2 tbsp butter over medium heat for about 5 minutes until the mushrooms are cooked through and there is no liquid left in the pan. Season the mushrooms with salt and pepper.
Step 9: Take the roast out of the skillet and set aside.
Step 10: In the same skillet, pour in the stock and scrape the bits from the bottom to deglaze. Simmer until the liquid has thickened.
Step 11: Add the mushrooms to the sauce, the 2 tbsp butter, and stir until the sauce is silky. Add the roast back to the skillet and spoon the sauce over.
Step 12: If desired, garnish with fresh rosemary. Enjoy!
Ingredients
- 3 pounds boneless Rib Eye roast
- 1/4 c. chopped fresh rosemary, or other favourite herbs
- 1/4 c. chopped garlic (about 20 cloves)
- Salt and freshly ground pepper to taste
- 4 tbsp olive oil, divided
- 4 tbsp butter, divided
- 4 c. of a variety of Mushrooms, sliced to about the same size
- 1 c. of stock
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Generously season a tied roast with salt and pepper.
Step 3: Combine the rosemary and garlic. Then, stir in 2 tbsp olive oil. Set aside.
Step 4: Heat 2 tbsp olive oil in a cast-iron skillet over medium heat. Once the oil is hot, sear the meat on both sides.
Step 5: When done, take the skillet out of the heat, then brush the roast with the herb-garlic mixture.
Step 6: Place the skillet into the preheated oven and bake the roast for approximately 1 to 1.5 hours or until the internal temperature of the roast reach 135 degrees F for medium-rare.
Step 7: Remove the roast from the oven and let it rest for about 10 minutes. The roast will keep cooking until its internal temperature reach 145 degrees F (medium-rare).
Step 8: In the meantime, saute the mushrooms in 2 tbsp butter over medium heat for about 5 minutes until the mushrooms are cooked through and there is no liquid left in the pan. Season the mushrooms with salt and pepper.
Step 9: Take the roast out of the skillet and set aside.
Step 10: In the same skillet, pour in the stock and scrape the bits from the bottom to deglaze. Simmer until the liquid has thickened.
Step 11: Add the mushrooms to the sauce, the 2 tbsp butter, and stir until the sauce is silky. Add the roast back to the skillet and spoon the sauce over.
Step 12: If desired, garnish with fresh rosemary. Enjoy!
