Roast beef is an all-time favorite and a Sunday tradition with many families. There are many different ways of cooking roast beef. The method and the outcome lies in the hands of the cook or chef. Personally, this is one of my favorite recipes. Here, the garlic is deeply embedded into the meat, spices are applied over the top and massaged into every nook and cranny, and the meat is seared to seal the spices into the roast. Then, the roast is wrapped in aluminum foil and placed into the refrigerator to marinate overnight to allow all of the spices to absorb into the meat. The outcome is a tender, spiced to perfection, roast beef. As always, you can adjust the spices according to your taste.
- 2-3 pounds Roast beef
- 1 – 2 tbsp Olive Oil
- 5 – 6 garlic cloves
- 1 tsp thyme
- 1 tsp rosemary or 2 – 3 rosemary sprigs
- salt and pepper
- aluminum foil
- Servings: 4
- Time: 6 Hours
- Level: Moderate
- Cuisine: American/Canadain
- Slice each garlic clove into 4 to 5 pieces. Cut some slits in both sides of the beef. Make them fairly deep, about an inch to an inch and a half. Place the garlic cloves into the slits, and pinch the meat closed until the slits are sealed. Do this for both sides of the roast beef.
- Spread a generous amount of olive oil over one side of the beef – enough so the meat is somewhat shiny. Apply the thyme, rosemary, salt, and pepper. Using your hands or a brush, massage the spices into the meat. Make sure you get them into every nook and cranny of the meat. Turn the roast beef over and repeat this for the other side.
- Add some olive oil to the preheated pan with the temperature set to medium high. Place the roast in and sear it on all sides until it is nicely browned and sealed. This should take 7 to 8 minutes.
- Wrap the beef in two or three layers of aluminum foil, and place it in the fridge for 2 to 3 hours – overnight is preferred.
- Remove the meat from the fridge ( do not unwrap it from the aluminum foil) and place it in a 350° preheated oven for 2 to 3 hours. It will take 2 hours for a rare roast, two and a half hours for a medium roast, and 3 hours for a well done roast.
- Remove the roast from the oven, and allow it to rest for 15 minutes. Slice it into serving pieces and serve.