Rosemary and Garlic Roast Beef

Original Recipe found on Olivia’s Cuisine

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Rosemary and Garlic Roast Beef
A warm dish for a cold day
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 Salt and pepper the roast. Mix the garlic and rosemary together. Add tbsp of the olive oil and mix well. In a cast iron skillet heat the other 2 tbsp olive oil. Add the roast and seer all sides. Remove from heat. Generously put the garlic rosemary mix on the roast. Place the skillet in the oven and cook for 1 hour or longer depending on how rare you like your roast. Mine took 1hr 20 minutes. Once roast done, take out of skillet and let rest. Using the juices add stock to the skillet on the stove top. Add mushrooms and 2 tbsp butter and let cook down. To serve cut roast and place mushroom mixture on top. Garnish with Rosemary.

Pot Roast

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Pot Roast
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350F
  2. Heat oil in a large Dutch oven over medium-high heat. Sprinkle beef with salt and pepper. Add to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan. Add onion to pan; saute 8 minutes or until tender.
  3. Return beef to pan, and add stock, wine thyme sprigs, garlic, and bay leaf; bring to a simmer. Cover, place pan in oven, and bake for 1 hour 15 minutes or until beef is almost tender.
  4. Add carrots and potatoes to pan. Cover and bake for an additional 30 minutes or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Serve beef with vegetables and cooking liquid.
Recipe Notes

Recipe adapted fromĀ Cooking Light