Sunday Garlic Roast Beef
Transform your Sunday dinner into an unforgettable feast with this flavorful Sunday Garlic Roast Beef! Featuring a tender, juicy 3-pound boneless beef roast infused with six cloves of aromatic garlic and rubbed with a savory blend of olive oil, fresh rosemary, thyme, and spices, this recipe is the epitome of comfort food. Slow-roasted to perfection alongside hearty chunks of carrots, potatoes, and onions, this dish promises melt-in-your-mouth meat and vegetables with a rich, savory pan gravy crafted from beef broth and optional red wine. With a quick 20-minute prep and a luxurious 3-hour roast to let the flavors deepen, this classic dish is perfect for creating a cozy, impressive meal for family gatherings or holiday dinners. Don't forget to garnish with fresh herbs and serve with the pan drippings for a flavorful finish! Keywords: Sunday roast, garlic roast beef, slow-roasted beef, beef dinner recipe, roasted vegetables, comfort food.
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Recipe Information
Ingredients
- 3 pounds boneless beef roast (such as top round or chuck roast)
- 6 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1.5 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 cup beef broth
- 0.5 cup red wine (optional)
- 4 whole carrots, peeled and cut into large chunks
- 4 whole potatoes, quartered
- 2 whole onions, quartered
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef roast dry with paper towels. This helps the surface of the meat sear properly.
Using a sharp knife, make small slits all over the surface of the beef roast. Stuff each slit with a bit of minced garlic.
In a small bowl, mix olive oil, rosemary, thyme, salt, and black pepper. Rub this mixture evenly over the entire roast.
In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
Remove the roast from the skillet and set it aside. Add the beef broth and red wine (if using) to the skillet, scraping the bottom to deglaze and incorporate any browned bits.
Place the carrots, potatoes, and onions in the skillet, creating a base for the roast. Lay the seared beef roast on top of the vegetables.
Cover the skillet tightly with a lid or aluminum foil and place it in the preheated oven.
Roast for about 2.5 to 3 hours, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Remove the skillet from the oven and carefully transfer the roast to a cutting board. Tent it with foil and let it rest for 15 minutes before slicing.
Serve the roast beef sliced with the roasted vegetables on the side. Spoon the pan juices over the meat for added flavor.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 6.9 mg | 39% | |
| Potassium | 1475 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
