Perfect Garlicky Roast Beef

I used to be intimidated by the thought of preparing Roast Beef; it always seemed to come out overdone or just plain tough. This recipe makes it so easy to have great results every time, that now I'm preparing Roast Beef for Sunday dinner a couple of times a month.

I ran across several recipes online a while back, that suggested starting the roast out on a high heat for 30 minutes and then dropping the heat down low and slow cooking it the rest of the way. The actual suggested temperatures varied widely though.

After several roasts, this is the recipe and temperatures that we've had the best results with.  

 Ingredients

3 ½ pound Eye of Round or Bottom Round roast

2-4 cloves of garlic

2 Tablespoons Olive Oil

2 Tablespoons Worcestershire sauce

1 teaspoon Onion powder

1 teaspoon smoked Paprika

1 heaping teaspoon fresh coarsely ground black pepper

1 ½ teaspoons coarse kosher salt

Peel the garlic cloves and slice into slivers.

Using a paring knife, make several slits in the roast. Insert the garlic slivers into the slits and press them down into the meat.

 Rub the roast on all sides with the Worcestershire sauce and olive oil.

In a small bowl, mix the dry ingredients together.

Sprinkle the spice mixture over the roast on all sides and pat it into the meat.

Place the meat on the rack in the roasting pan and cover with plastic wrap. Allow the meat to sit at room temperature for one hour.

Preheat the oven to 375 degrees. Insert the meat thermometer into the thickest part of the roast (if you have a programmable thermometer, set it for 130 degrees). Place the uncovered roast in the oven for 30 minutes.

After 30 minutes has passed, reduce the oven temperature to 225 degrees. Cook until the meat thermometer registers 130 degrees (timing will vary, ours took 1 hour last night).

Remove the roast from the oven, cover with aluminum foil and allow it to rest for 20 minutes.

The roast will be nicely browned on the outside.

And moist and juicy on the inside!

Enjoy!