Garlic and Herb Beef Roast
- Course: Main Dish
- 2-3 lb roast or eye round, all fat trimmed off
- 3-4 cloves garlic, cut into thin slivers
- olive oil spray
- kosher salt, to taste
- fresh cracked pepper, to taste
- 2 tsp dried rosemary, chopped
- Reynolds® Bakeware Heavy Duty pan
Preheat oven to °F.
Remove the roast from the refrigerator about hour before cooking so it can reach room temperature. Trim all the fat off the meat. Lightly spray meat with olive oil and generously season with salt, pepper, and rosemary. Using a sharp knife pierce the meat about /deep and insert slivers of garlic in each hole, pushing all the way in. If using a thermometer place it all the way into the center of the meat now. Place into the Reynolds® Bakeware pan.
Roast until the thermometer reads ° for rare, ° for medium rare, ° for medium, and ° for well done. Remove the roast from the oven when it reaches your desired temperature and let it rest for about minutes before you cut it so that the juices distributed evenly.
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