I was looking for a tasty recipe for roast beef and found one over at The Crepes of Wrath. I had the same cut of beef and all the ingredients so I decided to give her recipe a try. It was simple to prepare and smelled insanely delicious while it roasted in the oven. This dish was a HUGE hit with my entire family and paired nicely with creamy mashed potatoes and our house salad with Fran’s vinaigrette.
Roast Beef with Basil, Oregano, and Garlic:
- 1 2.5 lb boneless eye-round roast
- 2 tsp sea salt
- 1 tsp + 1 tbsp olive oil
- 1 tsp freshly ground black pepper (I used rainbow peppercorns)
- 1 1/2 tsp dried oregano
- 2 tsp dried basil
- 1/2 tsp crushed red pepper
- 3 cloves of garlic, finely minced into a paste
How to Make a Roast Beef with Basil, Oregano, and Garlic
Season the roast with sea salt, cover with saran wrap, and place in the refrigerator for a few hours up to 24 hours prior to roasting. I did it for 5 hours.
Place the oven rack in the middle position of the oven and preheat the oven to 250 degrees. Line a rimmed baking sheet with tin foil (for easier clean up) then place a wire rack on top of the baking sheet.
Remove the roast from the refrigerator 20 minutes prior to cooking then use paper towels to dry the excess moisture from the meat. Rub the entire roast with 1 teaspoon of olive oil. Mince the garlic and rub it into a paste with your knife until it is really smooth, then place it into a small bowl; add the pepper, oregano, basil, crushed red pepper to the garlic paste and mix well. Rub the entire roast with the seasoning mixture.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until the pan is hot. Add the roast and sear on all sides, including the ends, until nicely browned. Transfer the roast to the wire rack on the baking sheet.
Put a meat thermometer into the center of the roast then place it in the oven. Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees.
Turn the oven off, leaving the roast in the oven (DON’T OPEN THE OVEN DOOR) for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees for medium-rare or 140 for medium – I cooked mine until it was 135 degrees.
Remove the roast from the oven and allow to cool for at least 15 minutes before slicing. Slice the meat into thin slices and serve. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net