Garlic Crusted Roast Beef

Garlic Crusted Roast Beef

On our first day back in Oregon from our trip to Idaho it was cool and cloudy which made me crave comfort food.  I decided to make roast beef with a garlic crust.  It was simple to make, made my house smell amazing, and it was tender, juicy, and so delicious. This roast beef paired nicely with the Roasted Garlic Mashed Potatoes and my House Salad.  Sometimes you just can’t beat good old comfort food!

Garlic Crusted Roast Beef

Note: I always let my meat sit at room temperature for 20 minutes before cooking.

Preheat the oven to 450 degrees.  Line a roasting pan with tin foil (for easier clean up).  Place a roasting rack inside of the pan.

In a small bowl mix the seasonings, olive oil and garlic until well combined. Rub over the entire eye of round roast then place in a roasting pan with the fat side up. I use an electronic meat thermometer with an alarm which is inserted in the center of the beef roast.

Garlic Crusted Roast Beef

Bake the 2lb roast for 12 minutes in the preheated oven, then reduce heat (without opening the oven door) to 275 degrees and continue roasting for about 60+ minutes or until the thermometer reads 135-140 degrees (for medium rare). Remove from oven and let rest for at least 10 minutes before slicing. Enjoy!

Garlic Crusted Roast Beef

 

Garlic Crusted Roast Beef

 

Yield: 6

Prep Time: 5 min.

Cook Time: 70-80 minutes

Total Time: 75-85 minutes

Ingredients:

2 lb eye of round, roast
1 tbsp of steak seasoning (I used Snider’s)
1 tbsp olive oil
5 cloves of garlic, minced

Directions:

Note: I always let my meat sit at room temperature for 20 minutes before cooking.

Preheat the oven to 450 degrees. Line a roasting pan with tin foil (for easier clean up). Place a roasting rack inside of the pan.

In a small bowl mix the seasonings, olive oil and garlic until well combined. Rub over the entire eye of round roast then place in a roasting pan with the fat side up. I use an electronic meat thermometer with an alarm which is inserted in the center of the beef roast.

Bake the 2lb roast for 12 minutes in the preheated oven, then reduce heat (without opening the oven door) to 275 degrees and continue roasting for about 60+ minutes or until the thermometer reads 135-140 degrees (for medium rare). Remove from oven and let rest for at least 10 minutes before slicing. Enjoy!

Recipe and photos by For the Love of Cooking.net

Garlic Crusted Roast Beef

Garlic Crusted Roast Beef

Prep Time: 5 minutes
Servings: 6

Ingredients

  • 2 lb eye of round roast
  • 1 tbsp of steak seasoning I used Snider's
  • 1 tbsp olive oil
  • 5 cloves of garlic minced

Instructions

  • Note: I always let my meat sit at room temperature for 20 minutes before cooking.
  • Preheat the oven to 450 degrees. Line a roasting pan with tin foil (for easier clean up). Place a roasting rack inside of the pan.
  • In a small bowl mix the seasonings, olive oil and garlic until well combined. Rub over the entire eye of round roast then place in a roasting pan with the fat side up. I use an electronic meat thermometer with an alarm which is inserted in the center of the beef roast.
  • Bake the 2lb roast for 12 minutes in the preheated oven, then reduce heat (without opening the oven door) to 275 degrees and continue roasting for about 60+ minutes or until the thermometer reads 135-140 degrees (for medium rare). Remove from oven and let rest for at least 10 minutes before slicing. Enjoy!
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44 Comments

  1. That looks delicious! I love the smell of a roast in the oven. First cold day, I want to cook one too!! Now I have to go read about your trip. I was not getting updates on my blogroll, and I was on vacation too.
    XO Kris

  2. Hi Pam, I´m so glad to read you again…..I´m going to read about your trip…congratulations for your holidays.
    That meats looks really delicious!!!!!

  3. Simple and delicious sounds wonderful, (and the roast looks mouthwatering!) but you know what sound even better to me right now? Cool and Cloudy! Enjoy the weather, Pam.

  4. This looks scrumptious, Pam! For some reason I never use that cut of roast, because I think it will be dry. I will try this recipe- if you say it’s moist and delicious then I know it will be! Now , I’m praying for a cool, cloudy day to fire up my oven to make this-its forecasted to be 99 degrees here today! 🙁

  5. That looks delicious! I will definitely have to give that a go – I always have trouble trying to find easy things to do with proteins.

  6. I always use the Eye of Round Roast, because it is a lean cut, and heavily seasoned with garlic it smells sensational as it cooks. You’re right; comfort food is often best, especially after a long trip!

  7. We used to eat a lot of eye of round roasts but have gotten away from them the past few years. Yours looks perfectly cooks, I like it. Leftovers for sandwiches?

  8. You have once again hit on all of my culinary sensory delight receptors (if there are such things). We will be making this for dinner tonight and many more times to come too!

  9. This recipe is so simple, but unbelievably delicious. I made this over the weekend with garlic mashed potatoes and it was a big hit. Pam, if I were to make a 4lb. or 5lb. roast, how would you adjust the cooking time?

    1. I would cook the beef for 17 minutes in the beginning then follow the instructions using a meat thermometer to cook the meat until it reaches the internal temperature you desire.

      I hope this helps.

      Cheers,
      Pam

  10. I made this for dinner last night and it was amazing! I was suprised at how tender it came out and how simple it was to pull off. Thanks!

  11. Pam,
    I have made your garlic crusted pork roast a zillion times, one of our favorites. I bet this garlic crust roast beef is just as wonderful, think I will try it this weekend.

    1. Julie,

      I am sure it would be fine. Chuck roasts are usually more fatty but very flavorful. Let me know how it turns out.

      Cheers,
      Pam

  12. This method/recipe is spot on! My 3 lb. roast is juicy, flavorful and perfectly done. No need to buy deli roast beef for sandwiches any more!

  13. I mean your not inserting a thermometer into the middle of a rib as this is a round cut from the rear end of the animal… great recipe regardless

  14. I tried it but added something for my own taste. Before putting anything directly on the roast l rubbed it down with a dry Bbq rub. Then applied everything else. Wow, it’s the best roast we’ve ever had. Thx for posting will continue to visit for new ideas.

  15. Hello, I made this roast yesterday and my husband said it was the best roast I have ever made! So tender and delicious.
    Will be making this again for sandwiches. Thank you.

    Karen.