Sunday Best Garlic Roast Beef Recipes

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SUNDAY GARLIC ROAST BEEF



Sunday Garlic Roast Beef image

Make and share this Sunday Garlic Roast Beef recipe from Food.com.

Provided by DrGaellon

Categories     Roast Beef

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 13

8 -10 garlic cloves, unpeeled
3 -4 lbs top sirloin roast
ground black pepper
3 garlic cloves, mashed
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 cup olive oil
12 garlic cloves, sliced in half
3 sprigs thyme
2 bay leaves
1/2 teaspoon kosher salt
1 1/2 cups chicken broth
1 1/2 cups beef broth

Steps:

  • Toast the garlic, unpeeled, in a small skillet for 7-8 minutes over medium-high heat until they become spotty brown. Poke slits with a paring knife on all sides of the roast. Peel garlic and cut each clove into 3-4 slivers, then poke a sliver into each slit in the roast.
  • Combine mashed garlic, thyme and salt in a small bowl. Rub into all surfaces of the roast. Transfer roast to a plate and refrigerate, uncovered, at least 4 hours.
  • Combine Garlic Paste ingredients in small saucepan. Place over medium-high heat until it begins to bubble, then reduce to low and cook until garlic softens, about 30 minutes. Remove from heat and allow to cool completely. Strain oil into a small bowl. Remove thyme and bay and discard. Mash garlic cloves along with 1 tbsp of garlic oil, using a fork. Cover and refrigerate until roast is done resting.
  • Preheat oven to 450°F Place an empty, dark-colored, non-stick roasting pan in the oven to heat as well.
  • Remove roast from refrigerator and remove the rub with paper towels. Rub 2 tbsp garlic oil over surface of roast, then sprinkle with pepper. Place roast in roasting pan, fat side down. Roast 10-15 minutes, turning to brown all sides.
  • Lower oven to 300°F Turn roast fat-side up, and smear garlic paste over the top. Roast 50-70 minutes, until internal temperature is 120°F.
  • Remove roast to a carving board, tent with foil, and let rest 20 minutes.
  • Meanwhile, place roasting pan over a burner set to medium heat. Add chicken broth and beef broth. Simmer down until reduced to 2 cups. Drain any accumulated juices from carving board into jus. Pour through a sieve before serving.
  • Carve roast and serve with jus.

Nutrition Facts : Calories 114.5, Fat 11.1, SaturatedFat 1.6, Sodium 421.8, Carbohydrate 2.5, Fiber 0.2, Sugar 0.2, Protein 1.6

SUNDAY BEST ROAST BEEF WITH PAN GRAVY



Sunday Best Roast Beef With Pan Gravy image

From Country Living. This tender roast beef fills the house with incredible aroma from the Country Living website. Most of the prep time is standing time.

Provided by cookee monster

Categories     Roast Beef

Time 3h

Yield 8 serving(s)

Number Of Ingredients 10

1 (4 -5 lb) boneless bottom round roast or 1 (4 -5 lb) rump roast
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon fresh coarse ground black pepper, plus
1/4 teaspoon fresh coarse ground black pepper (I only had fine pepper and used 3/4 tablespoon)
2 1/2 teaspoons coarse salt (I used 2 teaspoons Kosher salt)
3 tablespoons all-purpose flour
2 cups beef broth

Steps:

  • Prepare the Roast: Adjust the rack to the bottom of the oven and heat to 425 degrees F. Blot any excess moisture from the roast, rub the Worcestershire sauce over the entire roast, and allow to marinate for 30 minutes, turning it twice.
  • Combine the powdered garlic, onion powder, paprika, and 1 tablespoon coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it, and let the roast stand for 20 to 30 minutes. Rub the meat with 2 teaspoons salt, place fat side up in a shallow roasting pan, and roast for 15 minutes.
  • Reduce oven temperature to 325 degrees F and continue to roast until the meat's internal temperature reaches 130 degrees F -- about 2 hours. Let the roast stand for 20 minutes before slicing.
  • Prepare the Gravy: Skim any fat from the liquid that remains in the roasting pan. Whisk the flour and 1/2 cup water together to a paste; set aside.
  • Scrape the drippings from the bottom of the roasting pan, add the beef broth, and stir over medium heat until the mixture begins to simmer. While continuously whisking, add the flour paste and bring to a boil.
  • Reduce heat to medium-low and let simmer for 4 to 5 minutes. If needed, add a little water to thin the gravy. Add remaining salt and pepper; serve warm. (I thought the gravy was a little to thin and I didn't add the extra salt or pepper.).

GARLIC ROAST BEEF



Garlic Roast Beef image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

One 3- to 4-pound whole beef tenderloin, kept at room temperature for 1 to 2 hours
Kosher salt and freshly cracked black pepper
10 cloves garlic
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups beef broth
1 tablespoon fresh Italian parsley, chopped

Steps:

  • Preheat the oven to 475 degrees F.
  • Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
  • Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
  • Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
  • Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

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