This grass-fed garlic rosemary roast beef recipe is perfect for Sunday dinner (or any night of the week). It’s a classic meal that is filling and also makes great leftovers. I don’t often have grass-fed roasts on hand, but when I do, this is my go-to meal. Lots and lots of garlic and fresh rosemary is key. If you notice in the picture above, I use A LOT of garlic!
You can use whatever vegetables you like, as well as whatever seasoning you want. Roasts are so simple and forgiving. As long as you don’t overcook it, there’s really nothing you can do to mess it up! Always make sure you take the roast out at a minimum of 10 degrees cooler than your final temperature, as it will continue to cook after it has left the oven. Leftovers taste great on cold sandwiches, or sliced up thin and sautéed in some coconut oil with a generous sprinkle of my homemade blackening seasoning. I almost like the leftovers better than the main dish … almost.
Grass-fed Garlic Rosemary Roast Beef and Veggies Recipe
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1 grass-fed roast (approx. 3 pounds)
15-20 cloves garlic, smashed (I used my food processor to turn into a paste)
3 sprigs fresh rosemary
Salt and pepper
Veggies of your choice, chopped into bite sized pieces
1/2 cup coconut oil (melted)
1. On the day before you plan to cook the roast, smash or purée the garlic cloves and the rosemary leaves into a paste . Rub the mixture all over the outside of the roast. Generously salt and pepper the roast. Cover and store in the fridge overnight.
2. When you’re ready to cook, remove the roast from the fridge and let sit at room temp for at least 30 minutes to take the chill off of the meat. I usually let mine sit for an hour.
3. Preheat the oven to 400° degrees.
4. While the oven is warming up, cut your veggies and place them in the pan with the roast. I use my 9″ x 13″ Pyrex baking dish. Use whatever veggies you like.
5. Melt you coconut oil and then drizzle it over the veggies. Season with salt and pepper.
6. Place the roast in the oven, uncovered, and cook at 400° for 15 minutes, then reduce heat to 300°.
7. Cook for 60-75 minutes and test the temperature:
- Rare = 120°
- Medium-rare = 130°
- Medium = 140°
- Medium-well = 150°
- Well = 160° and above
8. Keep in mind that the roast will continue to cook after it is removed from the oven, so if you want it medium, remove it from the oven when it is at 130° (medium-rare). Cover and let stand for 10-15 minutes.
9. Slice and serve with the veggies and gravy. Enjoy!
This post is part of Fat Tuesday |
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