Ingredients
Scale
- 1 roast beef (around 3-4 pounds / 1.4-1.8 kg)
- 4 cloves of garlic, minced
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 cup of beef broth (240 ml)
- Optional: A bottle of Rioja Reserva for pairing
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper to create a flavorful paste.
- Rub the garlic-rosemary mixture all over the roast beef, making sure to coat it evenly.
- Place the roast in a roasting pan and surround it with beef broth.
- Roast the beef in the oven for about 1.5 to 2 hours, or until it reaches your desired level of doneness. Use a meat thermometer; 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
- Baste the roast occasionally with the broth for added moisture.
- Let the roast rest for 15 minutes before slicing. This helps retain the juices.
- Serve with your favorite sides and enjoy with a glass of Rioja Reserva.
Notes
For a lower-sodium option, use low-sodium beef broth. Substitute dried rosemary if fresh is unavailable; use about one tablespoon. Leftover roast beef can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: None