Garlic Roast Beef is easier to make at home than you think! Perfect for Sunday dinner, flavorful and juicy roast beef your whole family will love.
If you follow a food blog long enough, you get to know what foods the authors of those blogs love. For me it’s bacon, and garlic, and many different soups! This garlic roast beef is definitely a LOVE for me, I used 6 cloves of garlic in it! I know what you’re thinking, “That’s too much!” “It’s going to be overpowering!” Don’t worry, it’s not. I mean, it is garlicky, and might serve it’s purpose for keeping people from kissing you, if that’s what you want, but it won’t kill you, I promise. In fact, garlic is very good for you. Studies have shown it improves respiratory function, lowers blood pressure ( I have always had low blood pressure!), and helps control cholesterol, among other health benefits. Since I do a lot of Italian based cooking, many of my recipes include garlic. For a good portion of them, if you don’t like garlic you can just leave it out, but not with this roast beef. I would just find another recipe if you must. Of course, I highly suggest you don’t 🙂
Garlic Roast Beef
We plant garlic in our garden every year. It’s easy to grow! In the fall, just dig a little hole about 2 inches deep, put a clove of garlic in the hole pointy side up, cover with dirt, and water occasionally until winter kicks in. I usually plant them around my husband’s birthday, October 17th, and then they are ready to pull from the ground around July 4th. I’m in Northeast PA, zone 5 I believe. You can cover the planted cloves with straw or mulch for the winter, but I never have. However, this is the snowiest, coldest winter we have had in a long time, and I’m honestly not sure how it’s going to fair this year. Hopefully it will be okay, otherwise I will be purchasing garlic for the first time in years.
As for the garlic roast beef, I cut slits 2 inches deep to hold the slivers of garlic. Most recipes call for slits 1/2 inch deep, but I prefer the flavor that goes all through the beef by cutting deeper. My husband will only eat beef done medium, or even medium well, as I’m sure you noticed by the photos, so here I will be giving the recipe for that. Personally, I would prefer a bit less well done for most beef, but trust me, well done is still juicy here! If you prefer rare or medium rare, check the temperature at around 2 hours. If you would like a crispy outer edge to the beef, you can increase the temperature during the last half hour of baking.
I made a gravy with the beef drippings using about a cup of beef stock, the drippings, and a heaping tablespoon of cornstarch mixed with a few tablespoons of beef stock. Bring the stock and drippings to a boil, then pour in the stock mixed with the cornstarch and whisk for one minute while still boiling to thicken.
- 4 pounds bottom round rump roast
- 6 large cloves garlic ,sliced into thin slivers
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- IMPORTANT: Bring the beef out of the refrigerator 1 hour before cooking to allow to come to room temperature.
- Preheat oven to 325 degrees F.
- Cut 2 inch deep slits all over the roast beef. Put a sliver of garlic in each slit, pushing the slivers in (don't worry if they break) as much as possible so they don't come out.Combine the garlic powder, salt and pepper in a small dish. Coat the beef all over in olive oil, then rub all over with the garlic powder mixture.
- Place in a roasting pan, fat side up. Bake in the preheated oven for 2 1/2 hours for medium (155 degrees F). If a crispy outer edge is desired, increase the temperature to 375 F during the last half hour of cooking.
- Remove from the pan and allow to rest covered with a tent of aluminum foil for 15 minutes before slicing.
For rare or medium rare, do not increase temperature for the last half hour. Cook to 135-140 for rare, 140-145 for medium rare.