Garlic Herb Crusted Roast Beef

Is your inner carnivore in need of a juicy, meaty helping of fantastically flavored beef? This garlic herb-crusted roast beef, inspired by Tastes of Lizzy T, won’t disappoint. Get ready to roar with roast-loving satisfaction! Cooking a roast is simple. Really! If you’ve never cooked a roast for fear of ruining a large piece of meat, let our garlic herb-crusted roast be your gateway recipe to succulent everyday roasts! ALSO TRY: Alton Brown’s Shepherd’s pie The best roast beef boasts a juicy, tender interior and a flavorfully crusted exterior. To achieve the crust, we rub our roast with crushed black peppercorns, chopped fresh basil, thyme, rosemary, minced garlic, and coarse salt. As a bonus, our roast beef recipe takes just minutes of hands-on time to prepare. Once you get the herb coating on the roast, the oven does the rest of the work for you. A word about beef: Choosing the right cut is essential, but you don’t need to break the bank. Our recipe calls for beef eye of round roast, which is an inexpensive, lean, and flavorful cut that is often used for deli roast beef. This cut requires longer, slower roasting times to achieve a tender slice of mouthwatering meat. Other inexpensive cuts that you can use are bottom round roast and sirloin tip roast. It’s important to check the temperature of your roast, so a meat thermometer is your best friend when it comes to perfectly cooking a roast. At 50 minutes, check the internal temperature of your meat. If you prefer medium rare, you want the final temperature to be 135°F. For medium, 150°F. Just when the roast comes out of the oven and you start salivating, let it rest. Yes, rest. Keep in mind when checking your initial temperature that the internal temperature of your roast will rise another 5-10 degrees. Letting the beef rest ensures that the meaty juices are redistributed throughout the roast before slicing and serving. If you slice any cut of beef immediately after it is cooked, you’ll find more juices in a wasted puddle on your plate instead of in the meat. When ready to serve, slice the roast into half-inch slices and watch your hungry dinner guests go wild satisfying their carnivore cravings.