Prepare yourself for a culinary experience like no other with our "Roast to Die For"! This succulent roast, infused with aromatic herbs and spices, promises to be the star of your dinner table. Imagine tender, juicy meat that melts in your mouth, surrounded by the rich flavors of garlic, rosemary, and thyme. Whether you're hosting a special gathering or simply treating yourself to a delightful meal, this recipe is sure to impress. Dive into the details of this mouthwatering dish and discover how to create a roast that will have your guests begging for seconds!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole roast (5-7 lbs)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon rosemary, chopped
- 1 tablespoon thyme, chopped
- 1 cup beef broth
Instructions
- Preheat your oven to 325°F (165°C). This temperature is ideal for slow-roasting your meat, allowing it to become tender and flavorful.
- While the oven is preheating, take the whole roast out of the refrigerator and let it sit at room temperature for about 20 minutes. This helps the meat cook more evenly.
- In a small bowl, combine the minced garlic, salt, black pepper, chopped rosemary, and chopped thyme. Mix well to create a flavorful herb paste.
- Rub the olive oil all over the roast, ensuring it is evenly coated. This will help the seasonings stick and promote a beautiful, golden crust.
- Next, take the herb mixture and generously rub it all over the roast, making sure to cover all sides. For added flavor, you can also make small incisions in the meat and push some of the herb mixture into these cuts.
- Place the seasoned roast in a roasting pan. Pour the beef broth into the bottom of the pan. This will help keep the meat moist during cooking and add additional flavor.
- Insert a meat thermometer into the thickest part of the roast, avoiding any bones. This will help you monitor the internal temperature as it cooks.
- Transfer the roasting pan to the preheated oven. Roast the meat for approximately 2 hours and 30 minutes, or until the internal temperature reaches your desired doneness (145°F for medium-rare, 160°F for medium, and 170°F for well-done).
- Every 30 minutes, baste the roast with the pan juices to keep it moist and enhance the flavor. If the pan juices evaporate too much, add a little more beef broth as needed.
- Once the roast reaches the desired temperature, remove it from the oven and cover it loosely with aluminum foil. Let it rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat, making it more tender and juicy.
- After resting, slice the roast against the grain into thick slices. Serve with the pan juices drizzled over the top for extra flavor.
- Enjoy your "Roast to Die For" with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Tips
- Room Temperature is Key: Allow your roast to sit at room temperature for about 20 minutes before cooking. This ensures even cooking throughout the meat.
- Season Generously: Don’t be shy with the herb mixture! Rub it all over the roast and even make small incisions to push the flavors deeper into the meat.
- Baste for Moisture: Remember to baste your roast with the pan juices every 30 minutes. This not only keeps the meat moist but also enhances its flavor.
- Use a Meat Thermometer: For perfect doneness, use a meat thermometer. Aim for 145°F for medium-rare, 160°F for medium, and 170°F for well-done.
- Rest Before Slicing: Let your roast rest for at least 15-20 minutes after removing it from the oven. This step allows the juices to redistribute, resulting in a more tender and juicy roast.
- Pair with Delicious Sides: Serve your roast with classic sides like creamy mashed potatoes or roasted vegetables to create a well-rounded meal that everyone will love!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
