This recipe is really simple. At a high level you just season the roast, throw it in the oven at 350, and bake for 20 minutes a pound if you like your beef medium-rare to rare. I’ve been making my roast this way since that first summer I learned to cook, the summer of 7th grade. I *think* this is how my mom was taught to make roasts and she passed it down to me. This is great with, or without, the garlic, but if you like garlic and you’ve never stuffed your roast with garlic before, you need to try this!
Ingredients
- a roast beef ← you don’t have to buy the most expensive cut, but DO look for a cut meant for roasting (not stewing or slow cooking) and buy the best cut that fits your budget. I like a well marbled cut.
- garlic ←if you don’t like garlic, leave it out
- 1-to-2 cloves thinly sliced in slivers
- 1 clove minced
- Kosher salt and freshly ground black pepper
- 1-to-2 TBL flour
- 2-to-3 TBL butter
Directions
- Preheat oven to 350
- If using garlic, stab the non-fatty side of the roast multiple times with a sharp knife, going deep enough to hold the slivers of garlic (see picture)
- Stuff a sliver of garlic into each hole
- Season the roast with salt and pepper, all sides
- Dust roast with flour, all sides
- In an oven proof skillet, melt the butter
- If using garlic, add the minced garlic and stir for 1-to-2 minutes
- Quickly brown the roast on all sides in the pan with the garlic butter.
- Once browned, put roast in the oven and bake for 20 minutes a pound