Roast Beef with Herbs
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 2.5 lb eye round roast
  • 3 medium sized garlic cloves
  • 1½ teaspoons salt
  • ¼ teaspoon pepper flakes
  • 6 fresh medium sage leaves
  • ¾ tablespoon fresh rosemary leaves
  • 2 tablespoons olive oil
  • ½ cup of hot water
  • ¼ cup of wine
Instructions
  1. Preheat oven to 330 F.
  2. Remove any excess fat from meat (leave some for flavor), rinse and pat dry. With a paring knife, cut deep slits in the beef roast, spacing them evenly over it.
  3. In a mortar combine the garlic and salt until it forms a paste.
  4. Rinse and chop the fresh herbs.
  5. Add the herbs to the garlic paste and mix well (in the mortar).
  6. Using your fingers make the slits in the meat wider and bury into them a sliver of the garlic mix. If there is any leftover garlic mix rub over the top and sides of the roast.
  7. Move the meat to a roasting pan or an oven ready pot with tall sides.
  8. Rub the meat with the olive oil, Insert a thermometer and set aside for half an hour.
  9. Place in the oven and roast until meat thermometer registers 110 ˚F.
  10. Pour wine and water on the meat and roast again until the thermometer registers 125 °F for medium rare. Remember that the temperature of the roast will rise during standing.
  11. Approximate cooking time will be from 1½ to 2 hours.
  12. Remove from oven, cover roast with foil; let it stand for 10 minutes before carving.
Recipe by Belmondo Foods at https://www.belmondofoods.com/roast-beef-with-herbs/