
Vampires beware, garlic in every bite! And if that's not enough garlic, serve this with roasted broccoli with garlic mashed potatoes! In my house, there can never be too much garlic.
This was one of those nights that dinner was ready after the sun went down, so the lighting was not the usual natural light I like to use when photographing food. In addition to bad lighting, the smell of roasted garlic throughout my home made hungry tummies eager to eat, so I didn't get that perfect shot. You'll just have to trust me on this one, if you love roast beef and garlic, you'll love this roast.
Garlic Lover's Roast Beef
Gina's Weight Watcher Recipes
Servings: varies depending on size • Size: 3 oz • Old Points: 4 pts • Points+: 4 pts
Calories: 174.5 • Fat: 8 g • Protein: 24 g • Carb: 0.2 g • Fiber: 0 g
Ingredients:
- 2-3 lb roast or eye round, all fat trimmed off
- 3-4 cloves garlic, cut into slivers
- olive oil spray (I used my misto
)
- kosher salt, to taste
- fresh cracked pepper, to taste
- 2 tsp dried chopped rosemary (optional)
- meat thermometer
Preheat oven to 350°. When the oven reaches 350°, place the roast in a roasting pan and put in the oven.
Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.



















LOOKS FANTASTIC!!!!! YUM
ReplyDeleteThis looks so good!
ReplyDeleteThis recipe is right up my alley, love it!
ReplyDeleteI am a newbie to your blog... and I must say, I LOVE IT!!! My friend randomly found your blog and told me to check it out...I'm in love with all your recipes, food photos...if you have any free time... would love you to guest post in mine. Keep up the fabulous work!
ReplyDeleteThis looks so good! When's dinner? I will try this one for sure!
ReplyDeleteThis looks great. I am going to try it for hubby this week..
ReplyDeleteWill make this week!!! I agree. Never too much garlic!!!
ReplyDeleteBeing that I am Italian, garlic is one of the first words in my vocabulary! Love the sounds of this..I can practically smell it now. mmm!
ReplyDeleteThis is almost exactly how I do mine! I always choose a prime rib simply because they are my favourite cut. Then, and do what you did with the garlic and use about 3 bulbs for a large roast pushing the slivers literally everywhere. I then cover the roast with Montreal Steak spice (I am Canadian) and set it in my grandmothers ancient enamel roaster, lid on, 20 minutes a pound at 350 degrees. It is like savoury candy. YUM!
ReplyDeleteLove to see you do this, too!
:)
Valerie
MMMmmmm, I can never have too much garlic either! My husband makes fun of me!
ReplyDeleteBeautiful pictures. I agree. There can never be too much garlic. :)
ReplyDeletecan i do this with lamb?
ReplyDeleteI sure wish I knew what cut of beef this was. I bought a three and a half pound roast but it is not like this one in the photo. More info would be helpful, thanks.
ReplyDeleteI'm happy you are all garlic lovers!!
ReplyDeleteKim- This was a beef eye round roast, but top round roast or bottom round roast would cook the same way. As long as you trim the fat off, the points are the same. Cooking time varies depending on size, which is why you should use a meat thermometer.
Prttyflwr- Sure, would be great with lamb!
Looking forward to having this for dinner tonight!
ReplyDeleteLooks terrific, and one does need to beware of vampires this time of year! :)
ReplyDeleteI plan on making this for dinner Sunday night. It looks great! About how long do I need to cook it?
ReplyDeleteIt depends on the size of your roast, and how you like your meat cooked. The only way to know for sure is to use a meat thermometer. Mine cooked about 1 hour for medium rare.
ReplyDeleteI tried your chicken ropa vieja the other night and it was amazing. I am definitely bookmarking this roast beef for the next time my family comes over. It looks so succulent!
ReplyDeleteThis was delicious. I made it this evening and have enough for left overs for tomorrow.
ReplyDeleteGina this is a delicious recipe and easy to boot! This is a very flavorful dish! I paired it with your creamed spinach and it was a delicious and nutritious meal (without even knowing your eating healthy!).
ReplyDeleteThank you for your awesome website I use it every day!!!
I made this tonight- it came out great! I think I'll use more garlic next time. :)
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ReplyDeleteOh my gosh I haven't even eaten it yet, but just smelling it cook in the kitchen right now is sweet torture! Smells SO good! Sure this one will be a hit, like they always are... what did I ever do before I found your blog?!
ReplyDeleteI bet it does! Let me know the verdict!
ReplyDeleteVerdict: Amazing. Seriously the yummiest roast we've made. My husband says thank you for the recipes, because he's never enjoyed mealtimes so much as he does now. :) Thanks again.
ReplyDeleteTangie, how sweet, so happy you are enjoying everything!
ReplyDeletewith our wedding behind us, and the pressure of "looking great" for the photographs long forgotten, it has been a hard fall off of the eating healthy wagon! BUT! Your wonderful recipes have been a welcome change in our household, and we have fun cooking together every night. This roast was DELICIOUS! We paired it with the garlic mashed potatoes (woah, garlic overload but i just love it!) and they were also AMAZING! I cannot WAIT to make more things this week...the list is getting longer everyday! Thanks!!!
ReplyDeleteThat's wonderful that you cook together, I love that!
ReplyDeleteFirst off - I am in LOVE with your blog & recipes. I found it last week and have now made 4 recipes (including Chipotle Skinny Cilantro Rice twice!) I picked up an eye round and want to make this tonight. My question is, do I need to use a roaster or am I able to use a crock-pot? I don't have a roaster yet - can't believe that wasn't on our wedding registry! :) I have the entire day off tomorrow, so if you could, let me know if I will be able to cook this in the crock-pot (regardless of amount of time) and any extra instructions I would really appreciate it! :) Thanks again for everything!
ReplyDeleteFound your site through WW and have been telling everyone! I will be making 3 of your recipes this week!
ReplyDeleteI made this tonight and it was AMAZING! I was a little scared of getting a big piece of garlic in a bite so I pierced the meat, minced 3 cloves of garlic, mixed it w/ a TB of EVOO and rubbed it into the meat. Then I sprinkled it with salt and pepper. It was delish!! For anyone wondering, it took my roast about an hour and 15 mins to get to Medium Rare, but I know it varies based on Roast size.
ReplyDeleteI have made this twice now, within three weeks. I love it!! I am not a big rosemary fan, so instead, I used the Montreal Steak seasoning. I had seen that in another review. So far, the two recipes I have tried off your site have been wonderful. I will definately continue to try more. Thank you.
ReplyDeleteI stumbled upon this site and OMG what did I do with out it before in my life. AMAZING. I have this cooking in my oven right now and I can't wait to taste it. It smells so good and garlicy. I can't wait to go through the rest of the site to find more recipes to make.
ReplyDeleteIsn't this wonderful! I'm so happy you all enjoyed it!
ReplyDeleteCan I use a boneless ribeye roast for this?
ReplyDeleteSure!
ReplyDeleteGina, I made this for dinner last night. I varied the roasting instructions (for a 2.65lb roast), roasting it at 500F for 20 minutes, turning off the heat and leaving it in the oven an additional 50 minutes (without opening the oven door). It came out perfectly medium rare. It was even better today for lunch in a sandwich with some arugula and a spicy dijon/lite mayo spread. This one is a keeper!
ReplyDeleteI finally got around to making this! OMGoodness! This was so good. My husband and i enjoyed this with Gin'a mashed potatoes. Thanks Gina.
ReplyDeleteLeftovers are great in a pasta, arugula salad!
ReplyDeleteCan I make this in the crockpot? As it is summer and HOT I do not want to turn my oven on unless needed.
ReplyDeleteCan this be done in a crockpot?
ReplyDeletemade this for dinner tonight and it was awesome! I added some diced onion, carrots, and celery and a splash of wine to make a nice sauce. thanks for another great recipe!
ReplyDeleteI am currently making this recipe for Sunday dinner..it looks soooo good!! Looking forward to enjoying this meal with my husband and daughter! Thank you Gina!!
ReplyDeleteHi Gina,
ReplyDeleteMy mother always made this recipe and I have been making it for over 30 years. Preheat the oven to 500 degrees. Immediately reduce the heat to 350 degrees and roast 18 to 20 minutes per pound.
I would not cook this roast in the crock pot. Save the crock pot for cheaper cuts of meat. example chuck. Hope this will help.
I am new to cooking... I was wondering if I could use a chuck tender roast as this is all I have at the moment -and cannot make it to the store-
ReplyDeleteI've made this a bunch of times. I sometimes add some sliced onion around the roast with some water and half a beef bullion to make a 'gravy' for mashed potatoes.
ReplyDeleteHas anyone tried to make this (or any roast beef) in a crock pot or would it turn out more like a pot roast?
I'm a new fan of your site and made this tonight. My entire family loved it! I even was told by my daughters friend, who is 6 years old, that I was the "best cook ever" and that I "needed to give this recipe to her mother!" Thank you, we will definetly make this again!
ReplyDeleteGina, I am a new cook and I am making Easter dinner for the first time. I am completely confident that this recipe will be a hit! Thank you for your clear and explicit instructions! You're literally a lifesaver.
ReplyDeletecan this be mace in a crock pot
ReplyDeleteI have this in the oven right now, eeeee!
ReplyDeleteIt was excellent Gina, thank you for teaching me how to cook <3
DeleteThis cut of meat certainly works in a crockpot. It does not turn out like pot roast does - like shredded pull apart meat. It turns out so you can slice it and it stays together. But it is still delicious. Just used this cut a couple of weeks ago and everyone loved it.
ReplyDeleteI saw this on pinterest and it got me drooling!
ReplyDeleteLooks fantastic, i'll try to make it soon.
Thanks for sharing, I love your blog!
Delicious! I made this for dinner this week for one night and used the leftovers last night. Sliced it very thin, then threw it in a pot of simmering Au Jus on the stove to warm up the beef. Sauted some cremini mushrooms in another pan. Sliced up some french baguettes in half. Put the warmed meat and mushrooms on the rolls, then topped with a slice (or two!) or Sargento 2% Swiss Cheese and voila! a delicious garlicky French Dip Sandwich! Ladled the Au Jus in a bowl for dipping! This was totally worth making the roast and everyone raved about it!
ReplyDeleteIt does work in a crockpot and it's delicious. I used montreal steak seasoning and garlic. It was amazing.
ReplyDeleteHow long would this cook in the crock pot?
ReplyDeleteGina - do you cover this as it roasts or cook it uncovered? Thanks! Can't wait to make it!
ReplyDeleteHi Gina. How many holes did you poke?
ReplyDeleteI made this last night . . . my husband and I absolutely loved it!! I sliced it up very thin for him to take to work today so he could make a yummy sandwich with the leftovers. This will definitely be one of my "go to" recipes!!
ReplyDeleteHaven't seen any answers about using tis recipe in a crockpot, can it b done in a crockpot Gina? for how long and setting?
ReplyDeleteEvery recipe on your site are fabulous, thank you!!!
Wow, Gina! This brings back memories. My mom always cooked our eye round roasts like this. My dad LOVED garlic, same with my older sister. Glad to see other families enjoy a roast prepared this way!
ReplyDeleteCan this be done in the slow cooker?
ReplyDeleteThis was so good! Ours was rare, so next time we will make sure it gets to medium rare but other than that it was delicious.
ReplyDelete