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
- 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.