Garlic Lovers Roast Beef

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Garlic Lovers Roast Beef is the best roast beef recipe, so flavorful and loaded with garlic as the name implies.

Garlic Lovers Roast Beef is my family's favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.
Garlic Lovers Roast Beef

Vampires beware, there’s garlic in every bite of this garlic lover’s roast beef! And if that’s not enough garlic, I like to serve this with a baked potato or garlic mashed potatoes because there’s never too much garlic in my house! Leftover roast beef make a great lunch the next day, some of my favorites are Roast Beef Sandwich with Melted Cheese and Caramelized Onions and Roast Beef Arugula and Shaved Parmesan on a Whole Wheat Baguette.

Garlic Lovers Roast Beef is my family's favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.

My family is always happy when they know roast beef is on the menu! And honestly, I love making roast beef on Sundays because it’s such an easy dinner and it always makes enough for leftovers. Making a perfectly juicy, medium-rare roast beef is easy with this foolproof recipe. The trick is to use an ovenproof meat thermometer such as this one (affiliate link) and you can’t mess up!

How To Make Perfect Roast Beef

  • Remove the roast from the refrigerator and let it stand room temperature, about 1 hour. Pat dry with paper towels.
  • Salt the entire roast liberally with kosher salt and seasonings.
  • Preheat the oven to 350F and place the roast on a pan. Insert the ovenproof meat thermometer into the center of the roast and cook until your desired doneness: 135° to 140° for medium-rare, 150° for medium, and 155-160° for well done. I personally remove my roast beef from the oven when it reads 135° for medium-rare. The temperature will rise an additional 5 degrees as it rests.
  • Always let the roast rest 10-15 minutes before you cut it so that the juices distribute evenly.
  • Slice thin, across the grain and eat right away.

What cut of beef is best for roast beef?

  • Eye of Round Roast
  • Top Round Roast
  • Bottom Round Roast

If garlic isn’t your thing, you can also try this recipe for classic roast beef which is super easy and delicious as well.

Garlic Lovers Roast Beef is my family's favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.Garlic Lovers Roast Beef is my family's favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.Garlic Lovers Roast Beef is my family's favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.Garlic Lovers Roast Beef is my family's favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.Garlic Lovers Roast Beef is my family's favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.

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Garlic Lovers Roast Beef is my favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.
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4.64 from 25 votes
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Garlic Lovers Roast Beef

142.5 Cals 24 Protein 0.5 Carbs 4 Fats
Prep Time: 5 mins
Cook Time: 1 hr 15 mins
Rest Time: 1 hr
Total Time: 2 hrs 20 mins
Yield: 10 servings
COURSE: Dinner
CUISINE: American
Garlic Lovers Roast Beef is my family's favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.


  • 2-3 lb roast or eye round, all fat trimmed off
  • 3-4 cloves garlic, cut into thin slivers
  • olive oil spray, I used my misto
  • kosher salt, to taste
  • fresh cracked pepper, to taste
  • 2 tsp dried chopped rosemary
  • meat thermometer


  • Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.
  • Preheat oven to 350F. When the oven reaches 350F, 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.
  • Slice thin and serve.



Serving: 3oz cooked, Calories: 142.5kcal, Carbohydrates: 0.5g, Protein: 24g, Fat: 4g, Cholesterol: 44mg, Sodium: 292.5mg, Fiber: 0.5g
WW Points Plus: 4
Keywords: Garlic Lover's Roast Beef, garlic roast beef, how to make roast beef, how to make roast beef in oven, oven roast beef

Photo credit: Jess Larson

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  1. Delicious! I overcooked it a bit because the cook time says an hour and 15, and when i took it out, the temp was 150. Still yummy for sandwiches… but I’ll be pulling it out earlier next time. Thanks for the recipe!

  2. Made this tonight for my boyfriend’s birthday and it was a hit! Thank you so very much for another great recipe!
    If anyone is wondering about not using rosemary (I thought I had it on hand but couldn’t find it in the cupboard)…I can confirm that it is still a very flavourful roast with out it!

  3. If this has been asked and answered, please forgive. I’m cooking this for Thanksgiving and would like to know approximately how long cooking will take to medium rare. Thanks

  4. Just made this and it was delicious!  This is a recipe I will be making over and over again.  I paired it with green beans and roasted potatoes.

  5. If you don’t have a roasting pan, can you use a baking sheet with rack?

  6. If you don’t have a roasting pan, can you use a cookie sheet with oven rack? Thanks! Can’t wait to try.

  7. Has anyone done this in a pressure cooker? Making it tonight 

    • I cooked it in a pressure cooker for 40 minutes using 1/2 cup of liquid and let the PC cool down naturally. It was good.

  8. Can this be made in a crock pot or instant pot? If so how long would you suggest cooking? Thanks

  9. I do not have a good oven safe meat thermometer, can you suggest a good one?

  10. Making this tonight! So excited!

  11. I made this tonight for the first time. So easy and really good. My mother asked for seconds and that says it all. I’ve never had a bad skinnytaste receipe.

  12. Amazing! 

  13. We made this for Christmas dinner and it was a huge hit! We’ll definitely cook it again throughout the year. Thank you for sharing!!

  14. It was still so delicious!! Love the music…
    Can i ask whats this music name? Where do you usually get your video music/songs from. Thank you

  15. I have tons of fresh rosemary – would I use half of your recommended dry?

  16. Loved this recipe! We love garlic and rosemary so it just made sense to try this recipe. My only regret is that I cooked it to medium. Next time I will go medium rare.

  17. Could you use a tri tip roast?

  18. So good! Did the same as you suggested and pulled out the roast at 135, I think next time we’ll pull it out at 130 since we like it a little more rare. Went very simple on the seasoning, salt, rosemary and olive oil. Next time will use some black pepper (someone in the fam has an allergy so omitted it) and possibly some additional spices. Finally convinced the family that an eye round doesn’t have to be tough and gross. They were all so surprised with how tender it was! Thanks! Served with the instant pot mashed potatoes and zucchini sticks.

  19. Used with local eel river cross rib roast. Followed everything except I didn’t have dried rosemary so I used fresh.
    Made for Sunday roast, my 10 year old daughter couldn’t believe how good it was with the garlic!
    As a French woman this totally hit the spot and brought me back to childhood memories of Sunday lunches.
    Served with regular mashers and a grilled half lettuce from the garden that was going to seed. Top marks!

  20. The roast beef came out absolutely perfect!!! 135 on the thermometer is the way to go!!!

  21. Even my picky college kid loved this! I accidentally bought fresh rosemary and I was afraid it would burn, so I left it off. It was still so delicious. I made it with the garlic roasted broccoli and it was a win! I sliced the whole roast, though, and I have a lot leftover. If I want my college kid to eat it, I need to reheat it like it is without drying it out. Any ideas on how I might do that?

  22. Would a rump roast work for this recipe? It looks amazing but I could only find rump roasts at the store. Looking forward to trying it! 

  23. Covered or uncovered? I’m assuming uncovered, but someone else asked and made me pause.

  24. Thank you for all your amazing recipes Gina!  Do you recommend a flat versus V or U-shaped roasting rack? I’m buying a pan with rack to make your recipes, and I see conflicting opinions online. Thanks!

  25. Wondering if the drippings from this would allow me to make a traditional gravy??? Thx! 

  26. Simple easy and fabulous as written. This cut of roast can be tough, but this is a great solution for making it a true winner!

  27. I combined this recipe with your slow cooker eye round technique, from “Fast and Slow.” I have been wanting to try that method. I was pleased with the slow cooker method, and think it was as good or better then the oven. The only added thing I do is salt the beef, wrap tightly for 24 hours ahead of time. Dry it off then proceed, with the seasonings. I cooked it to 135 but could have stopped it a bit sooner as it was more medium after it rested awhile but the flavor was perfect. I always feel like it is a special occasion when I make a roast.

  28. I made this last night and it was terrific! I used an eye round roast and removed it from the oven at 135 degrees. Let it rest until internal temp was 140. It was perfect!  Easy and delicious meal. Thank you!

  29. I bought a bottom round roast but forgot to get the rosemary. Other than that I followed the recipe and cooked it for 1 hour until it reached 140°. It came out delicious! My boyfriend said it was the best meal of the year! Lol

  30. Winner, winner, roast beef dinner! This was outstanding! My family loved this roast, and I will be making it often. Easy and delicious!

  31. Trying this recipe tonight!

  32. I have no idea where my wife and I placed our roasting plan that [I’m pretty sure] we got as a wedding gift, so I used a reverse sear method on the grill and it turned out perfect!

  33. WOW! This was so good. We did it in the air fryer, served with roasted broccolini and cauliflower mash, with a red-wine shallot sauce. This is a big winner!

    I used 5 cloves of garlic and cut them in half to spread them out throughout the roast. So yummy – we love garlic so the more, the merrier!

  34. Question – for 135 degrees when should I start checking? I don’t want to keep opening the oven until it’s time.

  35. I want to try this but do not have a roasting pan.  Can this be made in a crockpot or slow cooker?  If so what would that look like for times?

  36. The roast was so delicious, but tough. I used a 2.5# eye of round and cooked it until the internal temp was 135, then let it rest. I’m not seeing this problem in comments: any suggestions as to what I might have done differently?

  37. When I make my roast I’ve always used garlic. Keep giving us great recipe.

  38. This was a winner in my house! Easy and super flavorful

  39. It would be nice to know how many servings this recipe yields.

  40. Looks delish! But, do you have a carb count for this recipe? I’m assuming it’s 0, but want to make sure as it was not included in the Nutritional information.

  41. I live the your recipes and this one looks delicious. I have one ? Where did you get the nice roasting pan? Thank you for all these helpful wonderful recipes!!

  42. would rump roast work for this?

  43. Not a comment, but a question….Can I do this in an air fryer?

    • Yes! Airfry 325F until the roast is browned on the outside and an instant-read thermometer inserted in the middle of the roast reads 125F to 130F for medium rare, about 35 to 45 minutes, for a 2 pound roast, turning halfway.

  44. How would you cook this in an instapot/ ninja foodi?

  45. for planning a family meal time how long does this using take for medium rare? thanks

  46. Excellent roast! Can’t wait until leftover night to have the rest (along with the skinny buttermilk mashed potatoes, yummy!)

  47. Excited to try this recipe. Do you have any idea about a time frame for the meat to reach 130 degrees? I don’t 100% trust my meat thermometer and would like to have a ballpark for time.
    Thanks in advance

  48. Because of you, I am a hero at home. Everyone loves this recipe. Thank you

  49. Other than eye round, when you reference roast for this Garlic Lovers Roast Beef, what cut of beef roast could be used, i.e., rump, chuck, etc.?

  50. Have you ever tried this recipe in a crockpot?

  51. What kind of meat thermometer do you use? Mine doesn’t allow me to leave it in the meat. Love your recipes! 

    • Not sure what brand it is, I found mine in the supermarket.

    • I got one on Amazon that has a temperature alarm on it! It’s one of my favorite kitchen gadgets ever, even if I don’t use it as often as I want. I’m making this roast tonight! *Fingers crossed*

  52. Pingback: Garlic Lovers Roast Beef - Dierks Farms

  53. Pingback: Weekly Meal Prep – rrockfitness

  54. I have made this twice in two week. it is SO good! And so easy, i get my 11yr old daughter to help out and it really gets her involved. I use leftovers for little mini taco truck like tacos…

    thanks Gina!

  55. Just wondering how you arrived at 2 SP. When I enter the nutritional value, I get 3 SP for 3 oz.

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher). So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why! Test it out for yourself!

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  57. Now I know why I stopped making Eye of the Round roasts 10 years ago! The flavors were delicious (I sprinkled with Montreal Steak Seasoning) but the beef was beyond redemption. It was red and juicy inside, but it was soooo tough that our jaws were sore.

  58. I used my WeightWatcher calculator and put in all of the amounts exactly and with the new SmartPoints Plan the count is 5 per serving, not 2 as you have said

  59. Can I use a cross rib roast with this recipe?

  60. I did this with venison and it turned out so well! I cooked it to 160 and it had the perfect amount of pink in it and for about and hour and half. I also put three very thin slices of butter in it too just add a little bit more fat/flavor and used truffle oil instead of olive oil. My husband loved it!

  61. Just a heads up. I cooked a 3 pounder at 350F for 1h20min since it got overcooked. Will try for 1h only next time!

  62. Wow, I'm looking forward to trying this roast beef. I LOVE garlic!! I found it interesting that you can also prepare roast beef sous vide style ( I'm excited to try both!

  63. Just splurged and bought prime rib for Christmas dinner tomorrow. If it looks as good as your picture, it will be fabulous!

  64. This is my favorite roast! I plan on using the recipe with my rib roast for Christmas. I've always made my rib roast in a bag, but this roast is amazing and bagless. I have a 5 rib roast, with the bones cut and tied. Would the bones affect the cooking? Or would you still use a bag?

  65. I bet this would be amazing with Cauliflower mash!

  66. Super excited to try! Have you done this is a crock pot

  67. Make the roast yesterday. Actually cooked two, figured all this time and energy, might as well make two. Had guests over, and they finished one. Everyone liked it. I followed the rule of 20 min. per pound, but either my oven is old (7yrs) or the two pieces where too close to each other, anyway I had to cook extra 20 minutes, and it still came out medium rare. The only thing for my taste not enough taste. I used spices, extra salt, lots of garlic, and count not taste any of it. I am going to try next time to prep the roast with spices hours ahead, or overnight, and see if that makes a difference.

  68. Wow this was amazing! My 1st oven roast and couldn't have been easier

  69. I know this is an older recipe but I just made this tonight in our crockpot and it was amazing. My sometimes picky 11month old loved it too! I didn't have just rosemary so I used Italian seasoning instead and added celery and carrots in the pot so we could have veggies too. It was devine

    • Looking to make this tonight, my only question is if I need to put a lid on the roasting pan while it Cooks? Thanks!

  70. Hi Gina,

    Do you think this would work with a venison roast? I am thinking it would but with venison being more lean I don't want to dry it out.

  71. I made this last night and it took FOREVER to cook. I read one of your comments that said 1 hour. I had a 2.9 lb roast and I put it in my convention oven at 350 degrees. I inserted a meat thermometer and it took about 1.5 to almost 2 hours to reach 135 degrees on the meat thermometer. And it came out VERY RARE!! Very bloody.

  72. I made this last night. It was fantastic! Thanks for another wonderful meal!

  73. I made this tonight for supper; it was fabulous! 🙂

  74. Yummm! Made this with the cauliflower tots and it was perfect. We were eating roast beef sandwiches for days.

  75. You and I cook the same way! The more garlic the better!! Outstanding recipe!

  76. Hi! I am making this for tonights dinner – I got a 3 pound roast… will that take 2 hours to cook?

  77. > 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.

    Celcius or Fahrenheit?

  78. I didn't see in anyone's comments… How can you translate this to the grill? Cook it the same way but use indirect heat? I have a 4-burner gas grill, typical indirect heat I just put the two outside burners on.

    What do you think?

  79. I made it in the crock pot. It did come out like a roast but it was too hot to put the oven on. Delicious! 🙂

  80. Do you cook Covered or Uncovered? Can't find the answer on here, dying to make this recipe!!!

  81. I did not know that a meat thermometer like that could be left in the oven. Somehow thought that you had to take the meat out of the oven, check the temperature, and put back in the oven. This looks like a much better idea. Would someone please educate me on the use of meat thermometers as I always seem to struggle with that and never feel they are really accurate but maybe the problem is that I am using them incorrectly.

  82. This sounds very nice. My mother used to do leg of lamb with the slivers of garlic. I'll have to try this.

  83. I have been making this very roast for YEARS! I have found that using a TOP round roast that is a minimum of 3 pounds works perfect every time, smaller and sometimes the smaller end gets too done. A true garlic beast-feast!

  84. Can I ask whether its C or F, the temperature

  85. I don't eat beef, but looks good! I would definitely make this for my family.

  86. Goodness, I want to bite my computer. I am totally making this, SOON!

  87. I sooooo love this recipe but I combine it with another I have. I combine a pint of grape tomatoes, garlic, thyme and some olive oil, toss and distribute around the roast and pop it in the oven. The tomatoes, garlic and thyme make an AMAZING sauce. Great as a spread on sandwiches made from leftovers or on toast by itself.

  88. I made this the other night and I have one word for it: DELICIOUS!!! It was easy to prepare, juicy, tender, and full of flavor! I am notorious for overcooking my roasts and drying them out but with Gina's instructions and the help of my meat thermometer I was able to get it medium which was perfect, just the right amount of pink! My husband raved about it as well! I will definitely be making this again!

  89. Gina…Can this be cooked in the crock pot?

  90. Had this tonight and it had wonderful flavor. One recommendation: WAIT the entire 20 minutes to let the juices reabsorb after cooking. Don't let your salivating hubbie talk you into rushing it even at minute 7! 🙂 All of my juices ended up on the cutting board and left the meat a tad bit dry. 🙁 Using leftovers in a meat potpie with gravy for tomorrow's dinner~ Yum. Still very tasty!!!

  91. This 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.

  92. Can this be done in the slow cooker?

    • It would totally change the consistency of the roast into a pot roast… that’s the only thing I would think would be different.

  93. 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!

  94. Haven't seen any answers about using tis recipe in a crockpot, can it b done in a crockpot Gina? for how long and setting?
    Every recipe on your site are fabulous, thank you!!!

  95. I 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!!

  96. Hi Gina. How many holes did you poke?

  97. Gina – do you cover this as it roasts or cook it uncovered? Thanks! Can't wait to make it!

  98. How long would this cook in the crock pot?

  99. It does work in a crockpot and it's delicious. I used montreal steak seasoning and garlic. It was amazing.

  100. 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!

  101. I saw this on pinterest and it got me drooling!
    Looks fantastic, i'll try to make it soon.

    Thanks for sharing, I love your blog!

  102. This 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.

  103. I have this in the oven right now, eeeee!

  104. can this be mace in a crock pot

  105. Gina, 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.

  106. 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!

  107. I'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.

    Has anyone tried to make this (or any roast beef) in a crock pot or would it turn out more like a pot roast?

  108. 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-

  109. Hi Gina,

    My 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.

  110. I am currently making this recipe for Sunday looks soooo good!! Looking forward to enjoying this meal with my husband and daughter! Thank you Gina!!

  111. made 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!

  112. Can this be done in a crockpot?

  113. Can I make this in the crockpot? As it is summer and HOT I do not want to turn my oven on unless needed.

  114. Leftovers are great in a pasta, arugula salad!

  115. I finally got around to making this! OMGoodness! This was so good. My husband and i enjoyed this with Gin'a mashed potatoes. Thanks Gina.

  116. Gina, 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!

  117. Sure!

  118. Can I use a boneless ribeye roast for this?

  119. Isn't this wonderful! I'm so happy you all enjoyed it!

  120. I 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.

  121. I 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.

  122. I 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.

  123. Found your site through WW and have been telling everyone! I will be making 3 of your recipes this week!

  124. First 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!

  125. That's wonderful that you cook together, I love that!

  126. with 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!!!

  127. Tangie, how sweet, so happy you are enjoying everything!

  128. Verdict: 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.

  129. I bet it does! Let me know the verdict!

  130. Oh 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?!

  131. I made this tonight- it came out great! I think I'll use more garlic next time. 🙂

  132. Gina 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!).
    Thank you for your awesome website I use it every day!!!

  133. This was delicious. I made it this evening and have enough for left overs for tomorrow.

  134. I 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!

  135. It 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.

  136. I plan on making this for dinner Sunday night. It looks great! About how long do I need to cook it?

  137. Looks terrific, and one does need to beware of vampires this time of year! 🙂

  138. Looking forward to having this for dinner tonight!

  139. I'm happy you are all garlic lovers!!

    Kim- 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!

  140. I 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.

  141. can i do this with lamb?

    • I do a shoulder of lamb roast with garlic and rosemary, it's divine! Am sure this recipe would turn out great with lamb! Mine is a slow cooker affair tho. But lamb and garlic = nom nom nom 🙂

    • When you say slow cooker, does that mean you cook your lamb in a crockpot or you just cook it slow in the oven? I'd love to try making a lamb roast – I just don't know how.

  142. Beautiful pictures. I agree. There can never be too much garlic. 🙂

  143. MMMmmmm, I can never have too much garlic either! My husband makes fun of me!

  144. This 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!
    Love to see you do this, too!

  145. Being 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!

  146. Will make this week!!! I agree. Never too much garlic!!!

  147. This looks great. I am going to try it for hubby this week..

  148. This looks so good! When's dinner? I will try this one for sure!

  149. I 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!

  150. This recipe is right up my alley, love it!

  151. This looks so good!