Garlic and Herb Crusted Roast Beef - Garlic Stuffed Beef Round Bottom Roast

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried rosemary is more accessible and lasts longer.

red wine

🥗Healthier: grape juice

💰Cheaper: none

Grape juice provides a similar flavor profile without alcohol.

beef roast

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still flavorful.

Preheat the oven to 450°F.

Take a nearly 6 lb eye of round roast and note that it is a relatively tough cut of meat.

Cut 8-9 garlic cloves in half.

Mix 4 tbsp of softened butter with 1 tsp garlic powder, 1 tbsp dried rosemary, 1 tbsp dried thyme, 1 tbsp black pepper, and 1 tbsp salt in a bowl.

Poke deep holes into the roast with a sharp knife, making about 17 holes.

Take a dab of the herb butter mixture and push it into each hole, followed by a garlic clove.

Rub olive oil on the exterior of the roast and sprinkle salt over it.

Place the roast fat cap up in a roasting pan and put it in the oven at 450°F for 20 minutes.

After 20 minutes, reduce the oven temperature to 350°F and continue roasting for about 40 minutes, checking for an internal temperature of 125°F.

Cover the roast with foil and let it rest for at least 20 minutes to redistribute juices.

After resting, move the roast out of the pan to capture the drippings.

In the roasting pan, add cheap red wine and beef broth to the drippings to make a quick gravy, using corn starch to thicken it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens