Perfectly Rare Garlic Duo Roast Beef

By • October 7, 2011 • 4 Comments

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Author Notes: This is a combination of my years as a food stylist in Chicago having to make beef roast rare--pink colored all the way through the roast--not with a brown circular exterior for photography. Cooking at a slow temperature for a longer period of time achieves that and because I love a flavorful roast, I added garlic and herbs to achieve a delicious beef roast for Sunday dinner!loubaby

Serves 8-10

  • 4 to 5 pounds beef top sirloin roast
  • 3 large cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • 12 cloves garlic, halved
  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon kosher salt
  • 1/2 cup olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups beef broth
  1. Combine minced garlic, thyme, and salt; rub over beef roast. Refrigerate roast overnight, UNCOVERED. (This will create a nice crust)
  2. Combine halved garlic cloves, rosemary, salt, and oil in small saucepan over medium-high heat; bring to a boil and simmer 30 minutes. Mash garlic mixture until paste forms; reserve.
  3. Heat oven to 200 degrees. Season beef roast with pepper. Heat non-stick skillet over medium and sear beef roast on all sides until browned, about 10 to 15 minutes. Place beef roast in a baking pan and smear all over with garlic paste. Roast in oven for about 3 hours until about 130 degrees internal temperature. Let roast rest, covered lightly with foil about 15 minutes.
  4. Pour juices from pan, scraping brown bits from bottom of pan into a glass measure; remove excess fat. Pour juices into saucepan and add the beef broth; cook briskly until reduced to 2 cups. Slice beef roast thinly against grain and serve with au jus.

Comments (4) Questions (0)

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7 months ago Rachel H.

This is delicious! I made it for French dip sandwiches...yum. It's also really easy, and I loved that it used all pantry staples. My roast was slightly smaller, so I cooked it for about 2 1/2 hours. And you're right, it's perfectly rare. My only question is about the garlic paste: since most of the olive oil did not mix into the garlic paste, I was left with quite a bit of garlicky oil. Do you pour this over the roast when you're smearing the paste on? Or do you save it for another use? (I didn't pour it on.) Thanks!

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over 2 years ago sexyLAMBCHOPx

This looks like a great recipe to have for impronto gatherings or my family that love their meat rare. I always go for med-rare because I like a crust, but I usually sear on high heat all my roasts. Looking foward to trying this out in the near future.

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over 2 years ago petrichor

This sounds wicked good. I've haven't cooked much meat outside of chicken so this will be good to try!

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over 2 years ago loubaby

Thanks...let me know your thoughts if you do..always willing to improve....