Rosemary Garlic Glazed Beef Roast
Rosemary Garlic Glazed Beef Roast
Ingredients
For the Beef Roast
- 2 pounds beef roast, such as top round, sirloin tip, or eye of round, trimmed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Rosemary Garlic Glaze
- 12 whole garlic cloves, peeled
- 4 fresh rosemary sprigs, plus more for garnish
- 4 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup beef broth
- 1/4 teaspoon red pepper flakes, (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the beef roast dry thoroughly with paper towels. Season generously all over with kosher salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 400
- 2
Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the beef roast in the hot skillet and sear on all sides until a deep, caramelized crust forms, about 2-3 minutes per side. This should take approximately 10-12 minutes in total.
⏱️ 12 min
- 3
Remove the skillet from the heat. Add the whole peeled garlic cloves and 2 sprigs of fresh rosemary to the skillet around the beef. Transfer the skillet to the preheated oven.
⏱️ 2 min•🌡️ 400
- 4
Roast for 20-30 minutes, or until an instant-read thermometer inserted into the thickest part of the roast registers 120-125°F (49-52°C) for medium-rare. For medium, aim for 130-135°F (54-57°C).
⏱️ 30 min•🌡️ 400
- 5
While the beef roasts, prepare the glaze. In a small saucepan, melt the unsalted butter over medium heat. Add the remaining 2 sprigs of fresh rosemary, honey, red wine vinegar, Dijon mustard, beef broth, and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until slightly thickened. Remove rosemary sprigs from the glaze.
⏱️ 10 min
- 6
Once the beef reaches your desired internal temperature, remove the skillet from the oven. Carefully transfer the beef roast to a cutting board, cover loosely with foil, and let it rest for at least 10-15 minutes. This allows the juices to redistribute, ensuring a tender and juicy roast. Leave the roasted garlic cloves in the skillet.
⏱️ 5 min
- 7
While the beef rests, place the skillet with the roasted garlic back on the stovetop over medium heat. Pour the prepared glaze into the skillet with the pan drippings and roasted garlic. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, stirring constantly, until the glaze thickens slightly and coats the garlic cloves.
⏱️ 5 min
- 8
Slice the rested beef roast against the grain into 1/2-inch thick slices. Arrange the slices on a serving platter. Spoon the rosemary garlic glaze generously over the sliced beef, ensuring the roasted garlic cloves are distributed. Garnish with fresh rosemary sprigs.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rosemary Garlic Glazed Beef Roast
Ingredients
For the Beef Roast
- 2 pounds beef roast, such as top round, sirloin tip, or eye of round, trimmed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Rosemary Garlic Glaze
- 12 whole garlic cloves, peeled
- 4 fresh rosemary sprigs, plus more for garnish
- 4 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup beef broth
- 1/4 teaspoon red pepper flakes, (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the beef roast dry thoroughly with paper towels. Season generously all over with kosher salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 400 - 2
Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the beef roast in the hot skillet and sear on all sides until a deep, caramelized crust forms, about 2-3 minutes per side. This should take approximately 10-12 minutes in total.
⏱️ 12 min - 3
Remove the skillet from the heat. Add the whole peeled garlic cloves and 2 sprigs of fresh rosemary to the skillet around the beef. Transfer the skillet to the preheated oven.
⏱️ 2 min•🌡️ 400 - 4
Roast for 20-30 minutes, or until an instant-read thermometer inserted into the thickest part of the roast registers 120-125°F (49-52°C) for medium-rare. For medium, aim for 130-135°F (54-57°C).
⏱️ 30 min•🌡️ 400 - 5
While the beef roasts, prepare the glaze. In a small saucepan, melt the unsalted butter over medium heat. Add the remaining 2 sprigs of fresh rosemary, honey, red wine vinegar, Dijon mustard, beef broth, and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until slightly thickened. Remove rosemary sprigs from the glaze.
⏱️ 10 min - 6
Once the beef reaches your desired internal temperature, remove the skillet from the oven. Carefully transfer the beef roast to a cutting board, cover loosely with foil, and let it rest for at least 10-15 minutes. This allows the juices to redistribute, ensuring a tender and juicy roast. Leave the roasted garlic cloves in the skillet.
⏱️ 5 min - 7
While the beef rests, place the skillet with the roasted garlic back on the stovetop over medium heat. Pour the prepared glaze into the skillet with the pan drippings and roasted garlic. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, stirring constantly, until the glaze thickens slightly and coats the garlic cloves.
⏱️ 5 min - 8
Slice the rested beef roast against the grain into 1/2-inch thick slices. Arrange the slices on a serving platter. Spoon the rosemary garlic glaze generously over the sliced beef, ensuring the roasted garlic cloves are distributed. Garnish with fresh rosemary sprigs.
⏱️ 5 min