Rosemary, Garlic and Peppercorn Crusted Roast Beef
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- Cook Time:
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Makes: 8 servings
Slathered in a blend of garlic, kosher salt, peppercorns, Italian parsley and fresh rosemary this roast beef has you salivating before it even gets in the oven. As it roasts, the fragrant garlic and rosemary lures everyone into the kitchen and by the time everything is ready your entire family will already be sitting at the table waiting for dinner!
extra virgin olive oil
shoulder roast or your choice peice of roast
Set roast aside, bring it to room temperature before cooking.
Blend all of the remaining ingredients in blender or food processor until a paste forms. Add extra olive oil as needed to create paste like consistency (some peppercorns will remain whole, this is normal).
Bring oven to 450 degrees.
Slather roast in paste.
Place roast on rack in roasting pan.
Place roast in oven.
Reduce oven temp to 350.
Cooking Chart: (I only have hands on experience with preparing the roast rare)
10 mins per pound until roast is an internal temperature of 120 degrees.
15 mins per pound
20 mins per pound
Take roast out and let stand COVERED for 15 mins before cutting and serving.
(remember to remove any butcher string prior to cutting and serving!)
This just looks and sounds so amazing. I can't wait to try it.
I tried this but did not use the peppercorns. We don't like pepper very much, just a touch of flavor so I sprinkled a little on it instead. It was absolutely delicious !!!!!!!!
Fantastic!! this is exactly how I like my beef! thanks for a delicious recipe!
This sounds really tasty, I've made roast lamb with this exact herb paste, and it's really good, but have never tried it on beef. Will try it this holiday season.
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