Let me preface this by saying I’ve only cooked a roast once before in my life. And I overcooked it a bit. Totally screwed up. Well, maybe not THAT bad but it was pretty abysmal eating leftovers for the next couple days.
But since I’m a glutton for punishment (And I like second chances too), I decided to give it another shot, this time making roast beef. Again, I need to preface this by saying roast beef is pretty easy, not much to it. But after agonizing about it for a couple days, talking to about half a dozen people and reading through double that amount of recipes, I figured I was ready. Sure enough, it was pretty easy, and this time I didn’t screw up 
I’ve always been a huge fan of the browned bits on the edges of the roast since the flavor really contrasts well with the juicier (and hopefully redder) bits in the middle. So I used more garlic and rosemary than one probably needs to on the outside of the roast, but that’s probably ok.
And my favorite part are the leftover sandwiches! Sadly, I didn’t end up with enough juice to make a gravy…I’ll save that for next time!
Some notes:
Different amounts of meat will take either longer/shorter to cook. For me, the below method worked well with a 2.5 pound roast.
I roasted some potatoes and spinach to go along with the beef.
Roast Beef
Serves 6
Time : 90 – 120 minutes
Ingredients:
- 2.5 – 3 pound beef roast (round, sirloin, chuck)
- 6-8 cloves garlic
- 1.5 tbsp fresh rosemary
- Salt
- Pepper
Method:
1. Put the garlic and rosemary in a food processor and mix into a paste.
2. Rub the roast with the paste, sprinkle some salt and pepper on it
3. Bake at 350F in a roasting pan for at least an hour.
4. After an hour, check the roast’s temperature every 15 minutes for the desired “done-ness” (125F – rare, 130-140F – medium rare, 145-150F – medium, 155+ – well done)
