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Sliced garlic rosemary roast beef on a platter with caramelized shallots and herb garnish

Garlic Rosemary Roast Beef with Caramelized Shallots

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 3 lb beef top round roast, room temperature
  • 4 cloves garlic , minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons extra -virgin olive oil
  • 1 tablespoon unsalted butter
  • 8 large shallots , peeled and halved lengthwise
  • 1.5 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup beef stock

Method
 

  1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. In a small bowl, whisk together the minced garlic, chopped rosemary, kosher salt, black pepper, and olive oil to form a paste.
  3. Pat the beef roast dry with paper towels and apply the garlic-rosemary paste evenly over the entire surface.
  4. Place the beef on a rack inside a roasting pan.
  5. In a small skillet over medium heat, melt the butter. Add the shallots and sear for 3 to 5 minutes until the flat sides are golden brown.
  6. Distribute the seared shallots around the base of the roast in the pan.
  7. Roast the beef in the oven for 60 to 75 minutes, or until an internal meat thermometer reaches 135 degrees Fahrenheit (57 degrees Celsius) for medium-rare.
  8. Remove the roast from the oven, transfer to a cutting board, and tent loosely with aluminum foil for 15 to 20 minutes.
  9. Deglaze the roasting pan by adding beef stock and heating over medium heat on the stove, scraping the bottom to incorporate browned bits into the shallots and juices.
  10. Slice the beef against the grain and serve garnished with the caramelized shallots and pan reduction.