Garlic Crusted Roast Beef

On our first day back in Oregon from our trip to Idaho it was cool and cloudy which made me crave comfort food.  I decided to make roast beef with a garlic crust.  It was simple to make, made my house smell amazing, and it was tender, juicy, and so delicious. This roast beef paired nicely with the Roasted Garlic Mashed Potatoes and my House Salad.  Sometimes you just can’t beat good old comfort food!

Note: I always let my meat sit at room temperature for 20 minutes before cooking.

Preheat the oven to 450 degrees.  Line a roasting pan with tin foil (for easier clean up).  Place a roasting rack inside of the pan.

In a small bowl mix the seasonings, olive oil and garlic until well combined. Rub over the entire eye of round roast then place in a roasting pan with the fat side up. I use an electronic meat thermometer with an alarm which is inserted in the center of the beef roast.

Bake the 2lb roast for 12 minutes in the preheated oven, then reduce heat (without opening the oven door) to 275 degrees and continue roasting for about 60+ minutes or until the thermometer reads 135-140 degrees (for medium rare). Remove from oven and let rest for at least 10 minutes before slicing. Enjoy!

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Garlic Crusted Roast Beef

Yield: 6

Prep Time: 5 min.

Cook Time: 70-80 minutes

Total Time: 75-85 minutes

Ingredients:

2 lb eye of round, roast
1 tbsp of steak seasoning (I used Snider's)
1 tbsp olive oil
5 cloves of garlic, minced

Directions:

Note: I always let my meat sit at room temperature for 20 minutes before cooking.

Preheat the oven to 450 degrees. Line a roasting pan with tin foil (for easier clean up). Place a roasting rack inside of the pan.

In a small bowl mix the seasonings, olive oil and garlic until well combined. Rub over the entire eye of round roast then place in a roasting pan with the fat side up. I use an electronic meat thermometer with an alarm which is inserted in the center of the beef roast.

Bake the 2lb roast for 12 minutes in the preheated oven, then reduce heat (without opening the oven door) to 275 degrees and continue roasting for about 60+ minutes or until the thermometer reads 135-140 degrees (for medium rare). Remove from oven and let rest for at least 10 minutes before slicing. Enjoy!

Recipe and photos by For the Love of Cooking.net

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38 Responses to “Garlic Crusted Roast Beef”

  1. 1

    Kris — July 16, 2012 @ 11:14 pm

    That looks delicious! I love the smell of a roast in the oven. First cold day, I want to cook one too!! Now I have to go read about your trip. I was not getting updates on my blogroll, and I was on vacation too.
    XO Kris

    [Reply]

  2. 2

    Carmen Rosa — July 17, 2012 @ 1:28 am

    Hi Pam, I´m so glad to read you again…..I´m going to read about your trip…congratulations for your holidays.
    That meats looks really delicious!!!!!

    [Reply]

  3. 3

    Chung-Ah | Damn Delicious — July 17, 2012 @ 2:01 am

    Ooooh just look at that meaty goodness. Jason would seriously love this so much! I think I’ll make it with some bacon-wrapped asparagus and mashed potatoes.

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  4. 4

    Blog is the New Black — July 17, 2012 @ 2:40 am

    Looks amazing!

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  5. 5

    Diane — July 17, 2012 @ 2:50 am

    Mmmmmm cooked to perfection and I bet the flavour is something else. Now I am hungry :( Diane

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  6. 6

    Larry — July 17, 2012 @ 3:26 am

    The roast looks outstanding – I really like the garlic crust idea.

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  7. 7

    Martha — July 17, 2012 @ 3:49 am

    Looks delicious, garlic flavored, and easy. Whats not to like?! Wonderful!

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  8. 8

    Jenn's Food Journey — July 17, 2012 @ 5:32 am

    My goodness, Pam, that looks mouthwatering good! And I agree, you beat good comfort food sometimes!

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  9. 9

    Mary — July 17, 2012 @ 6:01 am

    Simple and delicious sounds wonderful, (and the roast looks mouthwatering!) but you know what sound even better to me right now? Cool and Cloudy! Enjoy the weather, Pam.

    [Reply]

  10. 10

    Kim in MD — July 17, 2012 @ 6:07 am

    This looks scrumptious, Pam! For some reason I never use that cut of roast, because I think it will be dry. I will try this recipe- if you say it’s moist and delicious then I know it will be! Now , I’m praying for a cool, cloudy day to fire up my oven to make this-its forecasted to be 99 degrees here today! :-(

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  11. 11

    Caralyn @ glutenfreehappytummy — July 17, 2012 @ 8:24 am

    look at that crust! wow!

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  12. 12

    Rhonda (@diningalone) — July 17, 2012 @ 8:59 am

    oh man anything with a garlic crust makes me happy, this looks amazingly delicious.

    [Reply]

  13. 13

    Donna @ The Slow Roasted Italian — July 17, 2012 @ 9:26 am

    This roast looks amazing. I can only imagine the aroma in your home as it cooked. Cool and cloudy makes me long for fall.

    [Reply]

  14. 14

    Angie — July 17, 2012 @ 9:40 am

    That looks delicious! I will definitely have to give that a go – I always have trouble trying to find easy things to do with proteins.

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  15. 15

    Pam — July 17, 2012 @ 12:27 pm

    It looks delicious and the crust is pretty great. I can imagine the great aroma in your house!

    [Reply]

  16. 16

    Marjie — July 17, 2012 @ 1:20 pm

    I always use the Eye of Round Roast, because it is a lean cut, and heavily seasoned with garlic it smells sensational as it cooks. You’re right; comfort food is often best, especially after a long trip!

    [Reply]

  17. 17

    grace — July 17, 2012 @ 1:39 pm

    tis a simple rub, but boy, does that finished product look outstanding!

    [Reply]

  18. 18

    true — July 17, 2012 @ 4:33 pm

    you say 1 lb roast in the instructions and 2 lb road in the text – which one?

    [Reply]

    • Pam replied: — July 17th, 2012 @ 5:11 pm

      Thanks for letting me know. I have corrected the recipe. I used a 2 lb roast.

      Cheers,
      Pam

      [Reply]

  19. 19

    Joanne — July 17, 2012 @ 6:21 pm

    Anything with a garlic crust sounds good to me!

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  20. 20

    gloria — July 17, 2012 @ 7:25 pm

    Im happy you come back this look delicious Pam:)

    [Reply]

  21. 21

    Angie@Angie's Recipes — July 18, 2012 @ 3:47 am

    Garlic crust…that sounds as amazing as the roast itself!

    [Reply]

  22. 22

    Roast Beef, Caramelized Onion, Havarti, and Arugula Sandwich on a Focaccia Roll | Saltlicker — July 18, 2012 @ 6:46 am

    [...] had leftover roast beef from my Garlic Crusted Roast Beef that I made recently so I decided to make some tasty sandwiches.  I was inspired to make this [...]

  23. 23

    Transportation Services Houston — July 18, 2012 @ 9:27 am

    Can’t fathom turning my oven on in this heat… but I am saving this one for fall!!!

    [Reply]

  24. 24

    The UDG — July 18, 2012 @ 9:03 pm

    Will have to try this maybe on pork tenderloin.

    [Reply]

  25. 25

    Chris — July 20, 2012 @ 3:46 pm

    We used to eat a lot of eye of round roasts but have gotten away from them the past few years. Yours looks perfectly cooks, I like it. Leftovers for sandwiches?

    [Reply]

  26. 26

    Pat from Canada — July 26, 2012 @ 4:38 pm

    You have once again hit on all of my culinary sensory delight receptors (if there are such things). We will be making this for dinner tonight and many more times to come too!

    [Reply]

  27. 27

    Janie — August 7, 2012 @ 3:04 pm

    This recipe is so simple, but unbelievably delicious. I made this over the weekend with garlic mashed potatoes and it was a big hit. Pam, if I were to make a 4lb. or 5lb. roast, how would you adjust the cooking time?

    [Reply]

    • Cathy replied: — April 21st, 2014 @ 2:10 pm

      I’d like to know the answer to this as well.

      [Reply]

    • Pam replied: — April 22nd, 2014 @ 8:53 am

      I would cook the beef for 17 minutes in the beginning then follow the instructions using a meat thermometer to cook the meat until it reaches the internal temperature you desire.

      I hope this helps.

      Cheers,
      Pam

      [Reply]

  28. 28

    Lizzy — August 22, 2012 @ 11:14 am

    I made this for dinner last night and it was amazing! I was suprised at how tender it came out and how simple it was to pull off. Thanks!

    [Reply]

  29. 29

    JoAnn — September 12, 2012 @ 6:06 am

    Pam,
    I have made your garlic crusted pork roast a zillion times, one of our favorites. I bet this garlic crust roast beef is just as wonderful, think I will try it this weekend.

    [Reply]

  30. 30

    Julie — October 17, 2012 @ 8:47 am

    Hi Pam,
    Would it be possible to use a chuck roast instead of the eye of round?
    Thanks

    [Reply]

    • Pam replied: — October 17th, 2012 @ 8:58 am

      Julie,

      I am sure it would be fine. Chuck roasts are usually more fatty but very flavorful. Let me know how it turns out.

      Cheers,
      Pam

      [Reply]

  31. 31

    Grower — April 13, 2013 @ 12:59 pm

    I’m trying this tonight, looks delish!

    [Reply]

  32. 32

    Marianne — July 2, 2013 @ 9:23 am

    This method/recipe is spot on! My 3 lb. roast is juicy, flavorful and perfectly done. No need to buy deli roast beef for sandwiches any more!

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  33. 33

    scott — November 12, 2013 @ 3:48 pm

    An eye round is not a prime rib and also has no bone anywhere close to the “eye rd” muscle …

    [Reply]

  34. 34

    scott — November 12, 2013 @ 3:53 pm

    I mean your not inserting a thermometer into the middle of a rib as this is a round cut from the rear end of the animal… great recipe regardless

    [Reply]

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