With cooler temperatures and Christmas near, I always find a good roast is so comforting and something everyone can enjoy. Our rosemary and garlic roast beef with butter soaked mushrooms is a crowd pleaser and is actually very simple to make. I think it’s easy for many people to get intimidated when cooking any type of roasted meat, but I promise, this recipe is very simple. As long as you have a meat thermometer you can’t go wrong. So impress your family or friends at your next dinner and fill your home with the lovely aroma of rosemary are garlic for a winning roast!
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- 3 lbs of high quality rib eye roast
- ¼ cup chopped fresh rosemary
- 1 full garlic bulb, remove all skins and mince
- salt and pepper to taste
- ¼ cup olive oil, plus 2 tablespoons
- 4 tablespoons butter
- 4 cups sliced mushrooms
- 1 cup beef stock
- Preheat oven to 350F.
- Generously season the roast with salt and pepper
- In a small bowl mix together the rosemary, minced garlic, and ¼ cup olive oil and whisk together.
- In a cast iron skillet over medium heat, heat the remaining olive oil. Once smoking hot, sear all sides of the roast, about 2-3 minutes per side.
- Now remove the skillet from the heat and brush the rosemary mixture all over the roast.
- Now bring the roast in the cast iron skillet into the preheated oven and bake for 1-1.5 hours, or until the meat thermometer reads 135F when inserted into the middle. Once you've removed the skillet from the oven, cover the roast with aluminium foil and let rest for 10 minutes, this should bring the roast to 145F. Please note these instructions and temperatures are for a medium rare finish.
- While the roast in resting, melt the butter over medium heat in a pan. Then sauté the mushrooms for about 5-6 minutes or until soft, stirring often. Season with salt and pepper.
- Remove the roast from the cast iron skillet. At this point if there are any burnt bits of garlic in the pan discard them. Now bring the skillet back to the stove, again on medium heat and add the stock, scraping the browned bits from the bottom. Allow a simmer until it has thickened. About 3-4 minutes.
- Now Add the roast back to the skillet, add the mushrooms with any of their juices, and garnish with additional rosemary if desired. Enjoy!