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Roasted Garlic Beef Roast

Roasted Garlic Beef Roast
Servings:
8
Total Time:
2 hours, 15 minutes
Active Time:
30 minutes

Ingredients

4 lb boneless NY strip loin roast
2 teaspoons kosher salt, divided
1 1/2 teaspoons pepper, divided
2 tablespoons olive oil, divided
2 1/2 cups beef broth
1 1/2 cups red wine (or beef broth)
1 cup cloves garlic
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped

Steps

  1. Preheat oven to 425°F. Season roast with 1 1/2 teaspoons salt, 1 teaspoon pepper, and drizzle with 1 tablespoon oil; place in roasting pan (wash hands). Add broth and wine around roast. Bake roast 10 minutes.
  2. Reduce oven to 350°F; cook 1–1 1/2 hours and until roast is 125°F (for medium rare; warm red center), 130°F (medium; warm pink center), or up to 170°F (well done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10–15 minutes before slicing. Temperature will rise 5–10°F during this time.
  3. Chop rosemary and thyme; place in medium bowl. Transfer garlic and oil to food processor (or blender); add 1/2 teaspoon pepper and blend until a paste forms. Mix paste with herbs.
  4. Spread garlic mixture on roast; bake 15–20 more minutes or until roast is 145°F (for medium rare). (If cooking past medium rare, add more broth, as needed). Use a meat thermometer to accurately ensure doneness. (Roast weights vary; adjust cook time as needed.)
  5. Transfer roast to cutting board; let stand 15 minutes. Slice roast and serve with pan juices.

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Nutritional Information

Amount per 1/8 recipe serving: Calories 380, Total Fat 14.00g, Sat Fat 4.50g, Trans Fat 0.00g, Chol 120mg, Sodium 650mg, Total Carb 7g, Fiber 1.00g, Sugars 0g, Protein 46g, Calc 4%, Vit A 0%, Vit C 10%, Iron 15%

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