Publix Aprons

Roasted Garlic Beef Roast

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


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


  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.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

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%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star