Rosemary Garlic Roastbeef

This is a great recipe to go along with my families plan of trying to eat clean (cutting down on processed foods).  This roast beef is so tender and delish, it is also a great bulk recipe to allow your family lunch meat for a week of school lunches.  If you do not want the leftovers start with a smaller beef eye round roast and use less of the other ingredients.  For our family of four with this recipe we had LOTS of leftovers.

Heat oven to 325 degrees.  Trim any excess fat off eye round.  Make 8 deep slits with sharp knife into the meat and stuff 1/2 garlic clove into each slit.

 Rub meat with olive oil, black pepper, and sea salt.  Heat a large skillet over medium-high heat.  When hot sear the meat on each side for 2 minutes.

Place seared meat in 7X11 inch roasting pan.

 Deglaze skillet with 1 cup water,  with wooden spoon scrap up bits of seared meat into water. 

 Pour mixture over the roast beef in the pan. 

 Remove leaves from fresh rosemary stem and coarsely chop.  Rub into the meat.

 Place in the oven and roast for 1 1/2 to 1 3/4 hours, or until internal temp. is 135 degrees (for medium doneness).  Let meat rest for 15-20 minutes where internal temp will rise to 145.  Slice thinly and serve.  Pan juices can be thicken with small amount of flour and used as a gravy.

We served the roast beef with Spicy Sweet Potato fries and Baked broccoli.  ENJOY!

The thin sliced leftover made AWESOME sandwiches for the next week.

Rosemary Garlic Roast Beef

3 lb. Beef eye round roast

4 garlic cloves, peeled and cut in half

1 tsp olive oil

1/2 tsp ground black pepper

1/4 tsp sea salt

1 cup water

1 whole stem rosemary

(Recipe source: Complete Idiot's Guide to Eating Clean by Diane A. Welland)