Best Sunday Garlic Roast Beef Recipes

SUNDAY GARLIC ROAST BEEF

Sunday Garlic Roast Beef image

Make and share this Sunday Garlic Roast Beef recipe from Food.com.

Provided by DrGaellon

Categories Roast Beef

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

8 -10 garlic cloves, unpeeled
3 -4 lbs top sirloin roast
ground black pepper
3 garlic cloves, mashed
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 cup olive oil
12 garlic cloves, sliced in half
3 sprigs thyme
2 bay leaves
1/2 teaspoon kosher salt
1 1/2 cups chicken broth
1 1/2 cups beef broth

Steps:

Toast the garlic, unpeeled, in a small skillet for 7-8 minutes over medium-high heat until they become spotty brown. Poke slits with a paring knife on all sides of the roast. Peel garlic and cut each clove into 3-4 slivers, then poke a sliver into each slit in the roast.
Combine mashed garlic, thyme and salt in a small bowl. Rub into all surfaces of the roast. Transfer roast to a plate and refrigerate, uncovered, at least 4 hours.
Combine Garlic Paste ingredients in small saucepan. Place over medium-high heat until it begins to bubble, then reduce to low and cook until garlic softens, about 30 minutes. Remove from heat and allow to cool completely. Strain oil into a small bowl. Remove thyme and bay and discard. Mash garlic cloves along with 1 tbsp of garlic oil, using a fork. Cover and refrigerate until roast is done resting.
Preheat oven to 450°F Place an empty, dark-colored, non-stick roasting pan in the oven to heat as well.
Remove roast from refrigerator and remove the rub with paper towels. Rub 2 tbsp garlic oil over surface of roast, then sprinkle with pepper. Place roast in roasting pan, fat side down. Roast 10-15 minutes, turning to brown all sides.
Lower oven to 300°F Turn roast fat-side up, and smear garlic paste over the top. Roast 50-70 minutes, until internal temperature is 120°F.
Remove roast to a carving board, tent with foil, and let rest 20 minutes.
Meanwhile, place roasting pan over a burner set to medium heat. Add chicken broth and beef broth. Simmer down until reduced to 2 cups. Drain any accumulated juices from carving board into jus. Pour through a sieve before serving.
Carve roast and serve with jus.

Nutrition Facts : Calories 114.5, Fat 11.1, SaturatedFat 1.6, Sodium 421.8, Carbohydrate 2.5, Fiber 0.2, Sugar 0.2, Protein 1.6

FIREMAN BOB'S SUNDAY GARLIC ROAST OF BEEF

Fireman Bob's Sunday Garlic Roast of Beef image

This has always been a staple on Sundays at the Fire Department. It only takes a short time to prepare and a long time cooking, ( low and slow ) because that is what Sundays are for, Low Key and Slow Day to relax...

Provided by Bob Cooney

Categories Roasts

Time 8h20m

Number Of Ingredients 11

Ingredients

5 to 6 lb beef chuck, boneless
24 clove garlic
salt and pepper to taste
1 Tbsp cumin seeds
1 sprig(s) thyme, leaves
1 tsp lemon pepper sprinkled on roast
2 can(s) beef broth
6 to 8 potatos cut in half
6 to 8 carrots cut into 1 inch pieces
2 large onions sliced to 1/4 inch
1/2 hot pepper diced

Steps:

1. Rinse the roast off with water... Cut 1 inch slits in the roast and place 1 to 2 cloves of the garlic in the hole. Place these cloves all throughout the roast so there is cloves every where in the roast. Place roast in large Oven Roasting Pan.
2. Take all the other spices and place on roast. Take the Potatos and Carrots and Onions and set in raosting pan.
3. Place the Pan in the oven and cook at 195 degrees for 6 hours. Sit back and enjoy the most wonderful Sunday meal ever.

SUNDAY BEST GARLIC ROAST BEEF

SUNDAY BEST GARLIC ROAST BEEF image

Categories Beef

Yield 6-8

Number Of Ingredients 17

Ingredients

Beef
8 large cloves garlic , unpeeled
1 top sirloin roast (4-pound), with some fat intact
Garlic-Salt Rub
3 large cloves garlic , minced
1 teaspoon dried thyme
1/2 teaspoon table salt
Garlic Paste
12 large cloves garlic , peeled, cloves cut in half lengthwise
2 sprigs fresh thyme
2 bay leaves
1/2 teaspoon table salt
1/2 cup olive oil
Ground black pepper
Jus
1 1/2 cups low-sodium beef broth
1 1/2 cups low-sodium chicken broth

Steps:

1.Toast unpeeled garlic cloves in small skillet over medium-high heat, tossing frequently, until spotty brown, about 8 minutes. Set garlic aside. When cool enough to handle, peel cloves and cut into 1/4-inch slivers. 2. Using paring knife, make 1-inch-deep slits all over roast. Insert toasted garlic into slits. 3. For the garlic-salt rub: Mix minced garlic, thyme, and salt together in small bowl. Rub all over roast. Place roast on large plate and refrigerate, uncovered, at least 4 hours or preferably overnight. 4. For the garlic paste: Heat halved garlic cloves, thyme, bay leaves, salt, and oil in small saucepan over medium-high heat until bubbles start to rise to surface. Reduce heat to low and cook until garlic is soft, about 30 minutes. Cool completely. Strain, reserving oil. Discard herbs and transfer garlic to small bowl. Mash garlic with 1 tablespoon garlic oil until paste forms. Cover and refrigerate paste until ready to use. Cover and reserve garlic oil. 5. Adjust oven rack to middle position, place nonstick roasting pan or broiler pan bottom on rack, and heat oven to 450 degrees. Using paper towels, wipe garlic-salt rub off beef. Rub beef with 2 tablespoons reserved garlic oil and season with pepper. Transfer meat, fat side down, to preheated pan and roast, turning as needed until browned on all sides, 10 to 15 minutes. 6. Reduce oven temperature to 300 degrees. Remove roasting pan from oven. Turn roast fat side up and, using spatula, coat top with garlic paste. Return meat to oven and roast until internal temperature reaches 125 degrees on instant-read thermometer, 50 to 70 minutes. Transfer roast to cutting board, cover loosely with foil, and let rest for 20 minutes.

SUNDAY-BEST GARLIC ROAST BEEF

SUNDAY-BEST GARLIC ROAST BEEF image

Categories Beef

Yield 4-6

Number Of Ingredients 4

Ingredients

For the beef: Toast unpeeled garlic cloves in small skillet over medium-high heat, tossing frequently, until spotty brown, about 8 minutes. Set garlic aside. When cool enough to handle, peel cloves and cut into 1/4-inch slivers.
Using paring knife, make 1-inch-deep slits all over roast. Insert toasted garlic into slits.
For the garlic-salt rub: Mix minced garlic, thyme, and salt together in small bowl. Rub all over roast. Place roast on large plate and refrigerate, uncovered, at least 4 hours or preferably overnight.
For the garlic paste: Heat halved garlic cloves, thyme, bay leaves, salt, and oil in small saucepan over medium-high heat until bubbles start to rise to surface. Reduce heat to low and cook until garlic is soft, about 30 minutes. Cool completely. Strain, reserving oil. Discard herbs and transfer garlic to small bowl. Mash garlic with 1 tablespoon garlic oil until paste forms. Cover and refrigerate paste until ready to use. Cover and reserve garlic oil.

Steps:

5. Adjust oven rack to middle position, place nonstick roasting pan or broiler pan bottom on rack, and heat oven to 450 degrees. Using paper towels, wipe garlic-salt rub off beef. Rub beef with 2 tablespoons reserved garlic oil and season with pepper. Transfer meat, fat side down, to preheated pan and roast, turning as needed until browned on all sides, 10 to 15 minutes. 6. Reduce oven temperature to 300 degrees. Remove roasting pan from oven. Turn roast fat side up and, using spatula, coat top with garlic paste. Return meat to oven and roast until internal temperature reaches 125 degrees on instant-read thermometer, 50 to 70 minutes. Transfer roast to cutting board, cover loosely with foil, and let rest for 20 minutes. 7. For the jus: Drain excess fat from roasting pan and place pan over high heat. Add broths and bring to boil, using wooden spoon to scrape browned bits from bottom of pan. Simmer, stirring occasionally, until reduced to 2 cups, about 5 minutes. Add accumulated juices from roast and cook 1 minute. Pour through fine-mesh strainer. Slice roast crosswise against grain into 1/4-inch slices. Serve with jus.