Oven Baked Garlic Roast Beef is the perfect Sunday Supper Dinner or you can be a rebel like me and make it on a weeknight. Whatever day of the week, it’s sure to bring the family around the table!
I love this Roast because it never fails me. It comes out juicy and delicious every time. And it is so versatile, you can change up the flavor with your seasonings.
My recipe does have a good amount of garlic flavor (thus the garlic roast beef), but if you like a more subtle garlic taste, lessen the amount of cloves or omit (you can also use garlic salt and pepper and it is the bomb too). Just use your imagination to get the flavor profile you love.
For this meal, I served with a drizzle of the au jus on top accompanied by mini au gratin potatoes made in muffin pans, steamed broccoli and Parker House rolls. Perfection on a plate…… Oh, if it wasn’t a weeknight, I may have made some horseradish cream for some extra wow. My boys were in heaven and it wasn’t even Sunday!
Leftovers make great flatbread pizza toppings, sliders, wraps or a good ol’ roast beef sandwich. The sky is the limit – that is… if you have any left over 🙂
Tip (Actually a BIG FAT Warning) – DO NOT make this in a glass dish, the high heat and adding the broth WILL break it.
4 pound rump roast
3 cloves of garlic, halved
1 tablespoon salt
1 tablespoon pepper
1/2 Vidalia onion, sliced
1 1/2 cups beef broth
- Bring roast to room temperature.
- Slit 6 holes in the roast and fill with garlic, salt and pepper. Then salt and pepper the outside of the roast.
- Put in a roasting pan or dutch oven (uncovered) for 20 minutes in a preheated 500° oven to sear.
- Remove from oven, turn oven down to 275°, add broth and onions and return to 275° oven and cook for 20 minutes per pound for a rare to medium rare roast.