| Servings | Prep Time | Cook Time | Passive Time |
| 6people | 10minutes | 60-90minutes | 80minutes |
| Servings | Prep Time |
| 6people | 10minutes |
| Cook Time | Passive Time |
| 60-90minutes | 80minutes |
| Recipe Step | 1-2-3 |
| Keto Code |
 |
Ingredients
- 3 lb Top round roast all fat trimmed off
- 1 tbsp olive oil
- 4 cloves garlic cut into slivers
- 1/2 tsp kosher salt to taste
- 1/2 tsp black pepper freshly ground to taste
- 1 tsp rosemary dried & chopped -optional
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Remove roast from refrigerator 1 hour before cooking to reach room temperature.
- Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2 inch in and ad a sliver of garlic in each hole, pushing all the way in.
- Lightly coat the meat with olive oil and season generously with salt, pepper and rosemary.
- Place the thermometer all the way into the center of the meat.Preheat oven to 350°. When the oven reaches 350°, place the roast in a roasting pan and put in the oven.Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done.
- Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.
