If you’re a garlic fan then you need to try this garlic crust roast beef recipe. Garlic adds so much unique flavor to any dish. In this case, it’s the oils from the garlic that steal the show. A pro tip for garlic is extremely simple. Because its mostly oils from garlic that give its unique flavor the more you crush the garlic, the stronger the garlic flavor will be.
Garlic not only is pleasing to the palette it also possesses a ton of health benefits from cardiovascular, and anti-inflammatory to prevent weight gain. Studies have shown that onions and garlic can even help protect against cancers. This wonder bulb is native to central Asia and has been used for centuries for medicinal purposes. Enjoy this roast with its crunchy garlicky crust, just don’t forget the mints afterward.
Ingredients:
- 1 (3 to 3 1/2 pound) chuck eye, rolled cross rib, or prime rib roast
- 1/4 cup olive oil
- 3 cloves garlic, peeled and crushed
- 1 cup bread crumbs
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions:
1. Wipe roast and place on roasting rack. Heat oil in a skillet. Add garlic. Sauté 2 minutes pressing juice from garlic into oil. Discard garlic.
2. Mix in bread crumbs, parsley, salt, and black pepper.
3. Press mixture onto roast, coating well. Insert the roast thermometer in the thickest portion of the muscle.
4. Roast at 325 degrees F until the meat thermometer registers 140 degrees F for rare (18 to 20 minutes per pound) or 160 degrees F for medium (20 to 22 minutes per pound) or 170 degrees F for well done (22 to 24 minutes per pound).
5. Remove from oven; allow to stand 15 to 20 minutes before carving.
The garlic-crumb coating helps keep the juice inside the meat. It can be used on rump roasts or any other cut of meat with very little fat covering.