How to Cook Melt In Your Mouth Roast Beef (easy recipe)
Gluten-Free
Dairy-Free
Paleo
Low Carb
Keto
Whole30
With just 20 minutes of hands-on time, this roast beef recipe couldn't be easier! It's super tender and full of flavor. Just perfect for Sunday family dinner or your next party! This recipe is gluten free, paleo, dairy free, keto, low carb, and can be made Whole30. Enjoy!
Remove roast from refrigerator about 2 hours before starting recipe to allow it to come closer to room temperature. It will still be a little cool after 2 hours, but not cold.
In a small bowl combine salt and pepper.
Use a sharp, thin knife to make 3 slits on one side of the roast (about 2-3 inches deep), stuff each slit with one garlic clove and some salt and pepper. Flip the roast over and make 3 more slits on the other side and stuff with garlic, salt, and pepper. Rub the remaining salt and pepper over the outside of the roast.
Preheat oven to 275ºF.
Melt butter over medium-high heat in an oven-safe skillet (braising pan or cast iron). Sear all sides to brown (for about 15 minutes total). Remove roast to a plate and deglaze the pan with broth and wine.
Place roast back in pan and place onion slices and rosemary sprigs around it.
Roast at 275ºF until you get to 115ºF (about 12-15 minutes per pound, so a little less than 1 hour for a 4 lb roast). Make sure you have a meat thermometer on hand!
Remove to a cutting board, tent loosely with foil, and allow to rest for about 20 minutes. The internal temp will continue to rise as the roast rests. Serving temp should be 130ºF in the center for medium-rare.
Mix a few teaspoons of arrowroot powder or organic cornstarch with the pan juices to make a gravy. Serve roast beef with gravy and onions.
-If you're making a 4 lb roast, the onions should be nice and soft after cooking and perfect for serving with the roast beef. Think French onion soup! SO GOOD! If you're cooking a smaller roast and your onions aren't soft enough after cooking, just throw the pan juices and onions in a saucepan or frying pan and heat on the stovetop until they've softened up a bit. Stir in some arrowroot powder or organic cornstarch and you've got the perfect accompaniment to your perfectly cooked roast beef!-For a smaller roast, make sure to reduce the salt and pepper or it will come out too salty!-Keep in mind that the temperature at which you pull it out of the oven (115ºF) is for a 3 to 4 lb roast. Since these roasts are large, the temperature will continue to climb significantly during the resting time. If you are cooking a 1 to 2 lb roast, it probably won't increase in temperature much during the resting phase and to get to 125ºF/130ºF final temp, you'll likely need to cook to 120ºF/125ºF during the roasting time.-Troubleshooting: if your roast has not reached 125ºF/130ºF after the resting time is complete, you can throw it back in the oven or cook on the stovetop in a skillet until the desired temperature is reached.