Garlic Herb Butter Roast Beef with Carrots

• 3 lb beef roast (eye of round or chuck roast)
• 2 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 4 medium carrots, peeled and cut into chunks
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp dried oregano

Steps

1. 1 Preheat oven to 325°F.
2. 2 In a small bowl, mix softened butter with garlic, thyme, rosemary, salt, and pepper.
3. 3 Rub olive oil over the beef roast and season with paprika and oregano.
4. 4 Place the roast in a roasting pan and spread the herb butter evenly over the top.
5. 5 Arrange carrots around the roast in the pan.
6. 6 Roast for 90 minutes or until the internal temperature reaches 135°F for medium-rare.
7. 7 Remove from oven, cover with foil, and let rest for 15 minutes before slicing.
8. 8 Serve beef slices with roasted carrots.

Equipment

• Roasting pan
• Meat thermometer
• Mixing bowl

Variations

• Add a splash of red wine to the roasting pan for extra flavor.
• Substitute potatoes or parsnips for the carrots.

Substitutions

• Use parsley in place of rosemary if preferred.
• Substitute vegetable oil for olive oil if needed.

Pairings

• A robust red wine like Cabernet Sauvignon.
• A crusty baguette to soak up the juices.

Nutrition

Tips

• For best results, let the beef roast come to room temperature before cooking.
• Check the roast with a meat thermometer to ensure desired doneness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with mashed potatoes and a side of gravy.
• Pair with a crisp green salad.

FAQ