- 3 to 4 lb Beef Roast – Tenderloin is great, but for cuts with more flavour, try a short rib, prime rib or eye of round.
- Garlic Bulbs
- Rosemary from your herb Garden
- Sea Salt & Black Pepper
- Organic Garlic & Onion Powder
- Olive Oil
- A little water
Put everything in a roasting pan, cover it with tine foil or a lid, roast at 350 for an 2 hours. (longer if a bigger roast, if its a really big roast, I roast it for 2 hours before putting the veggies on)
Take off the tin foil or lid and roast for another hour.
Turn down to 225, roast for a half hour
Shut off the oven and let it rest for a 15 to 30 mins. in the oven.
Take out and enjoy.
I make a mean horseradish, cheddar sauce to use up the drippings and drizzle on the beef. Mmmmm.