10 Clove Stove Top Roast
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 907.18 g beef loin roast, at room temperature
- fresh ground pepper
- 29.58 ml extra virgin olive oil
- 1 bay leaf
- 10 garlic cloves, peeled
- sea salt
directions
- Rub the beef generously with freshly ground pepper, and place in a heavy bottomed pot large enough to hold the meat.
- Drizzle the olive oil over the meat and turn the meat over to coat with the oil.
- Add the bay leaf and garlic cloves and marinate for 15 minutes.
- Remove the bay leaf.
- Brown the meat over medium-high heat, turning to brown evenly.
- This step will take about 15-20 minutes, depending on the size of the roast.
- When the garlic begins to color remove it with a slotted spoon.
- When the roast is well browned on all sides and ends return the browned garlic cloves to the pot, remove the pot from the heat, and cover.
- Let the meat rest for 15-30 minutes.
- The internal temperature will be 140 degrees.
- Season the pan juices with salt after meat has rested.
- Cut the meat into thin slices, sprinkle with salt, and serve with the garlic and pan juices.
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Reviews
-
This is a great alternative to an oven cooked beef roast. It required a little more tending time, but the result is a moist wonderful tasting beef that produced lovely brown juices which I thickened and made gravy with. The only thing I would change is to insert the garlic slices into the meat to avoid overbrowning it. A definite "do again" recipe.
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Delicious flavor and cooked just right! I had a larger roast so pretty much doubled everything. I actually inserted a meat thermometer since I have a glass lid on my dutch oven. When the temp didn't seem to be increasing fast enough, I simply turned on the burner to the lowest flame, and wound up with a perfect medium-rare roast. The browning part didn't take long, but I probably cooked this way on a low flame for at least 30 minutes. Delicious meat, delicious garlic, delicious pan juices - and easier cleanup than roasting in the oven, too!
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Great and SIMPLE! As they say simplicity is best. Tender, juicy, and perfect medium-rare. I also cut slits in the meat and inserted the garlic in the holes to marinade. I didn't have to worry about the garlic burning and what did leak out during browning made a great gravy with no bitterness. I will use this recipe again and again. Thanks.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again