A flavorful and tender roast beef recipe, perfect for any occasion.
Preheat your oven to 425°F (220°C).
Ensure your oven is fully preheated for even cooking.
Rub the beef roast with olive oil, then season it generously with salt and black pepper.
Coating the roast with oil helps the seasonings adhere better.
Mix the minced garlic and chopped parsley together, then press this mixture onto the surface of the roast to form a crust.
Press firmly to ensure the herb mixture sticks to the roast.
Place the roast on a rack in a roasting pan, fat side up.
Using a rack allows air to circulate around the roast for even cooking.
Roast in the oven for 20 minutes, then reduce the temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness (e.g., 135°F for medium-rare).
Use a meat thermometer for accurate doneness.
Remove the roast from the oven and let it rest for 15 minutes before slicing.
Resting allows the juices to redistribute, keeping the meat moist.
Slice the roast thinly and serve with your favorite sides.
Thin slices make the roast easier to serve and enjoy.
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