Lemon Rosemary Roast Beef

One of my younger recipe testers, an excellent cook, confided that she rarely makes roast beef because she finds it intimidating. Meat is expensive and for the main course just too important to for her gamble with something new. Or so she thought.

I am so proud of her; this new Queen in the kitchen bravely prepared this succulent roast beef recipe exactly as below and immediately declared it: "a keeper!” It is so easy and comes out perfectly roasted every time.

Why meat is called "holy chow"

The Kosher Roast Beef Recipe ~from Cooking for The King

1 (2 to 3 pound) eye of round

juice of one lemon

2 garlic cloves, minced

1 tablespoon kosher salt

1 teaspoon sugar

1 teaspoon coarsely ground black pepper

2 to 3 tablespoons fresh or dried rosemary, chopped

2. Unwrap beef making note of its weight. Rinse and place in a large plastic bag. Using your hands, spread the rub over the entire surface of the meat. Seal bag and refrigerate 8 hours or overnight.

3. Preheat oven to 325 degrees. Remove meat from bag and place in a baking pan. Cook 15 minutes per pound for rare, 20 minutes per pound for medium.

4. Cool before slicing. Serve warm, room temperature or cold.

Active time: 20 minutes ~ Cooking time: 30 min- 1 hour
Must make ahead ~ can freeze

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Cooking for The King: The book of Torah insights, recipes and practical tips designed to bring majesty to the mundane.