Rosemary & Garlic Whole30 Roast Beef (Paleo, Keto, AIP)

This Rosemary & Garlic Whole30 Roast Beef is a fancy but easy holiday main dish, and the leftovers are just as amazing as when it’s fresh out of the oven!

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Roast beef is something that’s great for anytime of the year. It makes an amazing, fancy dinner right out of the oven (so perfect for a paleo Christmas dinner), and the leftovers can be used so many different ways. This rosemary and garlic crusted roast beef recipe uses herbs and aromatics to make it a bit more festive for the holiday season, and you won’t believe how easy it is to make.

Rosemary & Garlic Whole30 Roast Beef Recipe

For some reason, I always thought roast beef was something that took a lot of work to cook. When I started making my own though, it couldn’t be further from the truth. This Whole30 and paleo roast beef recipe is probably easier than some of the sides you can cook while it’s roasting. Most of the cooking time is done in the oven, and all the work involved is in coating the meat with the spices and tying the beef with butcher’s twine.

What’s the Reason For Tying the Whole30 & Paleo Roast Beef?

If you are cooking a roast beef, I always recommend tying it before cooking. One of the reasons for this is because the shape of the roast will hold much better, especially if you are serving it for a fancy main dish at a holiday dinner. The meat tends to spread out during roasting if it’s not tied together.

The more important reason, however, is that this paleo roast beef will cook more evenly because everything is held together in an even layer, and it’ll form a nice, delicious crust on the top. This is because when it’s in a round shape, the outer layer gets cooked longer. The browned crust makes the roast much more flavorful, as well as more appetizing in appearance.

Tips for a Juicy, Tender Whole30 Roast Beef

This garlic crusted roast beef recipe can be tough and chewy if you accidentally overcook it. These are some of the tips to ensure that that doesn’t happen, so don’t ruin your fancy meal or a paleo Christmas dinner that you worked so hard on.

• To make sure that your Whole30 and paleo roast beef is evenly cooked, do not forget to take out the meet from the fridge 45 minutes before cooking, so it reaches room temperature before you cook it. This allows the meat to cook more evenly so you have a more tender and juicy end result.
• Make sure to tie the roast with a butcher’s twine like I previously mentioned. I first learned how to tie a roast by watching this helpful video.
• If you can, use a meat thermometer! I love using this leave-in probe that beeps once the meat comes to a temperature that I set. Perfectly cooked meat, every time. A timer isn’t as accurate and your cooking time can vary depending on the size of your roast, as well as its thickness.
• Once finished cooking, rest for at least 15 minutes tented in foil. This allows the juices to be evenly dispersed throughout the meat, instead of leaving the meat if you slice into it right away. I know you might get impatient, but this makes a huge difference in the juiciness of your roast!

You’ll love this rosemary and garlic crusted roast beef recipe fresh out of the oven, and it’s amazing for leftovers as well. You can repurpose the meat for stir-frys, sandwiches, salads, bowls, and more. I like to cook a huge roast and then enjoy the leftovers for a week!

Other recipes you might love…

• Apple Bacon Wrapped Pork Tenderloin (Paleo, Whole30, Keto)
• Extra Crispy Whole Roast Chicken
• Paleo Skirt Steak with Chimichurri Sauce (Whole30, AIP, Keto)
• 4-Ingredient Multi-Purpose Instant Pot Shredded Beef (Paleo, Whole30, Keto, AIP)

5 from 1 vote

Servings: 6 servings

Rosemary & Garlic Whole30 Roast Beef (Paleo, Keto, AIP)

This Rosemary & Garlic Whole30 Roast Beef is a fancy but easy holiday main dish, and the leftovers are just as amazing as when it's fresh out of the oven!

Prep: 5 minutes mins

Cook: 1 hour hr

Resting time (before & after cooking): 1 hour hr 5 minutes mins

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Ingredients 

1x2x3x

• ▢ 3 lb beef top round roast*, or eye of round roast or bottom round roast
• ▢ 1 tbsp extra virgin olive oil
• ▢ 4 garlic cloves, minced
• ▢ 1 tbsp chopped fresh rosemary
• ▢ 1 tsp sea salt
• ▢ 1/2 tsp ground black pepper, omit for AIP

Instructions 

• Remove the beef from the fridge 45 minutes before cooking to let it come to a a room temperature. This will ensure even cooking.
• Preheat the oven to 375 degrees F.
• Use a twine to tie the meat at 2 inch intervals.
• Combine the olive oil and the rest of the ingredients in a bowl so a thick paste forms, and coat the meat with this mixture.
• Place on a roasting rack over a pan and roast in the oven for about 1 hour, or until a thermometer inserted into the center reads 130 degrees for medium rare.
• Remove from the oven, tent with a foil, and let it rest for 15-20 minutes. The temperature will rise about 5 degrees.
• Slice thinly and enjoy!

Notes

*If using a different sized roast, adjust the cooking time to 20 minutes per pound.

Nutrition

Serving: 1serving, Calories: 317kcal, Carbohydrates: 1g, Protein: 53g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 138mg, Sodium: 533mg, Potassium: 854mg, Fiber: 1g, Sugar: 1g, Vitamin A: 19IU, Vitamin C: 1mg, Calcium: 56mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!