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Easy Garlic and Rosemary Roast Beef

  • Author: Jaime Hartman
  • Total Time: 4 hours 30 mins
  • Yield: 4-6 1x


Great way to prepare lean grass-fed beef cuts like sirloin tip roasts!


  • 1 sirloin tip roast (34 pounds)
  • 1 teaspoon coarse sea salt
  • 3 garlic cloves
  • 2 tablespoons fresh minced rosemary
  • 12 tablespoons coconut oil, lard, bacon fat, ghee, or other paleo-friendly cooking fat


  1. With a mortar and pestle, smash the garlic with the salt into a paste. Mix in the minced rosemary, crushing it a bit to release flavors.
  2. Rub the garlic and rosemary paste onto the roast, spreading it evenly.
  3. Let the roast sit at room temperature for 2-3 hours.
  4. Preheat oven to 250 degrees. While the oven is preheating, heat cooking fat in a large oven-safe skillet over medium-high heat.
  5. Add the roast and brown it for 2-3 minutes per side.
  6. Insert a cable-type digital continuous read thermometer into the meat and then place the skillet in the oven.
  7. Remove roast from oven when the temperature reaches 120 degrees (this will vary depending on the size of your roast and variances in ovens – it takes about an hour for a 3 pound roast in my oven).
  8. Tent roast with aluminum foil and allow to rest for 15-20 minutes, or until the temperature has risen to about 125 degrees.
  9. Slice as thin as possible for serving (using an electric knife or a meat slicer works well).
  • Prep Time: 3 hours
  • Cook Time: 90 mins
  • Category: Entree