Sunday-best garlic roast beef from The Cook's Country Cookbook: Regional and Heirloom Favorites Tested and Reimagined for Today's Home Cooks by Editors of Cook's Country Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louie734 on January 21, 2019

    Made for the 2 of us with a 3+ lb top sirloin roast (“spoon roast”?), skipping the 4 hour rest. Instead I let it sit for about 30 minutes at room temp while making the garlic oil. Seared on 3 sides, 5 minutes each, remaining cook time was about 25 minutes. Served with baked potatoes & roasted carrots. Between the garlicky roast, the tasty au jus, the perfectly pink meat, this was a winner. Perfect doneness, wonderful leftovers, the perfect thing to have in the fridge at the start of a busy week. Can't wait to do this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.