Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Any leftover roast beef and garlic sauce can be used for French-dip sandwiches.

Recipe by Cooking Light November 1997


Recipe Summary test

16 servings (serving size: 3 ounces beef and 2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Remove white papery skin from garlic heads (do not peel or separate the cloves). Place garlic heads in a 1-quart baking dish; add 1/2 cup broth. Cover and bake at 350° for 1 hour. Cool 10 minutes; remove garlic heads, reserving cooking liquid. Separate cloves; squeeze to extract garlic pulp, and discard skins. Place reserved cooking liquid, garlic pulp, 1 1/2 cups broth, 1 teaspoon marjoram, and 1/2 teaspoon salt in a food processor; process until smooth. Set garlic sauce aside.

  • Combine 3 teaspoons marjoram, 1/2 teaspoon salt, 8 garlic cloves, and shallots in a food processor; process to a coarse paste. Trim fat from roast; make 3/4-inch-deep slits into roast. Spoon 1/4 teaspoon marjoram paste into each slit; rub roast with remaining paste. Sprinkle roast with pepper. Cover and chill 1 hour.

  • Preheat oven to 325°.

  • Place roast on a broiler pan; insert meat thermometer into thickest portion of roast. Bake at 325° for 2 hours or until thermometer registers 145° (medium-rare) or desired degree of doneness. Place roast on a platter; cover with foil. Let stand 15 minutes. Set pan and drippings aside.

  • Add brandy and 1/2 cup garlic sauce to broiler pan, scraping the pan to loosen browned bits. Combine brandy mixture and remaining garlic sauce in a saucepan; bring to a boil. Cut roast across grain into very thin slices; serve with garlic sauce.

  • Note: Omit brandy, if desired

Nutrition Facts

180 calories; calories from fat 28%; fat 5.6g; saturated fat 2.1g; mono fat 2.4g; poly fat 0.2g; protein 26.2g; carbohydrates 4.8g; fiber 0.3g; cholesterol 59mg; iron 2mg; sodium 211mg; calcium 32mg.