When beef roasts go on sale, I suggest stocking up on them. Sometimes you can get them for $1.99 a lb or even less. They’re great for making barbacoa, french dips, or roast beef like this.
Lifters need to have beef in their diet for optimal performance. Sure, some strength athletes are vegetarians or vegans, but it requires a lot of work to get the adequate amounts of protein, vitamins and minerals. But for meat-eaters, beef is optimal as it offers all 9 amino acids to make a complete protein. Unlike other sources of protein, say beans for example, you need less beef to get the nutrients you require.
This beef is pretty traditional, but has some light garlic flavor to amp this up. It takes a few hours, so this is great to make on a Sunday and eat the leftovers all week. Perfect to pair with roasted broccoli and mashed sweet potatoes.
Garlic-Studded Roast Beef
|Prep time||10 minutes|
|Cook time||3 hours, 15 minutes|
|Total time||3 hours, 25 minutes|
|Meal type||Main Dish|
|Website||Garlic Studded Roast Beef|
- 5-7lb beef roast
- 6 cloves garlic (cut into long slivers)
- salt & freshly ground pepper
|Preheat oven to 450 degrees.|
|Using a sharp knife, cut slits into your beef roast, about 1 inch apart. Insert garlic slivers into these slots.|
|Cover roast with salt & freshly ground pepper.|
|Place on a roasting rack in a 9x13 pan. Cook for 10 minutes.|
|Turn heat down to 275 degrees and cook for approximately 3 hours, or until a meat thermometer reads 135 degrees.|
|Remove roast from oven, cover with aluminum foil, and let rest 10 minutes before carving.|