Name: Keto Garlic Butter Roast Beef
Cook time: 2 h
Total time: 2 h
Yield: 6 Servings
Cuisine: Other
Ingredients: 3 pounds boneless beef bottom round; salt; black pepper; 3 tablespoons butter; 4 cloves garlic

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Keto Garlic Butter Roast Beef

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Ingredients

Warning0 allergens identified

Keto Garlic Butter Roast Beef

Instructions

Season the beef liberally on all sides with the salt and black pepper. Allow to stand at room temperature for 30 minutes before roasting.

Preheat the oven to 400°F.

Line a roasting pan with aluminum foil and position a roasting rack inside.

Place the softened butter and minced garlic in a small bowl and stir to combine.

Set the beef in the center of the roasting rack. Rub the garlic butter evenly over the exposed surface of the beef.

Roast the beef on middle rack of oven for 20 minutes.

Reduce the oven temperature to 250°F. Continue roasting the beef until the meat reaches an internal temperature of 135-140°F for medium doneness, 90-120 minutes.

Check to see that beef is done. Remove from oven or add time as needed.

Allow the beef to rest for 10 minutes. The internal temperature should reach 145°F.

Transfer the beef to a serving platter. Carve as desired, and serve.

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Nutrition

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Tips & Tricks (5)

Brown Butter for Depth 🧈
Toast your butter separately until it turns golden-brown and nutty before finishing the roast—this concentrates flavors and elevates the dish from good to restaurant-quality.
Dry Brine with Salt and Pepper 🧂
Season the beef generously 24 hours ahead and leave uncovered in the fridge to allow the surface to dry, creating a superior crust when seared.
Minced vs. Whole Garlic Strategy 🧄
Use whole smashed garlic cloves during roasting for subtle infusion, then finish with finely minced fresh garlic mixed into the brown butter for bright, punchy flavor.
Internal Temperature Precision 🌡️
Remove the beef at 125-130°F (medium-rare) as carryover cooking will raise it 5 degrees while resting, preventing overcooking on this lean cut.
Baste Continuously for Tenderness 🔄
Spoon the garlic-butter pan juices over the roast every 10 minutes during cooking to break down muscle fibers and keep the lean bottom round moist.