Name: Rosemary and Garlic Roast Beef Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 3 pounds beef roast (chuck, ribeye, or sirloin); 4 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon black pepper; 1 cup beef broth; Fresh rosemary sprigs for garnish (optional)

Jump to Recipe

If you’re looking to impress family or friends with a dish that feels both indulgent and effortlessly elegant, then this Rosemary and Garlic Roast Beef is about to become your new go-to. Imagine a crusty exterior infused with fragrant herbs and garlic, giving way to tender, juicy beef that melts in your mouth. The blend of fresh rosemary and robust garlic not only enhances the flavor but also fills your kitchen with an irresistible aroma that sets the tone for a memorable meal. This recipe balances simplicity and sophistication, making it perfect for Sunday dinners or special occasions that call for a comforting, hearty centerpiece.

Rosemary and Garlic Roast Beef Recipe - Recipe Image

Ingredients You’ll Need

The magic behind the perfect Rosemary and Garlic Roast Beef lies in its straightforward yet purposeful ingredients. Each one plays a key role in creating that savory, aromatic profile and juicy texture you’ll love.

3 pounds beef roast (chuck, ribeye, or sirloin): Choose a cut that offers both good marbling and tenderness for the best flavor and juiciness.
4 cloves garlic, minced: Fresh garlic provides a pungent, savory punch that melds beautifully with the herbs.
2 tablespoons fresh rosemary, chopped: This herb adds a piney, woodsy aroma that elevates the beef’s natural flavor.
2 tablespoons olive oil: Helps bind the garlic and rosemary, while promoting a lovely crust on the roast.
1 teaspoon salt: Essential for seasoning, it helps draw out the meat’s natural juices and enhances flavor.
1 teaspoon black pepper: Adds a warming bite that balances the richness of the beef.
1 cup beef broth: Keeps the roast moist and juicy as it cooks, creating a flavorful pan sauce.
Optional fresh rosemary sprigs for garnish: Adds an elegant, aromatic touch when serving.

How to Make Rosemary and Garlic Roast Beef

Step 1: Preheat and Prepare Your Herb Paste

The journey to delicious Rosemary and Garlic Roast Beef starts by preheating your oven to 375°F (190°C). While it warms, mix together minced garlic, chopped rosemary, olive oil, salt, and black pepper in a bowl. This herb paste will be the flavorful coating that transforms your roast from good to unforgettable.

Step 2: Season the Beef

Next, make sure to pat your beef roast dry with paper towels—this step is crucial as it helps the herb paste adhere perfectly. Rub the garlic-rosemary paste evenly all over the surface, enveloping every inch for deep flavor infusion.

Step 3: Get Ready to Roast

Place the seasoned roast into your roasting pan, and pour the beef broth around it, not over the top. This gentle bath keeps the meat moist and juicy while it cooks, creating a tender result.

Step 4: Cook to Perfection

Insert a meat thermometer into the thickest part of the roast—avoiding bones if there are any—and place the pan in the oven. Roast for about 1 hour and 30 minutes or until the internal temperature hits 135°F (57°C) for medium rare. This slow, steady heat ensures a tender roast with a rich, flavorful crust.

Step 5: Rest and Slice

Once out of the oven, cover your roast loosely with aluminum foil. Allow it to rest for 10-15 minutes to let the juices redistribute, keeping every slice juicy and succulent when you carve against the grain.

How to Serve Rosemary and Garlic Roast Beef

Garnishes

A few fresh rosemary sprigs add the perfect fresh, piney aroma as a garnish and make your dish look as beautiful as it tastes. You can also drizzle some of the rich pan juices on top for that extra savory boost and a lovely sheen.

Side Dishes

Rosemary and Garlic Roast Beef pairs wonderfully with classic sides that complement but don’t overshadow its robust flavor. Think creamy mashed potatoes, roasted root vegetables, or a crisp green salad dressed lightly with lemon and olive oil for a refreshing bite.

Creative Ways to Present

For a restaurant-worthy presentation, arrange thin slices of the roast on a wooden board or platter. Surround with roasted garlic cloves and sprinkle some flaky sea salt over the top. You can also serve it alongside homemade horseradish sauce or a tangy mustard to add a zesty contrast.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap leftover Rosemary and Garlic Roast Beef tightly in plastic wrap or place it in an airtight container. It will keep fresh in the refrigerator for up to 3-4 days, allowing you to enjoy this deliciousness a few times over without losing any flavor.

Freezing

If you want to save some for later, slice the roast before freezing. Place the slices between sheets of parchment paper and store them in a freezer-safe bag. This method prevents sticking and keeps the texture intact for up to 2 months.

Reheating

To reheat, warm the beef gently in a skillet over low heat or in the oven wrapped in foil. Adding a splash of beef broth while reheating helps maintain moisture so your slices don’t dry out and remain juicy just like freshly cooked.

FAQs

Can I use dried rosemary instead of fresh?

While fresh rosemary offers the best aroma and flavor, you can substitute dried rosemary in a pinch. Use about one-third the amount since dried herbs are more concentrated, but fresh will always provide a brighter, more vibrant taste.

What is the best cut of beef for this recipe?

Chuck, ribeye, and sirloin roasts are all excellent choices for Rosemary and Garlic Roast Beef. Ribeye tends to be more tender and flavorful, while chuck is more affordable and perfect if you like a bit more chew and beefy taste.

How do I know when the roast is done?

The most reliable way is by using a meat thermometer. Aim for 135°F (57°C) for medium rare. Keep in mind the temperature will rise slightly as the meat rests, so take it out just before your desired doneness.

Can I add other herbs or spices to the paste?

Absolutely! Thyme, oregano, or even a touch of smoked paprika can add new layers of flavor. Just be careful not to overpower the rosemary and garlic which are the stars of this recipe.

Is this recipe suitable for a holiday meal?

Definitely yes! Rosemary and Garlic Roast Beef is elegant enough to grace your holiday table yet simple enough to prepare without stress. It pairs beautifully with festive side dishes and will wow guests with its classic, comforting flavors.

Final Thoughts

If you’re ready to take your roast beef game to the next level, I wholeheartedly recommend trying this Rosemary and Garlic Roast Beef. It’s an all-time favorite in my kitchen because it hits all the right notes: aromatic, juicy, and satisfying. Whether it’s for a cozy family dinner or a special gathering, this recipe promises a hearty, flavorful experience everyone will cherish. Give it a try—you’re going to love how easy and impressive this dish really is!

Rosemary and Garlic Roast Beef Recipe

★★★★★

5.3 from 10 reviews

Author: Jack
Total Time: 1 hour 45 minutes
Yield: 6 servings 1x
Diet: Low Salt

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Description

This Rosemary and Garlic Roast Beef recipe features a tender, flavorful beef roast infused with fresh garlic and rosemary. Perfectly roasted to medium-rare, it’s an ideal centerpiece for a hearty meal, served with rich pan juices and aromatic herb garnish.

Ingredients

Scale

Beef Roast

3 pounds beef roast (chuck, ribeye, or sirloin)

Seasoning Paste

4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper

Other

1 cup beef broth
Fresh rosemary sprigs for garnish (optional)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for roasting.
Prepare Seasoning Paste: In a mixing bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and black pepper, mixing thoroughly to form a flavorful paste.
Season the Beef: Pat the beef roast dry with paper towels. Rub the garlic and rosemary paste evenly all over the surface of the roast to maximize flavor absorption.
Arrange in Roasting Pan: Place the coated roast in a roasting pan. Pour 1 cup of beef broth around the roast to help keep it moist throughout cooking.
Insert Thermometer: Insert a meat thermometer into the thickest part of the roast, avoiding any bones, to monitor the internal temperature accurately.
Roast the Beef: Place the roasting pan in the preheated oven. Roast for about 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium rare, adjusting cooking time if you prefer a different doneness.
Rest the Roast: Once cooked, remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Slice and Serve: Slice the roast thinly against the grain for tenderness. Serve with the pan juices and garnish with fresh rosemary sprigs if desired.

Notes

Use a meat thermometer to ensure precise cooking and avoid overcooking the roast.
Letting the beef rest before slicing helps retain juiciness and improves texture.
For a stronger rosemary flavor, add extra fresh rosemary to the seasoning paste.
Optional: Serve with roasted vegetables or mashed potatoes for a complete meal.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Roasting
Cuisine: American