Description
A flavorful rosemary and garlic roast beef recipe perfect for a hearty meal. This roast is seasoned with fresh herbs and spices, then oven-roasted to medium-rare perfection and served with an optional savory beef gravy.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef roast (such as ribeye or sirloin)
- 4 cloves garlic, minced
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
Optional Gravy
- 1 cup beef broth
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the beef perfectly.
- Prepare Herb Paste: In a mixing bowl, combine minced garlic, chopped rosemary, olive oil, salt, black pepper, onion powder, and dried thyme. Mix well until it forms a fragrant paste.
- Dry the Beef: Use paper towels to pat the beef roast dry. This step helps create a nice crust on the roast when cooking.
- Apply Paste: Rub the garlic and rosemary paste all over the beef roast, making sure to coat all sides evenly to maximize flavor.
- Place in Roasting Pan: Put the beef roast into a roasting pan and insert a meat thermometer into the thickest part of the roast to monitor internal temperature while cooking.
- Roast the Beef: Roast in the preheated oven for about 1 hour and 15 minutes, or until the thermometer reads 135°F (57°C) for medium-rare doneness. Adjust time according to your desired level of doneness.
- Rest the Meat: Remove the roast from the oven and let it rest for 15 minutes. This step allows the juices to redistribute, keeping the meat juicy and tender.
- Make Gravy (Optional): While the beef rests, pour the beef broth into the roasting pan and scrape up any browned bits from the bottom to create a simple, flavorful gravy.
- Slice and Serve: Slice the roast thinly against the grain for maximum tenderness and serve with the optional gravy.
Notes
- For a more well-done roast, cook to higher internal temperatures: 145°F for medium, 160°F for medium-well.
- Allowing the beef to rest before slicing is crucial to retain juices.
- Use a sharp knife to slice the roast thinly, cutting against the grain to ensure tenderness.
- Leftover roast beef can be stored in the refrigerator for up to 3 days.
- If you prefer, fresh thyme can be used in place of dried thyme for a more vibrant flavor.
- The optional gravy adds moisture and depth of flavor but is not necessary if you prefer the roast on its own.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (about 8 ounces)
- Calories: 420
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: roast beef, rosemary roast beef, garlic beef roast, oven-roasted beef, beef with rosemary and garlic, easy roast beef recipe
