Rosemary and Garlic Roast Beef

Rosemary and Garlic Roast Beef is a flavorful, tender, and aromatic dish perfect for special occasions or a comforting family dinner. The combination of fresh rosemary, garlic, and a perfectly roasted beef cut creates a deliciously seasoned crust while keeping the inside juicy and flavorful. Whether served with roasted vegetables or mashed potatoes, this dish is sure to impress.

Why You’ll Love This Recipe

  • Simple yet elegant for holiday dinners or gatherings
  • Packed with bold, savory flavors from garlic and rosemary
  • Juicy, tender meat with a beautifully caramelized crust
  • Easy to prepare with minimal ingredients
  • Perfect for meal prep and leftovers

Ingredients

Rosemary and Garlic Roast Beef 10 Rosemary and Garlic Roast Beef is a flavorful, tender, and aromatic dish perfect for special occasions or a comforting family dinner. The combination of fresh rosemary, garlic, and a perfectly roasted beef cut creates a deliciously seasoned crust while keeping the inside juicy and flavorful. Whether served with roasted vegetables or mashed potatoes, this dish is sure to impress.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Beef roast (ribeye, sirloin, or top round)
  • Fresh rosemary
  • Garlic cloves
  • Olive oil
  • Salt and black pepper
  • Dijon mustard (optional for extra depth)
  • Butter (for added richness)

Directions

  1. Prepare the beef:
    • Remove the roast from the refrigerator and let it come to room temperature for about 30 minutes.
    • Preheat the oven to 375°F (190°C).
  2. Make the seasoning rub:
    • Finely chop the fresh rosemary and garlic.
    • In a small bowl, mix them with olive oil, salt, black pepper, and Dijon mustard (if using).
  3. Season the roast:
    • Pat the beef dry with paper towels, then rub the seasoning mixture evenly all over the roast.
  4. Sear for extra flavor (optional):
    • Heat a skillet over high heat and sear the roast on all sides until golden brown (about 2 minutes per side).
  5. Roast the beef:
    • Place the roast in a roasting pan or on a wire rack.
    • Roast for about 20 minutes per pound for medium-rare (internal temp of 130°F/54°C).
    • Use a meat thermometer to check for doneness.
  6. Rest and serve:
    • Remove the roast from the oven and let it rest for 10–15 minutes before slicing.
    • Slice against the grain and serve with your favorite sides.

Servings and Timing

  • Servings: 6–8
  • Prep Time: 10 minutes
  • Cook Time: 1 hour (varies by roast size)
  • Resting Time: 15 minutes

Variations

  • Herb Blend: Add thyme or oregano for extra herbal depth.
  • Garlic Butter Finish: Baste with melted butter and garlic during roasting.
  • Spicy Kick: Add red pepper flakes or cayenne to the seasoning.
  • Wine-Infused: Deglaze the pan with red wine for a flavorful sauce.

Storage/Reheating

  • Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating: Warm slices in the oven at 300°F (150°C) for 10 minutes or briefly in a skillet.
  • Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the fridge before reheating.

FAQs

Rosemary and Garlic Roast Beef
Rosemary and Garlic Roast Beef 11 Rosemary and Garlic Roast Beef is a flavorful, tender, and aromatic dish perfect for special occasions or a comforting family dinner. The combination of fresh rosemary, garlic, and a perfectly roasted beef cut creates a deliciously seasoned crust while keeping the inside juicy and flavorful. Whether served with roasted vegetables or mashed potatoes, this dish is sure to impress.

What’s the best cut of beef for roasting?

Ribeye, sirloin, or top round work well for roasting.

How do I keep my roast juicy?

Let it rest after cooking to retain moisture, and avoid overcooking.

Can I use dried rosemary instead of fresh?

Yes, but fresh rosemary provides the best flavor. Use about half the amount if using dried.

How do I know when my roast is done?

Use a meat thermometer—130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Should I cover the roast while it’s in the oven?

No, leaving it uncovered allows the exterior to develop a flavorful crust.

What’s the best way to slice roast beef?

Slice against the grain for the most tender texture.

Can I make this roast in a slow cooker?

Yes! Cook on low for 6–8 hours for a tender, fall-apart texture.

Can I marinate the beef overnight?

Yes, marinating enhances flavor, but the seasoning rub alone works well too.

What sides go well with this roast?

Mashed potatoes, roasted vegetables, Yorkshire pudding, or a fresh salad pair perfectly.

Can I make a gravy from the drippings?

Absolutely! Use the pan drippings, beef broth, and a bit of flour or cornstarch to create a rich gravy.

Conclusion

Rosemary and Garlic Roast Beef is a classic, flavorful dish that’s easy to make and perfect for any occasion. With its savory herb crust and juicy interior, it’s a guaranteed crowd-pleaser. Serve it with your favorite sides and enjoy a restaurant-quality meal at home!

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Rosemary and Garlic Roast Beef

Rosemary and Garlic Roast Beef

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: ~1 hour 45 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Description

This Rosemary and Garlic Roast Beef is a simple yet elegant dish, packed with bold flavors. The beef is coated with a fragrant rosemary-garlic rub, then roasted to perfection, resulting in a tender, juicy, and flavorful main course. Serve it with roasted vegetables, mashed potatoes, or a rich red wine sauce for an unforgettable meal.


Ingredients

Units Scale

For the Roast Beef:

  • 34 lb beef roast (top sirloin, eye of round, or ribeye)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme (optional)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons olive oil
  • 1 tablespoon butter, melted

For Roasting:

  • 1 cup beef broth or red wine (for basting)
  • 1 large onion, quartered
  • 3 carrots, cut into chunks
  • 3 sprigs rosemary

Instructions

Prepare the Roast:

Pat the beef dry with paper towels to help with browning.

In a small bowl, mix garlic, rosemary, thyme, salt, pepper, Dijon mustard, Worcestershire sauce, olive oil, and melted butter to form a paste.

Rub the paste evenly over the entire surface of the roast. Cover and let it rest at room temperature for 30-45 minutes before roasting.

2. Preheat & Sear the Beef:

Preheat oven to 450°F (230°C).

Place the roast in a roasting pan with onions, carrots, and rosemary sprigs around it.

Roast at 450°F for 15 minutes to create a nice crust.

3. Lower Temperature & Roast:

Reduce oven heat to 325°F (160°C) and pour beef broth or red wine into the pan.

Roast for 50-75 minutes (depending on the cut and preferred doneness).

Check Internal Temperature:

Rare: 120-125°F (49-52°C)

Medium Rare: 130-135°F (54-57°C)

Medium: 140-145°F (60-63°C)


Notes

Best Cut to Use: Ribeye, top sirloin, or eye of round work well.

Make-Ahead: The seasoning rub can be applied up to 24 hours in advance for more flavor.

Leftovers Idea: Use sliced roast beef for sandwiches or wraps the next day.

Serving Suggestion: Pair with garlic mashed potatoes, Yorkshire pudding, or a red wine reduction sauce.

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