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
(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
- 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).
- 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).
- Season the roast:
- Pat the beef dry with paper towels, then rub the seasoning mixture evenly all over the roast.
- 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).
- 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.
- 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
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!
PrintRosemary and Garlic Roast Beef
- 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
For the Roast Beef:
- 3–4 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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