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.