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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.