Rosemary and Garlic Roast Beef

Rosemary and garlic roast beef is a classic, elegant dish that fills my kitchen with irresistible aromas and makes any meal feel special. The beef is coated in a flavorful garlic-herb rub and roasted until perfectly tender and juicy. Whether I’m serving it for a cozy Sunday dinner or a festive holiday gathering, it always impresses without being complicated.

Why You’ll Love This Recipe

I love this recipe because it brings out the natural richness of the beef with just a few simple ingredients. The rosemary and garlic form a crust that’s savory and fragrant, while the inside stays beautifully juicy. It’s a dish that looks and tastes like it took hours to prepare, but it’s actually quite straightforward. Plus, it pairs well with just about any side dish I want to serve.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef roast (top round, eye of round, or sirloin roast)

• Fresh rosemary (finely chopped)

• Garlic (minced or pressed)

• Olive oil

• Salt

• Black pepper

• Dijon mustard (optional, for extra flavor)

Optional additions:

• Onion slices or carrots (to roast in the pan)

• Beef broth or red wine (for drizzling in the pan and making gravy)

Directions

1. I preheat the oven and let the beef roast come to room temperature.

2. In a small bowl, I mix the chopped rosemary, garlic, olive oil, salt, and pepper to form a paste.

3. I rub the garlic-herb mixture all over the beef, pressing it in for full flavor.

4. I place the roast on a rack in a roasting pan (or directly in the pan over a bed of onions or carrots if I’m including vegetables).

5. I roast the beef uncovered, depending on the size and desired doneness, until a meat thermometer reads my preferred temperature.

6. I let the roast rest for 10–15 minutes before slicing to keep the juices in.

7. If I want a sauce, I use the pan drippings to make a quick gravy with a splash of broth or wine.

Servings and timing

This recipe serves 6–8 people, depending on the size of the roast.
Prep time: 15 minutes
Cook time: 1 to 1.5 hours (depending on roast size and doneness)
Rest time: 15 minutes
Total time: About 2 hours

Variations

• I add crushed red pepper flakes for a little heat in the herb rub.

• Sometimes I tie the roast with kitchen twine for a more even shape and cook.

• I’ve made a rosemary-thyme blend for even more herb flavor.

• If I want a crustier texture, I sear the roast in a hot skillet before putting it in the oven.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I wrap slices in foil with a splash of broth and warm them in the oven at 300°F until heated through.
It also freezes well—I slice it, wrap tightly, and freeze for up to 2 months, then thaw overnight in the fridge and reheat gently.

FAQs

What’s the best cut of beef for this recipe?

I usually use top round or eye of round for a lean, budget-friendly roast. Sirloin roast also works well for a bit more tenderness.

How do I know when the roast is done?

I use a meat thermometer. For medium-rare, I aim for 135°F; for medium, 145°F. It rises a bit during resting.

Can I marinate the beef overnight?

Yes, I often rub the garlic-rosemary mixture on the roast and let it sit in the fridge overnight for deeper flavor.

Should I cover the roast while it bakes?

No, I roast it uncovered to help the outside develop a flavorful crust.

Can I make a gravy from the drippings?

Absolutely. I deglaze the pan with beef broth or wine, then simmer with a little flour or cornstarch slurry to thicken.

Conclusion

Rosemary and garlic roast beef is one of those timeless recipes that always delivers. It’s rich, aromatic, and simple enough for weeknights, but impressive enough for guests or holiday tables. With a golden herb crust and juicy, flavorful slices, this roast is a meal I keep coming back to when I want something hearty and memorable.

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