Description
Rosemary and Garlic Roast Beef: Tender beef infused with aromatic rosemary and garlic, a crowd-pleasing comfort food favorite.
Ingredients
Scale
- 3–4 pound (1.4–1.8 kg) beef roast (top round, sirloin tip, or ribeye roast)
- 6 garlic cloves, minced (about 2 tablespoons)
- 3 tablespoons fresh rosemary leaves, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried thyme
- 1 cup beef broth
Instructions
- Step 1: Prepare the Herb Rub Combine the minced garlic, chopped rosemary, olive oil, Dijon mustard, salt, pepper, and dried thyme in a small bowl. Mix thoroughly until it forms a fragrant paste. This aromatic mixture will become the flavor foundation of your **Rosemary and Garlic Roast Beef** and can be prepared up to a day ahead and refrigerated to allow the flavors to meld beautifully.
- Step 2: Prepare the Beef Remove your beef roast from the refrigerator 1-2 hours before cooking to bring it to room temperature—this ensures even cooking. Pat the meat dry thoroughly with paper towels; moisture is the enemy of a good sear. Rub the herb paste all over the roast, pressing gently to adhere. Make sure every inch is covered for maximum flavor penetration.
- Step 3: Sear the Roast Preheat your oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of oil and when shimmering, carefully place the roast in the pan. Sear each side until deeply browned, about 2-3 minutes per side. Your kitchen will fill with the intoxicating scent of **rosemary and garlic beef** as the herbs begin to release their essential oils.
- Step 4: Roast to Perfection Pour beef broth into the bottom of the pan—this creates moisture for a tender roast and forms the base for an optional gravy later. Transfer the skillet to the preheated oven and roast until the internal temperature reaches your desired doneness: 135°F (57°C) for medium-rare or 145°F (63°C) for medium, approximately 15 minutes per pound. Baste the **Rosemary and Garlic Roast Beef** with the pan juices occasionally.
- Step 5: Rest and Serve Transfer the roast to a cutting board and cover loosely with foil. Allow it to rest for 15-20 minutes—resist the temptation to slice early! Meanwhile, you can use the pan drippings to make a simple gravy if desired. Slice the **Rosemary and Garlic Roast Beef** against the grain into thin slices, showcasing the perfect pink center surrounded by the herb-crusted exterior.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 350 calories
- Sugar: 1 gram
- Sodium: 800 mg
- Fat: 22 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 1 gram
- Fiber: 0 grams
- Protein: 35 grams
- Cholesterol: 105 mg