Garlic Herb Roast Beef (Tender, Flavorful, Sunday Dinner Ready)

Garlic herb roast beef is Sunday dinner perfection. Tender, juicy, with a flavorful garlic and herb crust. Roasted to medium-rare. Leftovers make incredible sandwiches. Let’s roast.

Ingredients

Serves 6-8.

• 3-4 lb (1.4-1.8kg) beef sirloin tip roast or top round roast
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
• 2 tbsp fresh thyme, chopped (or 2 tsp dried)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp paprika
• 1 cup beef broth (for the pan)

Step-by-Step Instructions

Step 1: Preheat & Prep

1. Preheat oven to 450°F (230°C). Let roast sit at room temperature for 30-60 minutes.

Step 2: Make Herb Paste

1. In a bowl, mix garlic, rosemary, thyme, olive oil, Dijon mustard, salt, pepper, and paprika into a paste.

Step 3: Season & Sear

1. Pat roast dry with paper towels. Rub herb paste all over the roast.
2. Heat a large oven-safe skillet or roasting pan over high heat. Sear roast 2-3 minutes per side until browned. Pour beef broth into the pan.

Step 4: Roast

1. Transfer skillet to oven. Roast 15 minutes at 450°F, then reduce heat to 325°F (165°C). Continue roasting until internal temp reaches 130°F (55°C) for medium-rare (about 15-20 minutes per pound total).

Step 5: Rest & Serve

1. Remove from oven. Tent with foil and rest 15-20 minutes. Slice thinly against the grain. Serve with pan juices. Sunday dinner, perfected.

Summary

Prep Time: 15 min | Cook Time: 1 hour 15 min | Total: 1 hour 30 min

Yield: 6-8 servings | Difficulty: Medium

Storage Notes

Fridge: 4 days. Great cold for sandwiches or salads. Reheat slices in skillet with broth for 1-2 minutes. Freezer: 3 months. Do not overheat — roast beef dries out quickly.