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
- Preheat oven to 450°F (230°C). Let roast sit at room temperature for 30-60 minutes.
Step 2: Make Herb Paste
- In a bowl, mix garlic, rosemary, thyme, olive oil, Dijon mustard, salt, pepper, and paprika into a paste.
Step 3: Season & Sear
- Pat roast dry with paper towels. Rub herb paste all over the roast.
- 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
- 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
- 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.
