Roast beef sounds fancy. It’s actually just patience and garlic.
This one is crusted with fresh herbs and lots of garlic. Slow-roasted until tender. Slice it thin. Serve with potatoes, horseradish, or between two slices of bread. Sunday dinner sorted.
Ingredients
Serves 6-8.
- 3-4 lb beef top round or eye of round roast
- 8 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp paprika (optional)
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 450°F (230°C). Let roast sit at room temperature for 30 minutes.
- Pat beef completely dry with paper towels.
Step 2: Make the Garlic Herb Crust
- Mix minced garlic, rosemary, thyme, parsley, olive oil, salt, pepper, and paprika in a bowl.
- Rub mixture all over the roast. Press to adhere.
Step 3: Sear the Beef
- Heat a large oven-safe skillet or roasting pan over high heat.
- Sear roast 2-3 minutes per side until deeply browned.
Step 4: Roast
- Transfer skillet to oven. Reduce temperature to 325°F (160°C).
- Roast 20-25 minutes per pound until internal temp reaches 130°F (medium-rare).
Step 5: Rest and Slice
- Remove from oven. Loosely tent with foil. Rest 15-20 minutes (crucial for juicy meat).
- Slice thinly against the grain. Serve with pan juices.
Summary
Prep Time: 15 minutes (+30 min resting) | Cook Time: 60-90 minutes | Total Time: ~2 hours
Yield: 6-8 servings
Difficulty: Easy (needs patience)
Storage Notes
Fridge:
Store sliced roast beef with juices for 5 days. Gets more flavorful.
Reheat:
Warm gently in skillet with a splash of broth. Microwave works but less tender.
Freezer Friendly:
Freeze slices for 3 months. Thaw overnight. Reheat in oven.
Pro Tip:
Don’t skip the rest. Cutting early = dry beef. Set a timer.
