Rosemary Garlic Roast Beef Recipe

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This easy roast beef recipe has slivers of garlic and fresh rosemary for amazing flavor.  With only a handful of pantry ingredients, you’re just few steps away from whipping up this wonderful, mouth-watering roast beef dinner!

Wondering what to serve with this roast beef recipe? Serve it next to Creamy Mashed Cauliflower, Roasted Vegetables or Maple Mustard Roasted Potatoes!

Roast Beef on cooling rack.


We all need a little more low maintenance dinners, and if you’re also in pursuit of this reality, you want this Roast Beef in your life. It’s just juicy beef cooked slow until tender and mouthwatering delicious.

Perfect for Christmas, Thanksgiving, or to simply spoil your friends and family, this foolproof low-carb, Keto-friendly Roast Beef recipe guarantees perfectly cooked round roast without sweating and stressing.


With a kick of garlic and a simple rub of rosemary, thyme, salt, and pepper, this is a meal that practically makes itself. 

  1. First and foremost, let roast sit in room temperature at least 1 hour, and up to 2 hours, before cooking. 
  2. Then, pat dry with paper towels and, using a sharp knife, pierce meat in several places; insert slivers of garlic in each hole. 
  3. Combine olive oil, fresh chopped rosemary, thyme, salt, and pepper in a bowl; stir to combine and then rub all over roast.
  4. Place roast on top of a rack set over a roasting pan.
  5. Important step: Insert ovenproof meat thermometer into the center of the roast. This will ensure a perfectly cooked roast. You want to take that roast out of the oven when it reaches a temperature between 130˚F and 145˚F, depending on your desired doneness. I like some pink in the center, but my husband doesn’t, so I took mine out at around 138˚F (happy medium? 🙄) and let it rest for 20 minutes before cutting. Meat continues to cook while it rests and internal temperature will rise 5˚F in the meantime.

Raw round roast with garlic


  • Top Round Roast
  • Bottom Round Roast
  • Eye of Round
  • Top Sirloin Roast

For your information, the eye of the round, top round and bottom round roasts all meet the guidelines for extra-lean beef.


  • A 4-pound roast will take about 1 hour and 45 minutes to cook. Cooking time depends on the size of the roast and desired doneness; anything between 3 and 4 pounds will take a minimum of 1 hour and 15 minutes.
  • I like to start off at high heat for 15 minutes, just to get that browning on the outside, but then I reduce the heat to 325˚F for the remainder of the time. BUT, all ovens are not created equal, thus, as stated above, it’s important to use an ovenproof meat thermometer, especially for bigger cuts of meat.

Also, please resist cutting into the roast right away. Let it rest for 20 to 30 minutes before slicing. If you cut too soon, all that juice will just find itself on the cutting board and you will end up with a dry piece of meat. 

Sliced roast beef.


  • Store completely cooled, sliced roast beef in airtight containers and keep refrigerated for up to 4 days.

Roast Beef leftovers are the best! Use it in sandwiches, sliders, salads, etc…




5 from 16 votes
Roast Beef on cooling rack.

Rosemary Garlic Roast Beef Recipe

6 6 6
WW Freestyle: 8
Prep Time1 hr
Cook Time1 hr 30 mins
Resting Time30 mins
Total Time3 hrs
This easy roast beef recipe has slivers of garlic and fresh rosemary for amazing flavor.  With only a handful of pantry ingredients, you're just few steps away from whipping up this wonderful, mouth-watering roast beef dinner!
Course: Dinner
Cuisine: American
Servings: 10 servings
Calories: 294


  • 1 (3 to 4 pounds) round roast, fat trimmed off
  • 4 cloves garlic, each clove cut in 3 slivers, longwise
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1/2 tablespoon chopped fresh thyme leaves
  • 2 teaspoons salt, or to taste
  • 1 teaspoon fresh cracked pepper, or to taste


  • Preheat oven to 450˚F.
  • Prepare a roasting pan with a rack set over it; set aside.
  • Take the roast out of the fridge at least 1 hour before cooking, and up to 2 hours before cooking.
  • Pat dry the meat with paper towels.
  • Using a sharp knife, cut slits in the roast and insert the slivered garlic evenly around the whole roast.
  • In a small bowl combine olive oil, rosemary, thyme, salt, and pepper; mix until thoroughly incorporated.
  • Rub the rosemary mixture all around the roast.
  • Place roast on top of the rack that is set over the roasting pan.
  • Stick an ovenproof meat thermometer into the center of the meat.
  • Put prepared meat in the oven and roast for 15 minutes.
  • Reduce heat to 325˚F and continue to roast until internal temperature reaches 130°F for rare, 140°F for medium rare, and 150°F to 155˚F for medium to well done. This can take anywhere from 1 hour and 20 minutes to 2 hours, depending on the size of the roast and desired doneness.
  • Remove from oven and let roast rest for at least 20 to 30 minutes before cutting.
  • Cut and serve.


  • Two important things to remember for the most perfect roast; use an ovenproof meat thermometer and let the roast beef rest for at least 20 minutes before cutting.
Nutrition Facts
Rosemary Garlic Roast Beef Recipe
Amount Per Serving
Calories 294 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g20%
Cholesterol 112mg37%
Sodium 567mg24%
Potassium 624mg18%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 40g80%
Vitamin A 6IU0%
Vitamin C 1mg1%
Calcium 39mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: christmas dinner, easy beef recipe, easy thanksgiving recipe, holiday dinner recipe, how to cook roast beef, keto friendly recipes, low carb holiday recipes, roast beef recipe

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43 Responses
  1. Rice

    My huge Roast Beast is marinating now…. got this hunk of beef from a butcher, it looks/feels so tender and yummy even raw 🙂
    Will let you know how it turns out.
    Yes sear it before you put it in the Oven …..searing locks in the juice and yes use a wire rack on your oven pan….you can buy one so cheap at any grocery store.
    Bon Appetit to us !!
    The Rice family

      1. Katerina Petrovska

        Yes, you can definitely follow this recipe for cross rib roast. But, instead of cooking it at 325˚F, I would cook it at 350˚F, after the initial oven temperature of 450˚F.
        Just make sure to use a thermometer and remove the roast from the oven when internal temperature registers between 140˚F and 155˚F, depending on how well you like it done.

      1. Shirley Sotto

        I don’t have a meat thermometer. I cooked a 2 lb beef for 1 and a half hours, a bit over but we don’t like it pink so it’s just right. hello from the Philippines!

          1. Sarah

            Just wondering, what kind of round roast do you recommend? I bought eye of round but now I’m reading it’s super tough?

  2. Mackenzie

    If that roast ain’t pink it the middle it’s overcooked! You should offer your husband cooking lessons 😉

    Great recipe 🙂

  3. Avner

    I am a bit confused. In a few responses you mentioned that we should sear the meat before putting it in the oven and now you say not to sear it. What is the final answer?

    1. Katerina Petrovska

      It’s optional. You don’t have to sear it, but if you want that browned crust on top, I say to go ahead and do it, however, you don’t have to.

      1. Avner Lahat

        Thank you so much for your prompt response. My follow-up and last question is – if I choose to sear the meat – do I need to roast it for 15 minutes in 450 F or skip that phase and just roast the meat in 325 F? Thank you!

      2. Zia

        Hi, I am so excited to cook this, thank you for sharing this recipe.
        I also would like clarification on a step please. I am going to sear before placing it in the oven. Does this mean that I should skip the initial 15 minutes at 450°?

        Thank you

        1. Katerina Petrovska

          Yes, you can skip it, but I personally would still do about 8 to 10 minutes at 450, just to lock in the juices, and then decrease the temp.

    2. Jeanelle Jones

      I am going to try this recipe. When putting in the oven on the rack, you leave it uncovered on the rack? That doesn’t dry it out at all?
      Thank you for the recipe! Looks delicious@

  4. Saundra Rios

    I do not see the instructions for searing the roast. I see in a comment you mentioned its in the recipe but its not there. o you sear it after inserting the garlic and rubbing with herbs? Thanks!

    1. Katerina Petrovska

      You want to sear it right before you put it in the oven. So, insert the garlic, season it with the rub, sear on all sides for a couple minutes, or until browned, and then roast in the oven.

  5. Russell A Self

    We loved the recipe. Made this for my wife and son for Christmas dinner.

    I suggest using a turkey baster or an oral medicine syringe and injecting some of the seasoning mix into the slits that you push the garlic slivers.

    I used a 3.4lb roast, internal temp was 146 degrees farenheit when I took it out. Cooked to a perfect medium rare.

    1. Katerina Petrovska

      Hi! 😊
      Yep, that’s exactly what you do; sear and then pop it in the oven. It’s in the recipe – scroll down to the recipe box at the bottom of the post, or hit the “JUMP to Recipe” button at the very top of the page and it will automatically scroll you down to the entire recipe.

  6. Dang Thai

    This looks really amazing!! I am sure everyone at my house will be impressed!

    I think I will look for these and try your recipe this weekend. Thank you for sharing!

    Dang Thai from Embeya!

      1. Katerina Petrovska

        Hi! 😊
        You can use any wire rack that will fit inside a sheet pan. The rack allows heat to circulate evenly underneath the meat, as well as around the sides. The more air circulation in the pan, the more evenly the meat will cook.

  7. Eden

    We made this for dinner last night and it really was so flavorful and delicious! Saving this recipe to make again!

    1. Nick

      Recipe doesn’t mention anywhere to sear the meat before putting it in the oven. Can you clarify if this needs to be done? And if it does, at what step do I sear it?

  8. Krissy Allori

    I just love garlic and rosemary together. Such a good flavor combination in this roast beef. So good!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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