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!

Roast Beef on cooling rack.


An Easy Roast Beef Recipe

We all need a more low maintenance dinners in our lives, would you agree? If you’re also in pursuit of this reality, you’ll want this roast beef recipe in your life. It’s juicy, it’s tender, it’s full of flavor – what more could you want? When finished cooking the meat becomes so tender it practically melts in your mouth.

One of the things I love most about this recipe is how versatile it is. You can make it ahead to serve on a busy weeknight, for a low-key Sunday dinner, or even for the holidays. Roast beef is a stellar addition to your Thanksgiving or Christmas dinner! And even better, this foolproof recipe is low-carb and keto-friendly.

What’s the Best Cut of Meat to Use for Roast Beef?

If you’re wondering what kind of meat to use for the best roast, these are my top suggestions:

  • Top Round Roast
  • Bottom Round Roast
  • Eye of Round
  • Top Sirloin Roast
Raw round roast with garlic

How to Make Roast Beef

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

  • Let the meat come to room temp. First and foremost, let the roast sit at room temperature for at least 1 hour and up to 2 hours before cooking. 
  • Preheat your oven. Set the oven temperature to 450˚F.
  • Prep the roast. Pat dry the beef with paper towels and, using a sharp knife, pierce meat in several places; insert slivers of garlic in each hole. 
  • Add the flavorings. Combine olive oil, fresh chopped rosemary, thyme, salt, and pepper in a bowl; stir to combine and then rub all over roast.
  • Add to your roasting pan. Place the roast on top of a rack set over a roasting pan.
  • Insert an ovenproof meat thermometer into the center of the roast. This will ensure a perfectly cooked roast.
  • Cook. Place in the preheated oven and roast for 15 minutes.
  • Lower the temperature. Reduce the oven temperature to 325˚F and continue to cook your roast beef until the internal temperature reaches a desired doneness: 130°F for rare, 140°F for medium rare, and 150°F to 155˚F for medium to well done.
  • Rest. Remove from oven and let the roast rest for at least 20 to 30 minutes before cutting and serving.

What is the Done Temp for Roast Beef?

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 the internal temperature will rise 5˚F in the meantime.

What Is The Secret to Tender, Juicy Roast Beef

Want to know how to cook roast beef without drying it out? The secret to tender, juicy, fall-apart roast beef is pulling the meat from the oven when its internal temperature registers between 130˚F and 140˚F. The second secret is resting time. After removing the roast beef from the oven, let it rest for 20 to 30 minutes. During this time, the meat will absorb some of the juices, which will make the meat super tender. By contrast, if you carve your meat immediately, all the juices will drain out of the roast beef.

Close-up image of sliced beef, with garlic sliver peeking through.

How Long Does it Take to Cook Roast Beef?

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. A 4-pound roast will take about 1 hour and 45 minutes to cook. I like to start at high heat for 15 minutes to get that browning on the outside, but then I reduce the heat to 325˚F for the remainder of the time. However, all ovens are not created equal; thus, as stated above, it’s essential 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. 

What Goes with Beef?

Wondering what to serve with this roast beef recipe? I love it with Creamy Mashed Cauliflower, Roasted Vegetables, or Roasted Baby Potatoes. These Air Fryer Brussels Sprouts and these Air Fryer Balsamic Glazed Carrots are also stellar sides to serve with this dinner.

Up close shot of a slice of roast beef with a fork resting on top of the slice.

How to Store and Reheat Leftovers

  • Storage: Store completely cooled, sliced roast beef in airtight containers and keep refrigerated for up to 4 days.
  • To reheat: Place the desired amount of meat on a microwave-safe plate and heat until warmed through. The amount of time needed will depend on how much you are trying to heat up. And don’t forget to make at least some of your leftovers into roast beef sandwiches!

More Beef Recipes to Try


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5 from 22 votes

Rosemary Garlic Roast Beef Recipe

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 a few steps away from whipping up this wonderful, mouth-watering roast beef dinner!
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Resting Time: 30 minutes
Total Time: 3 hours
Servings: 8 servings


  • 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
  • ½ tablespoon chopped fresh thyme leaves
  • 2 teaspoons salt,, or to taste
  • 1 teaspoon freshly cracked black pepper,, or to taste
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  • 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 the roast on top of the rack that is set over the roasting pan.
  • Stick an ovenproof meat thermometer into the center of the meat. Transfer it to 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 the roast rest for 20 to 30 minutes before cutting.
  • Cut and serve.


  • Bring to Room Temperature: Let the beef sit out of the refrigerator for about an hour before cooking. This helps it cook evenly.
  • Seasoning: Generously season the beef with salt and pepper.
  • Oven Temperature: Start with a high temperature (around 450°F/230°C) for the first 15 minutes, then reduce to 325°F (165°C) for even cooking.
  • Use a Meat Thermometer: This ensures perfect doneness. For medium rare, aim for an internal temperature of 130-135°F (54-57°C); for medium, 135-145°F (57-62°C).
  • Two important steps to remember for the perfect roast: Use an ovenproof meat thermometer, and let the roast beef rest for at least 20 minutes before cutting.


Calories: 288kcal | Carbohydrates: 1g | Protein: 38g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 105mg | Sodium: 677mg | Potassium: 591mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 4mg

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.

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  1. Nc says:

    Do you cover the roast with a roasting pan lid?

    1. Katerina says:

      No, you don’t need to cover the roast with a lid. After the initial browning at high heat, cooking the roast at a reduced low temperature of 325°F is perfectly safe and helps ensure it turns out tender and delicious.

  2. Gret says:

    Recipe is similar to one used at local deli and meat market where I worked 40 years ago . Hard to wait the 30 minutes to carve ( my rule) and even better next day sliced super thin for sandwiches. Great recipe and tips.

    1. Katerina says:

      Thanks so much! I also love it the next day in sandwiches. That’s really why I make this recipe. 😄

  3. Katie says:

    I have made this a whole bunch of times and it is an absolute go-to of mine! Question though…I am cooking for a larger group and need my oven for various other dishes, how could I adapt this recipe for a slow cooker? Is that possible? Please help!

    1. Katerina says:

      Hi! Yeah, you can definitely pop this in the slow cooker, adding in about 1/2 cup of beef broth or water, and cook it on LOW for 6 to 8 hours. You can also put potatoes, carrots, and onions on the bottom of the slow cooker, place the roast on top, pour in about 1/2-cup of beef broth, and set it to cook. I would also suggest browning the roast on all sides before transferring it to the slow cooker.

  4. Kels says:

    This was our New Year’s Day dinner and it was perfect! Tender and juicy with great flavor and crust!

    1. Katerina Petrovska says:

      That’s great! I’m very glad you and your family enjoyed it! Thank YOU! 🙂

  5. Rice says:

    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 says:

      I hope you enjoy it! 🙂 Thank YOU!

    2. D. Stryker says:

      Can you use this recipe with cross-rib roast?

      1. Katerina Petrovska says:

        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.