Rosemary Garlic Roast Beef Recipe
Nov 07, 2019, Updated Oct 02, 2023
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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!
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- An Easy Roast Beef Recipe
- What’s the Best Cut of Meat to Use for Roast Beef?
- How to Make Roast Beef
- What is the Done Temp for Roast Beef?
- What Is The Secret to Tender, Juicy Roast Beef
- How Long Does it Take to Cook Roast Beef?
- What Goes with Beef?
- How to Store and Reheat Leftovers
- Rosemary Garlic Roast Beef Recipe Recipe
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
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.
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.
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
- Roast Beef Tenderloin
- Sirloin Tip Roast
- Slow Cooker Balsamic Pot Roast
- Corned Beef and Cabbage
- Prime Rib
- Boneless Prime Rib Roast
- Beef Tenderloin With Mushroom Gravy
ENJOY!
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Rosemary Garlic Roast Beef Recipe
Ingredients
- 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
Instructions
- 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.
Equipment
Notes
- 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.
Nutrition
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.
Roast it uncovered the whole time?
Hi!
Yes, roast it uncovered.
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!
I am very glad you enjoyed it! Thank YOU! 🙂
Just wondering, what kind of round roast do you recommend? I bought eye of round but now I’m reading it’s super tough?
Hi!
Eye of round will definitely work with this recipe.
Easy and delicious!
Thank YOU! 🙂
If that roast ain’t pink it the middle it’s overcooked! You should offer your husband cooking lessons 😉
Great recipe 🙂
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?
Hi!
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.
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!
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
Hi!
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.
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@
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!
Hi!
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.
Excellent recipe. Use it all the time even on my prime rib does a great job.
I am very happy you enjoyed it! 🙂 Thank YOU!
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.
Would it be ok to sear the roast in a skillet before putting it in the oven? This recipe looks so good!
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.
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!
This looks really amazing!! I am sure everyone at my house will be impressed!
This easy roast beef recipe couldn’t look any more perfect!