Roast Beef
A perfectly tender and juicy roast beef, seasoned with garlic and herbs, and roasted to perfection. This classic centerpiece is surprisingly easy to make and perfect for a special Sunday dinner or holiday meal.
For 6 servings
5 steps. 80 minutes total.
- 1
Step 1
- a.Prepare the Beef and Oven
- b.Remove the beef roast from the refrigerator 1-2 hours before cooking to allow it to come to room temperature for even cooking.
- c.Preheat your oven to 450°F (232°C).
- d.Pat the entire surface of the beef dry with paper towels. This is key to getting a beautiful brown crust.
- 2
Step 2
- a.Season the Roast
- b.Using a small, sharp knife, make about 12 small slits, 1-inch deep, all over the roast. Gently push the slivered garlic pieces into these slits.
- c.In a small bowl, combine the chopped rosemary, thyme leaves, coarse salt, and freshly ground black pepper.
- d.Rub the entire roast with olive oil, then generously coat it on all sides with the herb and salt mixture.
- 3
Step 3
- a.Sear for a Perfect Crust
- b.Heat a large, heavy-bottomed, oven-safe skillet or Dutch oven over medium-high heat. The pan should be hot enough that a drop of water sizzles instantly.
- c.Carefully place the seasoned roast in the hot pan and sear for 3-4 minutes per side, until a deep golden-brown crust forms. Don't forget to sear the ends. This process should take about 10-12 minutes total.
- 4
Step 4
- a.Roast to Perfection
- b.Remove the skillet from the heat. Scatter the quartered onion and carrot chunks around the base of the roast.
- c.Place the skillet directly into the preheated 450°F (232°C) oven. Roast for 15 minutes at this high temperature.
- d.After 15 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting for another 50-65 minutes.
- e.For the most accurate results, use a meat thermometer. For medium-rare, remove the roast from the oven when the internal temperature reaches 130°F (54°C). For medium, remove it at 135°F (57°C). The temperature will continue to rise by 5-10 degrees as it rests.
- 5
Step 5
- a.Rest, Carve, and Serve
- b.Transfer the cooked roast to a cutting board. Tent it loosely with aluminum foil.
- c.Let the roast rest for a minimum of 15-20 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and flavorful result.
- d.To carve, identify the direction of the muscle fibers (the grain) and slice thinly against them.
- e.Serve immediately with the roasted vegetables and any accumulated pan drippings.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1A meat thermometer is non-negotiable for a perfect roast. It's the only way to guarantee your desired level of doneness.
- 2Don't skip the resting period! Cutting into the meat too soon will cause all the delicious juices to run out onto the cutting board.
- 3Always slice roast beef against the grain. This shortens the muscle fibers, making the meat much more tender to chew.
- 4For a simple pan sauce, remove the roast and vegetables, skim off excess fat from the pan, and deglaze with a splash of red wine or beef broth over medium heat, scraping up the browned bits.
- 5Ensure the beef is completely dry before seasoning and searing. A dry surface is essential for creating the Maillard reaction, which results in a flavorful crust.
Adapt it for your goals.
Herb Swap
Don't have rosemary or thyme? Try a combination of sage, marjoram, and oregano for a different aromatic profile.
Add PotatoesAdd Potatoes
Cut 1 lb of small potatoes (like Yukon Gold or red potatoes) in half and toss them with the onions and carrots to roast alongside the beef for a complete one-pan meal.
Mustard CrustMustard Crust
Before applying the herb rub, brush the entire surface of the roast with 2-3 tablespoons of Dijon mustard for an extra layer of tangy flavor.
Red Wine Pan SauceRed Wine Pan Sauce
After removing the roast, place the skillet on the stovetop. Deglaze with 1/2 cup of dry red wine, then add 1 cup of beef broth. Simmer until the sauce has reduced and thickened slightly.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, tissue growth, and overall bodily function.
Rich in Heme Iron
This recipe provides heme iron, a form of iron that is more easily absorbed by the body than plant-based iron. Iron is crucial for creating red blood cells and preventing anemia.
Packed with B Vitamins
Roast beef is a fantastic source of B vitamins, especially Vitamin B12, which is vital for nerve function and DNA synthesis, and Niacin (B3), which helps convert food into energy.
Frequently asked questions
A single serving of this roast beef, approximately 170g, contains around 385 calories. This can vary based on the exact cut of beef and its fat content.