Easy Roast Beef

Roast beef plated with gravy and mashed potatoes.

4.83 from 17 votes

The BEST, most delicious and Easy Roast Beef Recipe you will ever taste! Our recipe uses a simple garlic and herb rub and produces the most juicy roast beef! Serve it over a bed of creamy mashed potatoes with lots of gravy!

Prep Time5

Cook Time50

Resting Time20

Total Time1 15

Course: dinner, Main Course, main dish

Cuisine: American

Servings:

Calories: 336kcal

Author: Teri & Jenny

Ingredients

Roast Beef

3 1/2 pound top round roast
2 1/2 tablespoons extra virgin olive oil
2 teaspoons minced rosemary
2 teaspoons minced thyme
2 teaspoons thinly sliced chives
2 minced garlic cloves
2 teaspoons salt
1 teaspoon black pepper

Gravy

2 tablespoons unsalted butter
1 minced garlic clove
2 tablespoons flour
1 teaspoon dijon mustard
1 1/2 cups beef stock
salt and pepper to taste

US Customary - Metric

Instructions

roast beef

Remove roast from refrigerator 30 minutes before cooking, to get the 'chill' off roast.
Preheat oven to 425˚F.
Place oil, rosemary, thyme, chives, garlic, salt, and pepper into a small mixing bowl and whisk together until combined.
Rub herb mixture all over roast and transfer to a roasting pan.
Cook roast at 425˚F for 15 minutes, then lower temperature to 325˚F and continue cooking for about 45 minutes (for medium-rare, 135˚F but remove from oven at 130˚F) or about 1 hour(for medium, 145˚F but remove from oven at 140˚F).
Remove roast from oven and loosely cover with foil for about 20 minutes.

gravy

Place butter into a small saucepan and melt together over medium heat.
Add garlic and sauté for 1 to 2 minutes.
Add flour and whisk together until smooth.
Whisk in mustard and season with salt and pepper.
Whisk in stock until no lumps remain. Allow gravy to simmer for 4 to 5 minutes until thickened. Adjust seasonings.

assembly

Thinly slice beef and serve with gravy.

Notes

Tips and Tricks for Roast Beef Success

Allow beef to sit at room temperature for at least 30 minutes before roasting it. This will create a more juicy and evenly cooked end product!
Use a thermometer (if it's instant read, it's even better). Using a thermometer is the best way to ensure you're not under or overcooking the roast.
Allow beef to rest once it comes out of the oven (20 to 30 minutes). This allows the fibers in the beef to relax, ensuring a tender and juicy roast.
Use a sharp chef's knife to slice the roast for clean cuts that will keep the beef tender. People will often use a serrated knife to slice roasts, but serrated knives actually tend to rip up the beef and not give clean cuts.

Nutrition