Easy Roast Beef
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 minutes mins
Cook Time50 minutes mins
Resting Time20 minutes mins
Total Time1 hour hr 15 minutes mins
Course: dinner, Main Course, main dish
Cuisine: American
Servings: 8
Calories: 336kcal
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
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.
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.
Calories: 336kcal | Carbohydrates: 3g | Protein: 47g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 805mg | Potassium: 839mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 4mg