Roast beef is a classic comfort food! Here’s a simple yet mouthwatering recipe for a perfectly roasted beef roast with a savory herb crust and juicy, tender inside.
Oven-Roasted Beef Roast Recipe (Serves 6-8)
Ingredients:
- 1 (3–5 lbs) beef roast (ribeye, sirloin, or top round works well)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 2 tbsp fresh thyme, chopped (or 1 tbsp dried)
- 1 tbsp Dijon mustard (optional for extra flavor)
- 1 cup beef broth (for roasting)
Instructions:
1. Prep the Roast:
- Preheat your oven to 450°F (232°C).
- Remove the beef roast from the fridge about 30 minutes before cooking to let it come to room temperature for more even cooking.
- Pat the roast dry with paper towels (this helps achieve a nice sear).
- Rub the roast with olive oil, then season generously with salt and pepper on all sides.
2. Herb Crust:
- In a small bowl, mix the minced garlic, chopped rosemary, and thyme. If you like, stir in the Dijon mustard for a slightly tangy kick.
- Rub the herb mixture all over the roast, pressing it into the surface to create a nice crust.
3. Sear the Roast (Optional but Recommended for Extra Flavor):
- Heat a large skillet over high heat and add a bit of oil.
- Sear the beef on all sides (about 2–3 minutes per side) until it develops a rich, brown crust.
- This step adds extra flavor but can be skipped if you’re in a rush.
4. Roast the Beef:
- Place the seared roast on a roasting rack in a roasting pan (or directly on the pan if you don’t have a rack).
- Pour beef broth into the bottom of the pan to keep moisture and prevent the drippings from burning.
- Roast in the oven at 450°F for 15 minutes to sear the outside, then reduce the temperature to 325°F (163°C) and continue roasting.
5. Cooking Time (based on desired doneness):
- Rare (120-125°F internal temp): 15-18 minutes per lb
- Medium-rare (130-135°F): 18-20 minutes per lb
- Medium (140-145°F): 20-22 minutes per lb
- Medium-well (150-155°F): 22-25 minutes per lb
- Well-done (160°F+): 25-30 minutes per lb
Tip: Use a meat thermometer for accuracy! Roast until the beef reaches your preferred internal temperature.
6. Resting:
- Once the roast is done, remove it from the oven and tent loosely with foil. Let it rest for 15–20 minutes. This allows the juices to redistribute and results in a juicier roast.
7. Slice and Serve:
- Slice the roast against the grain to ensure maximum tenderness.
- Serve with your favorite sides like mashed potatoes, roasted vegetables, or a rich gravy.
Gravy (Optional but Awesome):
- To make a simple gravy from the drippings: after the roast rests, pour the drippings from the pan into a saucepan.
- Bring to a simmer, adding a bit of flour (about 1 tbsp) and whisking until thickened.
- If you want a smoother gravy, add more beef broth until you reach your desired consistency. Taste for seasoning and adjust as needed!
Pro Tips:
- For extra flavor, add a bit of worcestershire sauce or red wine to the pan for deglazing.
- If you prefer a slow roast, reduce the temperature to 250°F (121°C) after searing and cook for a longer time. It’ll yield an even more tender roast.
How do you like your roast beef—rare, medium, or well-done? Let me know if you want more side dish ideas to go with it!
