Description
This Perfect Roast Beef recipe delivers a succulent and flavorful roast with a crispy herb crust. The beef is seasoned with a fragrant mixture of garlic, rosemary, thyme, and olive oil, then oven-roasted to your preferred level of doneness. Resting the meat after roasting ensures juicy, tender slices every time—ideal for a classic Sunday dinner or special occasion.
Ingredients
For the Roast Beef
- 1 (4-lb.) round roast
- 3 cloves garlic, finely chopped
- 1/4 cup extra-virgin olive oil
- 4 teaspoons kosher salt
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme leaves
- 1 teaspoon freshly ground black pepper
Instructions
- Prepare the Roast: Place the roast on a wire rack set inside a baking sheet. Refrigerate uncovered for at least 1 hour and up to overnight to dry the surface, which helps develop a better crust.
- Preheat and Season: Arrange a rack in the center of the oven and preheat to 450°F (232°C). In a small bowl, mix together the chopped garlic, olive oil, kosher salt, rosemary, thyme, and black pepper. Rub this herb mixture evenly all over the surface of the roast. Place the roast on a rack inside a large roasting pan.
- Roast the Beef: Roast the beef at 450°F for 15 minutes to sear the exterior and lock in juices. Then reduce the oven temperature to 325°F (163°C) and continue roasting. Use an instant-read thermometer to check the internal temperature: cook until it reaches 135°F (57°C) for medium doneness, about 1 hour and 20 to 30 minutes. For medium-well, cook until 145°F (63°C), about 2 hours.
- Rest and Serve: Remove the roast from the oven and let it rest for 15 to 30 minutes. This resting period allows the juices to redistribute throughout the meat for tender, juicy slices. Slice and serve as desired.
Notes
- For more flavorful results, season the roast and refrigerate uncovered overnight to allow the seasonings to penetrate.
- Use a meat thermometer for best results to avoid overcooking.
- Letting the meat rest is crucial to retain juices and improve tenderness.
- This recipe works best with a round roast, but other beef roasts can be used with adjusted cooking times.
- Leftover roast beef can be used in sandwiches or salads the next day.
