Succulent Roasted Beef (Printable version)

Tender beef roast with a golden crust and a flavorful herb blend, ideal for hearty, satisfying meals.

# What You'll Need:

→ Meat

01 - 3.3 lbs beef roast (ribeye, sirloin, or top round)

→ Seasonings

02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 2 tsp dried thyme or 3 sprigs fresh thyme
06 - 2 tsp dried rosemary or 3 sprigs fresh rosemary
07 - 4 garlic cloves, minced

→ Vegetables (optional)

08 - 3 large carrots, cut into chunks
09 - 2 onions, quartered
10 - 3 celery stalks, cut into chunks

# Directions:

01 - Set oven to 450°F to prepare for roasting.
02 - Pat beef dry with paper towels and allow to rest at room temperature for 30 minutes.
03 - Combine olive oil, kosher salt, black pepper, thyme, rosemary, and minced garlic; rub evenly over the beef roast.
04 - Place carrots, onions, and celery (if using) in the bottom of a roasting pan, then position the beef on top or on a rack.
05 - Roast beef for 15 minutes at 450°F to develop a crust.
06 - Lower oven to 325°F and roast for an additional 1 hour 15 minutes or until internal temperature reaches 130°F for medium-rare.
07 - Remove from oven, loosely tent with foil, and rest for 15 to 20 minutes to redistribute juices.
08 - Slice against the grain and serve with roasted vegetables and pan juices.

# Expert advice:

01 -
  • This roast develops a perfectly crisp crust while keeping the inside tender, like sharing a secret to restaurant-quality beef
  • The blend of herbs and garlic adds a warm comforting flavor that feels like a cozy Sunday dinner
02 -
  • Patting the beef dry before seasoning helps make that golden crust instead of steaming
  • Using a meat thermometer is a game changer ensuring you don&t overcook and lose tenderness
03 -
  • Resting time is your best friend keeping the juices inside so don&t rush slicing
  • Searing the beef first promotes flavor building and locks in moisture for the perfect roast

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