Succulent Roast Beef Herb Crust (Printable version)

Juicy beef sirloin with a fragrant herb crust, roasted with carrots, onions, and potatoes.

# What You'll Need:

→ Beef

01 - 3.3 lbs beef sirloin or rib roast, room temperature

→ Seasonings

02 - 2 tbsp olive oil
03 - 2 tsp sea salt
04 - 1 tsp freshly ground black pepper
05 - 2 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme leaves, finely chopped
07 - 4 garlic cloves, minced

→ Optional Vegetables (for roasting)

08 - 3 large carrots, peeled and cut into chunks
09 - 2 onions, quartered
10 - 2.2 lbs potatoes, peeled and cut into large cubes

# Directions:

01 - Preheat the oven to 430°F.
02 - Combine olive oil, sea salt, black pepper, chopped rosemary, thyme, and minced garlic in a small bowl.
03 - Pat the beef dry with paper towels and rub the herb mixture evenly all over the surface.
04 - Place the beef on a wire rack set inside a roasting pan. Arrange carrots, onions, and potatoes around the beef if using.
05 - Roast in the preheated oven at 430°F for 20 minutes.
06 - Lower oven temperature to 350°F and roast for an additional 1 hour, or until internal temperature reaches 130°F for medium-rare.
07 - Transfer beef to a cutting board, loosely tent with foil, and rest for 15 minutes to redistribute juices.
08 - Slice the beef thinly and serve alongside the roasted vegetables and pan juices.

# Expert advice:

01 -
  • The meat stays impossibly tender while the herb crust shatters between your teeth like a savory secret.
  • Everything cooks in one pan, and the vegetables soak up all those pan juices so nothing goes to waste.
  • It looks restaurant-worthy but actually demands nothing complicated, just patience and a thermometer.
02 -
  • A meat thermometer is not optional—guessing by color or touch will eventually let you down, and overcooked beef is a genuine tragedy.
  • Those 15 minutes of resting aren't just tradition; they're what turns a cooked muscle into something actually delicious and moist.
03 -
  • Let the beef come to room temperature before roasting—this is the difference between an evenly cooked roast and one that's overdone outside and cool inside.
  • Invest in fresh herbs and actually smell them before you buy them; stale herbs smell like hay, and good herbs smell like they're already cooking.

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