Classic succulent roasted meat (Printable version)

Juicy herb-seasoned meat slow-roasted to perfection, ideal for comforting shared meals.

# What You'll Need:

→ Meat

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

→ Marinade & Seasonings

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

→ Vegetables (optional)

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

→ Liquids

11 - 1 cup beef stock

# Directions:

01 - Set the oven temperature to 350°F.
02 - Combine olive oil, salt, black pepper, thyme, rosemary, and minced garlic in a small bowl.
03 - Pat the beef roast dry with paper towels and rub the seasoning mixture thoroughly over all surfaces.
04 - Place the prepared carrots, onions, and potatoes in a large roasting pan.
05 - Set the seasoned beef roast atop the vegetables in the roasting pan.
06 - Pour the beef stock into the bottom of the pan to keep the meat moist during roasting.
07 - Cook in the preheated oven for approximately 1 hour 30 minutes, or until the internal temperature reaches 140°F for medium-rare.
08 - Baste the meat with pan juices once or twice during roasting to maintain juiciness.
09 - Remove from oven and cover loosely with foil; allow to rest for 15 minutes before slicing.
10 - Slice the roast and serve alongside the roasted vegetables and pan juices.

# Expert advice:

01 -
  • This roast comes out juicy and flavorful every time, like having a secret weapon for any gathering
  • It feels comforting and impressive without needing hours of active work in the kitchen
02 -
  • Resting the meat after roasting is essential to keep it juicy—skipping this step dries the roast out quicker than you expect
  • I discovered that basting early and then just once or twice more during cooking keeps moisture locked in without cooling the oven too much
03 -
  • Use a meat thermometer to nail your preferred doneness instead of guessing—trust me, it changes everything
  • Applying dry herbs rather than fresh keeps the flavor perfectly concentrated during the long roast time

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