Roast Beef with Garlic and Thyme Recipe
This Roast Beef with Garlic and Thyme is a timeless classic that celebrates simple ingredients and proper technique. Juicy, tender beef is seasoned with fragrant garlic and fresh thyme, then roasted until beautifully browned on the outside and perfectly pink inside.
It’s an easy yet elegant main dish—perfect for Sunday dinners, holidays, or any time you want a comforting, flavorful roast without complicated steps.
Ingredients
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3–4 lb (1.3–1.8 kg) beef roast (sirloin, top round, or rib roast)
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2 tbsp olive oil
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4 cloves garlic, minced
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2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
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2 tsp kosher salt
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1 tsp freshly ground black pepper
Optional Pan Juices
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½ cup beef broth or water (for deglazing)
Instructions
1. Bring Beef to Room Temperature
Remove the beef from the refrigerator 45–60 minutes before cooking. Pat dry with paper towels.
In a small bowl, combine olive oil, garlic, thyme, salt, and pepper. Rub the mixture evenly over the entire roast.
2. Roast the Beef
Preheat oven to 450°F (230°C).
Place the roast on a rack in a roasting pan or directly in a shallow pan, fat side up. Roast for 20 minutes to create a flavorful crust.
Reduce oven temperature to 325°F (165°C) and continue roasting until desired doneness:
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Medium-rare: 125–130°F (52–54°C)
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Medium: 135–140°F (57–60°C)
Cooking time averages 15 minutes per pound.
3. Rest the Roast
Remove beef from the oven and tent loosely with foil. Rest 15–20 minutes to allow juices to redistribute.
4. Make Simple Pan Juices (Optional)
Place the roasting pan over medium heat. Add beef broth or water, scraping up browned bits. Simmer 2–3 minutes for a light, flavorful jus.
To Serve
Slice roast beef against the grain and spoon pan juices over the top. Serve with roasted potatoes, green beans, carrots, or a fresh salad.
Tips for Perfect Roast Beef
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Always use a meat thermometer for accuracy
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Let the beef rest—this keeps it juicy and tender
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Fresh thyme gives the best aroma, but dried works well
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Leftovers are excellent for sandwiches and salads
Storage & Reheating
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Store leftovers in an airtight container up to 4 days
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Reheat gently with a splash of broth to prevent drying
Final Thoughts
This Roast Beef with Garlic and Thyme proves that classic flavors never go out of style. Simple, aromatic, and deeply satisfying, it’s a recipe you’ll turn to again and again.
* 1 tablespoon butter, room temperature
* 1 teaspoon finely grated lemon peel
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 clove garlic cut in half
* 2 to 3 pounds beef roast - eye of round or rump roast
* thinly sliced red onion and tomato slices for garnish
In a small bowl combine butter, lemon peel, thyme, salt, and pepper.
Rub garlic halves over surface of beef roast.
Reduce temperature to 325°; roast beef about 1 hour to 1 hour and 30 minutes.
Remove roast beef from oven, cover loosely with foil, and let stand for 10 minutes before slicing. Place slices on a serving dish, and place onion and tomato slices around the edge.
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