ROAST BEEF RECIPES

Unbelievably Easy Roast Beef

This Unbelievably Easy Roast Beef proves that incredible flavor doesn’t require complicated steps or fancy ingredients. With just a handful of pantry staples and a simple oven method, you’ll get tender, juicy roast beef with a beautifully browned crust—every single time.

It’s the perfect recipe for beginners, busy weeknights, or anyone who wants classic roast beef without the stress.

Why This Recipe Is So Easy

Minimal prep—no marinating required
One pan and no stovetop searing
Foolproof high-heat then low-heat method
Works with common, affordable cuts

Best Beef Cuts for This Recipe

Sirloin Roast – Best balance of flavor and price
Top Round or Bottom Round – Lean and simple
Rib Roast – Richer, but just as easy

Ingredients (That’s It!)

3–4 lb (1.3–1.8 kg) beef roast
2 tbsp olive oil or vegetable oil
2 tsp kosher salt
1½ tsp freshly ground black pepper
1 tsp garlic powder (or 2 cloves fresh garlic, minced)

Optional (but tasty)

1 tsp dried thyme or rosemary

Instructions

1. Prep the Beef

Remove beef from the refrigerator 45 minutes before cooking. Pat completely dry.

Rub the roast with oil, salt, pepper, garlic powder, and optional herbs.

2. Roast—No Fuss

Preheat oven to 450°F (230°C).

Place roast in a shallow roasting pan or on a rack, fat side up. Roast uncovered for 20 minutes.

Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches:

Medium-rare: 125–130°F (52–54°C)
Medium: 135–140°F (57–60°C)

Plan about 15 minutes per pound, but always rely on a meat thermometer.

3. Rest & Slice

Remove roast from oven and tent loosely with foil. Rest 15–20 minutes.

Slice against the grain and serve.

Optional Easy Pan Juices

Place the roasting pan on the stovetop over medium heat. Add ½ cup beef broth or water, scraping up browned bits. Simmer 2–3 minutes for instant au jus.

Serving Suggestions

Serve with mashed potatoes, roasted vegetables, green beans, or simple dinner rolls. Leftovers make incredible roast beef sandwiches.

Foolproof Tips

Dry beef = better browning
No need to cover the roast
Resting keeps meat juicy
Don’t overthink it—this recipe really is easy

Storage & Leftovers

Refrigerate up to 4 days
Reheat gently with a splash of broth
Slice thin for cold sandwiches

Final Thoughts

This Unbelievably Easy Roast Beef is proof that great meals don’t have to be complicated. Simple, dependable, and delicious—it’s the roast beef recipe you’ll keep coming back to.

OTHER RECIPES

Roast Beef Recipe Ingredients

1 2.5 lb boneless eye-round roast, tied
2 teaspoons kosher salt
1 teaspoon + 1 tablespoon olive oil
1 teaspoon ground black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1 1/2 teaspoons crushed red pepper flakes
3 cloves of garlic, finely minced to a paste

Roast Beef Recipe Instructions

1. The day before you plan to cook the roast, sprinkle the salt evenly over the meat, rolling it on your board to pick up excess salt that has failed to stick. Wrap it with plastic wrap and refrigerate it overnight, or at least for a few hours the day of.

2. Place the oven rack in the middle position and preheat the oven to 250 degrees F. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub the roast all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper and garlic.

3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer and slightly smoke. Add the roast and sear until richly browned on all sides (including the sides and the ends), 3 to 4 minutes per side.

4. Transfer the roast beef to a wire rack set inside a rimmed baking sheet and sprayed with Pam. Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare or 140 degrees F for medium. Do not cook the roast past medium or the meat will be too dry!

5. Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve with potatoes, vegetables, and/or crusty bread. Serves 6 persons..enjoy the roast beef recipes !!!

roast beef recipes: pot-roast-with-rosemary-and-garlic

Unbelievably Easy Roast Beef Video :

Pat's Roast Beef Recipes

Pat's Roast Beef Recipes

A Classic, Foolproof Roast Beef You’ll Make Again and Again

Pat’s Roast Beef is all about getting the fundamentals right: quality beef, simple seasoning, proper heat, and patience. This is the kind of recipe that’s been made for years—reliable, comforting, and always impressive. Juicy inside, beautifully browned outside, and packed with honest beef flavor, it’s the roast everyone asks for by name.

Whether served hot for dinner or sliced thin for sandwiches the next day, this roast beef never disappoints.

Why Pat’s Roast Beef Is a Favorite

Simple, no-nonsense ingredients
Foolproof method for consistent results
Perfect for family dinners or holidays
Makes excellent leftovers and sandwiches

Best Cut for Pat’s Roast Beef

Pat always said: “Buy the best beef you can afford.”
These cuts work beautifully:

Sirloin Roast – Pat’s top choice for flavor and value
Rib Roast – Rich, tender, and special-occasion worthy
Top Round – Lean and perfect for thin slicing

Ingredients

3–5 lb (1.3–2.3 kg) beef roast
2 tbsp vegetable oil or olive oil
4 cloves garlic, minced
2 tsp kosher salt
1½ tsp freshly ground black pepper
1 tbsp fresh thyme leaves (or 2 tsp dried)
1 tsp onion powder (optional, Pat’s secret touch)

Instructions

1. Bring the Beef to Room Temperature

Remove the roast from the refrigerator 45–60 minutes before cooking. Pat completely dry with paper towels—this is key for good browning.

In a small bowl, mix oil, garlic, salt, pepper, thyme, and onion powder. Rub evenly over the roast.

2. Start Hot for Flavor

Preheat oven to 450°F (230°C).

Place roast on a rack in a roasting pan, fat side up. Roast uncovered for 20 minutes to develop a deep, savory crust.

3. Finish Low and Slow

Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches:

Medium-rare: 125–130°F (52–54°C)
Medium: 135–140°F (57–60°C)

Plan about 15 minutes per pound, but always trust a meat thermometer.

4. Rest Like Pat Always Did

Remove roast from oven and tent loosely with foil. Rest 20 minutes before slicing—no shortcuts here.

To Serve

Slice roast beef against the grain. Spoon pan juices over the top or serve with classic brown gravy or horseradish sauce.

Perfect sides include mashed potatoes, green beans, roasted carrots, or buttered rolls.

Pat’s Tips for Perfect Roast Beef

Dry beef = better crust
Never skip the resting time
Cook by temperature, not time
Leftovers are gold—don’t overcook them

Storage & Leftovers

Refrigerate leftovers up to 4 days
Slice thin for classic roast beef sandwiches
Reheat gently with broth or gravy

Final Thoughts

Pat’s Roast Beef Recipes prove that great cooking doesn’t need to be complicated. With simple seasoning and solid technique, this roast delivers comfort, flavor, and reliability every single time.

OTHER RECIPES

Ingredients

1 (3-pound) beef roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
4 tablespoons olive oil, divided
8 ounces button mushrooms
2 small onions, quartered

Gravy:

1 cup red wine
1 cup low-sodium beef stock
2 tablespoons gravy flour

Directions

Preheat the oven to 375 degrees F.
Season the beef with salt and pepper, to taste.
Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.
Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet.
While the beef is resting, prepare the gravy.
Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth.
Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy. Enjoy it!

VIDEO:

All American Roast Beef

All American Roast Beef

All-American Roast Beef is a timeless classic—simple, hearty, and deeply satisfying. With a beautifully browned crust, juicy interior, and rich beef flavor, this roast represents traditional American home cooking at its best. Seasoned simply with garlic, herbs, and black pepper, it’s the kind of meal that brings everyone to the table.

Perfect for Sunday dinners, holidays, or unforgettable roast beef sandwiches.

Why This Recipe Is a Classic

Straightforward seasoning lets the beef shine
Foolproof roasting method for even doneness
Works for both hot dinners and cold leftovers
Ideal for family meals, holidays, and meal prep

Best Cuts for All-American Roast Beef

Rib Roast / Prime Rib – Rich, celebratory, and tender
Sirloin Roast – Flavorful and budget-friendly
Top Round or Bottom Round – Lean, perfect for slicing thin

Ingredients

3–5 lb (1.3–2.3 kg) beef roast (rib, sirloin, or round)
2 tbsp vegetable oil or olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
2 tsp kosher salt
1½ tsp freshly ground black pepper

Optional Add-Ins

1 tsp onion powder
1 tsp Worcestershire sauce

Instructions

1. Prepare the Beef

Remove roast from the refrigerator 45–60 minutes before cooking. Pat completely dry.

Mix oil, garlic, rosemary, thyme, salt, and pepper. Rub generously over the roast.

2. Roast for Perfect Flavor

Preheat oven to 450°F (230°C).

Place roast on a rack in a roasting pan, fat side up. Roast uncovered for 20 minutes to form a flavorful crust.

Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches:

Rare: 120–125°F (49–52°C)
Medium-rare: 125–130°F (52–54°C)
Medium: 135–140°F (57–60°C)

Estimate 15 minutes per pound, but rely on a meat thermometer.

3. Rest the Roast

Remove beef from oven and tent loosely with foil. Rest 15–25 minutes before slicing.

4. Slice & Serve

Slice roast beef against the grain. Spoon pan juices over the top.

Serve with mashed potatoes, green beans, corn on the cob, or classic dinner rolls.

Chef’s Tips for Classic Results

Always dry the beef for better browning
Cook uncovered for a proper crust
Resting ensures juicy, tender slices
Save drippings for gravy or au jus

Storage & Leftovers

Refrigerate leftovers up to 4 days
Slice thin for classic roast beef sandwiches
Reheat gently with broth or gravy

Frequently Asked Questions

Should roast beef be covered?
No. Roast uncovered for best browning.

Can I cook it ahead?
Yes. Roast earlier in the day and gently reheat with juices.

Final Thoughts

This All-American Roast Beef recipe is comfort food at its finest—simple, satisfying, and endlessly versatile. Whether served as a hearty dinner or sliced for sandwiches, it’s a recipe every home cook should master.

OTHER RECIPES

Ingredients

3 pounds beef eye of round roast
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Directions

Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes. Enjoy !

VIDEO:

Perfect roast beef

Perfect roast beef

A truly Perfect Roast Beef is defined by three things: a deeply browned crust, a juicy and evenly pink center, and rich beef flavor in every slice. This recipe walks you through the essential technique—no guesswork, no stress—so you can confidently roast beef that rivals your favorite steakhouse.

Ideal for holidays, Sunday dinners, or anytime you want a classic show-stopping main dish.

What Makes This Roast Beef “Perfect”?

Best Cuts for Roast Beef

Rib Roast / Prime Rib – Rich, tender, and luxurious
Sirloin Roast – Balanced flavor and value
Top Round or Eye of Round – Lean, best sliced thin

Ingredients

3–5 lb (1.3–2.3 kg) beef roast (rib, sirloin, or top round)
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
2 tsp kosher salt
1½ tsp freshly ground black pepper

Optional Enhancements

1 tsp Dijon mustard
1 tsp Worcestershire sauce

Instructions

1. Bring Beef to Room Temperature

Remove beef from the refrigerator 45–60 minutes before roasting. Pat completely dry.

Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub evenly over the roast.

2. High-Heat Start

Preheat oven to 450°F (230°C).

Place roast on a rack in a roasting pan, fat side up. Roast uncovered for 20 minutes to develop a deep, golden crust.

3. Slow Finish

Reduce oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches:

Rare: 120–125°F (49–52°C)
Medium-rare: 125–130°F (52–54°C)
Medium: 135–140°F (57–60°C)

Plan about 15 minutes per pound, but always rely on a meat thermometer.

4. Rest the Roast

Remove beef from oven and tent loosely with foil. Rest 15–25 minutes before slicing.

5. Slice and Serve

Slice roast beef against the grain and spoon pan juices over the top.

Serve with roasted potatoes, Yorkshire puddings, green beans, or horseradish sauce.

Chef’s Secrets for Success

Dry beef thoroughly for better browning
Always roast uncovered
Cook by temperature, not time
Resting is non-negotiable for juicy beef

Storage & Reheating

Store leftovers in an airtight container up to 4 days
Reheat gently with broth or gravy to avoid drying

Frequently Asked Questions

Do I need to sear roast beef first?
No—starting in a hot oven achieves the same result.

Can I make gravy?
Absolutely. Use pan drippings, flour, and beef stock for classic gravy or serve as au jus.

Final Thoughts

This Perfect Roast Beef recipe is a cornerstone of classic cooking—simple, dependable, and endlessly impressive. Master it once, and you’ll always have a go-to dish for special occasions and everyday comfort.

OTHER RECIPES

Ingredients

1.5 kg quality topside of beef
2 medium onions
2 carrots
2 sticks celery
1 bulb garlic
1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
olive oil
sea salt
freshly ground black pepper

Method

To prepare your beef:
Take your beef out of the fridge 30 minutes before it goes into the oven. Preheat your oven to 240°C/475°F/ gas 9. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place the beef on top of the vegetables.

To cook your beef:
Place the roasting tray in the preheated oven. Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.

If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.

When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings. Enjoy it !

Mustard roast beef with aioli

Mustard Roast Beef with Aioli is a striking blend of bold, savory flavors and classic technique. The beef is coated in a tangy mustard crust that roasts into a deeply flavorful exterior, while the inside stays tender and juicy. Served with a silky garlic aioli, this dish delivers contrast, richness, and restaurant-quality appeal—perfect for entertaining or elevating a weekend roast.

Why You’ll Love This Recipe

Mustard creates a savory, flavorful crust
Roast beef stays juicy and tender
Homemade aioli adds luxurious creaminess
Ideal for both hot dinners and cold sliced leftovers

Ingredients

Mustard Roast Beef

3–4 lb (1.3–1.8 kg) beef roast (sirloin, rib roast, or top round)
3 tbsp Dijon mustard
2 tbsp whole-grain mustard
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh thyme leaves
2 tsp kosher salt
1 tsp freshly ground black pepper

Garlic Aioli

1 cup mayonnaise
2 cloves garlic, finely minced or grated
1 tbsp lemon juice
1 tbsp olive oil
Salt, to taste

Instructions

1. Prepare the Beef

Remove beef from refrigerator 45–60 minutes before cooking. Pat dry thoroughly.

In a bowl, mix Dijon mustard, whole-grain mustard, olive oil, garlic, thyme, salt, and pepper. Rub the mixture evenly over the roast.

2. Roast the Beef

Preheat oven to 425°F (220°C).

Place roast on a rack in a roasting pan, fat side up. Roast for 20 minutes to form a mustard crust.

Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches:

Medium-rare: 125–130°F (52–54°C)
Medium: 135–140°F (57–60°C)

About 15 minutes per pound, depending on cut.

3. Rest the Roast

Remove beef from oven and tent loosely with foil. Rest 15–20 minutes before slicing.

4. Make the Aioli

In a small bowl, whisk mayonnaise, garlic, lemon juice, olive oil, and salt until smooth. Chill 15 minutes for best flavor.

To Serve

Slice the mustard roast beef against the grain. Serve warm or at room temperature with garlic aioli on the side.

Excellent accompaniments include roasted potatoes, green beans, crusty bread, or a fresh arugula salad.

Chef’s Tips

Mustard acts as both seasoning and tenderizer
Use a thermometer for perfect doneness
Aioli can be made up to 2 days ahead
Leftover beef makes incredible sandwiches or wraps

Storage & Reheating

Refrigerate roast beef up to 4 days
Store aioli separately up to 3 days
Reheat beef gently or serve chilled with aioli

Final Thoughts

This Mustard Roast Beef with Aioli brings bold flavor and elegant simplicity together in one unforgettable dish. Perfect for dinner parties, special occasions, or elevated everyday meals, it’s a recipe that delivers both comfort and sophistication.

OTHER RECIPES

Roast Beef Ingredients

* 1 whole garlic bulb
* 235g (1 cup) Neil Perry Fresh Signature Mayonnaise
* 85g (1/3 cup) sour cream
* 2 tbs chopped fresh chives
* 1.2kg-piece beef fillet, fat trimmed
* 2 tbs wholegrain mustard
* 2 tbs Dijon mustard
* 1/4 cup chopped fresh tarragon leaves

Roast Beef Instructions

1.Preheat oven to 200°C. Wrap garlic in foil. Roast for 30 minutes. Unwrap. Set aside for 5 minutes to cool. Halve horizontally.
2.Squeeze garlic flesh into a bowl. Stir in the mayonnaise, sour cream and chives. Cover with plastic wrap. Place in the fridge.
3.Use unwaxed white kitchen string to tie the beef at 4cm intervals. Place combined mustard and tarragon in a bowl. Rub over beef. Place in a roasting pan. Roast for 35 minutes for medium-rare or until cooked to your liking. Cover. Set aside for 10 minutes to rest.
4.Thinly slice the beef. Place on a platter. Serve with aioli.

VIDEO:

Perfect Roast Beef

If you’re looking for a truly Perfect Roast Beef, this recipe delivers every time: a beautifully browned crust, juicy pink center, and rich beefy flavor in every slice. With simple seasoning, proper temperature control, and a crucial resting period, you can achieve steakhouse-quality roast beef right at home.

This is the ultimate guide for mastering roast beef—ideal for holidays, Sunday dinners, or elegant entertaining.

What Makes Roast Beef “Perfect”?

Proper cut selection
High-heat start for a flavorful crust
Gentle finishing temperature for even cooking
Resting time to lock in juices

Best Cuts for Roast Beef

Rib Roast / Prime Rib – Rich, tender, and luxurious
Sirloin Roast – Lean, flavorful, and budget-friendly
Top Round or Eye of Round – Leaner, best served medium-rare and thinly sliced

Ingredients

3–5 lb (1.3–2.3 kg) beef roast (rib, sirloin, or top round)
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
2 tsp kosher salt
1½ tsp freshly ground black pepper

Optional Additions

1 tsp Dijon mustard
1 tsp Worcestershire sauce

Instructions

1. Bring the Beef to Room Temperature

Remove beef from the refrigerator 45–60 minutes before roasting. Pat completely dry.

Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub evenly over the roast.

2. High-Heat Start

Preheat oven to 450°F (230°C).

Place roast on a rack in a roasting pan, fat side up. Roast for 20 minutes to form a deep, flavorful crust.

3. Finish at Lower Heat

Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches:

Rare: 120–125°F (49–52°C)
Medium-rare: 125–130°F (52–54°C)
Medium: 135–140°F (57–60°C)

Average cooking time is 15 minutes per pound, but always rely on a thermometer.

4. Rest the Roast

Remove beef from oven and tent loosely with foil. Rest 15–25 minutes before slicing.

5. Slice and Serve

Slice roast beef against the grain into thin or thick slices as preferred. Spoon pan juices over the top.

Serve with roasted potatoes, Yorkshire puddings, green beans, or horseradish sauce.

Chef’s Secrets for Perfect Results

Dry the beef well for better browning
Always cook by temperature, not time
Resting is non-negotiable for juicy beef
Save pan drippings for an incredible gravy

Storage & Reheating

Refrigerate leftovers up to 4 days
Reheat gently with broth or gravy to avoid drying

Frequently Asked Questions

Should I cover roast beef while cooking?
No. Roast uncovered for proper browning.

Do I need to sear first?
The high-heat oven method eliminates the need for stovetop searing.

Final Thoughts

This Perfect Roast Beef recipe is a foundational classic—simple, reliable, and endlessly impressive. Master it once, and you’ll have a go-to dish for celebrations and everyday dinners alike.

OTHER RECIPES

Roast Beef ingredients:

1.5kg topside of beef
2 medium onions
2 carrots
2 sticks of celery
1 bulb of garlic
a small bunch of fresh thyme, rosemary, bay or sage, or a mixture
olive oil
sea salt and freshly ground black pepper

To prepare your beef roast:
• Take your beef out of the fridge 30 minutes before it goes into the oven
• Preheat your oven to 240°C/475°F/ gas 9
• There’s no need to peel the vegetables – just give them a wash and roughly chop them
• Break the garlic bulb into cloves, leaving them unpeeled
• Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil
• Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat
• Place the beef on top of the vegetables

Roast Beef instructions:
• Place the roasting tray in the preheated oven
• Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef
• If you prefer it medium-rare, take it out 5 to 10 minutes earlier
• For well done, leave it in for another 10 to 15 minutes
• If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking
• Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning
• When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so
• Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings
roast-beef-tenderloin-with-pinot-noir.

VIDEO:

Roast Beef with Garlic and Thyme

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

3–4 lb (1.3–1.8 kg) beef roast (sirloin, top round, or rib roast)
2 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
2 tsp kosher salt
1 tsp freshly ground black pepper

Optional Pan Juices

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:

Medium-rare: 125–130°F (52–54°C)
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

Always use a meat thermometer for accuracy
Let the beef rest—this keeps it juicy and tender
Fresh thyme gives the best aroma, but dried works well
Leftovers are excellent for sandwiches and salads

Storage & Reheating

Store leftovers in an airtight container up to 4 days
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.

OTHER RECIPES

Roast Beef Recipe Ingredients:

* 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

Roast Beef Recipe Instructions:
In a small bowl combine butter, lemon peel, thyme, salt, and pepper.
Rub garlic halves over surface of beef roast.

Spread butter mixture over roast, coating thoroughly on all sides.

Place meat on rack in a shallow roasting pan.

Roast at 450°, uncovered, for 10 minutes.
Reduce temperature to 325°; roast beef about 1 hour to 1 hour and 30 minutes.

A meat thermometer should register about 150° for medium.
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.

Serve immediately.

The Roast beef recipe is ready to serves 6 to 8 great persons...enjoy it ! Delicious !
beef-tenderloin-and-root-vegetable.

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