Garlic & Herb Crusted Roast Beef

 

 Garlic & Herb Crusted Roast Beef

• Prep time: 15 minutes
• Cook time: 50–60 minutes (plus 15 minutes resting)
• Serves: 4 to 6

Ingredients

• 1 (3 lb.) top round roast or eye of round roast (at room temperature)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
• 1 tbsp kosher salt
• 1 tsp coarsely ground black pepper

Instructions

1. Prep the Oven and Meat Preheat your oven to 450°F (230°C). Pat the beef roast completely dry with paper towels. Removing the moisture ensures the herbs stick well and help the meat form a crisp, brown crust.

2. Make the Herb Paste In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and black pepper together to form a thick wet paste.

3. Season the Roast Place the roast in a shallow roasting pan or a large cast-iron skillet, fat-side up. Rub the herb paste evenly over all sides of the meat, massaging it gently into the surface.

4. The High-Heat Sear Place the roast in the oven and bake at 450°F (230°C) for exactly 15 minutes. This high heat sears the outside, locking in the juices and browning the garlic herb crust.

5. Low and Slow Finish Without opening the oven door, reduce the oven temperature to 325°F (165°C). Continue roasting for another 35 to 45 minutes, depending on the thickness of your roast.

• Note: Use a meat thermometer inserted into the thickest part of the roast to check the temperature. Pull the meat at 125°F (52°C) for medium-rare or 135°F (57°C) for medium.

6. Rest and Slice Transfer the roast to a cutting board. Tent it loosely with aluminum foil and let it rest for 15 minutes. Do not skip this step. Resting allows the juices to redistribute throughout the meat; if you slice it immediately, all the juice will run out onto the board, leaving the meat dry.

Slice thinly across the grain and serve with your favorite gravy, mashed potatoes, or roasted carrots.