Garlic Rosemary Roast
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Garlic Rosemary Roast
This Rosemary garlic roast beef is the ultimate Sunday supper, crafted with a simple, fragrant herb paste that creates a beautiful crust. In just over an hour, you can serve a stunning centerpiece roast that’s juicy, flavorful, and impressively easy. It’s perfect for holidays or a comforting family dinner any night of the week.
There’s something deeply comforting about the aroma of rosemary and garlic filling the kitchen as this beef roast cooks. I first perfected this herb-crusted roast technique while hosting friends for a cozy autumn gathering, and now it’s my go-to for creating a memorable meal without spending all day in the kitchen. I love serving thick, tender slices alongside creamy garlic mashed potatoes and a side of sweet honey roasted carrots for a complete feast that feels both rustic and refined.
Why This Herbed Beef Roast Stands Out
- Deep, Savory Flavor: The paste of fresh rosemary and garlic seeps into the meat, creating an incredibly flavorful roast beef.
- Surprisingly Simple: With just a handful of ingredients and one pan, this recipe delivers impressive results with minimal effort.
- Perfect for Gatherings: This elegant dish is always a crowd-pleaser, making it ideal for holidays or Sunday dinners.
- Meal Prep Friendly: Leftovers are fantastic for sandwiches or salads throughout the week.
Ingredients for Perfect Rosemary Garlic Roast Beef
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Beef eye of round roast: A 2.5-pound roast is ideal, as its lean nature allows the herb flavors to shine.
- Fresh rosemary: Finely chopped fresh herbs provide a brighter, more aromatic flavor than dried.
- Garlic: Freshly minced cloves create the foundation of the savory paste.
- Olive oil: Helps the paste adhere and promotes a beautiful, golden sear.
- Kosher salt & black pepper: Freshly ground pepper and coarse salt are essential for seasoning the beef properly.
Rosemary Garlic Roast Beef
Perfect rosemary garlic roast beef recipe with crispy sear. Easy 70-minute method for tender, flavorful roast using fresh herbs.
Equipment
- paper towels
- small bowl
- oven
- oven-safe skillet
- tongs
- instant-read meat thermometer
- cutting board
- aluminum foil
- knife
- measuring spoons
Ingredients
- 2.5 pounds Beef eye of round roast trimmed
- 2 tablespoons Fresh rosemary finely chopped
- 4 cloves Garlic minced
- 2 tablespoons Olive oil
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper freshly ground
Instructions
- Pat the beef roast thoroughly dry on all sides with paper towels; this crucial step ensures a good, crispy sear. In a small bowl, combine the finely chopped fresh rosemary, minced garlic, 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper to form a thick, aromatic paste.
- Rub the rosemary-garlic paste evenly over the entire surface of the dried beef roast, pressing it gently to adhere. Allow the seasoned roast to sit at room temperature for at least 30 minutes, or up to 2 hours, to allow the flavors to penetrate the meat and for the roast to come closer to room temperature for more even cooking.
- Preheat your oven to 450 degrees Fahrenheit. Place a large, oven-safe skillet (such as a cast iron pan) over medium-high heat. Once the skillet is very hot, carefully add the seasoned roast. Sear the roast for 3 to 4 minutes on each side, turning with tongs, until a deep golden-brown crust forms on all surfaces.
- Once the roast is seared, carefully transfer the skillet containing the roast directly into the preheated 450-degree Fahrenheit oven. Immediately reduce the oven temperature to 325 degrees Fahrenheit.
- Roast for 30 to 45 minutes, or until an instant-read meat thermometer inserted into the thickest part of the roast registers your desired doneness: 125-130 degrees Fahrenheit for rare, 130-135 degrees Fahrenheit for medium-rare, or 135-140 degrees Fahrenheit for medium.
- Carefully remove the skillet from the oven and transfer the roast to a clean cutting board. Tent the roast loosely with aluminum foil and let it rest for at least 15 to 20 minutes. This resting period is essential as it allows the internal juices to redistribute, resulting in a more tender and flavorful roast when sliced.
- After resting, thinly slice the roast against the grain. Serve immediately, drizzled with any pan drippings if desired, alongside your favorite side dishes.
Notes
Tenting the roast with foil while resting is essential for a juicy result. Ideal for dinner with pan drippings.
Creative Variations for Your Roast
- Citrus-Herb Twist: Add the zest of one lemon to the paste for a bright, fresh note that cuts through the richness.
- Spicy Kick: Incorporate a teaspoon of crushed red pepper flakes into the rub for a subtle heat.
- Mustard Crust: Mix a tablespoon of Dijon mustard into the olive oil for a tangy, complex flavor profile.
My Pro Tips for Roast Beef Perfection
- Pat the Roast Dry: Taking a moment to thoroughly dry the beef with paper towels is the secret to achieving a deeply browned, crispy sear.
- Bring to Room Temperature: Letting the seasoned roast sit for 30 minutes before cooking ensures it roasts evenly from edge to center.
- Don’t Skip the Sear: Searing in a hot skillet before roasting locks in juices and develops complex, caramelized flavors in the crust.
- Use a Thermometer: For perfectly cooked beef roast every time, rely on an instant-read thermometer rather than timing alone. It pairs wonderfully with sides like our cheesy garlic bliss bread.
How to Store and Reheat Your Roast
- Store: Cool completely, then store sliced or whole roast in an airtight container in the refrigerator for up to 4 days.
- Freeze: Wrap tightly in plastic wrap and foil, or place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator overnight.
- Reheat: Place slices in a baking dish with a splash of broth, cover with foil, and warm at 325°F for 10-15 minutes until heated through.
- Make-Ahead Tip: You can apply the rosemary-garlic paste up to a day in advance and keep the seasoned roast covered in the refrigerator. This makes it a great option for a stress-free meal, much like our hearty beef stew.
Frequently Asked Questions
What is the best cut of beef for roast beef?
For this recipe, an eye of round roast is excellent because it’s lean and absorbs the garlic rosemary flavors beautifully. Other good options include top round or bottom round roasts, which also work well with this high-heat sear and slow roast method.
How do you keep roast beef from drying out?
The key is not to overcook it. Use a meat thermometer to pull the roast at 125-130°F for rare or 130-135°F for medium-rare. Also, letting it rest for at least 15 minutes after cooking allows the juices to redistribute throughout the meat.
Can I use dried rosemary instead of fresh?
You can, but fresh is highly recommended for the best flavor. If using dried, reduce the amount to about 2 teaspoons, as dried herbs are more potent. Crush the dried rosemary between your fingers before adding to release its oils.
Should you cover roast beef when resting?
Yes, tent the roast loosely with aluminum foil while it rests. This helps keep it warm without continuing to cook it. The resting period is crucial for a tender result, much like with our hibachi steak.
More Savory Beef Dishes to Try
Why This Rosemary Garlic Roast Beef Will Impress
With its savory herb crust and juicy, tender interior, this rosemary garlic roast beef is sure to become a cherished recipe in your collection. It delivers restaurant-quality flavor with straightforward, home-kitchen technique. I hope it brings as much warmth and joy to your table as it has to mine.
