Description
This Rustic Herb-Crusted Roast Beef with Garlic and Thyme is a perfect centerpiece for holiday meals. The flavorful herb paste featuring fresh garlic, thyme, and rosemary creates a fragrant crust that enhances the tender, juicy beef roast. Roasted to your preferred doneness and accompanied by optional savory vegetables, this dish offers a classic American main course ideal for festive occasions.
Ingredients
Scale
Beef and Herb Rub
- 1 (3–4 lb) boneless beef roast (such as top sirloin or eye of round)
- 4 cloves garlic (minced)
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon fresh rosemary (chopped)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
Optional Vegetables
- 1 onion (quartered)
- 2 carrots (cut into large chunks)
- 2 celery stalks (cut into chunks)
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for roasting the beef roast at a high temperature initially.
- Prepare Herb Paste: In a small bowl, combine the minced garlic, fresh thyme leaves, chopped rosemary, kosher salt, black pepper, Dijon mustard, and olive oil. Mix thoroughly to form a flavorful herb paste.
- Season Roast: Use paper towels to pat the beef roast dry, ensuring better crust formation. Rub the herb mixture evenly over all sides of the meat to coat it thoroughly with the aromatic paste.
- Arrange Vegetables: If using the optional vegetables, place the quartered onion, carrot chunks, and celery pieces into the bottom of a roasting pan. Set the prepared beef roast on top of the vegetables to roast together.
- Initial Roast: Place the roasting pan in the preheated oven and cook the roast at 450°F (230°C) for 15 minutes. This high heat helps develop a crust on the outside.
- Continue Roasting: Reduce the oven temperature to 325°F (165°C) without opening the door. Continue roasting for 60 to 75 minutes until the internal temperature reaches your desired level of doneness: 135°F for medium-rare or 145°F for medium.
- Rest Roast: Remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for 15 minutes to allow juices to redistribute, ensuring tender and moist slices.
- Slice and Serve: After resting, slice the roast beef against the grain and serve with the roasted vegetables or your preferred sides.
Notes
- For best flavor, allow the roast to sit at room temperature for 30–60 minutes before cooking.
- Use a meat thermometer to ensure accurate doneness and avoid overcooking.
- Leftover roast beef makes excellent sandwiches or wraps for easy meals the next day.
