Garlic herb roast beef is a classic main dish made with a simple butter, garlic, and fresh herb mixture rubbed all over the roast before baking. The result is a tender, flavorful roast with plenty of savory flavor and a rich garlic herb crust.
A Quick Look at the Recipe
✅ Recipe Name: Garlic Herb Roast Beef
🕒 Ready In: ~1 hour 45 minutes, plus resting
👪 Serves: 8 servings
🍽 Calories: ~420 per serving (estimated)
🥣 Main Ingredients: Top round beef roast, butter, garlic, rosemary, thyme, salt, pepper
📖 Dietary Info: Gluten-free, low-carb, high-protein
👌 Difficulty: Easy - mix herb butter, rub, roast, rest, slice
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This recipe is a great option when you want something that feels a little more special but is still made with simple ingredients. The butter keeps the outside rich and flavorful, while the rosemary, thyme, garlic, salt, and pepper give the roast a classic seasoning that works well for holidays, Sunday dinners, or any time you want a hearty main dish.
If you need more comforting dinner ideas, try our Sheet Pan Pork Tenderloin, Mini Meatloaves, or Spinach Ricotta Stuffed Shells.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Garlic Herb Roast Beef:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Garlic Herb Roast Beef:
- Recipe Notes & Tips:
- How to Store:
- Garlic Herb Roast Beef FAQs:
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- Garlic Herb Roast Beef
Why You'll Love this Garlic Herb Roast Beef:
Rich garlic herb flavor: The butter, garlic, rosemary, and thyme create a simple but flavorful crust that makes the roast taste special.
Great for holidays or family dinners: This garlic herb roast beef works well for anything from a Sunday dinner to a holiday main dish.
Made with simple ingredients: The ingredient list is short and classic, but the finished roast still feels impressive.
Tender and satisfying: When cooked and rested properly, the roast slices beautifully and stays juicy.
Key Ingredients:
- top round beef roast. This is a lean, budget-friendly cut that works well for roasting and slicing thin. Let it come closer to room temperature before roasting for more even cooking.
- butter. Softened butter helps the garlic and herbs stick to the roast and adds rich flavor to the outside.
- garlic. Fresh minced garlic gives the roast a bold, savory flavor that pairs well with the herbs.
- fresh rosemary and thyme. These give the roast its classic garlic herb flavor and make it feel a little more special.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use dried herbs instead: If you do not have fresh rosemary and thyme, you can use dried herbs. Use a smaller amount since dried herbs are more concentrated.
- Swap the butter for olive oil: Olive oil works if you want a lighter option, though the butter gives the roast a richer flavor.
- Try a different cut: Bottom round or sirloin tip roast can also work, but the cooking time may vary depending on size and shape.
- Add more garlic: If you want a stronger garlic flavor, add an extra clove or two to the herb butter mixture.
How to Make Garlic Herb Roast Beef:
- Step 1: Preheat the oven to 325°F. In a small bowl, mix together the softened butter, minced garlic, rosemary, thyme, salt, and pepper until well combined. Pat the roast dry with paper towels, then rub the garlic herb butter all over the outside of the roast. Heat a large cast iron skillet over medium-high heat.
- Step 2: Once hot, place the roast in the skillet and sear for 2 to 3 minutes per side, turning until it is browned all over. Transfer the skillet to the oven and bake for 1 hour to 1 hour 15 minutes, or until the roast reaches your preferred doneness. Remove the roast from the oven and let it rest for 15 to 20 minutes.
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Recipe Notes & Tips:
- Pat the roast dry first: Drying the outside of the beef helps it sear better and develop a deeper crust in the skillet.
- Use a hot cast iron skillet: Make sure the skillet is fully heated before adding the roast so it browns well on all sides.
- Sear every side: Taking the time to brown the roast all over adds more flavor and gives the outside a better texture before it goes into the oven.
- Use a thermometer: Roast beef is best cooked to your preferred doneness, so checking the internal temperature is the easiest way to get it right.
- Let it rest before slicing: Resting the roast for 15 to 20 minutes helps keep the juices in the meat so it stays more tender when sliced.
How to Store:
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently in a skillet, in the oven, or in the microwave just until warmed through so the beef does not dry out.
Freezer: Wrap the sliced roast beef tightly or store it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Garlic Herb Roast Beef FAQs:
Searing garlic herb roast beef before baking helps build more flavor and gives the outside a richer, deeper crust. It also helps the garlic herb butter stick well to the roast and creates a better texture on the finished beef.
Roast beef should be cooked based on your preferred doneness. For medium rare, aim for 130 to 135°F before resting. For medium, cook it to 140 to 145°F. The temperature will continue to rise a little as the roast rests, so using a meat thermometer is the best way to avoid overcooking it.
Garlic herb roast beef should rest for 15 to 20 minutes before slicing. This gives the juices time to settle back into the meat so the roast stays more tender and does not lose as much moisture when sliced.
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Garlic Herb Roast Beef
Ingredients
Instructions
- Preheat the oven to 325°F.
- In a small bowl, mix together the softened butter, minced garlic, rosemary, thyme, salt, and pepper until well combined.
- Pat the roast dry with paper towels, then rub the garlic herb butter all over the outside of the roast.
- Heat a large cast iron skillet over medium-high heat. Once hot, place the roast in the skillet and sear for 2 to 3 minutes per side, turning until it is browned all over.
- Transfer the skillet to the oven and bake for 1 hour to 1 hour 15 minutes, or until the roast reaches your preferred doneness. For medium rare, aim for 130 to 135°F before resting.
- Remove the roast from the oven and let it rest for 15 to 20 minutes before slicing thinly and serving.
Nutrition
Notes
- Pat the roast dry first: Drying the outside of the beef helps it sear better and develop a deeper crust in the skillet.
- Use a hot cast iron skillet: Make sure the skillet is fully heated before adding the roast so it browns well on all sides.
- Sear every side: Taking the time to brown the roast all over adds more flavor and gives the outside a better texture before it goes into the oven.
- Use a thermometer: Roast beef is best cooked to your preferred doneness, so checking the internal temperature is the easiest way to get it right.
- Let it rest before slicing: Resting the roast for 15 to 20 minutes helps keep the juices in the meat so it stays more tender when sliced.
Noelle says
Delicious! My roast turned out so tender and juicy!