Herbed Beef Roast
Infused with the aromatic flavors of fresh rosemary, thyme, and garlic, this Herbed Beef Roast is a showstopping main dish that’s perfect for your next family gathering or holiday feast. This recipe pairs succulent top sirloin or chuck roast with a rich blend of herbs and a touch of red wine for an elevated touch, all seared to golden perfection before slow-roasting to tender, juicy excellence. With just 15 minutes of prep time and an impressive presentation, this roast is both elegant and approachable. Serve it with its savory pan juices or alongside your favorite side dishes to complete this restaurant-quality meal made right at home. Perfectly seasoned, beautifully roasted, and irresistibly flavorful, this Herbed Beef Roast will quickly become a staple for any special occasion menu.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds beef roast (top sirloin or chuck)
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 0.5 cup red wine (optional)
Instructions
Preheat your oven to 325°F (160°C).
Pat the beef roast dry with paper towels and place it on a clean surface.
In a small bowl, mix together olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to form a paste.
Rub the herb and garlic paste generously all over the beef roast, ensuring it is evenly coated.
Heat a large oven-safe skillet or roasting pan over medium-high heat.
Sear the beef roast on all sides (about 2-3 minutes per side) until it is evenly browned. This step locks in the juices and adds flavor.
Pour the beef broth and red wine (if using) into the skillet or roasting pan, ensuring the liquids surround the base of the beef roast.
Transfer the skillet or roasting pan to the preheated oven.
Roast the beef for approximately 20 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the roast reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Once done, remove the beef roast from the oven, tent it loosely with aluminum foil, and let it rest for 15 minutes to allow the juices to redistribute.
Slice the roast against the grain into thin slices and serve with the pan juices or your favorite side dishes.
Nutrition Facts
Calories |
4133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.0 g | 332% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6620 mg | 288% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.8 g | ||
| Protein | 406.6 g | 813% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 258 mg | 20% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 6128 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
