Herbed Roast Beef
Elevate your classic dinner lineup with this Herbed Roast Beef, a showstopping centerpiece that's packed with rich, savory flavors and herbaceous goodness. This recipe marries a tender, juicy beef roast—perfectly seasoned with a fragrant blend of fresh rosemary, thyme, parsley, and garlic—with a touch of Dijon mustard for a burst of tanginess. Roasted to perfection with a flavorful crust, this dish pairs beautifully with its own pan sauce made from beef drippings and broth. With just 15 minutes of preparation, this impressive roast is ideal for holiday feasts, Sunday dinners, or special occasions. Serve it alongside roasted vegetables or creamy mashed potatoes for a hearty, unforgettable meal that will have everyone coming back for seconds. Keywords: Herbed Roast Beef, juicy beef roast recipe, holiday roast beef, herb-crusted beef dinner, tender roast beef with pan sauce.
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Recipe Information
Ingredients
- 4 lbs beef roast (top sirloin, ribeye, or eye of round)
- 2 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 2 tbsp fresh parsley
- 4 units garlic cloves (minced)
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 1 cup beef broth or water
Instructions
Preheat your oven to 450°F (232°C).
In a small bowl, combine chopped fresh rosemary, thyme, parsley, and minced garlic. Add Dijon mustard, olive oil, kosher salt, and black pepper. Mix well to form an herby paste.
Pat the beef roast dry with paper towels to remove excess moisture. Spread the herb paste evenly over the entire surface of the roast.
Place the roast on a rack inside a roasting pan to ensure even cooking. If you don’t have a rack, you can use a bed of carrots, celery, and onions as a substitute.
Pour 1 cup of beef broth or water into the bottom of the roasting pan to prevent drippings from burning and to create a base for a flavorful pan sauce.
Roast the beef in the preheated oven at 450°F (232°C) for 15 minutes to develop a crust.
After 15 minutes, reduce the oven temperature to 325°F (163°C) and continue cooking the roast until it reaches your desired doneness. Use a meat thermometer for accuracy: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
Once cooked, remove the roast from the oven and tent it loosely with foil. Let it rest for 15 minutes before slicing to allow the juices to redistribute.
Slice the beef thinly against the grain and serve with any pan juices or your favorite sides such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
4625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.8 g | 373% | |
| Saturated Fat | 111.3 g | 556% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1494 mg | 498% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.1 g | ||
| Protein | 472.4 g | 945% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 47.0 mg | 261% | |
| Potassium | 6048 mg | 129% | |
*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.
