Roast Beef Slather
Transform your dinner table with this succulent Roast Beef Slather, a show-stopping centerpiece packed with rich, herbaceous flavor. This recipe combines a tender 4-pound beef roast, such as ribeye, sirloin, or top round, with a bold, aromatic slather made from olive oil, minced garlic, fresh rosemary, thyme, Dijon mustard, and smoky paprika. The result is a beautifully caramelized crust that seals in the juicy tenderness of the roast. Roasted to perfection in just 90 minutes and basted with pan drippings for added depth, this dish is ideal for gatherings or special occasions. Whether served with rustic vegetables, mashed potatoes, or a rich gravy made from the pan drippings, this roast beef will elevate your mealtime to gourmet heights. Perfect for lovers of classic comfort food and elegant Sunday dinners, this recipe is as easy to prepare as it is impressive to serve! Keywords: roast beef slather, flavorful beef roast, herb-crusted roast beef, dinner centerpiece, easy roast beef recipe.
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Recipe Information
Ingredients
- 4 lb Beef roast (ribeye, top round, or sirloin)
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 2 tbsp Fresh rosemary, finely chopped
- 1 tbsp Fresh thyme, finely chopped
- 2 tbsp Dijon mustard
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 tsp Smoked paprika
- 0.5 cup Beef broth or water
Instructions
Preheat the oven to 375°F (190°C).
Place the beef roast on a cutting board and pat it dry with paper towels to remove excess moisture. This helps the slather adhere.
In a small mixing bowl, combine olive oil, minced garlic, rosemary, thyme, Dijon mustard, salt, black pepper, and smoked paprika. Mix well to form a paste.
Using your hands or a brush, generously rub the slather mixture all over the beef roast, ensuring it is evenly coated on all sides.
Place the slathered beef roast on a roasting rack in a roasting pan. Add the beef broth or water to the bottom of the pan to prevent drippings from burning and to create a flavorful base for gravy, if desired.
Insert a meat thermometer into the thickest part of the roast. Roast the beef in the preheated oven, basting occasionally with the pan drippings, until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, about 1 to 1.5 hours depending on the size of the roast.
Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute before carving.
Slice the roast beef thinly against the grain and serve with your choice of sides. Optionally, use the pan drippings to make a quick gravy for added flavor.
Nutrition Facts
Calories |
5016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 411.5 g | 528% | |
| Saturated Fat | 151.8 g | 759% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 5754 mg | 250% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 0.2 g | ||
| Protein | 346.8 g | 694% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 47.5 mg | 264% | |
| Potassium | 5097 mg | 108% | |
*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.
