Tender and Tasty Roast Beef
Transform your dinner table into a feast with this Tender and Tasty Roast Beef recipe, a classic dish that's as comforting as it is impressive. Perfectly seasoned with a savory blend of garlic, fresh rosemary, and thyme, this juicy beef roast is seared to golden perfection before roasting alongside a medley of carrots, baby potatoes, and onions. The addition of beef broth (and an optional splash of red wine) creates a rich pan sauce that doubles as a stunning gravy. Whether you’re serving it for a holiday gathering or a special family dinner, this recipe delivers unbeatable flavor and melt-in-your-mouth tenderness. With its simple preparation and elegant presentation, this roast beef is sure to become a go-to favorite for any occasion.
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Recipe Information
Ingredients
- 3 lbs Beef roast (e.g., top round, ribeye, or sirloin)
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 1 tbsp Fresh rosemary leaves, chopped
- 1 tbsp Fresh thyme leaves, chopped
- 2 tsp Kosher salt
- 1 tsp Ground black pepper
- 1 cup Beef broth
- 0.5 cup Red wine (optional for added depth of flavor)
- 4 Carrots, peeled and cut into chunks
- 1 Yellow onion, quartered
- 1.5 lbs Baby potatoes
Instructions
Preheat the oven to 325°F (165°C).
Remove the beef roast from the refrigerator and let it sit at room temperature for 20-30 minutes to ensure even cooking.
In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, kosher salt, and ground black pepper to form a paste.
Pat the roast dry with paper towels and rub the seasoning paste all over the beef, ensuring it is evenly coated.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Sear the roast on all sides for 2-3 minutes per side until it develops a golden crust.
Remove the roast from the skillet and set aside temporarily. In the same pan, add the carrots, onion, and baby potatoes, tossing them in the drippings.
Pour the beef broth and (optional) red wine into the pan, scraping the bottom to deglaze and lift any browned bits.
Place the seared beef roast on top of the vegetables in the pan.
Insert a meat thermometer into the thickest part of the roast. Transfer the pan to the preheated oven.
Roast until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, about 90-100 minutes. Adjust cooking time based on the size and desired doneness of the roast.
Remove the pan from the oven and tent the roast with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.
Slice the roast thinly against the grain and serve with the roasted vegetables and pan drippings as gravy.
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 548 mg | 24% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.9 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1525 mg | 32% | |
*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.
