Garlic Herb Roast Beef

A roast beef looks impressive on a holiday table, but it is mostly hands-off. You rub the meat with garlic, fresh herbs, salt and pepper, start it in a hot oven to build a browned crust, then lower the heat so the inside cooks gently and evenly.

The real secret is a meat thermometer. Roasts vary in shape and size, so cooking to temperature instead of the clock is the only reliable way to get the doneness you want.

Slice it thin against the grain for the most tender bites, and save any leftovers for sandwiches the next day.

Why You’ll Love This Recipe

• Simple garlic and herb crust
• Mostly hands-off oven time
• Cook to your exact doneness
• Leftovers make great sandwiches

Ingredient Notes

Which roast: Top sirloin roast is tender and flavorful. Eye of round is leaner and budget friendly, but it is best cooked no further than medium and sliced very thin. A boneless rib roast is the richest choice for a special occasion.

Salt: The amounts are for Diamond Crystal kosher salt. If you use table salt or Morton kosher salt, use about half.

Room temperature: Letting the roast sit out for about an hour before cooking helps it cook more evenly from edge to center.

See the recipe card below for full measurements.

How to Make Garlic Herb Roast Beef

1. Season and rest

   Pat the roast dry. Mix the salt, pepper, garlic, rosemary, thyme, olive oil and mustard into a paste and rub it all over the beef. Let it sit at room temperature for 1 hour. If the roast is loose or uneven, tie it with kitchen twine every 1 1/2 inches so it cooks evenly.

2. Heat the oven

   Place a rack in the center of the oven and heat it to 450°F (230°C). Set the roast fat side up on a rack inside a roasting pan.

3. Sear in the oven

   Roast at 450°F for 15 minutes to brown the outside.

4. Roast low

   Without opening the door, lower the heat to 325°F (165°C). Roast 45 to 60 minutes more, until an instant-read thermometer in the thickest part reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Start checking after 35 minutes.

5. Rest

   Move the roast to a cutting board, tent loosely with foil and rest 15 minutes. The temperature will rise about 5 to 10°F as it rests.

6. Slice

   Find the direction of the muscle fibers and slice thinly across them. Serve with the pan juices spooned over the top.

Tips for the Best Results

• Use the doneness chart: 125°F rare to medium-rare, 135°F medium, 145°F medium-well (temperatures before resting). The USDA recommends 145°F (63°C) with a 3 minute rest for whole cuts of beef.
• A leave-in probe thermometer lets you track the roast without opening the oven.
• Thin slices are more tender, especially for lean cuts like eye of round.
• For an even deeper crust, season the roast and refrigerate it uncovered overnight.

Common Mistakes to Avoid

Substitutions

• Fresh rosemary and thyme: 1 teaspoon each of dried rosemary and dried thyme.
• Fresh garlic: 1 1/2 teaspoons garlic powder.
• Olive oil: Melted butter or avocado oil.

What to Serve With It

• Creamy mashed potatoes
• Crispy air fryer Brussels sprouts
• Soft dinner rolls
• Classic green bean casserole

Storage and Reheating

Fridge: Refrigerate sliced or whole leftovers in an airtight container for up to 4 days.

Freezer: Freeze slices in a freezer bag for up to 3 months. Thaw overnight in the fridge.

Reheat: Warm slices gently in a covered skillet with a splash of beef broth over low heat for 2 to 3 minutes, or enjoy cold in sandwiches.

Tools That Make This Easier