Roast Beef Recipe

Name: Roast Beef
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 1 roast (about 3 lbs)
Cuisine: British
Ingredients: 3 lb beef eye of round or top round roast; 2 tbsp olive oil; 2 tsp kosher salt; 1 tsp black pepper; 2 tsp dried thyme; 2 tsp dried rosemary; 4 cloves garlic, minced

British · Main course · 110 min total

Roast Beef recipe videos

A classic roast beef recipe that yields a tender, juicy roast with a savory herb crust, perfect for Sunday dinner or holiday feasts.

20
min prep

90
min cook

8
servings

350
kcal/serving

Ingredients

3 lb beef eye of round or top round roast
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
2 tsp dried thyme
2 tsp dried rosemary
4 cloves garlic, minced

Instructions

Preheat oven to 450°F (230°C).
In a small bowl, mix olive oil, salt, pepper, thyme, rosemary, and minced garlic to form a paste.
Pat the beef roast dry with paper towels. Rub the herb paste all over the roast.
Place the roast fat-side up on a rack in a roasting pan.
Roast for 15 minutes at 450°F, then reduce oven temperature to 325°F (160°C).
Continue roasting until internal temperature reaches 135°F (57°C) for medium-rare, about 1 hour to 1 hour 15 minutes (20 minutes per pound).
Remove from oven, tent loosely with foil, and let rest for 15 minutes before slicing.
Slice against the grain and serve with pan juices or gravy.

Tips

For best results, use a meat thermometer to check doneness.
Let the roast rest before slicing to retain juices.
Leftover roast beef can be stored in the refrigerator for up to 3 days.

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