This roast beef is a winner! With the warm flavors of rosemary and garlic, it makes every bite mouthwatering. You’ll love how tender and juicy it turns out!
Cooking this roast always fills the kitchen with an amazing smell. I like to serve it with some veggies or mashed potatoes. Trust me, everyone will come back for seconds! 😊
Key Ingredients & Substitutions
Beef Roast: A ribeye or sirloin works well here, both provide rich flavor. If you’re looking for leaner choices, sirloin is better. You could also try a chuck roast, which is less tender but full of flavor when cooked slowly.
Garlic: Fresh garlic gives a strong taste, but you can substitute with garlic powder if you’re in a pinch. Use about ½ teaspoon of garlic powder for each clove if fresh is unavailable.
Rosemary and Thyme: Fresh herbs bring more flavor, but dried herbs are a good alternative—use one-third of the amount. I often opt for dried herbs for easier storage and longer shelf life.
Beef Broth: Homemade broth is the best, but store-bought works great too. If you’re watching sodium, look for low-sodium options. Vegetable broth can also replace beef broth in a pinch, but it will change the flavor slightly.
Mushrooms: Cremini or button mushrooms add depth. If you’re not a fan, skip them entirely or use other varieties like shiitake for a different twist!
How Do I Get a Perfectly Seared Roast?
Achieving a great sear is essential for adding flavor and color to your roast. Here’s how you do it:
- Make sure your skillet is hot—medium-high heat is key. Add oil before the beef to prevent sticking.
- Let the roast sit at room temperature for about 30 minutes before cooking. This helps it sear better.
- Don’t overcrowd the pan. If your roast is too big, sear it in batches.
- Once seared, don’t fuss with it too much. Let it brown on each side for about 3-4 minutes before turning.
This technique locks in juices and creates a beautiful crust on your roast! Enjoy the wonderful aroma while you cook—your kitchen will smell amazing!
How to Make Rosemary and Garlic Roast Beef?
Ingredients You’ll Need:
For the Roast:
- 3 to 4 pounds beef roast (ribeye or sirloin works great)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup cremini or button mushrooms, sliced (optional, for added flavor)
- 1 cup beef broth
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, and an additional 1.5 to 2 hours for cooking. Plus, you’ll give it a little time to rest after cooking. So, set aside about 2.5 to 3 hours for this delicious roast beef to be ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). Getting it hot will help the roast cook evenly.
2. Make the Seasoning Paste:
In a small bowl, mix together the minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper. This will be your delicious seasoning paste!
3. Season the Beef:
Take your prepared paste and rub it all over the beef roast. Make sure to coat it evenly on all sides for the best flavor.
4. Sear the Beef:
In a large oven-safe skillet or roasting pan, heat a little olive oil over medium-high heat. Sear the beef roast for about 3-4 minutes on each side until it’s nicely browned. This step enhances the flavor!
5. Sauté the Mushrooms (Optional):
If you’re using mushrooms, add the sliced cremini or button mushrooms to the pan where you seared the beef. Sauté them for a few minutes until they start to soften.
6. Add Beef Broth:
Pour the beef broth into the pan and bring it to a gentle simmer. This will keep the roast juicy as it cooks.
7. Roast in the Oven:
Carefully transfer the skillet or roasting pan to your preheated oven. Roast the beef for approximately 1.5 to 2 hours, or until the internal temperature reaches your preferred doneness (about 135°F for medium-rare).
8. Let It Rest:
Once cooked, remove the beef from the oven and loosely cover it with foil. Let it rest for about 15-20 minutes. This will help the juices spread throughout the meat!
9. Slice and Serve:
After it’s rested, slice the roast beef against the grain. Serve it with the sautéed mushrooms and pan juices for a delicious meal. Enjoy your rosemary and garlic roast beef!
Can I Use a Different Cut of Beef?
Absolutely! If you prefer, you can use other cuts like tenderloin or chuck roast. Just keep in mind that cooking times may vary; leaner cuts may cook faster, while tougher cuts may require longer cooking to become tender.
What If I Don’t Have Fresh Herbs?
No problem! You can use dried herbs instead. For rosemary and thyme, use about one-third of the amount specified for fresh (so 2 teaspoons of dried rosemary and 1 teaspoon of dried thyme). Just mix them into the seasoning paste as you normally would!
How Should I Store Leftovers?
Store any leftover roast beef in an airtight container in the fridge for up to 3-4 days. To keep it moist, you can place a bit of the pan juices in with it. Reheat gently in the oven or on the stovetop to avoid drying it out.
How Can I Know When the Beef Is Done?
The best way to check is by using a meat thermometer. For medium-rare, look for an internal temperature of about 135°F. If you prefer medium, go for 145°F. Always let it rest after cooking for the best flavor and texture!
