Don’t be nervous to roast a nice cut of beef. Top a beef roast with garlic and fresh herbs top and follow these simple directions for an easy garlic herb-crusted roast beef.
Garlic Herb-Crusted Roast Beef
Dinners with family and friends are one of my favorite parts of the holiday season.
Nice cuts of beef such as tenderloin, ribeye and eye of the round roasts are often the centerpiece of those traditional dinners. Tender roast with a side of potatoes, veggies and homemade rolls makes me smile. It’s one of my favorite comfort meals.
Today we’re taking a look at a simple herb rub and how to bake a perfect roast. Normally I throw roast beef into the slow cooker. It’s simple. It cooks to fork-tender perfection. But I’ve actually met people who prefer their roasts baked in the oven so I’ve been reading up and trying new techniques. There’s always something to learn in the kitchen! Feel free to use fresh garlic if you’d like.
What is the best cut of beef for a roast?
I used an eye of the round roast because it is economical, but feel free to use an elegant tenderloin or a chuck roast. The tenderloin will have the best flavor, but can also get a little pricey. This simple herb topping will pair well with any roast.
Herb Topping for Roast Beef
I decided to use fresh herbs for this rub because I am currently obsessed with them. Aren’t they so pretty? When I get a new kitchen someday in the future, it’s going to have space for an herb garden so I can have fresh herbs all hear round!
I snipped fresh basil, thyme and rosemary. And even cracked peppercorns all by myself. My one shortcut? The herb rub calls for minced garlic. I used store-bought minced garlic because I’m a little lazy when it comes to garlic.
Mix this herb rub with salt and pat it on top of the cut of beef.
How to Cook a Roast
To cook this roast, you’ll heat the oven to 425 degrees. Place the roast on the meat rack of a shallow baking pan and bake for about 50-60 minutes. The internal temperature should read between 135 degrees (medium rare) and 150 degrees (medium).
Then remove the roast from the oven and transfer it to a cutting board. Cover the roast immediately with aluminum foil. The roast temperature will continue to rise once it is tented with aluminum foil. Let it stand like this for 10-15 minutes, then cut it into 1/2 inch slices and serve.
I’ve teamed up with the Ohio Beef Council for this holiday recipe. There are over 17,000 beef farming families in Ohio alone, and over 98% of them are family-run farms. We are privileged to be friends with cattle farmers and we see first hand how they care for their animals.
Garlic Herb-Crusted Roast Beef
- 2 1/2 pounds beef eye of the round roast
- 1 tablespoon black peppercorns
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
- 4 1/2 teaspoons chopped fresh thyme or 1 1/2 teaspoons dried thyme leaves
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 tablespoon minced garlic
- 1/2 teaspoon salt more or less to taste
- Preheat oven to 425 degrees.
- Place the roast in the meat rack of a shallow roasting pan.
- Place peppercorns in a plastic bag. Use a rolling pin or the side of a meat mallet to crush the peppercorns.
- Combine cracked peppercorns, basil, thyme, rosemary and garlic in a small bowl.
- Rub the spices on top of the roast.
- Bake for 50-60 minutes, or until the internal temperature of the roast is 135 degrees for medium rare to 150 degrees for medium.
- Transfer the roast to a cutting board. Cover the roast with foil and allow it to sit for 10-15 minutes. The internal temperature of the roast will rise another 5-10 degrees.
- To serve, cut into 1/2 inch slices.