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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.
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.
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.
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.
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 ½ 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.