Description
Foolproof, flavor-packed, and perfect for holidays or Sunday dinner, this Roast Beef is juicy, tender, and coated in a crispy herb crust that wows every time.
Ingredients
Scale
- 1 (4-lb) top round or bottom round beef roast
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 4 tsp kosher salt
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp black pepper
Instructions
- (Optional) Place roast on wire rack over baking sheet and refrigerate, uncovered, at least 1 hour.
- Preheat oven to 450°F. Mix oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
- Place roast on rack in roasting pan. Roast 15 minutes at 450°F.
- Reduce heat to 325°F. Roast until center is 130–135°F (medium-rare), about 1 hour 20–30 minutes.
- Remove from oven, tent with foil, and let rest 15–30 minutes.
- Slice thinly and serve.
Notes
For a leaner roast, always slice thinly for the best texture. Resting time is crucial for juicy meat. Leftovers make amazing sandwiches!
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 0g
- Sodium: 950mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 115mg