Description
This Easy Roast Beef recipe features a tender and juicy top round roast seasoned with a flavorful garlic and herb rub. Perfectly roasted and served with a rich homemade gravy, this dish is ideal for a comforting family meal, especially when paired with creamy mashed potatoes.
Ingredients
Scale
Roast Beef
- 3 1/2 pound top round roast
- 2 1/2 tablespoons extra virgin olive oil
- 2 teaspoons minced rosemary
- 2 teaspoons minced thyme
- 2 teaspoons thinly sliced chives
- 2 minced garlic cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
Gravy
- 2 tablespoons unsalted butter
- 1 minced garlic clove
- 2 tablespoons flour
- 1 teaspoon dijon mustard
- 1 1/2 cups beef stock
- Salt and pepper to taste
Instructions
- Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit. In a small bowl, mix together the minced rosemary, thyme, chives, garlic, salt, black pepper, and olive oil to create the herb rub for the roast.
- Season the Roast: Pat the top round roast dry with paper towels. Rub the herb mixture all over the roast, ensuring it is evenly coated for maximum flavor.
- Roast the Beef: Place the seasoned roast on a rack in a roasting pan. Roast in the preheated oven for about 50 minutes or until an internal temperature of 135 degrees Fahrenheit for medium-rare is reached. Adjust cooking time if you prefer it more done.
- Rest the Roast: Remove the roast from the oven and transfer to a cutting board. Tent it loosely with foil and let it rest for 10 to 15 minutes to allow the juices to redistribute.
- Make the Gravy: While the roast rests, place a skillet over medium heat. Add the unsalted butter and minced garlic, sautéing until fragrant. Stir in the flour and cook for 1 to 2 minutes to form a roux.
- Add Stock and Simmer: Gradually whisk in the beef stock and dijon mustard. Cook, stirring constantly, until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
- Slice and Serve: Slice the roast beef thinly against the grain. Serve over mashed potatoes or your favorite side, topped with warm homemade gravy.
Notes
- Use a meat thermometer to check doneness to avoid overcooking the roast.
- Letting the roast rest after cooking ensures a juicier result.
- For extra flavor, sear the roast in a hot skillet before roasting.
- Leftover roast beef makes great sandwiches or salads.
- You can substitute beef stock with vegetable stock if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 336 kcal
- Sugar: 1 g
- Sodium: 805 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 47 g
- Cholesterol: 129 mg
