This rosemary and garlic roast beef is a real treat! The fragrant herbs and tasty garlic create an amazing flavor that makes every bite special.
When I make this dish, the smell fills my home and makes everyone hungry. It pairs perfectly with roasted veggies or creamy mashed potatoes—yum!
Key Ingredients & Substitutions
Beef Roast: Ribeye or sirloin are both fantastic choices. If you’re looking for a leaner option, consider a tenderloin. Austin cuts like chuck roast can be used but will need longer cooking for tenderness.
Garlic: Fresh garlic gives the best flavor, but jarred minced garlic can save time. You could also use garlic powder in a pinch; just reduce the amount since it’s more concentrated.
Rosemary: Fresh rosemary is preferred for its strong aroma. If it’s not available, dried rosemary works too—just use about one-third of the amount since dried herbs are stronger in flavor.
Beef Broth or Red Wine: Use beef broth for a richer flavor, but red wine adds depth. If you want a non-alcoholic version, use vegetable broth or a splash of balsamic vinegar with more broth.
Mushrooms: Sliced mushrooms are optional but add great texture. If you don’t have fresh, canned mushrooms will work; simply drain and add them just before serving.
How Do You Achieve a Perfectly Sear on Your Roast?
Searing the roast is crucial for building flavor. Here’s how to do it right:
- Use a heavy skillet or roasting pan that can go from stovetop to oven.
- Heat oil over medium-high until it shimmers, ensuring it’s hot enough to create a nice crust.
- Pat the meat dry first; this helps in getting a good sear. A wet roast will steam instead of brown.
- Let each side sear for 3-4 minutes; resist the urge to move it around—just let it get golden!
Taking the time for a good sear adds rich flavor, making your roast beef delicious!
How to Make Rosemary and Garlic Roast Beef
Ingredients You’ll Need:
Main Ingredients:
- 3-4 lbs beef roast (such as ribeye or sirloin)
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
- 1 tbsp fresh thyme, chopped (optional)
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup beef broth or red wine (for deglazing and moisture)
- 8 oz mushrooms, sliced (optional)
- Additional rosemary sprigs for garnish
How Much Time Will You Need?
This delightful rosemary and garlic roast beef recipe takes about 20 minutes of prep time, plus another 1.5 to 2 hours for roasting in the oven. If you let it rest for 15-20 minutes before slicing, you’ll have a perfect roast that’s tender and juicy!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This temperature will help your roast cook evenly and develop a beautiful crust.
2. Make the Garlic and Herb Paste:
In a small bowl, combine the minced garlic, chopped rosemary, thyme (if you’re using it), olive oil, salt, and pepper. Mix them together to create a flavorful paste that will enhance your beef.
3. Rub the Roast:
Take the garlic and herb mixture and generously rub it all over the beef roast. Make sure to cover every side evenly, allowing the flavors to soak into the meat.
4. Sear the Roast:
In a large oven-proof skillet or roasting pan, heat a little more olive oil over medium-high heat. Once the oil is hot, carefully place the roast in the skillet. Sear it on all sides until beautifully browned, which should take about 3-4 minutes per side. This step gives your roast a delicious crust.
5. Add the Mushrooms:
If you’re using mushrooms, add them around the roast in the skillet now. They will cook down and add great flavor!
6. Deglaze the Skillet:
Pour the beef broth or red wine into the skillet. This will help deglaze the pan, so make sure to scrape up any tasty browned bits stuck to the bottom as you pour. Those flavors will make your sauce wonderful!
7. Roast in the Oven:
Carefully transfer the skillet to your preheated oven. Roast the beef for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness—medium-rare is about 135°F (57°C).
8. Let it Rest:
Once done, remove the roast from the oven and let it rest for at least 15-20 minutes. Resting will allow the juices to redistribute, making each slice more succulent and tender.
9. Serve and Enjoy:
After resting, slice the roast beef and garnish it with extra rosemary sprigs. Make sure to serve it with the rich mushroom sauce collected in the skillet. Enjoy your mouthwatering rosemary and garlic roast beef!
Can I Use a Different Cut of Beef?
Yes! While ribeye and sirloin work great, you can also use cuts like tenderloin, chuck roast, or even brisket. Just be mindful of different cooking times and temperatures based on the cut’s thickness and fat content.
What If I Don’t Have Fresh Herbs?
No problem! You can substitute dried herbs instead. Use about one-third of the amount for dried herbs—so 1 tbsp of dried rosemary instead of 2 tbsp fresh. Just mix them into the olive oil paste as you would fresh herbs!
How Should I Store Leftovers?
Store any leftover roast beef in an airtight container in the fridge for up to 3-4 days. For best results, slice the beef before storing to make it easier to reheat. You can also freeze leftovers for up to 3 months; just wrap in plastic wrap followed by foil to prevent freezer burn.
What Should I Serve with Rosemary and Garlic Roast Beef?
This roast pairs wonderfully with various sides! Consider serving it with roasted vegetables, mashed potatoes, or a fresh salad. For a more robust meal, crusty bread or Yorkshire pudding are fantastic options too!
