Garlic Roast Beef Herbs (Printable version)
Tender garlic-herb infused beef roast complemented by carrots, potatoes, and onions for a hearty meal.
# What you need:
→ Meat
01 - 3.3 pounds beef roast (sirloin or ribeye), at room temperature
→ Aromatics & Flavorings
02 - 8 large garlic cloves, peeled and minced
03 - 2 tablespoons fresh rosemary leaves, chopped
04 - 2 tablespoons fresh thyme leaves, chopped
05 - 2 teaspoons coarse sea salt
06 - 1 teaspoon freshly ground black pepper
07 - 3 tablespoons olive oil
→ Vegetables (optional)
08 - 4 medium carrots, peeled and cut into chunks
09 - 3 medium potatoes, cut into chunks
10 - 2 onions, quartered
# How To:
01 - Set the oven to 400°F to prepare for roasting.
02 - Combine minced garlic, chopped rosemary, thyme, sea salt, black pepper, and olive oil in a small bowl, stirring until a smooth paste forms.
03 - Pat the beef roast dry with paper towels, then rub the garlic-herb paste evenly over the entire surface.
04 - Place the roast on a rack in a roasting pan and arrange the carrots, potatoes, and onions around it if using.
05 - Roast at 400°F for 20 minutes to develop a crust.
06 - Reduce the oven temperature to 325°F and roast for an additional 1 hour and 10 minutes, or until the internal temperature reaches 130°F for medium-rare.
07 - Remove from oven and cover loosely with foil. Allow to rest for 15 minutes before carving.
08 - Carve the roast against the grain and serve alongside the roasted vegetables.
# Expert Advice:
01 -
- This roast locks in garlic and herb flavors that feel like a comforting secret you just discovered.
- It became an instant favorite because it impresses guests without hours of complicated prep.
02 -
- Marinating the beef with the garlic-herb paste overnight elevates the flavor and tenderness immensely.
- Using a meat thermometer is a game changer; it takes away guesswork and guarantees perfect doneness.
03 -
- Rest the roast for at least 15 minutes under foil to let juices redistribute evenly, ensuring each slice is juicy.
- Letting the garlic and herb paste sit on the roast for several hours, or overnight, creates a deep, infused flavor you can't rush.