There’s something deeply satisfying about carving into a perfectly cooked roast beef that’s bursting with flavor. This Easy Roast Beef with Herb Rub Recipe turns a simple roast into a juicy, aromatic centerpiece that’ll impress everyone at your table—trust me, it’s easier than you think!
Jump to:
Why You'll Love This Recipe
I’ve made my fair share of roasts over the years, but this Easy Roast Beef with Herb Rub Recipe stands out because it’s straightforward, uses fresh herbs that make the beef sing, and the gravy is like the perfect finishing touch you never knew you needed. It’s become my go-to when I want a fuss-free, show-stopping dish.
- Simple yet flavorful: The herb rub infuses gorgeous aroma without requiring hours of marinating or dozens of spices.
- Juicy, tender roast: Cooking it right ensures every slice stays moist and tender, even for novice cooks.
- Easy homemade gravy: Made right from the pan drippings, it pulls the dish together beautifully.
- Perfect for any occasion: Whether it's a weeknight dinner or a special Sunday gathering, it fits the bill.
Ingredients & Why They Work
I love that this recipe uses simple ingredients that you can find easily, yet together they create that definition of comfort food. The fresh herbs and garlic complement the beef’s natural flavor without overpowering it, and the butter and Dijon in the gravy bring richness and depth.
- Top round roast: A lean cut that holds flavor well and slices beautifully for serving.
- Extra virgin olive oil: Helps the herbs adhere to the beef and promotes a lovely crust.
- Fresh rosemary, thyme, and chives: These fragrant herbs brighten and enhance the meat.
- Garlic: Adds that classic savory warmth that pairs perfectly with beef.
- Salt and pepper: Essential for seasoning and bringing out the natural meat flavors.
- Unsalted butter: Used in the gravy to add creaminess without extra salt.
- Flour: Thickens the gravy so it coats your meat and sides just right.
- Dijon mustard: Gives the gravy a subtle tang that balances richness.
- Beef stock: The base of the gravy, made even better by those pan drippings.
Make It Your Way
I’ve played around with this recipe and love tweaking the herb mix, depending on what I have fresh on hand. The base is perfect, but feel free to make it yours — that’s the fun part.
- Variation: Sometimes I swap out chives for fresh oregano or basil, which gives the roast a slightly different but delicious twist. It’s a nice way to highlight seasonal herbs.
- Dietary modification: For a dairy-free version, omit the butter in the gravy and instead use olive oil for richness.
- Make it spicy: If you like a hint of heat, sprinkle some red pepper flakes in the herb rub—it adds a lovely kick without overwhelming the beef.
Step-by-Step: How I Make Easy Roast Beef with Herb Rub Recipe
Step 1: Prep the Roast and Herb Rub
Start by patting your top round roast dry with paper towels—this helps the rub stick and creates a better crust. In a small bowl, combine your minced rosemary, thyme, chives, garlic cloves, salt, pepper, and olive oil to make the rub. Massage this herb mixture all over the roast generously, pressing it in so every bit is covered. I like to let it sit for about 15 minutes at room temperature—this isn’t mandatory, but it really helps the flavors start to meld.
Step 2: Roast It to Perfect Juiciness
Preheat your oven to 425°F (220°C). Place the roast on a rack in a roasting pan—this keeps it elevated so heat circulates nicely around the meat. Roast at this temperature for 15 minutes to develop a savory crust, then reduce heat to 350°F (175°C) and continue roasting for about 35-40 minutes for medium rare. Use a meat thermometer to check internal temperature: 135°F (57°C) is perfect for medium rare. Rest your roast loosely tented in foil for at least 10 minutes before slicing—trust me, this step is key for juicy slices.
Step 3: Make That Legendary Gravy
While your roast is resting, use the drippings in the pan to make the best gravy. Place the roasting pan on the stovetop over medium heat—add unsalted butter and a minced garlic clove, swirling until melted and fragrant. Sprinkle in flour and stir constantly, cooking until it becomes golden, about 2 minutes. Slowly whisk in beef stock and Dijon mustard, scraping up all those delicious browned bits from the pan. Let it simmer until thickened, about 5 minutes. Taste and season with salt and pepper as needed.
Top Tip
Over the years, I’ve learned a few things that really make this Easy Roast Beef with Herb Rub Recipe shine—and I want to share the nuggets I wish I’d known from the start.
- Bring the roast to room temperature: Don’t skip this step—cold meat in the oven can cook unevenly, making your roast less tender.
- Use a meat thermometer: It’s the best way to get your roast exactly how you like it—no guessing or cutting into it prematurely.
- Rest the meat before slicing: I promise, this helps the juices redistribute and keeps each slice juicy and tender.
- Don’t rush the gravy: Let it thicken slowly and taste along the way; seasoning here brings everything together.
How to Serve Easy Roast Beef with Herb Rub Recipe
Garnishes
I often sprinkle a few fresh chives or a little extra thyme over the sliced roast just before serving—it adds that pop of color and an extra hit of freshness. Sometimes, I also add a dollop of horseradish cream on the side for a bit of zing.
Side Dishes
This roast pairs beautifully with creamy mashed potatoes—the gravy just soaks right in! Roasted root vegetables like carrots, parsnips, and potatoes also make fantastic partners. If you want something lighter, steamed green beans or a crisp salad balance the richness perfectly.
Creative Ways to Present
For holidays or special gatherings, I’ve served this roast sliced thin on a large platter garnished with rosemary sprigs and edible flowers to wow guests visually. Layering it over garlic mashed potatoes with drizzled gravy makes a dish as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftovers stay delicious when wrapped tightly in plastic wrap or stored in an airtight container in the fridge for up to 3 days. I like to slice the roast before storing for easy use in sandwiches or quick dinners.
Freezing
Freezing is totally doable—you’ll want to slice the roast first and store portions in freezer-safe bags or containers. It keeps well for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
I gently reheat slices covered in foil at 300°F in the oven to help keep them moist, or warm in a skillet with a splash of broth. Microwaving works in a pinch, but be careful not to overcook and dry out the meat.
Frequently Asked Questions:
Top round roast is a great choice for this recipe because it's lean, affordable, and holds up well to roasting with herbs. You can also try sirloin tip roast if you prefer.
Absolutely! You can mix the herb rub up to a day ahead and keep it covered in the fridge. Just bring it to room temperature before applying to the meat for best results.
Using a meat thermometer is key! Aim for an internal temperature of 135°F (57°C) for medium rare. Remember to rest the roast for about 10 minutes to allow the juices to redistribute before slicing.
Definitely! This herb rub works wonderfully with pork roasts or even chicken. Just adjust cooking times accordingly and enjoy the fresh herb flavors enhancing your main.
Final Thoughts
This Easy Roast Beef with Herb Rub Recipe has been such a staple in my kitchen because it hits that sweet spot between comforting and elegant without requiring you to be a pro chef. The fresh herb rub, juicy beef, and silky gravy come together like a recipe for success every time. I hope you enjoy making it as much as I do—once you try it, I bet it’ll become one of your favorites too!
Print
Easy Roast Beef with Herb Rub Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Low Lactose
Description
This Easy Roast Beef recipe offers a simple yet flavorful way to prepare a juicy and tender top round roast. Marinated with a garlic and herb rub, it is roasted to perfection and served with a rich homemade gravy, perfect for a comforting dinner served alongside creamy mashed potatoes.
Ingredients
Roast Beef
- 3 ½ pound top round roast
- 2 ½ 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 ½ cups beef stock
- salt and pepper to taste
Instructions
- Prepare the Herb Rub: In a small bowl, combine the extra virgin olive oil, minced rosemary, minced thyme, thinly sliced chives, minced garlic cloves, salt, and black pepper to form a fragrant herb mixture.
- Season the Roast: Rub the herb mixture evenly all over the top round roast, ensuring every surface is coated to enhance flavor.
- Preheat the Oven: Set your oven to 375 degrees Fahrenheit to get it ready for roasting the beef.
- Roast the Beef: Place the seasoned roast on a rack in a roasting pan and cook in the preheated oven for 50 minutes until it reaches a desired internal temperature and is nicely browned on the outside.
- Rest the Roast: Remove the roast from the oven and let it rest for 10 to 15 minutes to allow the juices to redistribute for a moist and tender result.
- Make the Gravy: While the roast rests, melt the unsalted butter in a skillet over medium heat. Add the minced garlic and cook until fragrant. Stir in the flour and cook for about 1 minute to form a roux. Whisk in the dijon mustard and beef stock, stirring continuously until the gravy thickens. Season with salt and pepper to taste.
- Slice and Serve: Carve the roast beef thinly against the grain and pour the gravy over the slices or serve on the side. Enjoy your roast beef with creamy mashed potatoes or your favorite sides.
Notes
- Letting the roast rest after cooking is crucial for juiciness.
- Use a meat thermometer to ensure the roast reaches an internal temperature of 135°F for medium rare or 145°F for medium.
- Fresh herbs enhance the flavor, but dried herbs can be substituted if necessary, using about a third of the amount.
- For a richer gravy, a splash of red wine can be added when deglazing the pan before adding beef stock.
- This roast beef tastes great when served with creamy mashed potatoes or roasted vegetables.
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
Leave a Reply