What cut of beef is best for this Easy Roast Beef with Herb Rub Recipe?

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.

Can I prepare the herb rub in advance?

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.

How do I know when the roast is perfectly cooked?

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.

Can I use this herb rub recipe on other meats?

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.

Roast Beef with Herb Rub – Juicy, Flavorful & Easy to Make

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

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

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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