This roast beef is full of flavor from fresh rosemary and garlic, making it a perfect centerpiece for any meal. It’s juicy and tender, which is simply delicious!
When I make this, the smell fills my kitchen and makes everyone hungry. Pair it with some veggies, and you’ve got a feast that makes you feel like a chef at home!
Key Ingredients & Substitutions
Beef Roast: The choice of beef is crucial. I recommend ribeye for its marbling, but sirloin and tenderloin are great too. If you prefer a leaner cut, tenderloin is the best option. You can also use a beef chuck roast for a more budget-friendly choice.
Garlic: Fresh garlic packs a punch in flavor. If you’re out, garlic powder can work in a pinch—about 1/8 teaspoon per clove. However, fresh garlic really elevates the taste!
Rosemary: Fresh rosemary is ideal but if you only have dried, use about a third of the amount. I love the aroma of fresh herbs, so I try to get them whenever I can. Thyme adds nice depth, but feel free to skip it if you don’t have any on hand.
Mushrooms: Use any type of mushrooms, like cremini or button mushrooms. If you need a replacement, consider adding onions or shallots for sweetness and extra flavor.
How Do I Achieve a Perfect Sear on My Roast?
Searing the beef is a key step to locking in juices and adding flavor. Here’s how to do it right:
- Heat your skillet or pan until it’s hot—this helps create a nice crust.
- Add butter and let it melt before placing the roast inside; this prevents sticking.
- Carefully sear each side for 3-4 minutes without rushing. Only turn it when it’s well-browned.
- Don’t overcrowd the pan; if it’s too full, you’ll steam the meat rather than sear it.
How to Make Rosemary and Garlic Roast Beef
Ingredients You’ll Need:
For the Roast:
- 3-4 lbs beef roast (e.g., ribeye, sirloin, or tenderloin)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 1 tablespoon thyme, chopped (optional)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
For Sautéing:
- 1 cup beef broth
- 1 cup mushrooms, sliced
- 2 tablespoons butter
For Garnish:
- Fresh rosemary sprigs (optional)
How Much Time Will You Need?
This delicious roast takes about 20 minutes to prepare and around 1 hour to cook in the oven. Plus, you’ll want to let it rest for about 15 minutes before serving. So, set aside a total of around 1 hour and 35 minutes for this lovely dish. Perfect for a family dinner or a special occasion!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). This helps cook your roast evenly. While the oven is warming up, let’s make our herb paste!
2. Make the Herb Paste:
In a small bowl, mix together the minced garlic, chopped rosemary, thyme (if you wanted to use it), olive oil, salt, and pepper. Stir well to create a tasty herb paste.
3. Season the Roast:
Now take that herb paste and rub it all over the beef roast. Be sure to cover every side so the flavors soak in beautifully.
4. Sear the Beef:
Heat a large skillet or cast-iron pan over medium-high heat, then add the butter. Once it’s melted and bubbly, carefully place the beef roast in the pan. Sear it on all sides for about 3-4 minutes each until it’s nice and browned. This adds delicious flavor!
5. Sauté the Mushrooms:
After searing your roast, take it out of the skillet and set it aside. In the same pan, toss in the sliced mushrooms. Sauté for about 3-5 minutes until they’re softened and a bit golden.
6. Add the Broth:
Pour the beef broth into the skillet, scraping up any tasty bits stuck to the bottom from the roast and mushrooms. This will help create a flavorful base for your roast.
7. Combine and Roast:
Now, place the beef roast back in the skillet on top of those lovely mushrooms. Transfer the whole skillet to your preheated oven.
8. Roast to Perfection:
Let it roast in the oven for about 1 hour, or until the internal temperature reaches your desired doneness (135°F for medium-rare, 145°F for medium).
9. Let it Rest:
When the roast is done, take it out of the oven and let it rest for about 15 minutes. This step is important as it allows the juices to redistribute, making your roast juicy and tender.
10. Serve and Enjoy:
Finally, slice your roast beef and serve it alongside the sautéed mushrooms and some of the delicious pan juices. Don’t forget to garnish with fresh rosemary if you’d like. Dig in and enjoy your flavorful meal!
Can I Use a Different Cut of Beef for This Recipe?
Absolutely! You can use various cuts like chuck roast or top round. Keep in mind that cooking times may vary depending on the cut and size, so always check the internal temperature with a meat thermometer to ensure it’s cooked to your liking.
What If I Don’t Have Fresh Rosemary?
No worries! You can substitute dried rosemary. Use 1 tablespoon of dried rosemary in place of 2 tablespoons of fresh. While fresh herbs add vibrant flavor, dried herbs still deliver a lovely aroma and taste. Just remember to adjust the quantity since dried herbs are more concentrated.
How Should I Store Leftovers?
Store any leftover roast beef in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the sliced beef in a freezer-safe bag for up to 3 months. Just make sure to separate the slices with parchment paper to prevent sticking!
Can I Add Vegetables to the Roast?
Yes, you can definitely add vegetables! Carrots, potatoes, or onions work great. Just toss them in with the mushrooms, and they’ll roast beautifully alongside the beef. You may need to increase the amount of beef broth a bit to accommodate the extra veggies.
