Garlic herb roast beef is Sunday dinner perfection. Tender, juicy, with a flavorful garlic and herb crust. Roasted to medium-rare. Leftovers make incredible sandwiches. Let’s roast.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 450°F (230°C). Let roast sit at room temperature for 30-60 minutes.
Make Herb Paste
In a bowl, mix garlic, rosemary, thyme, olive oil, Dijon mustard, salt, pepper, and paprika into a paste.
Season & Sear
Pat roast dry with paper towels. Rub herb paste all over the roast.
Heat a large oven-safe skillet or roasting pan over high heat. Sear roast 2-3 minutes per side until browned. Pour beef broth into the pan.
Roast
Transfer skillet to oven. Roast 15 minutes at 450°F, then reduce heat to 325°F (165°C). Continue roasting until internal temp reaches 130°F (55°C) for medium-rare (about 15-20 minutes per pound total).
Rest & Serve
Remove from oven. Tent with foil and rest 15-20 minutes. Slice thinly against the grain. Serve with pan juices. Sunday dinner, perfected.
Summary
Prep Time: 15 min | Cook Time: 1 hour 15 min | Total: 1 hour 30 min
Yield: 6-8 servings | Difficulty: Medium
Storage Notes
- Fridge: 4 days. Great cold for sandwiches or salads. Reheat slices in skillet with broth for 1-2 minutes.
- Freezer: 3 months. Do not overheat — roast beef dries out quickly.
