Name: Easy Garlic Herb Roast Beef Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 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

There’s something wonderfully comforting about a well-roasted beef with fragrant herbs and garlic—it’s a classic that never goes out of style. This Easy Garlic Herb Roast Beef Recipe delivers tender, juicy meat with a rich, savory crust that fills your kitchen with the most irresistible aroma. Trust me, once you make this, it’ll become your go-to when you want something both elegant and fuss-free.

The image shows two white plates with a tan rim, each plate holding a dish with three main layers. The bottom layer is creamy white mashed potatoes spread evenly in a mound. On top are two slices of medium-cooked beef roast with a grayish outer edge and pink center. Brown gravy is poured over the beef and mashed potatoes, with some dripping down the sides. The dish is garnished with chopped green herbs and sprinkled with black pepper. The plates are on a white marbled surface, accompanied by two glasses of red wine and a blue striped napkin with a fork resting on it. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Garlic Herb Roast Beef Recipe
Top Tip
How to Serve Easy Garlic Herb Roast Beef Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Garlic Herb Roast Beef Recipe

Why You'll Love This Recipe

Making a roast beef might seem intimidating, but this recipe strips away all the complications. I adore how simple ingredients and straightforward steps come together to create something spectacularly delicious every time. Plus, it’s incredibly versatile, making it perfect for family dinners or special occasions.

Effortless preparation: The garlic and herb rub takes minutes to mix, yet adds a ton of flavor without any fuss.
Juicy, tender meat: The slow roasting at moderate temperature ensures the beef stays moist and perfectly cooked through.
Rich, homemade gravy: Using pan drippings makes a velvety gravy that’s so much better than anything jarred.
Perfect for making ahead: You can roast it earlier and reheat gently without losing that fresh-out-of-the-oven quality.

Ingredients & Why They Work

This recipe shines because it keeps the focus on a few quality ingredients that bring out the best in the beef. Each herb complements the natural flavor of the roast without overpowering it, and the garlic adds warmth and depth. When shopping, I always choose a roast with a good balance of lean meat and a little marbling for flavor and tenderness.

Flat lay of a fresh whole top round roast with a natural deep red color and marbling, a small white ceramic bowl of extra virgin olive oil showing a rich golden hue, a few sprigs of fresh rosemary with green needle-like leaves, fresh thyme sprigs with tiny green leaves, thinly sliced fresh chives arranged in a small white bowl, whole uncracked garlic cloves with smooth white skins, a small white bowl filled with coarse sea salt crystals, a small white bowl of cracked black peppercorns, a small white ceramic dish holding a few pats of pale unsalted butter, a small white bowl of smooth white all-purpose flour, another small white bowl with smooth Dijon mustard showcasing its creamy pale yellow color, and a small white bowl filled with rich brown beef stock, all items arranged symmetrically without overlap, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Top round roast: A budget-friendly and flavorful cut that's great for roasting; lean yet tender enough when cooked right.
Extra virgin olive oil: Helps the herbs and garlic adhere to the beef and adds subtle richness.
Minced rosemary: Its piney aroma is perfect with beef, bringing a robust herbal note.
Minced thyme: Adds an earthy touch that balances the garlic nicely.
Thinly sliced chives: Freshens the herb mix and gives a mild onion flavor without sharpness.
Minced garlic cloves: The star in this recipe, infusing the beef with savory goodness.
Salt and black pepper: Essential for seasoning and enhancing the beef’s natural flavor.
Unsalted butter: Used to make the gravy, providing a silky texture and richness.
Flour: Thickens the gravy to the perfect consistency.
Dijon mustard: Adds a gentle tang and depth to the gravy.
Beef stock: Builds the gravy base, intensifying the roast’s meaty flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with the herbs depending on the season or what’s fresh from the farmers' market. You really can’t go wrong—feel free to experiment. I’ve also tried adding a splash of Worcestershire sauce into the rub for an extra umami kick, which turns out fantastic!

Variation: I once swapped out the chives for fresh parsley, and it brightened up the flavors beautifully. It's a good swap if you want a bit more color and freshness.
Dietary modification: For a dairy-free version, use olive oil instead of butter when making the gravy.
Seasonal twist: Try adding a sprinkle of smoked paprika to your rub for a subtle smoky depth, especially nice in cooler months.

Step-by-Step: How I Make Easy Garlic Herb Roast Beef Recipe

A raw, rectangular piece of red meat is placed on a black metal grill rack. The meat is covered with small pieces of white chopped garlic and green herbs evenly spread across the surface. The grill rack is set on a dark surface with some tiny scattered red and orange spice bits. The close-up view highlights the texture of the raw meat and the seasoning on top. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preparing the Perfect Herb Rub

First things first—grab a small bowl and combine your minced rosemary, thyme, chives, garlic, salt, and black pepper with the olive oil. This creates a fragrant paste that’s the key to locking in flavor and ensuring every bite has that herby, garlicky goodness. Gently rub this all over your top round roast, making sure to coat every inch. I like to let it sit for about 15 minutes to let those flavors really soak in—it’s worth the wait.

Step 2: Roasting to Juicy Perfection

Place the roast on a rack in your roasting pan and pop it into a preheated oven at 375°F (190°C). Keep an eye on the time—about 50 minutes gives that lovely medium-rare you’re aiming for, but your oven's nuances might vary. Using a meat thermometer is a game changer here; you're looking for about 135°F (57°C) before resting. Once out, let the beef rest covered loosely with foil for 15 minutes—this helps the juices redistribute, ensuring tenderness.

Step 3: Making the Luscious Garlic Herb Gravy

While the beef rests, pull out the roasting pan and put it over medium heat on the stove. Add butter and minced garlic, stirring until fragrant. Sprinkle in the flour and whisk constantly to avoid lumps—you're building the base of your gravy. Gradually pour in the beef stock, whisking until smooth and thickened. Finally, stir in the Dijon mustard and adjust seasoning with salt and pepper. This homemade gravy is the perfect finishing touch—you won’t want to eat this roast without it!

Top Tip

I’ve learned a few small tricks that make all the difference when roasting beef like this. These have elevated my results from "pretty good" to "restaurant-quality" and I’m excited to share them with you!

Use a meat thermometer: It’s the most foolproof way to avoid overcooking or undercooking your roast—you’ll get perfectly juicy beef every single time.
Let the roast rest: Skipping this step means juicy goodness runs straight out when you cut it. I always try to be patient here.
Don’t forget to collect pan drippings: The flavor in the gravy comes from these drippings—scrape the pan gently with your whisk so none of that delicious stuff goes to waste.
Room temperature meat: Let your beef sit out for about 30 minutes before roasting to promote even cooking.

How to Serve Easy Garlic Herb Roast Beef Recipe

Garlic Herb Roast Beef - Serving Suggestion

Garnishes

I like to finish my roast beef with a sprinkle of fresh chopped parsley or extra chives—it adds a lovely pop of color and brightness. Sometimes, I even scatter a few roasted garlic cloves on top for extra richness and a bit of rustic charm.

Side Dishes

My favorite pairing is creamy mashed potatoes—they soak up the gravy beautifully. Roasted root vegetables like carrots and parsnips add sweetness and texture, and a simple green salad or steamed green beans bring freshness to the plate. Sometimes I include Yorkshire puddings for a proper Sunday roast feel!

Creative Ways to Present

For a special occasion, I’ve arranged thin slices of the roast in a circular pattern around a platter, drizzling gravy artistically over the top, and garnished with sprigs of fresh herbs and edible flowers. It never fails to impress guests and gets rave reviews every time.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I slice the roast thinly and store it in an airtight container in the fridge—this keeps it nice and moist for up to 3 days. Leaving some jus alongside or spooning leftover gravy over the meat before sealing helps prevent it from drying out.

Freezing

I’ve frozen roast beef slices wrapped tightly in plastic wrap and then in a freezer bag. It freezes well for up to 2 months. When thawed in the fridge, it retains much of its juiciness, especially when reheated gently with a splash of gravy or beef broth.

Reheating

To keep leftovers tender, I reheat covered in a low oven (around 300°F or 150°C) with some gravy spooned on top. This slow warming prevents drying out and revives all those wonderful flavors from the original roast.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Absolutely! While top round is a great option for its leanness and ease of roasting, you can substitute with a sirloin tip roast or ribeye roast if you prefer more marbling and flavor. Just adjust cooking times based on thickness and type.

How do I know when the roast is done?

The best way is to use a meat thermometer and check the internal temperature. For medium-rare, aim for 135°F (57°C). Remember to let the roast rest—its temperature will rise a bit more while resting.

Can I prepare this recipe ahead of time?

Yes! You can apply the garlic herb rub the night before and refrigerate the roast, allowing the flavors to deepen. Just bring the beef to room temperature before roasting for the most even cooking.

What’s the best way to slice the roast beef?

Slice the roast beef thinly against the grain. This shortens the muscle fibers and makes each bite incredibly tender and easier to chew. Using a sharp carving knife helps a lot here!

Final Thoughts

This Easy Garlic Herb Roast Beef Recipe holds a special place in my heart because it’s proof that you don’t need complicated steps or fancy ingredients for a truly memorable meal. I hope you enjoy it as much as I do—there’s something so satisfying about slicing into that tender, savory roast after the smell has teased your senses all day. Give it a try and make it your own little kitchen tradition!