Description
This Easy Roast Beef recipe delivers a tender and juicy roast infused with a flavorful garlic and herb rub. Perfectly roasted to bring out the rich taste of top round beef, this classic dish is enhanced with a simple homemade gravy and pairs wonderfully with creamy mashed potatoes for a comforting meal.
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
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Pat the top round roast dry with paper towels to ensure even browning.
- Make the Herb Rub: In a small bowl, combine olive oil, minced rosemary, thyme, chives, garlic, salt, and black pepper. Rub this mixture all over the roast, coating it evenly.
- Roast the Beef: Place the roast on a rack in a roasting pan. Insert a meat thermometer if available, and roast in the preheated oven for about 50 minutes, or until the internal temperature reaches 130°F for medium rare.
- Rest the Roast: Remove the roast from the oven and tent it loosely with foil. Let it rest for at least 15 minutes; this allows the juices to redistribute and keeps the roast juicy.
- Make the Gravy: While the roast rests, melt butter in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the flour and cook for 2 minutes to form a roux.
- Add Stock and Season: Gradually whisk in the beef stock, continuing to whisk until the gravy thickens and is smooth. Stir in the Dijon mustard, season with salt and pepper to taste, and keep warm.
- Slice and Serve: Slice the roast thinly against the grain. Serve the slices topped with the homemade gravy alongside mashed potatoes or your preferred sides.
Notes
- For best results, allow the roast to come to room temperature before cooking to ensure even roasting.
- Adjust cooking time if you prefer your roast more or less done; use a meat thermometer for accuracy.
- Leftover roast beef makes excellent sandwiches or can be added to salads or stir-fries.
- Fresh herbs can be substituted with 1 teaspoon each of dried herbs if fresh are not available.
- Use beef stock or broth for a richer gravy; water can be used in a pinch but flavor may be less intense.
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
