This Rosemary and Garlic Roast Beef is a showstopper! Juicy beef coated with fragrant rosemary and savory garlic makes every bite special. It’s easy to prepare and smells amazing as it cooks!
Honestly, what’s better than the scent of roast beef filling your kitchen? I love serving this with mashed potatoes or veggies for a hearty meal. It’s a big hit in my home! 🥩🌿
Key Ingredients & Substitutions
Beef Roast: I like using ribeye for its tenderness and flavor, but sirloin works too. If you prefer leaner cuts, try tenderloin. For a budget-friendly option, look for chuck roast. Just remember, cooking time may vary based on the cut you choose.
Garlic: Fresh garlic gives a wonderful aroma and taste. If you’re out, garlic powder can be a substitute; use about 1 teaspoon for every clove. But fresh is always best when you can manage it!
Rosemary: Fresh rosemary stands out in this recipe, but if you only have dried, that works too. Use one-third the amount, as dried herbs are more potent. Another great substitute is thyme, which pairs nicely with beef as well.
Olive Oil: Olive oil adds richness, but you could swap in avocado oil or even melted butter if you prefer. Both will still give you a nice sear!
How Do I Get the Perfect Sear on My Roast?
Searing your beef roast is crucial for locking in flavor and juices. It creates a tasty crust that enhances the overall dish. Here’s how to do it right.
- Start by heating your skillet over medium-high heat – this is key for a good sear.
- Make sure your roast is dry before seasoning. Patting it with paper towels helps.
- Add a splash of oil to the pan and let it get hot. You want it shimmering before adding the roast.
- Lay the roast away from you in the pan to avoid splatter and sear for 3-4 minutes per side until a nice brown crust forms.
Taking these steps will help ensure your roast comes out juicy and packed with flavor!
How to Make Rosemary and Garlic Roast Beef
Ingredients You’ll Need:
For the Roast:
- 3 to 4 pounds beef roast (such as ribeye or sirloin)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 1 cup mushrooms, sliced (optional, for added flavor)
- Fresh rosemary sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus around 1 to 1.5 hours for roasting in the oven. Don’t forget to let your roast rest for at least 15 minutes after it comes out of the oven. You’ll be enjoying your delicious roast beef in no time!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This way, your oven will be hot and ready when it’s time to roast the beef.
2. Make the Herb Paste:
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and black pepper. Stir these ingredients well to create a flavorful herb paste.
3. Coat the Beef:
Take your herb paste and rub it all over the beef roast. Make sure to cover every part so it’s evenly coated with those delicious flavors.
4. Sear the Roast:
Heat a large skillet or cast-iron pan over medium-high heat. Once it’s hot, place the beef roast in the skillet and sear it on all sides until it turns a nice golden brown, which should take about 3-4 minutes for each side.
5. Sauté the Mushrooms (Optional):
If you’re using mushrooms, take the roast out of the skillet and set it aside. In the same pan, toss in the sliced mushrooms and sauté them for a few minutes until they start to soften. This adds extra flavor!
6. Deglaze the Pan:
Pour the beef broth into the skillet to deglaze it. Use a spatula to scrape up any brown bits stuck to the bottom; these little bits are packed with flavor! Once mixed, place the roast back on top of the mushrooms.
7. Roast in the Oven:
Transfer the skillet to your preheated oven. Roast the beef for about 1 to 1.5 hours, depending on your roast’s size and how well done you like it. For medium-rare, aim for an internal temperature of 130°F (54°C) using a meat thermometer.
8. Let It Rest:
After roasting, take the beef out of the oven and let it rest for at least 15 minutes. This allows the juices to redistribute, making your beef juicy and tender!
9. Slice and Serve:
Slice the roast against the grain for maximum tenderness. Serve it with the delicious pan juices and mushrooms on the side. Don’t forget to garnish your roast with fresh rosemary sprigs to make it look even more inviting.
Enjoy your delicious Rosemary and Garlic Roast Beef!
Can I Use a Different Cut of Beef?
Absolutely! While ribeye or sirloin works great, you can use other cuts like chuck roast or tenderloin. Just keep in mind that cooking times may vary based on the cut’s thickness and fat content, so be sure to use a meat thermometer for the best results!
What If I Don’t Have Fresh Rosemary?
No problem! You can substitute dried rosemary; just use about one-third of the amount (1 tablespoon dried should work). If you don’t have rosemary at all, thyme or oregano can also add a lovely flavor to your roast!
How Do I Store Leftover Roast Beef?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the sliced roast in a freezer-safe bag for up to 3 months. Just make sure to thaw it in the fridge before reheating!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the roast, including the herb paste, the night before and keep it in the refrigerator. Just remember to bring it to room temperature for about 30 minutes before cooking, which helps it cook more evenly!
