Perfect Roast Beef
This perfectly seasoned roast beef delivers a gorgeous brown crust on the outside while staying incredibly juicy inside. The aromatics of fresh herbs and garlic will have everyone gathering in the kitchen before it’s even done.
The secret to this roast’s amazing flavor lies in the herb-garlic crust that forms during cooking. Each slice reveals a beautiful gradient from the caramelized exterior to the tender, rosy center – exactly what you want in a classic roast beef.
Ingredients
- 1 (4-lb.) round roast
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh thyme leaves
- 4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
Steps
- For the crispiest exterior, place roast on a wire rack set in a baking sheet. Refrigerate uncovered for at least 1 hour or up to 12 hours overnight. This dry-aging process helps develop flavor and ensures a better crust.
- Position rack in center of oven and preheat to 450°F (230°C). In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper until it forms a paste. Using your hands, thoroughly massage this mixture all over the roast, ensuring even coverage.
- Transfer roast to a roasting pan fitted with a rack. The rack keeps the bottom from getting soggy. Roast at 450°F for 15 minutes to develop a crust, then reduce temperature to 325°F (165°C). Continue roasting for 1 hour 45 minutes for medium (internal temperature 135-140°F/57-60°C), or 2 hours for medium-well (internal temperature 145-150°F/63-66°C).
- Remove from oven when internal temperature is 5°F/3°C below your target – it will continue cooking during rest. Let rest for 15-30 minutes on a cutting board, tented loosely with foil. This allows juices to redistribute throughout the meat. Slice against the grain in 1/4-inch thick pieces for the most tender result.
Smart Swaps
- Use dried herbs if fresh aren’t available (use 1 tsp. dried for every 1 Tbsp. fresh)
- Sirloin tip roast can substitute for round roast at same cooking times
Make It Diabetes-Friendly
- This recipe is naturally diabetes-friendly
- Pair with non-starchy vegetables like roasted Brussels sprouts
- Limit portion size to 3-4 oz per serving
- Consider serving with a high-fiber side dish to slow glucose absorption
Pro Tips
- Let meat come to room temperature for 1-2 hours before cooking
- Use a reliable meat thermometer for perfect doneness
- Score the fat cap in a crosshatch pattern for better rendering
- Always slice against the grain for maximum tenderness