Description
This Easy Roast Beef recipe features a flavorful garlic and herb rub for a juicy and tender top round roast. Perfectly roasted and served with a homemade beef gravy, it makes a delicious main course for any dinner occasion.
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
- 2 tablespoons unsalted butter
- 1 minced garlic clove
Gravy
- 2 tablespoons flour
- 1 teaspoon dijon mustard
- 1 1/2 cups beef stock
- Salt and pepper to taste
Instructions
- Prepare the rub: In a small bowl, combine the minced rosemary, minced thyme, sliced chives, minced garlic, salt, and black pepper. Mix well to form a herb and garlic rub.
- Season the roast: Pat the top round roast dry with paper towels. Rub the extra virgin olive oil evenly over the roast surface, then rub the herb and garlic mixture all over the roast, coating it thoroughly.
- Preheat and roast: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place the roast on a rack in a roasting pan.
- Roast the beef: Insert an oven-safe meat thermometer into the thickest part of the roast. Roast in the oven for approximately 50 minutes or until the thermometer reads your desired doneness (about 135°F for medium-rare). Remove from oven and let rest for 15 minutes.
- Make the gravy: While the roast rests, melt unsalted butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the beef stock, then add dijon mustard. Bring to a simmer, stirring constantly until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
- Serve: Slice the rested roast beef thinly against the grain. Serve over mashed potatoes or your favorite sides, drizzled with the homemade gravy.
Notes
- For best results, allow the roast to come to room temperature before roasting for even cooking.
- Use a meat thermometer to avoid overcooking and to achieve perfect doneness.
- Resting the roast after cooking lets the juices redistribute, keeping the meat juicy.
- The gravy can be made ahead and warmed when ready to serve.
- Serve with creamy mashed potatoes for a classic comforting meal.
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
