Name: Rosemary and Garlic Roast Beef
Prep time: 15 min
Cook time: PT-491236H25M20S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3–4 lb beef roast (top sirloin, eye of round, or rib roast); 2 tablespoons fresh rosemary, finely chopped; 4–5 garlic cloves, minced or mashed; 2 tablespoons olive oil; 1½ teaspoons salt; 1 teaspoon black pepper; Optional: 1 tablespoon Dijon mustard or 1 teaspoon balsamic vinegar

Jump to Recipe·Leave a Review

Rosemary and Garlic Roast Beef is a savory, tender main dish that’s packed with deep, herby flavor and a rich, garlicky crust. I love how simple it is to prepare yet how impressive it looks and tastes when sliced and served. The fresh rosemary and garlic infuse the meat as it roasts, making every bite flavorful and satisfying—perfect for Sunday dinner, holidays, or any time I want a hearty, classic roast.

Why You’ll Love This Recipe

I love this recipe because it takes minimal prep but delivers maximum flavor. The garlic and rosemary create an aromatic crust that makes the roast deeply savory, while the oven does all the work. It’s easy to customize the doneness to suit my taste, and the leftovers make amazing sandwiches or hash. Whether I’m serving guests or just craving comfort food, this roast always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef roast (top sirloin, eye of round, or rib roast)
Fresh rosemary, finely chopped
Garlic cloves, minced or mashed
Olive oil
Salt
Black pepper
Optional: Dijon mustard or balsamic vinegar (for extra flavor in the rub)

Directions

I preheat the oven to 425°F (220°C) and pat the beef roast dry with paper towels.
In a small bowl, I mix chopped rosemary, minced garlic, olive oil, salt, and pepper to form a paste. Sometimes I add a spoonful of Dijon mustard for a tangy kick.
I rub the mixture all over the roast, pressing it in so it sticks well.
I place the roast on a rack in a roasting pan and roast at 425°F for 15 minutes to develop a crust.
I reduce the heat to 325°F (160°C) and continue roasting until the internal temperature reaches my desired doneness (about 125°F for medium rare).
I remove the roast from the oven and let it rest for at least 15 minutes before slicing to allow the juices to redistribute.

Servings and timing

This recipe serves about 6 people, depending on the size of the roast. It takes about 1 hour 15 minutes total, including prep, cooking, and resting time. The actual roast time depends on the size and cut of the beef.

Variations

I add crushed red pepper flakes or thyme to the rub for extra flavor.
I use a balsamic glaze on the roast during the final 10 minutes for a glossy finish.
I roast it on a bed of onions, carrots, and potatoes to turn it into a full meal.
I slice leftovers thin and serve them cold in sandwiches with horseradish or aioli.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I wrap slices in foil and warm them in the oven at a low temperature (300°F) to avoid drying out the meat. The roast also tastes great cold or at room temperature in sandwiches and salads.

FAQs

What’s the best cut of beef to use?

I usually go with top sirloin, eye of round, or a rib roast. Eye of round is lean and budget-friendly, while rib roast is richer and more tender.

Can I marinate the roast ahead of time?

Yes, I rub the seasoning on and let it sit in the fridge for a few hours or overnight for deeper flavor.

How do I know when it’s done?

I use a meat thermometer to check. For medium-rare, I pull it at 125°F and let it rest to reach 130–135°F.

Should I cover the roast in the oven?

No, I roast it uncovered to develop a flavorful, browned crust on the outside.

Can I make gravy with the drippings?

Yes! I deglaze the roasting pan with a bit of broth or wine, then simmer with flour or cornstarch to make a quick, flavorful gravy.

Conclusion

Rosemary and Garlic Roast Beef is a timeless, satisfying dish that’s easy to prepare but full of big flavor. I love how the simple herb and garlic rub elevates the beef, making it tender, juicy, and perfect for a special meal. Whether I’m making it for a gathering or just treating myself to something hearty and classic, this roast is always a favorite.