Perfect Roast Beef Recipe

I orchestrated a wonderfully savory beef roast recipe using a hearty 4 lb beef roast, 2 tbsp olive oil, garlic, dried rosemary and thyme, and a touch of onion and beef broth. This Perfect Roast Beef recipe truly excites my kitchen for its natural, tender flavors and juiciness without fuss.

I recently found my way to a recipe that takes the guesswork out of making roast beef instead of juggling multiple charts. This Perfect Roast Beef Recipe hit the spot instantly – it’s savory, juicy and tender roast beef every single time without much effort.

I start off by rubbing a 4 lb beef roast with 2 tbsp olive oil, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Toss in 4 garlic cloves that are minced and sprinkle in 1 tbsp dried rosemary along with 1 tbsp dried thyme.

If you like a bit of extra flavor, I often add a large quartered onion and even splash 1 cup beef broth for extra moisture. I know these ingredients might seem simple but they totally create a memorable meal and amaze you with a perfectly tender roast every time, as shown on my favorite roast beef cooking time charts and memes.

Enjoy making it as much as I did!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how the beef gets a seared crust that locks in the flavor and juice, making the meat super tender and moist. Second, the mix of garlic, rosemary, and thyme really turns it into a burst of flavor that I can’t get enough of. Third, the steps are simple and not overcomplicated, so I can easily follow along without feeling overwhelmed. Lastly, using onions and beef broth adds even more depth to the taste, making every bite a little extra special.

Ingredients

• Beef roast: excellent protein source, rich in iron, offers hearty flavor and satisfying texture.
• Olive oil: healthy monounsaturated fats enhances taste, giving a smooth, tender finish.
• Kosher salt: essential for seasoning, intensifies flavors, helps in moisture retention.
• Black pepper: adds a warm, spicy kick, improves digestion and aromatic appeal.
• Garlic: sharp and savory, boosts immunity and lends a distinctive zest.
• Rosemary: aromatic herb, contributes antioxidants and provides a woodsy, robust flavor.
• Onion: slightly sweet, adds body and flavor layers, and offers vitamins and fiber.
• Beef broth: optional liquid, adds moisture, layers flavor and keeps meat tender.
• Thyme: aromatic herb, lends subtle earthy flavor and enhances overall seasoning.

Ingredient Quantities

• 4 lb beef roast (like rib roast or sirloin end)
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 4 garlic cloves, minced
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 large onion, quartered (optional but adds loads of flavor)
• 1 cup beef broth (optional for extra moisture)

How to Make this

1. Preheat your oven to 450°F and let it warm up while you prep the roast.

2. Pat the beef roast dry with paper towels then rub it all over with olive oil.

3. In a small bowl, mix the kosher salt, black pepper, minced garlic, dried rosemary, and dried thyme.

4. Rub this herb mix onto the roast ensuring every inch of it is evenly coated.

5. Place the quartered onion around the roast in your pan; if you’re using beef broth, pour it in now so it mixes with the juices.

6. Roast at 450°F for about 15 minutes so a nice seared crust forms.

7. Lower the oven temperature to 325°F and continue roasting until the internal temperature hits around 135°F for medium rare (bake longer for a more done roast).

8. Remove the roast from the oven and let it rest for at least 15 minutes so the juices settle in.

9. Carve the roast into thin slices, cutting against the grain to ensure tenderness.

10. Serve the roast with the pan juices drizzled over top for extra flavor and moisture.

Equipment Needed

1. Preheated oven (set to 450°F then later lowered to 325°F)
2. Roasting pan or heavy duty baking dish
3. Paper towels
4. Small mixing bowl
5. Measuring spoons and cups
6. Meat thermometer
7. Carving knife
8. Cutting board
9. Tongs or spatula
10. Fork (to help check the roast if needed)

FAQ

Perfect Roast Beef Recipe Substitutions and Variations

• Instead of olive oil you can use avocado oil or canola oil if you’re looking for a milder taste
• If you dont have kosher salt, try using sea salt or regular table salt but use a bit less cause it’s a bit saltier
• Fresh rosemary and thyme can replace the dried versions, just use about three times as much since the flavor is not as concentrated
• If you are out of garlic cloves, a pinch of garlic powder (around 1/4 teaspoon per clove) works just fine
• If there’s no beef broth on hand, chicken broth or even water with a small pinch of bouillon might do the trick

Pro Tips

1) Always take your beast out of the fridge well before cooking so it can come to room temp, this helps it cook more evenly and can even net a juicier roast.
2) When you get to searing your roast at that high heat, make sure the pan is really hot so you get a solid crust that locks in those awesome juices.
3) If you can, throw in an extra clove or two of garlic or even swap out some dried herbs for fresh ones, it may seem like a small change but trust me it boosts the flavor bang a lot.
4) Don’t rush the resting period after you cook it, like seriously wait at least 15 minutes to slice; this step is key to making sure the meat stays tender and all those tasty juices dont run out.