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This Garlic Herb Roast Beef recipe is wholesome comfort food at its best. Slow-roasted until tender and juicy, the simple garlic and herb mix gives every bite so much flavor. It’s perfect for holidays, family dinners, or just a slow Sunday lunch.
I still remember the first time I made roast beef on my own. I wasn’t so confident, to say the least. But once I discovered the trick to slow-roasting at a low temperature, everything changed. The meat turns out so tender you barely need a knife, and that garlicky herb crust is perfection. It’s one of those meals that looks fancy enough for guests but really takes almost no effort.
If you love roast beef as much as I do, you will love my Easy Beef Pot Roast and Slow Cooker Beef Rump Roast.
Recipe Overview
Ingredients Needed
Here’s everything you’ll need to make this roast beef recipe. Full measurements are listed in the recipe card down below.
- Top sirloin or round roast beef: Bring it to room temperature before cooking so it roasts evenly.
- Olive oil: Avocado oil works too if that’s what you’ve got.
- Fresh rosemary: Chop it up fine so the flavor really sinks in.
- Fresh thyme leaves: Adds a subtle herby note that balances everything out.
- Dried oregano: A little extra layer of flavor that ties it all together.
- Garlic cloves: Minced for those classic roast flavors everyone loves.
- Fine kosher salt: Seasons the meat all the way through.
- Freshly ground black pepper: Adds just the right touch of spice.
How to make Roast Beef
Follow these steps and you’ll get tender, juicy results every time:
Step 1: Take the beef out of the fridge about 2 hours before cooking so it reaches room temperature. Preheat your oven to 250°F and set a rack in the middle. Place a roasting rack inside a roasting pan so the heat can circulate all around the meat. Tie the beef with butcher’s twine every inch or so to help it keep its shape while cooking.
Step 2: In a small bowl, mix together the olive oil, garlic, herbs, salt, pepper, and oregano. Rub the garlic-herb mixture all over the beef.
Step 3: Heat a large skillet over medium-high heat. Sear the beef for 3-4 minutes per side until it’s golden brown all over.
Step 4: Move the seared beef onto the rack in the roasting pan. Roast at 250°F for about 1 hour and 15 minutes, or until the internal temperature hits 135°F-140°F for medium doneness.
Step 5: Take the beef out of the oven, cover loosely with foil, and let it rest for 15 minutes. Slice against the grain and serve.
Variations & Tips
→ For extra flavor, stir a little Dijon mustard into the herb rub before searing. It adds a tangy kick that goes so well with beef.
→ Tying the roast with butcher’s twine can be a bit fiddly, but it’s totally worth it to help it cook evenly and also slice more neatly.
→ Don’t skip the resting time. It keeps the slices juicy and tender instead of drying out.
→ Fresh herbs make all the difference. Dried ones will work if that’s what you’ve got, but fresh just gives a brighter and more vibrant flavor.
→ Leftovers make incredible sandwiches the next day. Slice them thin and pile high with horseradish sauce or gravy.
Common Questions
If you like medium-rare, aim for about 130°F. For medium, 140°F is your sweet spot. But don’t guess it – use a meat thermometer for the best results.
I usually go with about half a pound per person, but it really depends on the crowd. If you’ve got a table full of hungry teens or want leftovers for sandwiches, bump it up to three-quarters of a pound each.
Slice what’s left and pop it in an airtight container in the fridge. It’ll stay fresh for up to four days. Keep the juices or gravy separate so everything stays nice and tender.
Absolutely. Once cooled, wrap the slices tightly in plastic wrap or foil, or pop them into a freezer bag. They’ll keep for about three months. When you’re ready to enjoy them again, thaw in the fridge and reheat slowly so the meat stays juicy.
More comforting beef recipes
- Beef Wellington
- Easy Homemade Beef Stew
- Instant Pot Beef Stroganoff
- Garlic Beef Tenderloin Roast
- Easy Slow Cooker Beef Stew
- Beef and Broccoli Stir Fry
- Homemade Vegetable Beef Soup
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Garlic Herb Roast Beef Recipe
Ingredients
- 3 pounds top sirloin, or round roast beef, at room temperature
- 3 tablespoons olive oil, or avocado oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 2-3 garlic cloves, minced
- 1½ teaspoons fine kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Take the 3 pounds top sirloin out of the fridge about 2 hours before cooking so it reaches room temperature for even cooking.
- Preheat your oven to 250°F and set a rack in the middle. Place a roasting rack inside a roasting pan so the heat can circulate all around the meat.
- Once the beef is at room temperature, tie it with butcher’s twine every inch or so to help it keep its shape while cooking.
- In a small bowl, mix together the 3 tablespoons olive oil, 1 tablespoon fresh rosemary, 2-3 garlic cloves, 1 tablespoon fresh thyme leaves, 1 teaspoon dried oregano, 1½ teaspoons fine kosher salt, 1 teaspoon freshly ground black pepper. Rub the garlic-herb mixture all over the beef.
- Heat a large skillet over medium-high heat. Sear the beef for 3-4 minutes per side until it’s golden brown all over.
- Move the seared beef onto the rack in the roasting pan. Roast at 250°F for about 1 hour and 15 minutes, or until the internal temperature hits 135°F-140°F for medium.
- Take it out of the oven, cover loosely with foil, and let it rest for 15 minutes. Slice against the grain and serve.
Notes
- Bring the roast to room temperature before cooking so it cooks evenly.
- Use a meat thermometer for perfect doneness – 130°F for medium-rare or 140°F for medium.
- Let it rest before slicing so the juices stay locked in.
- Tying the roast with butcher’s twine helps it cook evenly and slice neatly. Small step, big payoff.
- Store sliced leftovers in an airtight container in the fridge for up to 4 days. Reheat slowly in the oven or with a little broth to keep it tender.
- Freeze cooled slices in plastic wrap or foil for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
