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Tender slices of roast beef arranged with rosemary on a white plate.
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5 from 1 vote

Garlic Herb Roast Beef Recipe

This Garlic Herb Roast Beef Recipe keeps things simple but delivers big flavor. With a golden herb crust and melt-in-your-mouth tenderness, it’s perfect for holidays or any laid-back Sunday dinner.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Rest Time15 minutes
Total Time1 hour 45 minutes
Course: beef, Gluten-Free, Main Course
Cuisine: American
Diet: Gluten Free
Skill Level: Intermediate
Servings: 8 servings
Author: Rena

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.
    Raw tied roast beef on a tray, ready to be seasoned and roasted in the oven.
  • 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.
    Raw tied beef coated in garlic, herbs, and oil, ready to roast.
  • Heat a large skillet over medium-high heat. Sear the beef for 3-4 minutes per side until it’s golden brown all over.
    Beef roast being seared in a hot skillet to lock in flavor before baking.
  • 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.
    Whole roast beef resting on a rack after coming out of the oven, deep brown crust on top.
  • Take it out of the oven, cover loosely with foil, and let it rest for 15 minutes. Slice against the grain and serve.
    Perfectly roasted beef on a cutting board, juicy slices showing a pink center.

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.
Storage:
  • 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

Calories: 266kcal | Carbohydrates: 1g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 100mg | Sodium: 532mg | Potassium: 624mg | Fiber: 0.3g | Sugar: 0.02g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg