Roast beef sounds fancy. It’s actually just patience and garlic.
This one is crusted with fresh herbs and lots of garlic. Slow-roasted until tender. Slice it thin. Serve with potatoes, horseradish, or between two slices of bread. Sunday dinner sorted.
Serves 6-8.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 450°F (230°C). Let roast sit at room temperature for 30 minutes.
Pat beef completely dry with paper towels.
Make the Garlic Herb Crust
Mix minced garlic, rosemary, thyme, parsley, olive oil, salt, pepper, and paprika in a bowl.
Rub mixture all over the roast. Press to adhere.
Sear the Beef
Heat a large oven-safe skillet or roasting pan over high heat.
Sear roast 2-3 minutes per side until deeply browned.
Roast
Transfer skillet to oven. Reduce temperature to 325°F (160°C).
Roast 20-25 minutes per pound until internal temp reaches 130°F (medium-rare).
Rest and Slice
Remove from oven. Loosely tent with foil. Rest 15-20 minutes (crucial for juicy meat).
Slice thinly against the grain. Serve with pan juices.
Summary
Prep Time: 15 minutes (+30 min resting) | Cook Time: 60-90 minutes | Total Time: ~2 hours
Yield: 6-8 servings
Difficulty: Easy (needs patience)
Storage Notes
Fridge:
Store sliced roast beef with juices for 5 days. Gets more flavorful.
Reheat:
Warm gently in skillet with a splash of broth. Microwave works but less tender.
Freezer Friendly:
Freeze slices for 3 months. Thaw overnight. Reheat in oven.
Pro Tip:
Don’t skip the rest. Cutting early = dry beef. Set a timer.
