Get ready to impress your family and friends with this incredible roast beef recipe! This classic dish is surprisingly simple to make, yet delivers restaurant-quality results right in your own kitchen. Perfect for Sunday dinners or special occasions, this roast beef is tender, juicy, and bursting with flavor.

Why You’ll Love This Recipe

Foolproof: Even if you’re new to cooking roasts, this recipe is designed for success.
Flavorful: The herb rub infuses the meat with delicious aromas and tastes.
Versatile: Leftovers are perfect for sandwiches, salads, and more.
Impressive: This dish looks and tastes like it took hours of effort, but it’s actually quite simple.

Ingredients You’ll Need

Top round roast: The star of the show, chosen for its balance of flavor and tenderness.
Salt: Essential for enhancing the meat’s natural flavors.
Olive oil: Forms the base of our herb rub, helping it stick to the meat.
Garlic: Adds a punch of savory flavor that complements the beef beautifully.
Rosemary and thyme: Fresh herbs that infuse the meat with aromatic goodness.
Black pepper: Provides a subtle heat that rounds out the flavor profile.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Herb swap: Try using sage or oregano instead of rosemary for a different flavor profile.
Spice it up: Add a pinch of red pepper flakes to the rub for a bit of heat.
Wine infusion: Pour a cup of red wine into the pan during the last 30 minutes of cooking for extra richness.

How to Make Roast Beef

Step 1: Season and Rest

Start by generously salting your roast and letting it sit at room temperature for an hour. This simple step is key to developing flavor and ensuring even cooking.

Step 2: Prepare the Herb Rub

While the roast is resting, mix up your herb rub. Combine olive oil, minced garlic, rosemary, thyme, and black pepper in a small bowl. The aroma alone will get your mouth watering!

Step 3: Preheat and Prep

Position your oven rack in the lower third of the oven and preheat to 475°F. Set up a wire rack in a baking sheet – this allows air to circulate around the roast for even cooking.

Step 4: Apply the Rub

Massage the herb mixture all over the roast. Don’t be shy – really work it in there!

Step 5: Roast

Start with a blast of high heat for 15 minutes to develop a beautiful crust. Then, without opening the oven door, lower the temperature to 250°F and continue cooking until it reaches your desired doneness.

Step 6: Rest and Serve

Let the roast rest for 20 minutes before slicing. This allows the juices to redistribute, ensuring each slice is moist and flavorful.

Pro Tips for Making the Recipe

Use butcher’s twine to tie the roast for a more uniform shape and even cooking.
For extra flavor and browning, top the roast with thin slices of butter before cooking.
Always use a meat thermometer to check for doneness – it’s the most reliable method.
Slice against the grain for the most tender bites.

How to Serve

Roast beef is incredibly versatile. Serve it with classic sides like roasted potatoes and vegetables for a traditional Sunday dinner. Or, slice it thin for amazing sandwiches. It’s also great cold in salads or wraps.

Make Ahead and Storage

Storing Leftovers

Store any leftover roast beef in an airtight container in the refrigerator for up to 3-4 days.

Freezing

You can freeze cooked roast beef for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing.

Reheating

For best results, reheat slices gently in a pan with a bit of beef broth to keep them moist.

FAQs

Can I use a different cut of beef?
Absolutely! While this recipe uses top round, you can also use sirloin tip or eye of round. Just adjust cooking times accordingly as different cuts may cook faster or slower.

What’s the best way to ensure my roast is cooked to the right temperature?
An instant-read thermometer is your best friend here. For medium-rare, aim for 135°F internal temperature, keeping in mind that the temperature will rise about 5°F while resting.

Can I add vegetables to the roasting pan?
Definitely! Carrots, onions, and potatoes are great additions. Add them to the pan about an hour before the roast is done.

How long should I let the roast rest before slicing?
A good rule of thumb is to let it rest for about 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring each slice is juicy and flavorful.

This roast beef recipe is a true crowd-pleaser that’s bound to become a staple in your cooking repertoire. With its perfect balance of simplicity and flavor, it’s ideal for both special occasions and weeknight dinners. Give it a try – your taste buds will thank you!