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Roasted Beef

Roasted Beef recipe image
This classic roasted beef recipe delivers a deeply savory, comforting meal perfect for Sunday dinners or holiday gatherings. The key lies in a robust herb rub featuring garlic, rosemary, and thyme that penetrates the meat during the slow roasting process. The exterior develops a beautiful, caramelized crust while the interior remains tender and juicy. Served alongside the rich pan juices, this dish offers a satisfying texture contrast and bold flavor profile. It is an elegant yet approachable main course that pairs wonderfully with roasted root vegetables or mashed potatoes. Simple to prepare with pantry staples, this roast is sure to become a family favorite for special occasions or cozy weeknight suppers.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 250
Dietary: Gluten-free
Description
This classic roasted beef recipe delivers a deeply savory, comforting meal perfect for Sunday dinners or holiday gatherings. The key lies in a robust herb rub featuring garlic, rosemary, and thyme that penetrates the meat during the slow roasting process. The exterior develops a beautiful, caramelized crust while the interior remains tender and juicy. Served alongside the rich pan juices, this dish offers a satisfying texture contrast and bold flavor profile. It is an elegant yet approachable main course that pairs wonderfully with roasted root vegetables or mashed potatoes. Simple to prepare with pantry staples, this roast is sure to become a family favorite for special occasions or cozy weeknight suppers.
Ingredients
  • 3 lbs beef chuck or brisket roast
  • 6 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
Directions
  1. 1
    Preheat the oven to 375&# 194;°F (190ðC).
  2. 2
    In a small bowl, mix together the minced garlic, olive oil, rosemary, thyme, salt, and pepper to form a paste.
  3. 3
    Pat the beef roast dry with paper towels and place it in a roasting pan.
  4. 4
    Rub the herb mixture evenly all over the beef, ensuring all sides are coated.
  5. 5
    Roast the beef in the preheated oven for approximately 1 hour and 30 minutes, or until an internal thermometer reads 135ðF for medium-rare.
  6. 6
    Remove the roast from the oven and tent it loosely with foil.
  7. 7
    Let the beef rest for 15 minutes before slicing against the grain.
  8. 8
    Slice the roast and serve with the pan juices.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 4g20%
Cholesterol 85mg29%
Sodium 450mg19%
Total Carbohydrate 2g1%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, bring the beef to room temperature for 30 minutes before roasting to ensure even cooking.

If using a tougher cut like chuck, consider lowering the oven temperature to 325ðF and extending the cook time to 2.5 hours for maximum tenderness.

Save the pan drippings to make a quick gravy by adding a splash of beef broth and a tablespoon of flour, whisking until thickened.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Ask your butcher to tie the roast for a more uniform shape, which helps it cook evenly.

Keywords: beef, roast, dinner, herbs, garlic, rosemary, thyme, juicy, comfort food, main course, oven baked, savory, family meal, protein, easy roast, sunday dinner, holiday meal, tender beef
Read it online: https://www.chefs-mate.com/recipe/roasted-beef-18/