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This Oven Roasted Beef is tender, juicy, and packed with flavor. Coated in a savory blend of fresh garlic and herbs, seasonings, to make a beautifully golden crust on the outside while staying moist and delicious on the inside. It’s an impressive roast recipe for holiday or weeknight dinners.
Garlic herb roast beef is a great alternative to slow-cooked pot roast or brisket. It has a browned herb crust and a firmer texture that’s ideal for thin slices rather than fall-apart beef. I like serving the shallot pan sauce on the side because everyone can add as much as they prefer.
For side dishes, I recommend my Herb and Parmesan Oven Roasted Potatoes, Oven Baked Brussels Sprouts, or Brown Sugar Glazed Carrots.
What You’ll Love About This Oven Roasted Beef
- No stovetop searing needed. The beef develops a nicely browned herb crust in the oven without the need for a separate skillet.
- Great for family dinners. A 3–4 pound roast serves eight people and is a practical choice for Sunday dinners or small gatherings.
- Easy to serve in slices. Unlike fall-apart pot roast, this garlic herb roast beef holds its shape and looks great on a serving platter.
Ingredients You’ll Need
- Bottom Round Roast: Use a 3–4 pound bottom round roast with an even thickness. This lean cut has a rich, beefy taste and holds together well in thin slices. Top round is a suitable substitute.
- Garlic: Fresh minced garlic adds a savory, slightly pungent flavor that mellows as the beef roasts.
- Fresh Rosemary and Thyme: Rosemary adds a woodsy flavor, and thyme brings an earthy note. You can substitute 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.
- Dried Oregano: Adds a slightly peppery, earthy note that complements the fresh herbs.
- Salt and Black Pepper: Salt enhances the beef’s natural flavor, and black pepper adds a subtle sharpness.
- Olive Oil: Helps the garlic and herbs stick to the beef and promotes browning.
- Pan Sauce: Minced shallot, beef bone broth, Worcestershire sauce, cold butter, and red wine vinegar make the sauce. Bone broth gives it a slightly silkier consistency, but regular beef broth also works.
*See the recipe card for full information on ingredients and quantities.
How to Make Oven Roasted Beef
Prepare and Roast the Beef
Step 1: Prepare the roast. Pat the roast dry with paper towels. Season with salt and pepper, then place it on a wire rack set over a roasting pan.
Step 2: Mix the garlic and herbs. Preheat the oven to 450°F. Stir together the olive oil, garlic, rosemary, thyme, and oregano.
Step 3: Coat the roast. Rub the herb mixture over the entire surface of the roast.
Step 4: Roast at high heat. Roast at 450°F for 15 minutes, until the surface of the roast begins to brown.
Step 5: Finish roasting. Reduce the oven temperature to 300°F and briefly open the oven door to release some heat. Continue roasting for approximately 55 to 75 minutes, or until the center of the thickest part reaches 125°F for medium-rare or 135°F for medium. Begin checking the internal temperature around the 45-minute mark.
Step 6: Rest the roast. Transfer the cooked roast to a cutting board and loosely tent it with foil. Let it rest for 20 minutes.
Note: The roast will continue cooking during the 20-minute rest, and its internal temperature may rise by several degrees. Use a meat thermometer to check your preferred doneness.
Make the Pan Sauce and Serve
Step 1: Cook the shallot. Warm the olive oil in a skillet over medium heat. Add the shallot and cook for 1 to 2 minutes, stirring frequently, until softened.
Step 2: Reduce the pan sauce. Pour in the bone broth and Worcestershire sauce. Bring the pan sauce to a simmer and cook for 5 to 7 minutes, until the liquid has reduced slightly and the flavor is concentrated.
Step 3: Finish the pan sauce. Remove the skillet from the heat. Whisk in the cold butter a few pieces at a time until the pan sauce is smooth. Stir in the red wine vinegar.
Step 4: Slice and serve. Slice the roast across the grain. Arrange the slices on a platter and spoon some of the pan sauce over the beef. Serve the remaining sauce alongside.
Tips for Making Garlic Herb Roast Beef
- Choose a roast with minimal tapering. Look for a bottom round roast that is nearly the same thickness from end to end. A narrow end can become overcooked before the thicker center reaches the desired temperature.
- Leave space around the roasting rack. Use a roasting pan that allows hot air to circulate around the beef. Avoid a deep, crowded pan because it can limit browning on the sides of the roast.
- Check the temperature during resting. Use a meat thermometer to check the roast before and after its 20-minute rest. The temperature may rise several degrees, affecting the final doneness.
- Slice thinly across the grain. Aim for slices about ⅛ to ¼ inch thick rather than thick steak-style portions. Bottom round has long, lean muscle fibers, and thinner slices make the beef easier to chew.
What to Serve With Roast Beef
- Potatoes: Serve with Roasted Garlic Mashed Potatoes, Herb and Parmesan Oven Roasted Potatoes, or Cheesy Smashed Potatoes. They’re great with a little extra pan sauce.
- Vegetable Sides: Try Oven Baked Brussels Sprouts, Brown Sugar Glazed Carrots, Garlic Parmesan Green Beans, or Easy Mixed Vegetables to round out your dinner.
- Salads: Add something fresh with Lebanese Fattoush Salad or House Salad. Both work well alongside the roast.
Frequently Asked Questions
You can cook it more to your prefered doneness. Just do not over cook it or else it will come out dry. This recipe is based on medium doneness.
No. Keep the beef uncovered during roasting to allow the garlic-herb crust to brown. Covering the pan can trap moisture and soften the crust. Loosely tent the roast with foil during the 20-minute resting period.
Bottom round comes from the cow’s hind leg, where the muscles get considerable use. It has little marbling and can remain chewy even when cooked to the intended temperature. Slice the beef thinly against the grain to make it easier to chew, and serve it with the shallot pan sauce.
Bottom round is a good choice for this recipe because it’s lean, economical, and suitable for thinly sliced roast beef. Top round, eye of round, and sirloin tip are other options. For a more tender roast with greater marbling, ribeye roast is another choice, although it requires different cooking considerations.
Storage Suggestions
Store leftover oven-roasted beef and pan sauce separately in airtight containers in the refrigerator for up to 3 to 4 days. Refrigerate within 2 hours of cooking.
You can also freeze sliced roast beef in a freezer-safe container for up to 2 months for best quality. Freeze the pan sauce separately, although its texture may change after thawing. Thaw overnight in the refrigerator before reheating.
To reheat, place the beef in a covered baking dish with a little reserved pan sauce. Warm in a preheated 325°F oven until the center reaches 165°F. Bring the remaining pan sauce to a boil separately before serving.
Other Delicious Beef Recipes
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Oven-Roasted Beef with Garlic Herb Crust
Ingredients
Garlic Herb Beef Roast
- 3 – 4 pounds bottom round roast
- 1 tablespoon salt
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 teaspoon dried oregano
Shallot Pan Sauce
- 1 tablespoon olive oil
- 1 shallot, minced
- 1½ cups beef bone broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cold butter, cut into pieces
- 1 teaspoon red wine vinegar
Instructions
Prepare and Roast the Beef
- Pat the roast dry with paper towels. Season with salt and pepper, then place it on a wire rack set over a roasting pan.
- Preheat the oven to 450°F. Stir together the olive oil, garlic, rosemary, thyme, and oregano.
- Rub the herb mixture over the entire surface of the roast.
- Roast at 450°F for 15 minutes, until the surface of the roast begins to brown.
- Reduce the oven temperature to 300°F and briefly open the oven door to release some heat. Continue roasting for approximately 55 to 75 minutes, or until the center of the thickest part reaches 125°F for medium-rare or 135°F for medium. Begin checking the internal temperature around the 45-minute mark.
- Transfer the cooked roast to a cutting board and loosely tent it with foil. Let it rest for 20 minutes. Note: The roast will continue cooking during the 20-minute rest, and its internal temperature may rise by several degrees. Use a meat thermometer to check your preferred doneness.
Make the Pan Sauce and Serve
- Warm the olive oil in a skillet over medium heat. Add the shallot and cook for 1 to 2 minutes, stirring frequently, until softened.
- Pour in the bone broth and Worcestershire sauce. Bring the pan sauce to a simmer and cook for 5 to 7 minutes, until the liquid has reduced slightly and the flavor is concentrated.
- Remove the skillet from the heat. Whisk in the cold butter a few pieces at a time until the pan sauce is smooth. Stir in the red wine vinegar.
- Slice the roast across the grain. Arrange the slices on a platter and spoon some of the pan sauce over the beef. Serve the remaining sauce alongside.
