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Sliced garlic herb roast beef with roasted potatoes and carrots on a white platter.
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Oven-Roasted Beef with Garlic Herb Crust

Fresh garlic makes Oven Roasted Beef especially flavorful, with a rosemary and thyme crust, tender slices of bottom round roast, and a savory homemade pan sauce.
Prep Time25 minutes
Cook Time1 hour 30 minutes
Resting Time20 minutes
Total Time2 hours 15 minutes
Course: Main Dish
Cuisine: American
Servings: 8
Author: Mariam Ezzeddine

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
US Customary - Metric

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.

Nutrition

Calories: 560kcal | Carbohydrates: 2g | Protein: 77g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 217mg | Sodium: 1129mg | Potassium: 1202mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 7mg