Dinner · Meat & Poultry Mains

Garlic & Herb Roast Beef

Garlic, rosemary and thyme give this round roast a savory crust. A thermometer guides the cooking, and thin slices across the grain make the most of this lean cut.
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Prep
10 minutes
Cook
2 hours
Rest
20 minutes
Total
2 hours 30 minutes
Serves
8 people

Bring it to the table

About this recipe.

Round roast coated with garlic, rosemary and thyme, browned at high heat and finished at a lower oven temperature.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 4 lb Round Roast (boneless round roast)
  • ¼ cup Extra Virgin Olive Oil
  • 3 Cloves Garlic (minced)
  • 1 Tbsp rosemary (chopped fresh)
  • 1 Tbsp Thyme (chopped fresh)
  • 4 tsp Kosher Salt
  • 1 tsp Ground Black Pepper

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A roast for the dinner table

Start with a brief high-heat roast, then lower the oven temperature. Begin checking the center early so the clock does not decide doneness for you. Allow time to rest before slicing.

Serving and leftovers

Serve thin slices with vegetables and potatoes. Refrigerate leftovers promptly in shallow containers, then reheat gently with a splash of broth to 165°F.

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The cooking plan

How to make Garlic & Herb Roast Beef.

  1. Keep beef refrigerated until preparation. Pat dry. Optional: for a drier surface, place on a rack in a rimmed tray in the refrigerator for 2 hours or overnight, away from ready-to-eat foods.
  2. Heat oven to 450°F. Mix oil, garlic, rosemary, thyme, salt and pepper. Rub over the beef and set on a rack in a roasting pan.
  3. Roast for 15 minutes, then reduce oven to 325°F. Continue roasting, checking the thickest center with a thermometer well before the estimated 2-hour total cooking time. Cook to at least 145°F (63°C) before removing from the oven. Roast shape and starting temperature affect timing; do not judge by color alone.
  4. Transfer to a clean carving board and tent loosely. Rest 15–30 minutes, including at least 3 minutes before cutting. Slice thinly across the grain and serve.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

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Garlic & Herb Roast Beef

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Round roast coated with garlic, rosemary and thyme, browned at high heat and finished at a lower oven temperature.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours
Rest 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 people
Course: Main Course
Cuisine: British-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    4 lb Round Roast boneless round roast
  • ¼ cup Extra Virgin Olive Oil
  • 3 Cloves Garlic minced
  •  
    1 Tbsp rosemary chopped fresh
  • 1 Tbsp Thyme chopped fresh
  • 4 tsp Kosher Salt
  • 1 tsp Ground Black Pepper

Equipment

Roasting pan — equipment illustration
Roasting pan
Instant-read thermometer
Knife and cutting board
Mixing bowl
Rimmed baking sheet
Wire rack
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Keep beef refrigerated until preparation. Pat dry. Optional: for a drier surface, place on a rack in a rimmed tray in the refrigerator for 2 hours or overnight, away from ready-to-eat foods.
    4 lb Round Roast
  2. Heat oven to 450°F. Mix oil, garlic, rosemary, thyme, salt and pepper. Rub over the beef and set on a rack in a roasting pan.
    ¼ cup Extra Virgin Olive Oil, 3 Cloves Garlic, 1 Tbsp rosemary, 1 Tbsp Thyme, 4 tsp Kosher Salt, 1 tsp Ground Black Pepper, 4 lb Round Roast
  3. Roast for 15 minutes, then reduce oven to 325°F. Continue roasting, checking the thickest center with a thermometer well before the estimated 2-hour total cooking time. Cook to at least 145°F (63°C) before removing from the oven. Roast shape and starting temperature affect timing; do not judge by color alone.
    4 lb Round Roast
  4. Transfer to a clean carving board and tent loosely. Rest 15–30 minutes, including at least 3 minutes before cutting. Slice thinly across the grain and serve.
    4 lb Round Roast

Notes

Round roast is lean; slice thinly across the grain. Cooking and resting times are estimates, and optional refrigerated surface drying is not included in the total. This recipe does not include gravy. Refrigerate leftovers promptly in shallow containers, use within 3 days and reheat to 165°F. No tested or nutrition claims supplied.

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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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