Description
This Easy Roast Beef recipe features a succulent top round roast seasoned with a fragrant garlic and herb rub. Slow roasted to juicy perfection and served with a rich homemade gravy, it's an ideal main dish for a comforting dinner, especially when paired with creamy mashed potatoes.
Ingredients
Scale
Roast Beef
- 3 1/2 pound top round roast
- 2 1/2 tablespoons extra virgin olive oil
- 2 teaspoons minced rosemary
- 2 teaspoons minced thyme
- 2 teaspoons thinly sliced chives
- 2 minced garlic cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 minced garlic clove
Gravy
- 2 tablespoons flour
- 1 teaspoon dijon mustard
- 1 1/2 cups beef stock
- Salt and pepper to taste
Instructions
- Prepare the Rub: In a small bowl, combine minced rosemary, thyme, chives, 2 minced garlic cloves, salt, and black pepper. Mix well to create the herb rub.
- Season the Roast: Rub the top round roast thoroughly with extra virgin olive oil, then apply the herb mixture all over the surface to evenly coat the meat.
- Roast the Beef: Preheat your oven to 375°F (190°C). Place the seasoned roast on a rack in a roasting pan. Roast uncovered for approximately 50 minutes, or until the internal temperature reaches your desired doneness (about 135°F for medium rare). Remove from oven and tent loosely with foil. Let rest for 10-15 minutes before slicing.
- Prepare the Gravy Base: While the roast is resting, melt unsalted butter in a skillet over medium heat. Add 1 minced garlic clove and sauté until fragrant, about 1 minute.
- Make the Roux: Sprinkle flour over the butter and garlic, stirring constantly for 2-3 minutes until the mixture turns golden and smooth.
- Add Liquids and Simmer: Whisk in Dijon mustard, then gradually add beef stock while stirring to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste.
- Serve: Slice the roast beef thinly against the grain. Serve over mashed potatoes or your favorite side, with the warm gravy poured over the top or on the side.
Notes
- Resting the roast after cooking allows juices to redistribute, ensuring the meat remains juicy and tender.
- Use a meat thermometer to check for doneness and avoid overcooking.
- Leftover roast beef can be refrigerated and used in sandwiches or salads the next day.
- For a stronger herb flavor, you can prepare the rub a few hours ahead and marinate the beef overnight.
- If you prefer a thicker gravy, let it simmer a bit longer or add a cornstarch slurry for extra thickening.
- Serve with creamy mashed potatoes to complement the savory roast and gravy perfectly.
Nutrition
- Serving Size: 1 serving
- Calories: 336 kcal
- Sugar: 1 g
- Sodium: 805 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 47 g
- Cholesterol: 129 mg
