Go Back
When it comes to classic comfort food, few dishes can rival the hearty, mouthwatering experience of Rosemary & Garlic Roast Beef. This timeless recipe is not just a meal; it’s an experience steeped in tradition, perfect for family gatherings, Sunday dinners, or special occasions. The savory aroma that fills your kitchen as this succulent roast cooks is enough to make anyone's mouth water, igniting fond memories and creating new ones around the dinner table.

Rosemary & Garlic Roast Beef Recipe – Savory and Irresistibly Tender

Indulge in the mouthwatering experience of Rosemary & Garlic Roast Beef, a perfect centerpiece for family gatherings and special occasions. This timeless recipe combines quality meat, fresh herbs, and essential seasonings to create a flavorful and tender roast that will impress everyone at your dinner table. Follow our step-by-step guide to master this classic dish, complete with tips on marinating, searing, and seasoning for an unforgettable meal. #RoastBeef #ComfortFood #CookingTips #Foodie #HomeCooking #Recipes #DeliciousMeals
Pin Recipe Print Recipe

Ingredients
  

4-5 lbs beef roast (chuck or ribeye)

4 cloves garlic, minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons olive oil

1 tablespoon sea salt

1 teaspoon black pepper

1 cup beef broth

1 tablespoon balsamic vinegar

1 tablespoon Dijon mustard

2 sprigs fresh rosemary for garnish (optional)

Instructions
 

Preheat Oven: Begin by preheating your oven to 325°F (163°C).

    Prepare the Marinade: In a small bowl, mix the minced garlic, chopped rosemary, olive oil, sea salt, and black pepper until well combined.

      Season the Beef: Pat the beef roast dry with paper towels. Rub the garlic and rosemary mixture all over the roast, ensuring it’s evenly coated. Allow the roast to marinate for about 30 minutes at room temperature for enhanced flavor.

        Sear the Roast: In a large oven-safe skillet over medium-high heat, add a splash of olive oil. Once hot, sear the beef roast on all sides until it's nicely browned (about 2-3 minutes per side). This step locks in the juices and enhances flavor.

          Prepare for Roasting: Once seared, remove the roast from the skillet and reduce the heat to medium. Add the beef broth, balsamic vinegar, and Dijon mustard to the skillet, stirring to combine.

            Roasting: Place the roast back into the skillet with the broth. Transfer the skillet to the preheated oven and roast for 1.5 to 2 hours, or until it reaches your desired level of doneness (use a meat thermometer for accuracy: 135°F for medium-rare, 145°F for medium).

              Rest the Meat: Once done, remove the roast from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for at least 15-20 minutes. This allows the juices to redistribute, ensuring tenderness.

                Make the Gravy (optional): While the roast is resting, place the skillet on the stove over medium heat. Bring the remaining liquid to a simmer and reduce by half, stirring occasionally. Season to taste with additional salt and pepper if needed.

                  Serve: Slice the roast against the grain into thick pieces, plate with the gravy drizzled on top, and garnish with fresh rosemary sprigs if desired.

                    Prep Time: 30 minutes | Total Time: 2 hours 30 minutes | Servings: 6-8