There are four things we look for in a delicious roast beef - a deep golden crust, a blushing pink center, a super succulent finish and a burst of flavor! With just a good piece of meat, some simple herbs and a high-quality olive oil, you can accomplish just this!
The secret to achieving a tender roast is all about temperature and timing, but we promise it's not as hard as it might seem. We recommend starting with a room-temperature roast as it will cook more evenly throughout. If you have the time, rest your roast for 1-2 hours before getting started. We also recommend beginning the roast off in a hot oven, giving the meat a chance to form a beautiful crust before lowering the temperature to cook throughout.
Thyme, rosemary, salt and pepper are our go-to, but we encourage you to get creative with your choice of herbs! Sage, parsley and oregano also pair well with roast beef, so try it out for yourself and discover your own flavors!
In the colder months, we always pair our roast with some caramelized roast veggies, while in the warmer months we love to freshen up the dish with a Salsa Verde sauce and our zingy Freekah Salad.
A wonderful, homely dinner, this tender roast beef will be a great addition to your menu all year round!
1 (4-lb.) round roast
¼ cup extra virgin olive oil
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
We recommend letting the roast sit uncovered at room temperature for 1 to 2 hours prior to cooking.
Preheat oven to 450°F. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
Place roast in roasting pan fitted with a roasting rack. Roast for 15 minutes, then reduce heat to 325°F and roast 1 hour 45 minutes more for medium, or 2 hours for medium-well done.
Remove from oven and let rest 15 to 30 minutes before serving.
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