cooking beef roasts

Here’s a perfect Oven-Roasted Beef Recipe—juicy, tender, and full of flavor with a garlic-herb crust.

Ingredients (Serves 6–8)

• 3–4 lb beef roast (ribeye, sirloin, or chuck)

• 3 tbsp olive oil

• 4 cloves garlic, minced

• 2 tsp salt

• 1 tsp black pepper

• 2 tsp dried rosemary (or 1 tbsp fresh, chopped)

• 2 tsp dried thyme (or 1 tbsp fresh, chopped)

• 1 cup beef broth (optional, for pan juices)

• 1–2 tbsp butter (optional, for finishing)

Instructions

1. Preheat oven:

   • Preheat to 325°F (165°C).

2. Prepare the roast:

   • Pat roast dry with paper towels.

   • Mix olive oil, garlic, salt, pepper, rosemary, and thyme.

   • Rub mixture evenly all over the roast.

3. Sear the roast:

   • Heat a large skillet over medium-high heat.

   • Sear the roast 2–3 minutes per side until browned.

   • This locks in flavor.

4. Roast in oven:

   • Place roast on a rack in a roasting pan.

   • Insert a meat thermometer into the thickest part.

   • Roast until internal temperature reaches:

     • Medium-rare: 130–135°F (54–57°C)

     • Medium: 140–145°F (60–63°C)

   • Approximate time: 20–25 min per pound for medium-rare.

5. Rest the roast:

   • Remove from oven and cover loosely with foil.

   • Let rest 15–20 minutes to retain juices.

6. Make pan jus (optional):

   • Pour pan drippings into a small saucepan.

   • Add beef broth and simmer 5–7 minutes.

   • Stir in butter for richness.

7. Serve:

   • Slice roast against the grain.

   • Serve with pan jus and roasted vegetables or mashed potatoes.