Imagine a tender and juicy roast beef infused with the rich flavors of garlic and herbs, perfect for any special occasion or Sunday dinner. This Garlic Herb Roast Beef recipe is a masterclass in simplicity and elegance, combining the savory taste of beef with the aromatic essence of fresh herbs. The garlic butter herb crust adds a delightful texture and flavor that elevates this dish to a holiday-worthy main course. Whether you’re hosting a festive dinner or just want to impress your family, this recipe is sure to become a favorite.
Ingredients:
- Beef: 2 1/2 pounds beef eye of the round roast
- Garlic: 4 cloves, minced
- Fresh Basil: 2 tablespoons, chopped
- Fresh Thyme: 4 1/2 teaspoons, chopped (or 1 ½ teaspoons dried thyme leaves)
- Fresh Rosemary: 1 tablespoon, chopped (or 1 teaspoon dried rosemary)
- Black Peppercorns: 1 tablespoon, crushed
- Salt: ½ teaspoon (or more to taste)
- Olive Oil: 2 tablespoons
- Fresh Parsley: For garnish
Instructions:
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit.
- Prepare Roast: Place the roast in the meat rack of a shallow roasting pan.
- Crush Peppercorns: Place the black peppercorns in a plastic bag and use a rolling pin or the side of a meat mallet to crush them.
- Combine Herbs: In a small bowl, combine the crushed peppercorns, basil, thyme, rosemary, and garlic.
- Rub the Roast: Rub the herb mixture all over the roast, making sure to coat it evenly.
- Bake: Bake the roast for 50-60 minutes, or until the internal temperature reaches 135 degrees Fahrenheit for medium-rare to 150 degrees Fahrenheit for medium.
- Rest: Transfer the roast to a cutting board and cover it with foil. Let it rest for 10-15 minutes. The internal temperature will rise another 5-10 degrees.
- Slice and Serve: Slice the roast into ½-inch thick slices and garnish with fresh parsley.
Top Tips:
- Bring to Room Temperature: Remove the roast from the refrigerator at least 30 minutes before cooking to ensure even cooking.
- Use Fresh Herbs: Fresh herbs provide a more vibrant flavor than dried herbs. If using dried herbs, reduce the amount according to the recipe.
- Don’t Overcook: Use a meat thermometer to check the internal temperature. Overcooking can make the beef dry and tough.
- Let it Rest: Allowing the roast to rest before slicing helps the juices redistribute, making the meat more tender and flavorful.
- Garnish with Fresh Parsley: Fresh parsley adds a bright, fresh flavor and a pop of color to the dish.
- Experiment with Rubs: Try different combinations of herbs and spices to create unique flavor profiles.
Variations:
- Garlic Herb Crust with Lemon: Add some lemon zest to the herb mixture for a tangy twist.
- Rosemary and Garlic Butter: Increase the amount of rosemary and garlic in the butter mixture for an even more intense flavor.
- Thyme and Basil Blend: Swap out some of the thyme for more basil for a lighter, fresher taste.
- Peppercorn Crust: Use more peppercorns in the rub for a spicy kick.
- Herb-Infused Oil: Mix some chopped herbs into the olive oil before brushing it on the roast for added flavor.
Nutritional Guide:
| Servings | Calories | Fat | Carbohydrates | Protein |
|---|---|---|---|---|
| 4-6 | 1200-1800 | 80-120g | 10-15g | 60-80g |
Additional Nutritional Notes: This recipe is relatively high in fat due to the use of butter and olive oil, but it is also rich in protein and can be balanced with a side of vegetables or a salad. The herbs add minimal calories but a significant amount of flavor and nutrients. For a healthier option, consider using less butter or substituting with healthier fats like avocado oil.
