Roast Beef Recipe

Prepare the perfect Roast Beef with this easy, flavor-packed recipe featuring juicy top round roast, fresh herbs, spices, and garlic.

Course Main Course

Cuisine American

Prep Time 35

Cook Time 1 50

Rest Time 20

Total Time 2 45

Servings to 8 servings

Calories 384kcal

Season the roast all over with the salt. Let it sit at room temperature for 1 hour. (You can tie the roast before seasoning if desired. See Pro-Tips.)
In a small bowl, combine the olive oil, garlic, rosemary, thyme, and ground black pepper. Set aside.
After the roast has sat at room temperature for 30 minutes, adjust the oven racks so that one is in the bottom one-third of the oven. Preheat the oven to 475°F.
Place a small wire rack inside a 9x13-inch rimmed baking sheet. Spray the rack with nonstick cooking spray.
Spoon the herb mixture over the roast and rub it all over with your hands. Place the roast on the wire rack over the prepared pan.
Roast for 15 minutes. Without opening the oven door, decrease the oven temperature to 250°F. Cook for 75 to 95 minutes, or until a thermometer inserted into the center of the roast reads 125°F (for medium).
Transfer the roast to another small rimmed baking sheet, or a cutting board that can catch the juices and tent it with foil. Let it rest for 20 minutes. Thinly slice and serve.

Use butcher’s twine to tie the roast in 1-inch increments. This is optional, but it gives the roast an attractive, round shape and helps it cook more evenly.
Before roasting, top the roast with thin slices of butter. This adds flavor and fat to the lean cut of meat and promotes even browning on the surface of the roast.
Check the internal temperature to determine doneness. Use an instant-read thermometer or meat thermometer inserted into the thickest portion of the meat. This is the best way to ensure it does not overcook.
Use an oven-safe meat probe if you have one! Before cooking, insert it into the center of the roast if you have one. This allows you to monitor its internal temperature when cooking without frequently opening the oven door to check the temperature.
Thinly slice the cooked roast against the grain to shorten the muscle fibers and create the best tender and juicy slices.