Homemade Roast Beef with Easy Au jus

A simple recipe for making Homemade Roast Beef. Beef top round is rubbed with oil, stuck with slivers of thinly sliced garlic, and seasoned with salt and pepper, sits on a bed of herbs and slowly roasts until perfect. Perfect as a main dish or sliced for sandwiches. This recipe will feed 6 to 8 depending.

Easy Homemade Roast Beef l SimplyScratch.com

Happy Wednesday that feels like Monday! I hope you all had a wonderful holiday! We spent time with friends and family and it was wonderful but as always, it goes by way too fast. By the time this recipe is live, Christmas will be over but with the new year fast approaching. I’m so looking forward to it too! I love New Years Eve just as much as Christmas. The past few years our girls have been celebrating with friends, leaving Pat and I to celebrate just the two of us. Albeit new, it has become somewhat of a tradition that Pat will make us a fire, I’ll make us a nice and sometimes fancy (sometimes not) dinner and we watch movies all night. 

One year I made pad Thai, another year fettuccine… this year I’m making roast beef. And I even know what side dish I’m serving with it. But that’s another post. Either way, cozy comfort food is on the menu, just how we like it. 

Right now you might not feel like making something extravagant. I get it. However when you see how not hard making roast beef actually is, you just might feel like it for New Years. This is the perfect date night main course or family Sunday dinner. I’ve made this recipe so many times because it’s SO easy and each time it turns out perfect. 

Easy Homemade Roast Beef l SimplyScratch.com

To make this easy homemade roast beef, you will need: 1 (3 to 3-1/2 pound top round roast), olive oil, salt and pepper, garlic, fresh thyme and rosemary. 

Easy Homemade Roast Beef l SimplyScratch.com

First things first, massage 2 teaspoons olive oil into the meat.

Easy Homemade Roast Beef l SimplyScratch.com Easy Homemade Roast Beef l SimplyScratch.comEasy Homemade Roast Beef l SimplyScratch.com

Next, use a paring knife and make slits into the roast and insert thin slices of fresh, peeled garlic. Then season generously with kosher salt and freshly ground black pepper.

Easy Homemade Roast Beef l SimplyScratch.com Easy Homemade Roast Beef l SimplyScratch.com

Next, tie up the herbs with kitchen string. Place the bundle on the roasting rack and set the roast, garlic side facing down, on top of the herbs.

Easy Homemade Roast Beef l SimplyScratch.com

In your preheated 375° oven, roasted in the lower third of your oven for 45 minutes. The internal temperature should be around 98° (give or take) then reduce the oven temperature to 250° and continue roasting until the internal temperature reaches 135°.  Remove and transfer the roast to a carving board, tent with foil and allow to rest for 10 to 15 minutes.

As you can see, it’s pretty fool-proof, however the most important thing is having an instant-read thermometer so you can track the internal temperature. I’ll link to the one I have (love it!) in the recipe printable.

Easy Roast Beef l SimplyScratch.com  

Meanwhile, make the au jus.

Easy Homemade Roast Beef l SimplyScratch.com

Heat the pan dripping that are in the pan on your stove over medium heat. While whisking, pour the beef stock into the pan along with the tamari. Simmer for 5 to 10 minutes or until hot.

Easy Roast Beef l SimplyScratch.com

Lastly, roll the roast on its side and remove each one of garlic cloves. Then using a sharp knife to carve thin slices of the roast beef.

Easy Homemade Roast Beef l SimplyScratch.com

Finally, serve with the easiest au jus.

Perfect as is or stuffed into sandwiches.

Easy Homemade Roast Beef l SimplyScratch.com

Enjoy! And if you give this Homemade Roast Beef recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Easy Homemade Roast Beef l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 6 to 8 depending

Homemade Roast Beef with Easy Au jus

A simple recipe for making Homemade Roast Beef. Beef top round is rubbed with oil, stuck with slivers of thinly sliced garlic, and seasoned with salt and pepper, sits on a bed of herbs and slowly roasts until perfect. This recipe will feed 6 to 8 depending.

Ingredients

  • 1 (3 to 3-1/2 pound) top round roast
  • 2 teaspoons extra light olive oil
  • kosher salt
  • freshly ground black pepper
  • 3 large cloves garlic, thinly sliced
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • plus kitchen string

FOR THE AU JUS:

  • 2 cups beef stock
  • 1 tablespoon low-sodium tamari

Instructions

  1. Set the roast out 1 hour before roasting.
  2. Preheat your oven to 375° and move your oven rack to the lower third of your oven.
  3. Rub the roast with olive oil.
  4. On the bottom side of the roast, use a paring knife to make small slits. Insert the thinly sliced garlic. Season the roast generously with kosher salt and freshly ground black pepper.
  5. Tie the herbs together with kitchen string and place onto your roasting rack that is set into a roasting pan. Spray the rack with olive oil or cooking spray if not already nonstick.
  6. Place the roast, garlic side facing down, on top of the herbs and roast fro 45 minutes (typically at this point the internal temperature is around 96-98°).
  7. Then reduce the heat to 250° and continue roasting until the internal temperature reaches 135°.
  8. Remove the roast and transfer it to a cutting board. Cover with foil to rest (about 10 to 15 minutes) while preparing the au jus.
  9. Place the roasting pan onto a large burner on your stove top. Bring to a simmer on medium heat. While whisking, pour the beef stock into the pan along with the tamari. Simmer for 5 to 10 minutes or until hot.
  10. Thinly slice the beef and serve with au jus.

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Easy Homemade Roast Beef l SimplyScratch.com

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One Response to “Homemade Roast Beef with Easy Au jus”

  1. #
    1
    Amy — December 28, 2018 at 10:32 am

    This looks wonderful! I am excited to make it. I can’t seem to find the link to the meat thermometer that you have. Did I miss it, or can you please put it in the comments?

    Thank you – and Happy New Year!

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