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. Great as a main dish or sliced for sandwiches. This recipe will feed 6 to 8 depending.
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.
To make this easy homemade roast beef you will need:
- 1 (3 to 3-1/2 pound top round roast)
- olive oil
- kosher salt
- coarse ground black pepper
- garlic
- fresh thyme and rosemary
Preheat your oven to 375℉ (or 190℃).
Next massage 2 teaspoons olive oil into the meat.
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.
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.
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.
Meanwhile, make the au jus.
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.
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.
Finally, serve with the easiest au jus.
Perfect as is or stuffed into sandwiches.
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!
Homemade Roast Beef with Easy Au jus
Ingredients
- 3½ pound top round roast
- 2 teaspoons olive oil, extra light
- kosher salt
- freshly ground black pepper
- 3 cloves garlic, large, thinly sliced
- 4 sprigs thyme
- 4 sprigs rosemary
- plus kitchen string
FOR THE AU JUS:
- 2 cups beef stock
- 1 tablespoon low-sodium tamari
Instructions
- Set the roast out 1 hour before roasting.
- Preheat your oven to 375℉ (or 190℃) and move your oven rack to the lower third of your oven.
- Rub the roast with olive oil.
- 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.
- 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.
- 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°).
- Then reduce the heat to 250° and continue roasting until the internal temperature reaches 135°.
- 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.
- 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.
- Thinly slice the beef and serve with au jus.
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
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!
Hi Amy! I apologized I thought I responded to your email! I use a Polder In-Oven digital thermometer. If you’re using a desktop, it’s linked in the recipe printable.
Good morning I’m planning to do your recipe Homemade Roast Beef
But can you explain what’s low sodium Tamari thanks Martha GARCIA New York
Hi Martha! Tamari is a Japanese gluten free sauce made from fermented soybeans. In this recipe, it gives the au jus a salty flavor that regular salt can’t. I prefer low-sodium so the au jus isn’t overly salty. You should be able to find tamari in the asian section at your major grocery store. In a pinch low-sodium soy sauce can be used but note that its not gluten free. I hope this helps!
Hi! Planning on making this for dinner tonight! How much time do you think it should take to go from 98 degrees to 250? Just not sure when to put it in the oven… thank you!
Hi! It should take about 20 to 25 minutes per pound. However, the internal temp should be 135° and not 250°. The oven temp starts at 375° and then you reduce it to 250° For a slow roast. Just wanted to clarify! I hope that helps!!♥️
Our family doesn’t like much pink in our beef. I want to make for sandwiches – will it get too tough and what temp degree should I use to cook further?
Hi! Great question! Here’s a chart that may help you.
What are the leaves on the serving plate besides the thyme and rosemary? Look forward to making this and would like to present it the way you did. Thanks