This Easy Rosemary and Garlic Roast Beef is a tasty dish that’s super simple to make! With tender beef, lovely garlic, and fragrant rosemary, it’s sure to impress your family and friends.
Honestly, the smell of this roasting in the oven is just heavenly! I love serving it with some veggies on the side. Who could resist a bowl of comfort like this? 😋
Key Ingredients & Substitutions
Beef Roast: A cut like ribeye gives great flavor and tenderness. If you’re looking for something leaner, eye of round works too. You could also use pork if you want a change!
Garlic: Fresh garlic adds the best taste. If you’re in a pinch, garlic powder is a decent substitute; just use about 1 teaspoon. But fresh really shines here!
Rosemary: Fresh rosemary stands out beautifully in this dish. If you have dried rosemary, use less since it’s more concentrated. About 2 teaspoons is good for a substitute.
Mushrooms: Button mushrooms are fantastic, but feel free to mix with cremini or shiitake for an extra kick. If mushrooms aren’t your thing, you can use sautéed onions instead.
Beef Broth or Red Wine: This is optional for the sauce, but it enhances the flavor. You could also use vegetable broth or even water if you have neither.
How Do I Sear the Beef for the Best Flavor?
Searing the beef is a crucial step to lock in flavors and create a beautiful crust. Here’s how to do it right:
- Start with a hot skillet! Allow it to heat on medium-high heat before adding the beef.
- Pat the roast dry. This helps achieve that lovely brown color—moisture can create steam.
- Add a bit of oil to the pan before placing the beef. Let it sizzle for about 3-4 minutes on each side. Look for that deep golden crust!
Once nicely browned, continue with the recipe. This step makes a big difference in flavor! Enjoy your roast beef dinner! 😊
Easy Rosemary and Garlic Roast Beef
Ingredients You’ll Need:
For the Roast:
- 3 to 4 pounds beef roast (such as top sirloin, ribeye, or eye of round)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Mushroom Layer:
- 8 ounces mushrooms, sliced
For the Sauce (Optional):
- 1/2 cup beef broth or red wine
Garnish:
- Fresh rosemary sprigs (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. Then, you’ll need about 25-30 minutes for roasting, depending on how you like your beef cooked. Overall, including resting time, expect around 1 hour total before you can enjoy your meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for the roast when it’s time!
2. Make the Marinade:
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a fragrant herb-garlic marinade. This combo will coat your beef in delicious flavors!
3. Prepare the Beef Roast:
Take your beef roast and pat it dry with paper towels. This step is important because it helps the marinade stick and enhances the browning. Rub the herb-garlic mixture all over the roast, making sure it’s covered well!
4. Sear the Beef:
Heat a large oven-safe skillet or cast iron pan over medium-high heat. When it’s hot, carefully place the beef roast in the pan. Sear it on all sides until it’s nicely browned—about 3-4 minutes per side. This step adds a ton of flavor!
5. Sauté the Mushrooms:
Once the beef is browned, remove it temporarily from the skillet. Add the sliced mushrooms to the pan and sauté them for 2-3 minutes until they start to soften. This will add a delicious layer to your dish!
6. Combine and Roast:
Place the beef roast back on top of the mushrooms in the skillet. Now it’s time to move to the oven! Transfer the skillet to the preheated oven and roast for about 20-30 minutes. Check the internal temperature: aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
7. Let it Rest:
When done, carefully take the skillet out of the oven and move the roast to a cutting board. Tent it with foil and let it sit for 10-15 minutes. This resting time lets the juices redistribute, keeping the meat juicy.
8. Make the Pan Sauce (Optional):
If you’d like to make a simple sauce, place the skillet back on medium heat. Add the beef broth or red wine and scrape up any brown bits from the bottom. Let it simmer for a few minutes until it thickens slightly.
9. Slice and Serve:
Finally, slice the roast beef thinly against the grain for tenderness. Serve it with the sautéed mushrooms and drizzle with the pan sauce, if you made it. Garnish with fresh rosemary sprigs for that extra touch!
Enjoy your flavorful and juicy rosemary and garlic roast beef! Perfect for a cozy dinner! 😊
FAQ for Easy Rosemary and Garlic Roast Beef
Can I Use a Different Cut of Beef?
Absolutely! You can use any beef roast, such as top sirloin, ribeye, or eye of round. Just remember, cooking times may vary depending on the thickness and fat content of the cut.
What Can I Substitute for Rosemary?
If you don’t have fresh rosemary, dried rosemary works in a pinch. Use about 2 teaspoons of dried rosemary instead of 2 tablespoons of fresh. Other herbs like thyme or oregano can also add great flavor!
How Do I Know When the Beef is Done Cooking?
The best way to check doneness is by using a meat thermometer. Aim for 130°F (54°C) for medium-rare and 140°F (60°C) for medium. Remember the roast will continue to cook a bit while it rests, so you might want to remove it a few degrees before your target temperature!
Can I Make This Recipe in Advance?
Yes! You can prepare the marinade and rub it on the beef a day in advance. Just wrap it tightly and refrigerate. When you’re ready to cook, let it come to room temperature before searing and roasting for the best results.
Feel free to reach out with any more questions as you whip up your delicious roast beef! 🥩😊
