Classic Roast Beef

Tender oven-roasted beef coated in a savory garlic, rosemary, and thyme crust, with a deeply browned exterior and juicy slices.

Prep: 15 min · Cook: 75 min · Yield: 6 · Method: Oven

Ingredients

• 3 pounds beef eye of round roast
• 4 cloves garlic
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 0.5 cup beef broth

Cooking instructions

1. Take the roast out of the refrigerator 30 minutes before cooking. Heat the oven to 450°F. Pat the beef dry with paper towels. (about 30 min) — 450°F
2. Mince the garlic, rosemary, and thyme. Mix them with the olive oil, salt, and black pepper. Rub the mixture evenly over the roast. (about 5 min) — Room temperature
3. Place the roast fat-side up on a rack in a roasting pan. Pour the beef broth into the bottom of the pan, keeping it below the rack. (about 2 min) — 450°F
4. Roast for 15 minutes, then reduce the oven temperature to 325°F. Continue roasting until an instant-read thermometer inserted in the thickest part reaches at least 145°F (63°C). Avoid touching bone or pan, then rest the roast for at least 3 minutes before slicing. (about 70 min) — 325°F
5. Transfer the roast to a cutting board, tent loosely with foil, and rest for 20 minutes. The temperature will rise as it rests; for food safety, beef should reach at least 145°F with a 3-minute rest. (about 20 min) — 145°F final internal temperature
6. Slice the roast thinly across the grain and serve with the pan juices. (about 5 min) — Room temperature