This Classic Roast Beef recipe is a timeless main dish, perfect for Sunday dinners, holidays, or hearty sandwiches. Made with a simple seasoning rub and roasted to perfection, it’s easy to prepare and delivers mouthwatering results every time.

---

🍽 Ingredients (Servings: 6–8)

• 3 to 4 lb beef roast (top round, eye of round, or sirloin tip)
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 cup beef broth (for the roasting pan)

---

👨‍🍳 Instructions

1️⃣ Preheat and Prepare the Meat:
🔥 Preheat your oven to 450°F (232°C). Let the beef roast sit at room temperature for 30–45 minutes. Pat dry with paper towels.

2️⃣ Season the Roast:
🧄 In a small bowl, mix olive oil, garlic, salt, pepper, onion powder, rosemary, and thyme into a paste. Rub the mixture all over the roast.

3️⃣ Roast High, Then Low:
🥩 Place the roast on a rack in a roasting pan. Pour beef broth into the bottom of the pan. Roast at 450°F for 15 minutes, then reduce oven to 325°F (163°C) and continue roasting for 60–75 minutes or until internal temp reaches:

• 125°F for rare
• 135°F for medium-rare
• 145°F for medium

4️⃣ Rest the Meat:
⏲ Remove roast from oven, tent loosely with foil, and let rest for 15–20 minutes before slicing. This allows juices to redistribute.

5️⃣ Slice and Serve:
🔪 Slice thinly against the grain. Serve with pan drippings, gravy, or horseradish cream.

---

📦 Amazon Must-Haves to help you create the best Roast Beef

• 🥩 Top Round Beef Roast – A lean cut perfect for roasting and slicing.
• 🌿 Dried Herb Set – Rosemary, thyme, and more for a flavorful rub.
• 🔪 Meat Carving Knife – For clean, professional slices.
• 🌡 Digital Meat Thermometer – Ensures perfect doneness.
• 🍲 Roasting Pan with Rack – Essential for even cooking and flavorful drippings.
• 🧂 Garlic Press – Quick and easy fresh garlic for seasoning.

---

💡 Helpful Tip

Want to turn leftovers into something special? Slice thin and serve cold on a sandwich with arugula and horseradish aioli—or reheat gently in au jus for a homemade French dip.

---