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Easy Garlic Butter Herb Roast Beef Recipe

Easy Garlic Butter Herb Roast Beef

A juicy boneless roast coated in a fragrant garlic, rosemary, thyme, and butter paste, then roasted until perfectly browned and tender. Serve thinly sliced with pan juices for a comforting dinner centerpiece.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lb Boneless beef roast, such as top sirloin, rib roast, eye of round, or sirloin tip
  • 6 tablespoons Unsalted butter, softened
  • 5 cloves Garlic cloves, finely minced
  • 1 tablespoon Fresh rosemary, finely chopped
  • 1 tablespoon Fresh thyme leaves
  • 1 tablespoon Olive oil
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon Freshly ground black pepper
Optional Additions
  • 1 teaspoon Fresh parsley, chopped
  • 1/2 teaspoon Onion powder
  • 1 tablespoon Worcestershire sauce

Method
 

Step-by-Step
  1. Remove the beef roast from the refrigerator 30–45 minutes before cooking. Pat it thoroughly dry with paper towels, then heat the oven to 450°F.
  2. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, kosher salt, and black pepper. Stir in the optional parsley, onion powder, or Worcestershire sauce if using, mixing until a spreadable paste forms.
  3. Rub the roast all over with olive oil, then coat every surface with the garlic-herb butter. Place it on a rack in a roasting pan or on a rimmed baking sheet.
  4. Roast at 450°F for 15 minutes to brown the outside. Reduce the oven temperature to 325°F and continue roasting for approximately 55–75 minutes total, depending on the cut and thickness.
  5. Begin checking the internal temperature with an instant-read or probe thermometer as the roast approaches doneness. Remove it at 125–130°F for medium-rare, 135–140°F for medium, or 145°F for medium-well.
  6. Tent the roast loosely with foil and let it rest for 15–20 minutes. The temperature will rise several degrees, while the resting time helps the juices redistribute through the meat.
  7. Slice the roast thinly against the grain and arrange it on a serving platter. Spoon any pan juices over the slices before serving.

Notes

Cooking time varies with the roast cut and shape, so use temperature rather than time alone. Drying the beef before adding the butter helps the crust brown instead of steam. Store leftovers covered in the refrigerator and reheat gently with a little pan juice to help retain moisture.