Herb Rubbed Roast Beef Recipes
Juicy roast beef with a garlicky rosemary-thyme crust and a savory pan jus. Perfect for Sunday dinner and leftovers.
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Servings:
Ingredients
Main Ingredients
- 3 lb boneless beef top sirloin roast tied, if needed
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 tsp minced garlic
- 2 tsp kosher salt
- 1.5 tsp black pepper, freshly ground
- 1 tsp onion powder
- 1 tsp paprika
- 0.25 tsp crushed red pepper flakes optional heat
- 0.5 cup low-sodium beef broth for a quick pan jus, optional
Instructions
Preparation Steps
- Preheat oven to 450°F. Set a rack in the middle. Pat the roast very dry.
- Stir together olive oil, Dijon, rosemary, thyme, garlic, salt, pepper, onion powder, paprika, and red pepper flakes.
- Rub the herb paste all over the roast, coating the top and sides well.
- Place the roast fat-side up on a rack in a roasting pan.
- Roast 15 minutes at 450°F to set the crust. Reduce oven to 325°F and continue roasting until 125–130°F inside, about 70–80 minutes.
- Transfer to a board, tent loosely with foil, and rest 15–20 minutes.
- For a quick jus, set the pan over medium heat. Add broth, scrape browned bits, and simmer 2–3 minutes.
- Slice the roast against the grain and serve with the pan jus.
Notes
Variation: Swap thyme for an equal amount of chopped sage, or add a teaspoon of whole crushed peppercorns for a bolder crust. Leftovers keep 3–4 days; slice thin for sandwiches and rewarm gently in broth to keep moist.
This recipe is an original creation inspired by classic Herb Rubbed Roast Beef Recipes flavors. All ingredient ratios and instructions are independently developed.