Oven Baked Garlic Herb Roast Beef
Servings: 8 servings
Ingredients
- 3 - 4 pound rump roast boneless
- 5-8 cloves garlic whole , (or to taste)
- 1 tablespoon avocado oil
- 1 tablespoon coarse kosher salt
- 1 tablespoon coarse black pepper
- 1 tablespoon fresh thyme leaves minced (optional)
- 1 tablespoon fresh rosemary minced (optional)
- 1 cup beef broth
- 1 Vidalia onion sliced (optional)
Instructions
- Bring to Room Temperature: Remove the roast from the refrigerator and let it sit out for 30 minutes to take the chill off. This helps it cook more evenly.
- Preheat the oven to 500°F.
- Cut 5–8 deep slits from the top, spacing them throughout the roast. Cut deep enough to reach into the center of the meat, but not all the way through. Insert a whole garlic clove into each slit, pressing it in so it stays tucked inside.
- Rub the roast all over with avocado oil, coating all sides evenly.
- Season: In a small bowl, combine salt, pepper, and herbs (if using). Press the seasoning mixture onto all sides of the roast so it coats the roast well.Optional: Instead of chopping the herbs, you can place whole sprigs of rosemary and thyme over the roast after the initial sear for a more subtle flavor.
- Sear: Place the roast uncovered in a roasting pan or Dutch oven and roast at 500°F for 20 minutes.
- Slow Roast: Remove the roast from the oven and reduce the temperature to 275°F. Pour the broth around the roast and scatter sliced onions around the roast (if using). Return the roast to the oven (uncovered) and cook for 20 minutes per pound, for rare to medium-rare doneness.
- Rest: Once the roast reaches your desired internal temperature (see chart below), remove it from the oven and transfer it to a cutting board.Loosely tent it with foil and let it rest for 15 to 30 minutes. This resting time allows the juices to redistribute, ensuring the roast remains moist and flavorful when sliced.Optional: While the roast rests, use the pan drippings to make my Homemade Au Jus, if desired.
- Slice: After the roast has rested, slice it thinly against the grain. This shortens the muscle fibers and gives you the most tender bite. Slicing with the grain will make the beef tough and chewy.
- Serve the roast warm, drizzled with the pan juices or au jus, and pair it with mashed potatoes, your favorite sides or salads.
Notes
Want exact timing? Refer to my Cooking Temperatures and Times Guide in the post for details on cooking times and preferred doneness based on size.
| Doneness | Remove From Oven | Final Temp (After Resting) |
|---|---|---|
| Rare | 120°F | 125°F |
| Medium-Rare | 135°F | 140°F |
| Medium | 145°F | 150°F |
| Medium-Well | 155°F | 160°F |
| Well-Done | 160°F | 165°F |
Nutrition
Serving: 1 serving | Calories: 275 kcal | Carbohydrates: 5 g | Protein: 39 g | Fat: 10 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 105 mg | Sodium: 1083 mg | Potassium: 670 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 54 IU | Vitamin C: 4 mg | Calcium: 54 mg | Iron: 4 mg
Find it online:
www.soulfullymade.com/oven-baked-garlic-roast-beef/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/oven-baked-garlic-roast-beef/