Garlic herb-crusted roast beef

Is your inner carnivore in need of a juicy, meaty helping of fantastically flavored beef? This garlic herb-crusted roast beef, inspired by Tastes of Lizzy T, won’t disappoint. Get ready to roar with roast-loving satisfaction!

Cooking a roast is simple. Really! If you’ve never cooked a roast for fear of ruining a large piece of meat, let our garlic herb-crusted roast be your gateway recipe to succulent everyday roasts!

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The best roast beef boasts a juicy, tender interior and a flavorfully crusted exterior. To achieve the crust, we rub our roast with crushed black peppercorns, chopped fresh basil, thyme, rosemary, minced garlic, and coarse salt. As a bonus, our roast beef recipe takes just minutes of hands-on time to prepare. Once you get the herb coating on the roast, the oven does the rest of the work for you.

A word about beef: Choosing the right cut is essential, but you don’t need to break the bank. Our recipe calls for beef eye of round roast, which is an inexpensive, lean, and flavorful cut that is often used for deli roast beef. This cut requires longer, slower roasting times to achieve a tender slice of mouthwatering meat. Other inexpensive cuts that you can use are bottom round roast and sirloin tip roast.

It’s important to check the temperature of your roast, so a meat thermometer is your best friend when it comes to perfectly cooking a roast. At 50 minutes, check the internal temperature of your meat. If you prefer medium rare, you want the final temperature to be 135°F. For medium, 150°F.

Just when the roast comes out of the oven and you start salivating, let it rest. Yes, rest. Keep in mind when checking your initial temperature that the internal temperature of your roast will rise another 5-10 degrees. Letting the beef rest ensures that the meaty juices are redistributed throughout the roast before slicing and serving. If you slice any cut of beef immediately after it is cooked, you’ll find more juices in a wasted puddle on your plate instead of in the meat.

When ready to serve, slice the roast into half-inch slices and watch your hungry dinner guests go wild satisfying their carnivore cravings.

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Prepare roast for the oven

Place roast on a meat rack in a shallow roasting pan.

Prepare roast for oven

Create a rub for the beef

In a small bowl, combine garlic, fresh herbs, and spices.

Create rub for Garlic herb-crusted roast beef

Coat roast with herb mixture

Rub the herb mixture all over the roast, completely covering the meat.

Coat roast with herb mixture


After entire roast is coated in herb mixture, slide the roasting pan into the oven and roast for 50 to 60 minutes.


Use thermometer to determine exact time to remove from the oven

The heat will crust the exterior of the beef while the interior of the roast becomes irresistibly tender and juicy.

Use thermometer to determine exact time to remove from oven

Allow the garlic herb-crusted roast beef to rest

Cover with foil and let sit for 10-15 minutes.

Allow Garlic herb-crusted roast beef to rest

Take a moment to enjoy your creation

This garlic herb-crusted roast beef is ready to eat!


Using a carving knife, slice into 1/2-inch thick pieces.

This beautiful roast will please your friends and family.


Tender and juicy with a flavorful crust on the outside—total perfection!

Garlic herb-crusted roast beef

Yield 8 servings


  • 2-1/2 pounds beef eye of round roast
  • 1 tablespoon black peppercorns, crushed
  • 2 tablespoons chopped fresh basil
  • 4-1/2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons minced fresh garlic
  • 1-1/2 teaspoons coarse salt


  1. Preheat oven to 425F.
  2. Place the roast in the meat rack of a shallow roasting pan.
  3. In a small bowl, mix cracked peppercorns, basil, thyme, rosemary and garlic.
  4. Rub the spice mixture completely over the sides and around the top of the roast.
  5. Roast for 50 to 60 minutes, or until the internal temperature of the roast is 135F for medium rare, or 150F for medium.
  6. Transfer the roast to a cutting board. Cover the roast with foil and allow it to rest for 10 to 15 minutes. The internal temperature of the roast will rise another 5 to 10 degrees.
  7. To serve, cut the roast into 1/2-inch slices.

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