Garlic Herb-Crusted Roast Beef
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
268 kcal
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Course
Main Course
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Cuisine
American
Garlic Herb-Crusted Roast Beef
Description
This roast beef features a 2.5-pound eye of the round roast seasoned with a spice crust made from freshly crushed black peppercorns combined with basil, thyme, rosemary, garlic, and salt. Crushing the peppercorns by hand intensifies their pungency and distributes flavor evenly. The roast is placed on a meat rack in a shallow pan and cooked in a preheated 425°F oven for 50–60 minutes, targeting an internal temperature between 135°F for medium rare and 150°F for medium doneness.
After roasting, resting the meat under foil for 10–15 minutes allows juices to redistribute, enhancing tenderness and keeping the roast juicy. Slicing into half-inch cuts provides manageable portions that showcase the herb crust and tender interior. The aromatic herb blend imparts a fresh, earthy character balanced by garlic’s pungency and black pepper’s bite.
This roast is suitable for a savory main course complemented with sides such as roasted vegetables or potatoes. The straightforward seasoning emphasizes the quality of the beef and oven roasting method without complicated steps.
Estimated calories are approximate due to ingredient variations; serve as desired based on portion size.
Ingredients
- 2 1/2 pounds beef eye of the round roast
- 1 tablespoon black peppercorns
- 2 tablespoons basil or 2 teaspoons dried basil leaves, chopped, fresh
- 4 1/2 teaspoons thyme or 1 1/2 teaspoons dried thyme leaves, chopped fresh
- 1 tablespoon rosemary or 1 teaspoon dried rosemary, chopped, fresh
- 1 tablespoon garlic minced
- 1/2 teaspoon salt more or less to taste
Instructions
- Preheat oven to 425 degrees.
- Place the roast in the meat rack of a shallow roasting pan.
- Place peppercorns in a plastic bag. Use a rolling pin or the side of a meat mallet to crush the peppercorns.
- Combine cracked peppercorns, basil, thyme, rosemary and garlic in a small bowl.
- Rub the spices on top of the roast.
- Bake for 50-60 minutes, or until the internal temperature of the roast is 135 degrees for medium rare to 150 degrees for medium.
- Transfer the roast to a cutting board. Cover the roast with foil and allow it to sit for 10-15 minutes. The internal temperature of the roast will rise another 5-10 degrees.
- To serve, cut into 1/2 inch slices.
Notes
- The recipe calorie estimates are based on dividing the roast into eight slices, with each slice counted as one serving.
- Actual calorie content may vary depending on brands and ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 38g | 76% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 110mg | 37% |
| Sodium | 196mg | 8% |
| Potassium | 339mg | 7% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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