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Blue platter with sliced roast beef with a white plate behind it with a potato on it - square

Roast Beef Dinner

This delicious medium rare roast beef is a delight to serve and eat!
Course Dinner
Cuisine Meat
Keyword roast beef, roast beef dinner, sunday supper
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 20 slices
Calories 129kcal



  • 2.75 pounds top round roast beef (or as big as you want it)
  • 1 onion (medium, 4 thick slices off of it)
  • 2 cloves garlic (slivered)
  • 1 tablespoon kosher salt
  • ½ teaspoon pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon
  • ½ teaspoon garlic powder


  • Preheat oven to 325 F
  • In a roasting pan, place the four slices of onion on the bottom
  • With a small blade, cut small holes in various places in the roast and push slivered garlic into the holes
  • Combine salt, pepper, rosemary, basil and tarragon in a small bowl, forming a rub
  • Pick the roast in your had and sprinkle some of the rub on the bottom. Place roast on the onion slices and sprinkle rub on the top round roast. Use your hands to rub in on the meat
  • Give the roast a few shakes of garlic powder because you can never have enough garlic :)
  • Place roasting pan on the rack in the middle of the oven. Cook for 20 - 30 minutes per pound
  • Check internal temperature with a thermometer, depending on how done you want it. Medium rare will be between 130 - 135 degrees
  • Take roast out of oven and let it rest 15 minutes before slicing into it
  • Place slices on plates and add some veggies and a potato
  • Serve
  • Smile
  • Enjoy


Helpful Tips
  • For a small roast (less than three pounds), take the beef out at least a half hour before starting the recipe. For a larger roast, take it out an hour before starting the recipe. The reason you do this is to gradually raise the surface temperature of the meat so once you start roasting the beef, it quickly reaches browning temperature and will form a crust.
  • Choose grass-fed beef whenever you can. I enjoy the meat I buy from ButcherBox, a meat subscription company that delivers the products directly to your door monthly or bi-monthly. I really trust the quality of meat they sell.
  • Experiment with herbs and spices to suit your taste, but I really enjoy the combination of seasonings I call for in this recipe.
  • Use organic herbs as they are superior to conventional. Plus, a little goes a long way so they are cost effective.
  • When you cook meat, the proteins set and push the juices to the middle of the meat. Allowing the roast to rest for 10 - 15 minutes after it's finished allows the juices to redistribute throughout the meat.


Serving: 2slices | Calories: 129kcal | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 141mg | Potassium: 162mg | Vitamin A: 5IU | Vitamin C: 0.6mg | Calcium: 8mg | Iron: 1.7mg