Go Back
–+ servings
A blue plate with roast beef and slices on it - square
Print

Roast Beef Dinner

This juicy and flavorful roast beef dinner recipe is perfect for any occasion. It's easy to make and sure to please everyone at the table.
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
Author Elaine Benoit

Equipment

Ingredients

  • 2.81 pounds top round roast beef (or as big as you want it)
  • 1 medium onion (6 thick slices off of it)
  • 2 cloves garlic (slivered)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon
  • 1 teaspoon garlic powder

Instructions

  • Preheat oven to 325 F.
  • In a roasting pan, place the slices of onion on the bottom.
    1 medium onion
  • With a small blade, cut small holes in various places in the roast and push slivered garlic into the holes.
    2.81 pounds top round roast beef, 2 cloves garlic
  • Combine salt, pepper, rosemary, basil and tarragon in a small bowl, forming a rub.
    2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried rosemary, 1 teaspoon dried basil, 1 teaspoon dried tarragon
  • 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 :).
    1 teaspoon garlic powder
  • 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 30 minutes before slicing into it.
  • Place slices on plates and add some veggies and a potato.
  • Smile
  • Enjoy

Notes

Helpful Tips
    • Take the beef out at least 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 20 - 30 minutes after it's finished allows the juices to redistribute throughout the meat.
    • I don't usually make gravy or other sauces for my roast beef. I actually prefer to spoon the juices from the meat back over it.
    • Want a wonderful side to this meal? Try my scalloped potatoes!
    • For any leftovers, place the meat in an airtight container and store in the refrigerator for up to 2 weeks. I sometimes freeze it in a gallon ziplock bag for up to 3 months.
    • One of the things I love about having leftover roast beef is making roast beef sandwiches on a bulkie roll.

Nutrition

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