A simple recipe for making Homemade Roast Beef. Beef top round is rubbed with oil, studded with slivers of sliced garlic, and seasoned with salt and pepper, sits on a bed of herbs and slowly roasts until perfect and served with a simple au jus. This recipe will feed 6 to 8 depending.
Happy Wednesday that feels like Monday! I hope you all had a wonderful holiday! We spent time with friends and family and it was wonderful but as always, it goes by way too fast. By the time this recipe is live, Christmas will be over but with the new year fast approaching. I’m so looking forward to it too! I love New Years Eve just as much as Christmas. The past few years our girls have been celebrating with friends, leaving Pat and I to celebrate just the two of us. Albeit new, it has become somewhat of a tradition that Pat will make us a fire, I’ll make us a nice and sometimes fancy (sometimes not) dinner and we watch movies all night.
One year I made pad Thai, another year fettuccine… this year I’m making roast beef. And I even know what side dish I’m serving with it. But that’s another post. Either way, cozy comfort food is on the menu, just how we like it.
Right now you might not feel like making something extravagant. I get it. However when you see how not hard making roast beef actually is, you just might feel like it for New Years. This is the perfect date night main course or family Sunday dinner. I’ve made this recipe so many times because it’s SO easy and each time it turns out perfect.
To make this easy homemade roast beef you will need:
- top round roast – Use a 3 to 3-1/2 pound roast.
- olive oil – Helps create a crust and allows the seasonings to adhere to the roast.
- kosher salt – Lends flavor and aids in creating a crust on the outside of the roast.
- coarse ground black pepper – Lends distinct bite and flavor.
- garlic – Flavors the inside of the roast.
- fresh thyme and rosemary – Infuses the meat and any pan drippings with flavor.
Preheat your oven to 375℉ (or 190℃).
Next massage 2 teaspoons olive oil into the meat.
Using a paring knife and make slits into the roast.
Slice 3 peeled cloves of garlic.
Insert thin garlic slices into the slits. Then season generously with kosher salt and freshly ground black pepper.
Next, tie up the herbs with kitchen string and place the bundle on the roasting rack that is set into a roasting pan.
Set the roast, garlic side facing down, on top of the herbs.
In your preheated oven, roast in the lower third of your oven for 45 minutes. The internal temperature should be around 98° (give or take) then reduce the oven temperature to 250°F and continue roasting until the internal temperature reaches 135°. Remove and transfer the roast to a carving board, tent with foil and allow to rest for 10 to 15 minutes.
NOTE: As you can see, it’s pretty fool-proof, however the most important thing is having an instant-read thermometer so you can track the internal temperature. I’ll link to the one I have (love it!) in the recipe printable.
Meanwhile, make the au jus.
Heat the pan dripping that are in the pan on your stove over medium heat. While whisking, pour the beef stock into the pan along with the tamari. Simmer for 5 to 10 minutes or until hot. Transfer to a serving dish and cover to keep warm.
Lastly, roll the roast on its side and remove each one of garlic cloves. Then using a sharp knife to carve thin slices of the roast beef.
Finally, serve with au jus.
What To Serve with Roast Beef:
What To Make With Leftover Roast Beef:
Leftover roast beef is incredible in sandwiches, we like it sandwiched in a baguette or ciabatta loaf with horseradish sauce, arugula, onion and provolone cheese or save and make these French dip subs. You could also make this simple yet amazing appetizer!
Enjoy! And if you give this Homemade Roast Beef recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings (depending)
Homemade Roast Beef with Easy Au jus
A simple recipe for making Homemade Roast Beef. Beef top round is rubbed with oil, studded with slivers of sliced garlic, and seasoned with salt and pepper, sits on a bed of herbs and slowly roasts until perfect and served with a simple au jus. Serves 4 to 6 depending.
- 3½ pound top round roast
- 2 teaspoons olive oil, extra light
- kosher salt
- freshly ground black pepper
- 3 cloves garlic, large, thinly sliced
- 4 sprigs thyme
- 4 sprigs rosemary
- plus kitchen string
FOR THE AU JUS:
- 2 cups beef stock
- 1 tablespoon low-sodium tamari
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Set the roast out 1 hour before roasting.
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Preheat your oven to 375℉ (or 190℃) and move your oven rack to the lower third of your oven.
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Rub the roast with olive oil.
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On the bottom side of the roast, use a paring knife to make small slits. Insert the thinly sliced garlic. Season the roast generously with kosher salt and freshly ground black pepper.
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Tie the herbs together with kitchen string and place onto your roasting rack that is set into a roasting pan. Spray the rack with olive oil or cooking spray if not already nonstick.
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Place the roast, garlic side facing down, on top of the herbs and roast fro 45 minutes (typically at this point the internal temperature is around 96-98°).
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Then reduce the heat to 250°F and continue roasting until the internal temperature reaches 135°F.
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Remove the roast and transfer it to a cutting board. Cover with foil to rest (about 10 to 15 minutes) while preparing the au jus.
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Place the roasting pan onto a large burner on your stove top. Bring to a simmer on medium heat. While whisking, pour the beef stock into the pan along with the tamari. Simmer for 5 to 10 minutes or until hot.
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Thinly slice the beef and serve with au jus.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 4ounces (approximately), Calories: 503kcal, Carbohydrates: 2g, Protein: 53g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 2g, Cholesterol: 183mg, Sodium: 541mg, Potassium: 1044mg, Fiber: 0.2g, Sugar: 0.5g, Vitamin A: 68IU, Vitamin C: 2mg, Calcium: 58mg, Iron: 6mg
This recipe was originally posted on December 26th, 2025 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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