Roast Beef With Garlic and Thyme Recipe

Name: Roast Beef With Garlic and Thyme Recipe
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Ingredients: 1 tablespoon unsalted butter, at room temperature; 1 teaspoon finely grated lemon peel; 1 teaspoon dried thyme; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 clove garlic, cut in half; 3 pounds beef roast; Thinly sliced red onion, for garnish; Tomato slices, for garnish

Prep: 15 mins

Cook: 90 mins

Total: 105 mins

Servings: 6 to 8 servings

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This lean roast beef is rubbed with a savory mixture of garlic, lemon zest, and herbs. The roast is cooked at a higher temperature for the first 10 minutes, and then it's slow-roasted to perfection.

For the beef roast, this recipe works well with eye of round, top round, or sirloin roast. This is an excellent roast beef for a Sunday dinner, and the leftovers can be used in sandwiches, on salads, or in casseroles, like this shepherd's pie.

See the tips and variations below the recipe for a basic pan gravy.

What You'll Need to Make This Beef Recipe

A Wireless Meat Thermometer

A Dependable Roasting Pan

A Sharp Chef's Knife

1 tablespoon unsalted butter, at room temperature
1 teaspoon finely grated lemon peel
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, cut in half
3 pounds beef roast
1 medium red onion, thinly sliced, for garnish
Tomato slices, for garnish

Heat the oven to 450 F.
In a small bowl combine butter, lemon peel, thyme, salt, and pepper.
Rub garlic halves over the surface of beef roast.
Spread butter and herb mixture over roast, coating the beef thoroughly on all sides.
Place the meat on a rack in a shallow roasting pan. Roast uncovered in the preheated 450 F oven for 10 minutes.
Reduce temperature to 325 F; roast the beef about 1 hour to 1 hour and 30 minutes longer. A meat thermometer should register about 145 F for medium.*
Remove roast from oven, cover loosely with foil, and let stand for 10 minutes before slicing.
Place slices on a serving dish and place onion and tomato slices around the edge.
Serve immediately.

*According to the USDA, the minimum safe temperature for beef is 145 F. Here's a chart of doneness temperatures:

Steak/Beef Temperature Chart

Rare: 120 F to 125 F (48.9 C to 51.6 C)
Medium-rare: 130 F to 135 F (54.4 C to 57.2 C)
Medium: 140 F to 145 F (60 C to 62.8 C)
Medium-well: 150 F to 155 F (65.5 C to 68.3 C)
Well-done: 160 F (71.1 C) and above

Tips and Variations

To make a pan gravy, pour off all but 2 tablespoons of the drippings left in the pan. Place the pan over medium heat. Combine 2 tablespoons of cornstarch with 1/4 cup of water and stir into the drippings. Add 2 cups of beef stock and cook, stirring, until thickened and bubbling.

Nutrition Facts (per serving)
537	Calories
34g	Fat
2g	Carbs
52g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	537
% Daily Value*
Total Fat 34g	44%
Saturated Fat 14g	69%
Cholesterol 208mg	69%
Sodium 165mg	7%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	2%
Total Sugars 1g
Protein 52g
Vitamin C 4mg	20%
Calcium 38mg	3%
Iron 5mg	26%
Potassium 485mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.