If you’re looking for a main dish that will really *wow* your guests this Holiday season but also not completely break the bank, you’ve got to try this Garlic Roast Beef.
Prime rib tends to get all the love during the holiday season, but it tends to be more on the expensive side. Round roast however, is often a much more economical cut and can be equally as delicious. Especially when it is studded with garlic cloves, rubbed with herbs and roasted to perfection.
Let’s discuss what you’ll need to get this on your table:
Ingredients you’ll need:
- ROUND ROAST: Round roast is from the hind legs of the cow. It is very lean so you won’t find a ton of marbling like in a prime rib. This kind of cut is at its best when it’s cooked to a medium rare and sliced thin.
- GARLIC: You’ll need about 6 – 10 cloves depending on the size of the cloves.
- HERBS DE PROVENCE: Herbs de Provence is an herb blend made of several different herbs usually rosemary, thyme, tarragon, marjoram and sometimes even lavender. It’s commonly used in French cuisine.
- OLIVE OIL: You’ll make a paste with the herbs de provence, pepper and salt that you’ll rub on the roast.
- CRIMINI MUSHROOMS: I love adding some mushrooms to the bottom of the roasting pan. They soak up some of the pan juices as they roast. But this is optional!
How to make Garlic Roast Beef:
This garlic roast beef is really easy to make. It doesn’t require much prep and you can pretty much leave it alone while it’s in the oven (unlike a turkey you have to baste). That makes it a great, easy option for your holiday meal. Follow along with these step by step photos and instructions.
Cut slits all over the roast with a pairing knife. 
Make rub with olive oil, herbs de provence, salt and pepper. 
Rub over roast. 
Roast at 325 for 1 hour or until internal temperature is 135 degrees F. After resting, slice thin.
- Step #1: Use a paring knife to make several incisions all over the roast. Then stuff the garlic pieces into the incisions.
- Step #2: Mix the Herbs de Provence, black pepper, salt and olive oil together in a bowl. Then rub that mixture all over the meat. Place the meat in a roasting pan. Scatter mushrooms around the roast, if you’re using them. Cook the roast for 1 to 1 1/2 hours or until the internal temperature reaches 135 degrees F for medium rare.
- Step #3: Remove the roast from the pan, sprinkle with another 1/2 teaspoon of salt. Cover loosely with aluminum foil and allow to rest for 15 minutes. The roast will continue cooking during this time.
- Step #4: Slice the meat thin and serve.
I made this for my family and served it along side some Horseradish Mashed Potatoes and a caesar salad with Homemade Caesar Dressing. It’s a show stopper of a meal that doesn’t break the bank or require too much time in the kitchen. Win!
Beef Doneness Temperatures:
A little bit about beef doneness. Beef will continue to cook after it is removed from the oven. This is why it is important to remove it when it is 5 – 10 degrees below desired doneness level. I prefer this roast at medium-rare to medium doneness. That means after resting, the internal temperature will be 135 to 145 degrees F.
- Rare beef the internal temperature should be 120 degrees F.
- Medium rare beef the internal temperature after resting will be 135 degrees F.
- Medium beef the internal temperature after resting will be 145 degrees F.
- For medium well beef the internal temperature after resting will be 150 degrees F.
- For well done beef, the internal temperature after resting will be 160 degrees F.
Storage and Leftovers:
Store leftovers in the refrigerator and use within a few days. I used mine to make a steak salad for lunch the next day. Highly recommend!
Recipe FAQ:
No they are not the same. Round roast is from hind legs of the cow while chuck roast is cut from the shoulder. The round roast will be much more lean while the chuck roast has much more fat.
The top round is found on the inside of the hind leg while the bottom round is found on the outside. Both cuts are lean. A bottom round is what is typically used to make roast beef but either will work for this recipe.
It is important to rest meat before slicing it so that the juices have a chance to redistribute throughout the meat. If you cut into a roast too early, the juices will run out onto the plate and you’ll have a less juicy bite. It is important to note that the roast will also continue to cook while it’s resting.
While this roast is fantastic on it’s own, it is also really great dipped in my Horseradish Cream Sauce.
Garlic lover looking for more garlic recipes? Oh boy have I got some good ones for you! Check these out:
Roasted Garlic Brie Bread is juts as heavenly as it sounds.
Garlic Vinaigrette is the ultimate dressing for garlic lovers!
Roasted Garlic Fettuccine is one of my absolute favorite indulgent meals! I’m sure you’ll love it too!
Note: Originally published in 2010. Updated in 2022 with new photos, tips, nutrition information and a slightly modified recipe.
Servings
Ingredients
- 2 lbs top round roast
- 6 - 10 cloves Garlic (chopped )
- 2 teaspoons herbs de Provence
- 1 teaspoon black pepper
- 1 1/2 teaspoon kosher salt (divided)
- 2 teaspoons olive oil
- 8 ounces crimini mushrooms (quartered (optional))
Instructions
- Preheat oven to 325 degrees.
- Make several small insicions all over the roast stuff pieces of garlic in the holes.
Mix oil, Herbs de Provence black pepper and 1 teaspoon salt together in a bowl. Rub mixture all over meat. Place meat on a rack in a shallow roasting pan. Scatter mushrooms around the roast if using. Roast in oven for 1 hour or until the internal temperature reaches 130 degrees for medium rare.
Remove roast from the oven, sprinkle with salt, loosely cover and let stand for 15 minutes. The roast will continue to cook during this time.
- Slice thin, about 1/4 inch, and serve.
Thanks for catching that! The olive oil comes in when your mixing the pepper and thyme :)
When does the olive oil come in?
[…] Garlic Studded Herb Roast Beef by Life Ambrosia […]
Wow! That looks amazing
This roast beef looks just fab! I have done roast chicken covered and stuffed with garlic but never beef. I think that I may give this one a go this Sunday – my wife loves garlic, it will be a real treat for her.
Since you hosted Thanksgiving I missed all the turkey leftovers and so this year I am making turkey Christmas dinner, however New Year’s I will have to try a top round roast looks delicious!
Can I come for dinner? Wow, that looks incredible!!
This is a recipe I can get behind (and in front of).
Wow! That looks amazing and sounds even better. I didn’t cook a typical Thanksgiving this year so we’re having turkey next week, but I’ll plan on making this next month. Thanks for posting this recipe. R.L.