Garlic Studded Herb Roast Beef

Garlic Studded Herb Roast Beef

I’ve always had a little bit of trouble with turkey for Christmas dinner. With Thanksgiving just last month it just seems too soon. Perhaps it had something to do with my childhood and the fact that my mom would always make a roast on Christmas instead of a turkey. It was something I looked forward to. It was a nice change of pace from the turkey. Succulent, tender and perfectly seasoned, aside from the presents it was my favorite part of Christmas day. My mom always cooked prime rib but they tend to be rather large so this garlic studded herb roast beef is a scrumptious alternative.

When I was at the grocery store browsing the meat department the butcher struck up a conversation with me asking me if I needed any help. Apparently I looked very confused, or very deep in thought. I prefer deep in thought because saying that I looked confused while staring at a case of ground beef and steaks just makes me sound a little odd. But the truth is, I was a little unsure of what cut of meat I should buy. All of the roasts were so big and I’m only cooking for Ryan and I so I asked the butcher what cut would be best for the two of us and what he would do with it. He was full of all kinds of useful information. He picked a top round roast and said to cook it at 325 degrees only until it reached medium rare because if you cook it over medium rare it tends to get tough. Like I said, all kinds of useful info. I will admit it was the first time I’ve ever talked to the butcher before, I’ve always been a little shy, but you know what, they know their stuff and they are pretty darn helpful if you don’t know exactly what you’re doing. If you never have, strike up a conversation with your butcher sometime, you might surprise yourself.

Note: I really love slow roasted mushrooms so I threw some in with the beef as it was roasting. With that said it is totally optional.

Garlic Studded Herb Roast Beef Recipe

Serves 4 Prep Time: Cook Time:


  • 1 (2 pound) top round roast at room temperature
  • 3 - 4 cloves garlic chopped
  • 2 teaspoons herbs de Provence
  • 1 teaspoon black pepper
  • 2 teaspoons olive oil
  • 10 crimini mushrooms, quartered (optional)
  • 1/2 teaspoon kosher salt.



Preheat oven to 325 degrees.


Make several small insicions all over the roast stuff pieces of garlic in the holes.


Mix Herbs de Provence and black pepper 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 135 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. The roast is done when it reaches 145 degrees.


Slice thin, about 1/4 inch, and serve.



Leave a Comment

  • Reply
    December 24, 2018 at 1:44 pm

    When does the olive oil come in?

    • Reply
      December 26, 2018 at 11:52 am

      Thanks for catching that! The olive oil comes in when your mixing the pepper and thyme :)

  • Reply
    November 14, 2011 at 11:22 am

    Wow! That looks amazing

  • Reply
    Essex Portal
    August 24, 2011 at 6:35 am

    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.

  • Reply
    December 20, 2010 at 9:02 am

    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!

  • Reply
    Jenn's Food Journey
    December 18, 2010 at 7:30 am

    Can I come for dinner? Wow, that looks incredible!!

  • Reply
    December 17, 2010 at 12:57 pm

    This is a recipe I can get behind (and in front of).

  • Reply
    December 17, 2010 at 11:01 am

    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.