ROSEMARY GARLIC ROAST BEEF WITH BABY POTATOES: A Must-Try Recipe!
Juicy, garlicky, herb-crusted roast beef served with baby potatoes, perfect for a family dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: High Protein
Ingredients
Scale
- 2–2.5 lb beef sirloin or top round roast
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 tablespoon Dijon mustard
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 lb baby potatoes
- 1 pint cherry tomatoes
- 2 tablespoons olive oil (for vegetables)
- 1/2 teaspoon dried Italian herbs
- 1/2 cup beef broth
Instructions
- Preheat oven to 375°F (190°C). Pat beef dry thoroughly.
- Rub roast with olive oil and Dijon mustard. Season generously with salt and pepper.
- In a small bowl, mix garlic, rosemary, thyme, and paprika. Press mixture evenly over the beef.
- In a roasting dish, toss baby potatoes and cherry tomatoes with olive oil, salt, pepper, and Italian herbs. Spread evenly around the roast.
- Place beef on top of vegetables. Pour beef broth into the bottom of the pan (not over the crust).
- Roast for 45–60 minutes (or until internal temperature reaches 130–135°F for medium-rare).
- Remove from oven and tent loosely with foil. Rest 15 minutes before slicing. Spoon pan juices over the top before serving.
Notes
- Always let roast rest before slicing to keep it juicy.
- Use a meat thermometer for perfect doneness.
- For deeper flavor, marinate beef overnight with garlic and herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 0g
- Sodium: 390mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 42g
- Cholesterol: N/A