Why You’ll Love This Recipe
I love how this recipe brings restaurant-quality flavors to my home kitchen with just a few simple steps. The combination of fresh rosemary and garlic creates an aromatic crust that infuses the meat while it roasts. The mushrooms and pan sauce make it feel complete, and using a cast iron skillet means fewer dishes to clean. Whether I’m cooking for guests or treating myself to something special, this roast never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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boneless Rib Eye roast
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chopped fresh rosemary (or other favorite herbs)
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chopped garlic
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salt and freshly ground black pepper
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olive oil
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vegetable oil
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unsalted butter
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a variety of mushrooms, sliced
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beef or chicken stock
Directions
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I start by preheating the oven to 350ºF.
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I tie the roast to help it cook evenly, then season it generously with salt and black pepper.
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In a small bowl, I mix the rosemary and garlic with olive oil to form a paste.
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I heat the vegetable oil in a cast iron skillet over medium heat until it’s smoking hot, then sear the roast on all sides—about 5 to 8 minutes total.
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I remove the skillet from the heat and brush the garlic-rosemary paste all over the roast.
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Keeping the roast in the skillet, I transfer it to the oven and roast for 1 to 1.5 hours, or until the internal temperature hits 135°F for medium-rare.
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Once it’s out of the oven, I let the meat rest for at least 10 minutes (the temperature will rise to 145°F while resting).
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While it rests, I sauté the mushrooms in 2 tablespoons of butter until they’re tender and their liquid evaporates, about 5 minutes. I season them with salt and pepper.
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I remove the roast from the skillet and return the skillet to the stove. I pour in the stock to deglaze the pan, scraping up the browned bits.
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I let it simmer until slightly thickened, then stir in the mushrooms and the remaining butter until the sauce turns silky.
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Finally, I return the roast to the skillet, spoon the sauce over the top, and garnish with rosemary if I want a little extra flair.
Servings and timing
This recipe serves 6 people.
Prep time is around 15 minutes.
Cook time is approximately 1 hour and 30 minutes, bringing the total time to about 1 hour and 45 minutes.
Each serving is filling and satisfying, making it ideal for dinner or a celebratory meal.
Variations
Sometimes I swap the rosemary for thyme or sage, depending on what herbs I have on hand. If I’m in the mood for something creamier, I add a splash of heavy cream to the sauce. And when I want a more rustic feel, I toss in pearl onions or roasted carrots with the mushrooms. For a leaner option, I’ve also tried this with sirloin roast—it works well, just be sure not to overcook it.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I slice the beef and warm it gently in a skillet with a bit of the sauce to keep it moist. It also reheats well in the oven, covered, at 300°F until just heated through. The mushroom sauce can be frozen separately if I want to save it for another meal.
FAQs
Can I use a different cut of beef for this recipe?
Yes, I’ve used top sirloin and eye of round before. Just keep an eye on the internal temperature since cooking times can vary slightly.
How do I know when the roast is done?
I use a meat thermometer and pull it from the oven at 135°F for medium-rare. After resting, the final temperature should be 145°F.
What kind of mushrooms work best?
I like using a mix—cremini, shiitake, or even button mushrooms. The key is slicing them evenly so they cook at the same rate.
Can I make the sauce ahead of time?
Yes, the mushroom sauce can be made in advance and gently reheated before serving. I just add the butter at the end to freshen it up.
Do I have to use a cast iron skillet?
Not necessarily, but I prefer it for the even heat and ease of transferring from stovetop to oven. A heavy oven-safe skillet or roasting pan works too.
Conclusion
This rosemary and garlic roast beef has become one of my favorite main dishes when I want a rich, comforting meal that looks as good as it tastes. With a crisp, flavorful crust and a savory mushroom sauce, it turns an ordinary day into something special. I find myself coming back to this recipe whenever I need a reliable, crowd-pleasing dinner.
Print
Rosemary and Garlic Roast Beef
- Total Time: 1 hour 45 minutes
- Yield: Serves 6
- Diet: Gluten Free
Description
Juicy, tender roast beef coated in garlic and rosemary, then slow-roasted to perfection. A cast iron skillet classic that’s full of flavor and perfect for special dinners.
Ingredients
Instructions
Preheat oven to 350ºF (175ºC).
Tie the roast with kitchen twine if needed and season generously with salt and pepper.
In a small bowl, combine chopped rosemary, garlic, and olive oil to form a paste.
Heat vegetable oil in a cast iron skillet over medium-high heat. Sear all sides of the roast (about 5–8 minutes total).
Remove skillet from heat. Brush the rosemary-garlic paste evenly over the roast.
Transfer the skillet to the oven and roast for 1 to 1.5 hours, or until internal temp reaches 135ºF for medium-rare.
Remove from oven and let rest for 10 minutes (temperature should rise to 145ºF).
While resting, sauté mushrooms in 2 tbsp butter over medium heat until browned and liquid evaporates (about 5 minutes). Season with salt and pepper.
Remove roast from skillet. Add stock to pan and deglaze, scraping browned bits. Simmer until slightly thickened.
Stir in mushrooms and remaining 2 tbsp butter until sauce is silky. Return roast to skillet and spoon sauce over the top.
Garnish with fresh rosemary if desired. Serve sliced with mushroom sauce.
Notes
A meat thermometer is highly recommended for perfect doneness.
Can substitute herbs to match your preferred flavor profile (thyme, oregano, etc.).
Excellent served with mashed potatoes, roasted vegetables, or Yorkshire pudding.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasted, Seared
- Cuisine: American, English
