Homemade Roast Beef with Easy Au jus

A simple recipe for making Homemade Roast Beef. Beef top round is rubbed with oil, studded with slivers of sliced garlic, and seasoned with salt and pepper, sits on a bed of herbs and slowly roasts until perfect and served with a simple au jus. This recipe will feed 6 to 8 depending.

Happy Wednesday that feels like Monday! I hope you all had a wonderful holiday! We spent time with friends and family and it was wonderful but as always, it goes by way too fast. By the time this recipe is live, Christmas will be over but with the new year fast approaching. I’m so looking forward to it too! I love New Years Eve just as much as Christmas. The past few years our girls have been celebrating with friends, leaving Pat and I to celebrate just the two of us. Albeit new, it has become somewhat of a tradition that Pat will make us a fire, I’ll make us a nice and sometimes fancy (sometimes not) dinner and we watch movies all night.

One year I made pad Thai, another year fettuccine… this year I’m making roast beef. And I even know what side dish I’m serving with it. But that’s another post. Either way, cozy comfort food is on the menu, just how we like it.

Right now you might not feel like making something extravagant. I get it. However when you see how not hard making roast beef actually is, you just might feel like it for New Years. This is the perfect date night main course or family Sunday dinner. I’ve made this recipe so many times because it’s SO easy and each time it turns out perfect.

To make this easy homemade roast beef you will need:

• top round roast – Use a 3 to 3-1/2 pound roast.
• olive oil – Helps create a crust and allows the seasonings to adhere to the roast.
• kosher salt – Lends flavor and aids in creating a crust on the outside of the roast.
• coarse ground black pepper – Lends distinct bite and flavor.
• garlic – Flavors the inside of the roast.
• fresh thyme and rosemary – Infuses the meat and any pan drippings with flavor.

Preheat your oven to 375℉ (or 190℃).

Next massage 2 teaspoons olive oil into the meat.

Using a paring knife and make slits into the roast.

Slice 3 peeled cloves of garlic.

Insert thin garlic slices into the slits. Then season generously with kosher salt and freshly ground black pepper.

Next, tie up the herbs with kitchen string and place the bundle on the roasting rack that is set into a roasting pan.

Set the roast, garlic side facing down, on top of the herbs.

In your preheated oven, roast in the lower third of your oven for 45 minutes. The internal temperature should be around 98° (give or take) then reduce the oven temperature to 250°F and continue roasting until the internal temperature reaches 135°. Remove and transfer the roast to a carving board, tent with foil and allow to rest for 10 to 15 minutes.

NOTE: As you can see, it’s pretty fool-proof, however the most important thing is having an instant-read thermometer so you can track the internal temperature. I’ll link to the one I have (love it!) in the recipe printable.

Meanwhile, make the au jus.

Heat the pan dripping that are in the pan on your stove over medium heat. While whisking, pour the beef stock into the pan along with the tamari. Simmer for 5 to 10 minutes or until hot. Transfer to a serving dish and cover to keep warm.

Lastly, roll the roast on its side and remove each one of garlic cloves. Then using a sharp knife to carve thin slices of the roast beef.

Finally, serve with au jus.

What To Serve with Roast Beef:

• mashed potatoes
• st

  Laurie McNamaraمصدر