Make this simple yet outrageously delicious Garlic Butter Beef Roast with fresh herbs, butter, and a little bit of salt and pepper.
When you pair the top-round cut of beef with homemade garlic herb butter, you bring the perfect roast beef recipe to the next level.
Armed with a cast iron skillet and this garlic butter prime rib recipe, you will get the best results to create a delicious holiday meal.
With a few side dishes, this Christmas dinner recipe could not get any easier.
Recipe Ingredients:
For the butter:
- Butter: use softened unsatled butter
- Seasoning: you will need minced garlic, chopped fresh rosemary, and chopped fresh thyme
For the beef:
- Meat: use either a top-round beef roast or beef tenderloin that’s been set out at room temperature
- Seasoning: simple kosher salt and ground black pepper for the outside of the roast
To serve with:
- Roasted potatoes and carrots, optional
How To Make Garlic Butter Beef Roast:
- Prepare the garlic butter; in a small bowl, combine butter, minced garlic, fresh rosemary and fresh thyme. Mash with a fork until well combined. Set the butter aside.
- Prepare the beef; preheat your oven to 425℉.
- Pat dry beef with paper towels.
- Season the beef with salt and pepper, then rub with the prepared garlic butter. The ideal way to do it is with clean hands.
- Place the beef in a roasting pan. Roast the beef, on the middle rack, for 15 minutes. Then, reduce heat to 325℉ and roast the beef until the inner temperature reaches between 135 and 140℉ degrees. It usually takes about 20 minutes per pound of beef for medium-rare.
- Remove the beef from the oven and cover loosely with aluminum foil. Allow the beef to rest for 10 minutes before slicing.
Expert Tips:
- When you season your beef with salt and pepper, smear it with garlic butter immediately. If you leave your beef seasoned on the counter for a longer time, the salt will remove all its moisture. This is a general rule to follow with any meat cut.
- For this recipe use unsalted butter. The salted butter will deliver too much salt to your beef.
Frequently Asked Questions about making garlic butter herb beef roast:
When you add the salt and pepper and then add the garlic butter herb crust to keep the moisture in the whole roast and then tent the boneless roast before moving it to the cutting board.
If you are making this recipe in a skillet you will not need to add any extra broth to make the perfect roast recipe. However, if you are going to make a slow cooking version of this, I would add at least ½ cup of beef stock or beef broth to keep the tender meat from drying out.
As a general rule of thumb, you will want to cook prime cuts for about 20 minutes per pound of beef. So if you have a larger cut of meat, you will need to add time to the cooking process.
Bone-in roast will also take longer to cook as well.
To make a homemade gravy from the pan juices, strain the cooking liquid that’s leftover from the chuck roast and set it aside. In a saucepan, heat 2 Tablespoons of butter over low heat, then sprinkle in 2 Tablespoons of flour. Whisk together for about 5 minutes, then add 1 cup of liquid (part of this liquid should be any leftover juices and to make up the rest of the cup, you can use any kind of broth).
Continue whisking until it reaches your desired thickness and serve (this will make about 1 cup of gravy).
Storage Instructions:
Fridge: Place any leftovers from this beef tenderloin recipe into an airtight container and put the container in the refrigerator for up to 5 days.
More beef recipes:
- Cornbread Sloppy Joe Casserole
- Cheesy Beef Enchilada Casserole
- Quick and Easy Shepherd’s Pie Casserole Recipe
- Slow Cooker Tater Tot Cowboy Casserole Recipe
Garlic Butter Beef Roast
Ingredients
For the butter:
- ⅓ cup butter, softened
- 2 teaspoon minced garlic
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
For the beef:
- 2 lb. top-round beef roast or beef tenderloin
- ½ Tablespoon salt, or to taste
- 1 ½ Tablespoon black pepper
To serve with:
- Roasted potatoes and carrots, optional
Instructions
- Prepare the garlic butter; in a small bowl, combine butter, minced garlic, fresh rosemary and fresh thyme. Mash with a fork until well combined. Set the butter aside.
- Prepare the beef; preheat your oven to 425℉.
- Pat dry beef with paper towels.
- Season the beef with salt and pepper, then rub with the prepared garlic butter. The ideal way to do it is with clean hands.
- Place the beef in a roasting pan. Roast the beef, on the middle rack, for 15 minutes. Then, reduce heat to 325℉ and roast the beef until the inner temperature reaches between 135 and 140℉ degrees. It usually takes about 20 minutes per pound of beef for medium-rare.
- Remove the beef from the oven and cover loosely with aluminum foil. Allow the beef to rest for 10 minutes before slicing.
Notes
- When you season your beef with salt and pepper, smear it with garlic butter immediately. If you leave your beef seasoned on the counter for a longer time, the salt will remove all its moisture. This is a general rule to follow with any meat cut.
- For this recipe use unsalted butter. The salted butter will deliver too much salt to your beef.
Nutrition
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