🍖 Glazed Garlic-Herb Roast Beef
Tender, juicy roast beef coated in a sweet, savory garlic-herb glaze with a beautifully caramelized crust. Perfect for a special family dinner! 🤤✨
🛒 Ingredients
- 1.5–2 kg (3–4½ lb) beef roast — chuck, rump, sirloin, or rib roast
- 5–6 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp honey or maple syrup
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1½ tsp salt
- 1 tsp black pepper
- 1 cup beef broth
- Fresh thyme or rosemary, for garnish
👩🍳 Instructions
1. Prepare the glaze
Combine garlic, olive oil, Dijon mustard, honey, Worcestershire sauce, paprika, thyme, rosemary, salt, and pepper into a thick paste.
2. Season the beef
Pat the roast completely dry and rub the garlic-herb mixture generously all over the beef. Let it rest at room temperature for 30–45 minutes.
3. Sear the roast 🔥
Heat a large oven-safe pan over high heat. Sear the beef on all sides for 2–3 minutes per side, until deeply browned.
4. Roast
Pour the beef broth into the bottom of the pan. Roast at 425°F (220°C) for 15 minutes, then reduce the temperature to 325°F (165°C).
5. Cook to your preferred doneness 🌡️
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Well-done: 155°F+ (68°C+)
A meat thermometer gives the most accurate result because cooking time varies depending on the size and shape of the roast.
6. Create the glossy crust ✨
During the final 15–20 minutes, brush the roast with the pan juices and glaze. For an extra-dark caramelized crust, increase the oven back to 425°F (220°C) briefly—but watch carefully so the honey doesn’t burn.
7. Rest the beef
Remove from the oven, loosely cover with foil, and rest for 20–30 minutes before slicing.
8. Make the gravy
Place the roasting pan over medium heat. Scrape up the browned bits and simmer with a little extra beef broth. For thicker gravy, add a small cornstarch slurry and simmer until smooth.
💡 Pro Tip
The deep brown patches and glossy finish come from caramelizing the honey-Dijon-garlic glaze. Let the exterior get richly browned for maximum flavor, but keep a close eye on it near the end. 🔥🤎