This garlic and rosemary roast beef is the kind of dish I turn to when I want something warm, hearty, and simple, yet full of bold, savory flavor. It’s especially perfect for chilly evenings or a relaxed weekend dinner, and it makes the whole house smell incredible as it slowly roasts in the oven.

The best part? The prep is minimal. Once the roast is in the oven, I get to step away and let the heat and herbs work their magic. Whether I’m cooking for family or just want some solid leftovers for the week, this recipe always delivers.

Why You’ll Love This Recipe

I love this roast beef because it balances ease and elegance. It’s perfect for special occasions or lazy Sundays alike. The garlic and rosemary create a deeply aromatic, savory crust, while the pearl onions roast in the juices for a naturally sweet contrast. I also appreciate how flexible it is with sides — it goes beautifully with mashed potatoes, cauliflower mash, or roasted vegetables. And the leftovers? I never run out of ways to use them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2½ lb. round roast

• 2-3 garlic cloves, minced

• ½ cup beef stock

• 2 cups pearl onions, peeled

• 2 fresh rosemary sprigs

• Olive oil

• Sea salt and freshly ground black pepper

Directions

1. I start by preheating my oven to 375°F.

2. I rub the roast all over with olive oil and minced garlic, then season it generously with salt and pepper.

3. I place the roast in a roasting dish and pour the beef stock around the meat.

4. Then, I scatter the pearl onions around the roast.

5. I lay the rosemary sprigs on top of the beef and slide the dish into the oven.

6. I roast it for 45 minutes to 1 hour, depending on how I like my meat done.

7. After that, I reduce the oven heat to 250°F and let it cook for another 15 to 20 minutes.

8. Once it’s out of the oven, I let the roast rest for 10 minutes before slicing — that rest time really locks in the juices.

Servings and timing

This recipe serves 4 people comfortably.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Variations

• I sometimes add halved carrots or parsnips to the roasting pan for a built-in side.

• If I want a richer flavor, I swap the beef stock for red wine or bone broth.

• For a spicier kick, I add crushed red pepper flakes to the rub.

• A thyme and rosemary combo gives the dish a different herbal twist.

• When I need to cook for more people, I double the recipe and use a larger roast — just adjust the cooking time accordingly.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I want to reheat slices, I wrap them in foil with a splash of beef stock and warm them in a 300°F oven for 10–15 minutes. For quick lunches, I sometimes heat them in a skillet or toss cold slices into a salad.

FAQs

What cut of beef works best for this recipe?

I use a round roast because it’s lean and affordable, but this recipe also works well with sirloin tip or chuck roast if I prefer something more marbled and tender.

Can I make this recipe ahead of time?

Yes, I often make it a day ahead. I slice it once it’s cooled, then reheat the slices gently in the oven with a bit of stock to keep them juicy.

How do I know when the roast is done?

I rely on a meat thermometer. For medium-rare, I pull it out at 130–135°F; for medium, I go up to 140–145°F. Then I always let it rest before slicing.

What can I serve with garlic and rosemary roast beef?

I like it with mashed potatoes, cauliflower mash, roasted Brussels sprouts, or a crisp green salad. It also pairs well with a glass of dry red wine.

Can I cook this in a slow cooker?

While this recipe is meant for the oven, I have adapted it for the slow cooker. I sear the roast first, then cook everything on low for 6–8 hours. It comes out tender, but the oven gives a better crust.

Conclusion

This garlic and rosemary roast beef is one of those recipes that feels like a reward every time I make it. It’s satisfying, deeply flavorful, and endlessly versatile. Whether I’m serving it fresh out of the oven with seasonal sides or slicing leftovers for a sandwich alternative, it always finds a way to shine.