Easy roast beef recipe made with garlic, rosemary, and thyme, served with homemade red wine beef gravy. Perfect for a holiday dinner, Sunday roast, or special occasion meal. This oven-roasted beef comes out tender and flavorful with a rich pan gravy made from simple ingredients. Includes cooking temperature guide and serving tips for perfect results.

This tender roast beef is seasoned with fresh herbs and garlic, then slow-roasted for a juicy, evenly cooked interior. Paired with a rich, red wine gravy made from pan drippings, it’s the perfect centerpiece for Sunday dinner or a holiday meal.

Ingredients

For the Roast Beef

3–4 lb top round roast beef, brought to room temperature (1.5 to 2 hours before cooking)
3 Tbsp olive oil
1 Tbsp fresh rosemary, minced
1 Tbsp garlic, minced (about 3 cloves)
2 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 ½ tsp fine sea salt
1 tsp freshly ground black pepper

For the Beef Gravy

¼ cup cold water
1 ½ Tbsp cornstarch
½ cup dry red wine
1 ½ cups beef broth
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp fine sea salt (or to taste)
¼ tsp freshly ground black pepper (or to taste)
2 Tbsp unsalted butter

Instructions

Roast the Beef

Preheat the Oven:
Preheat to 450°F (230°C). Set a rack inside a roasting pan to catch drippings and allow heat to circulate around the roast.
Prepare the Seasoning:
In a small bowl, combine olive oil, rosemary, garlic, thyme, salt, and pepper. Let it sit for 5 minutes for the flavors to blend.
Prepare the Roast:
Pat the roast dry with paper towels. Tie with kitchen twine at 1-inch intervals to ensure even cooking. Rub the entire roast with the herb mixture. Insert an oven-safe thermometer into the center of the roast.
Roast:
Place on the rack in the roasting pan and roast at 450°F for 15 minutes. Without opening the oven, reduce temperature to 250°F (120°C) and continue roasting for about 28–30 minutes per pound, or until the internal temperature reaches 135–140°F for medium-rare. The temperature will rise another 5°F while resting.
Rest the Meat:
Remove from the oven, tent loosely with foil, and let rest for 15 minutes before slicing thinly against the grain.

Make the Gravy

Create a Slurry:
In a small bowl, whisk together cold water and cornstarch. Set aside.
Deglaze the Pan:
Set the roasting pan with drippings over medium heat. Add red wine and scrape the bottom to loosen browned bits. Cook until the wine reduces by half.
Build the Gravy:
Add beef broth, onion powder, garlic powder, salt, and pepper. Bring to a low boil. While stirring constantly, pour in the cornstarch slurry.
Thicken and Finish:
Simmer for about 3 minutes until thickened. Remove from heat and stir in the butter. Strain for a smoother texture if desired. Adjust seasoning to taste.

Tips

Let the roast come to room temperature for even cooking.
Tying the roast helps it cook more uniformly and makes slicing easier.
Always use a meat thermometer for accurate doneness.

Variations and Substitutions

Use eye of round or sirloin tip roast if top round isn’t available.
Swap red wine for beef broth in the gravy if you prefer alcohol-free.
Add a splash of balsamic vinegar for added depth in the gravy.

FAQs

Can I cook the roast ahead of time?
Yes, you can roast it, slice it, and reheat gently with some beef broth to retain moisture.

Can I use store-bought gravy?
You can, but homemade gravy using pan drippings will give the best flavor.

What’s the best internal temperature for roast beef?
For medium-rare, aim for 135°F before resting. It will rise to around 140°F.

Serving Suggestions

Serve with mashed potatoes, roasted vegetables, or Yorkshire pudding.
Great with a green salad and warm dinner rolls.
Leftovers make excellent roast beef sandwiches.

Why You’ll Love This Recipe

Simple preparation with fresh, aromatic ingredients
Tender, juicy roast beef with a crisp, flavorful crust
Homemade gravy from pan drippings adds rich depth
Perfect for holidays, Sunday dinners, or family gatherings