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Preheat your oven to 220°C (425°F).

Pat the beef roast dry thoroughly with paper towels. Season generously on all sides with salt, black pepper, and paprika.

In a small bowl, combine the softened butter, minced garlic, chopped fresh rosemary, and chopped fresh thyme. Mix well with a fork until all ingredients are thoroughly combined and form a paste.

Rub the olive oil evenly over the entire surface of the beef roast.

Spread the prepared garlic herb butter mixture evenly all over the roast, ensuring it covers all sides for maximum flavor.

Place the buttered beef roast directly into a roasting pan.

Roast uncovered in the preheated oven for 15 minutes. This initial high heat will sear the outside of the beef, creating a delicious crust.

Reduce the oven temperature to 180°C (350°F) and continue roasting for an additional 45–60 minutes, or until your desired doneness is reached. Use a meat thermometer for accuracy (e.g., 55°C/130°F for rare, 60°C/140°F for medium-rare, 65°C/150°F for medium).

If desired, add the beef broth to the bottom of the roasting pan halfway through the roasting process (around the 30-minute mark after reducing the temperature) for extra pan juices.

Once cooked, carefully remove the roast from the oven. Transfer it to a cutting board and let it rest, loosely tented with foil, for 10–15 minutes before slicing. This resting period is crucial for the juices to redistribute, ensuring a tender and moist roast.

Slice the roast beef against the grain and serve immediately, drizzling with the flavorful pan juices from the roasting pan. Garnish with fresh herbs if desired.


Preheat your oven to 220°C (425°F).

Pat the beef roast dry thoroughly with paper towels. Season generously on all sides with salt, black pepper, and paprika.

In a small bowl, combine the softened butter, minced garlic, chopped fresh rosemary, and chopped fresh thyme. Mix well with a fork until all ingredients are thoroughly combined and form a paste.

Rub the olive oil evenly over the entire surface of the beef roast.

Spread the prepared garlic herb butter mixture evenly all over the roast, ensuring it covers all sides for maximum flavor.

Place the buttered beef roast directly into a roasting pan.

Roast uncovered in the preheated oven for 15 minutes. This initial high heat will sear the outside of the beef, creating a delicious crust.

Reduce the oven temperature to 180°C (350°F) and continue roasting for an additional 45–60 minutes, or until your desired doneness is reached. Use a meat thermometer for accuracy (e.g., 55°C/130°F for rare, 60°C/140°F for medium-rare, 65°C/150°F for medium).

If desired, add the beef broth to the bottom of the roasting pan halfway through the roasting process (around the 30-minute mark after reducing the temperature) for extra pan juices.

Once cooked, carefully remove the roast from the oven. Transfer it to a cutting board and let it rest, loosely tented with foil, for 10–15 minutes before slicing. This resting period is crucial for the juices to redistribute, ensuring a tender and moist roast.

Slice the roast beef against the grain and serve immediately, drizzling with the flavorful pan juices from the roasting pan. Garnish with fresh herbs if desired.
