Italian Seasoned Roast Beef
Roast beef with garlic, rosemary, and Italian seasoning. High-heat sear then roast; timing, temps, and quick red-wine gravy tips.
The robust blend of salt, pepper, garlic, juniper berries, rosemary, and scallions is perfect for a delicious roast beef. Consider serve your roast with a side of Red Wine Gravy.
Yield: 10-12 servings
- Rub the roast with olive oil, garlic, rosemary, Italian steak seasoning, salt, and pepper before roasting.
- Start at 450°F for a 15-minute sear, then lower oven to 325°F and roast until the desired internal temperature.
- Use an instant-read thermometer and rest the meat 15 to 20 minutes before slicing to keep it juicy.
Spices
Featured in this Recipe
Preparation Instructions:
Let the roast roast sit uncovered at room temperature for 1 to 2 hours.
Preheat oven to 450°. Pat the roast dry before seasoning. In a small bowl, combine oil, fresh garlic, Italian steak seasoning, rosemary needles, salt, and pepper. Rub all over roast.
Place roast in roasting pan fitted with a roasting rack. Roast for uncovered 15 minutes, then reduce heat to 325° and roast 1 hours 45 minutes more for medium, or 2 hours for medium well done. Center for medium rare beef should be about 130-140 degrees.
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Frequently Asked Questions
What oven temperatures and times should I use for a 4-pound roast?
Preheat to 450°F and roast uncovered for 15 minutes to brown the outside. Reduce to 325°F and continue roasting about 1 hour 45 minutes for medium or about 2 hours for medium-well. Always confirm doneness with an instant-read thermometer.
What internal temperature should I aim for?
Aim for about 130 to 135°F for medium-rare, 140 to 145°F for medium, and 150 to 155°F for medium-well. Remove the roast 5 to 10 degrees below your target to allow for carryover while it rests.
How do I check if the roast is done?
Insert an instant-read thermometer into the center, avoiding fat and bone. Check temperature in the thickest part of the roast. Visual checks alone can be misleading.
Do I need to rest the roast and for how long?
Yes. Tent the roast loosely with foil and rest 15 to 20 minutes. Resting lets juices redistribute so slices stay moist and slice cleanly.
Can I adjust the recipe for a different roast size?
Yes. After the initial 15-minute high-heat sear, plan about 20 to 30 minutes per pound at 325°F as a guideline. Always use an instant-read thermometer rather than relying only on time.
How do I make a simple red wine gravy from the pan drippings?
Remove the roast. Pour off excess fat, leave browned bits in the pan, and deglaze with 1 cup red wine, scraping the pan. Add 1 to 2 cups beef stock and simmer until reduced. Thicken with a cornstarch slurry or whisk in cold butter, then season to taste.
How should I store and reheat leftovers?
Slice leftover roast thinly and store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a low oven covered with foil or warm slices in a skillet with a splash of beef stock. Microwave on low power in short bursts to avoid drying.
What oven temperatures and times should I use for a 4-pound roast?
Preheat to 450°F and roast uncovered for 15 minutes to brown the outside. Reduce to 325°F and continue roasting about 1 hour 45 minutes for medium or about 2 hours for medium-well. Always confirm doneness with an instant-read thermometer.
What internal temperature should I aim for?
Aim for about 130 to 135°F for medium-rare, 140 to 145°F for medium, and 150 to 155°F for medium-well. Remove the roast 5 to 10 degrees below your target to allow for carryover while it rests.
How do I check if the roast is done?
Insert an instant-read thermometer into the center, avoiding fat and bone. Check temperature in the thickest part of the roast. Visual checks alone can be misleading.
Do I need to rest the roast and for how long?
Yes. Tent the roast loosely with foil and rest 15 to 20 minutes. Resting lets juices redistribute so slices stay moist and slice cleanly.
Can I adjust the recipe for a different roast size?
Yes. After the initial 15-minute high-heat sear, plan about 20 to 30 minutes per pound at 325°F as a guideline. Always use an instant-read thermometer rather than relying only on time.
How do I make a simple red wine gravy from the pan drippings?
Remove the roast. Pour off excess fat, leave browned bits in the pan, and deglaze with 1 cup red wine, scraping the pan. Add 1 to 2 cups beef stock and simmer until reduced. Thicken with a cornstarch slurry or whisk in cold butter, then season to taste.
How should I store and reheat leftovers?
Slice leftover roast thinly and store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a low oven covered with foil or warm slices in a skillet with a splash of beef stock. Microwave on low power in short bursts to avoid drying.
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