Ingredients:

  • 3-4 lb (1.3-1.8 kg) Beef Roast (Ribeye, Sirloin, or Top Round recommended)
  • 1 tbsp (15 ml) Olive Oil
  • 1 tsp (5g) Salt, plus more to taste
  • ½ tsp (2.5g) Black Pepper, freshly ground, plus more to taste
  • ½ cup (1 stick, 113g) Unsalted Butter, softened
  • 6 cloves Garlic, minced
  • ¼ cup (packed) Fresh Parsley, finely chopped
  • 2 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme, finely chopped
  • 1 tbsp Dijon Mustard
  • ½ tsp Garlic Powder
  • ¼ tsp Red Pepper Flakes (optional)

Instructions:

  1. Pat the roast dry with paper towels. Season generously with salt and pepper. Let the roast sit at room temperature for 1-2 hours.
  2. In a small bowl, combine softened butter, minced garlic, parsley, rosemary, thyme, Dijon mustard, garlic powder, and red pepper flakes (if using). Mix well until evenly combined.
  3. Preheat oven to 450°F (232°C). Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the roast on all sides until nicely browned (about 3-4 minutes per side).
  4. Remove the skillet from the heat. Evenly spread the garlic butter herb mixture over the entire surface of the roast.
  5. Place the roast on a rack in the roasting pan (if not already in one). Roast in the preheated oven for 15 minutes.
  6. Reduce oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness (see chart below). Use a meat thermometer inserted into the thickest part of the roast, avoiding bone.
  7. Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for at least 15-20 minutes before carving.
  8. Carve the roast thinly against the grain. Serve immediately with your favorite sides.