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Beautiful, aromatic gardens herb covered beef roast is a delicious weekend treat. We like it medium rare, so I cook it until 130 F, but if you like it more cooked, go ahead and add 5 more degrees.

Beef Roast

Recipe by Sweet ZivileCourse: MainDifficulty: Easy


Prep time


Cooking time


Total time




  • For the beef
  • ~ 3 lb. Beef round eye

  • 3 tbsp. sea salt

  • 3 tbsp. coarse black pepper

  • 2 cups of chopped fresh herbs like mint, sage, rosemary, thyme

  • 1 head of garlic, chopped

  • Some olive oil

  • For the vegetables
  • 4 medium size carrots

  • 1 red onion

  • 15-20 cloves of garlic

  • Salt and pepper to taste

  • Some olive oil

Let’s make it

  • Preheat the oven to 450 F.
  • Chop the veggies roughly. Add salt, pepper, some olive oil and place it in the baking dish. I used a turkey roasting tray.
  • Trim the roast to make it pretty much even. I left some fat on to be it more juicy.
  • Chop the herbs and the garlic together and shape it in a heart shape. Do you have to do that? No, but when you do, it tastes better LOL
  • Sprinkle the beef with salt and pepper.
  • Add herbs and garlic, drizzle with some olive oil and place it on the rack over the vegetables.
  • Cook for 30 min or until internal temperature of the beef reaches 130 F.
  • Take out the beef, cover with the aluminum and let it rest. Place vegetables back to the oven until it’s nicely browned and fork tender., for ~ 20-25 more min.
  • Serve and enjoy!

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