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Slices of garlic rosemary roast beef served with golden roasted baby potatoes in a pan.

Garlic Rosemary Roast Beef with Baby Potatoes

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 3 lbs beef top round or eye of round roast
  • 1.5 lbs baby potatoes, halved
  • 4 cloves garlic , minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon onion powder

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, combine minced garlic, rosemary, 2 tablespoons olive oil, salt, pepper, and onion powder to create a herb paste.
  3. Pat the beef roast dry with paper towels and apply the herb paste uniformly across all surfaces of the meat.
  4. Toss baby potatoes with the remaining 1 tablespoon of olive oil and a pinch of salt in a large roasting pan.
  5. Position the beef roast in the center of the roasting pan, distributing the potatoes in a single layer around the meat.
  6. Roast in the center of the oven for 60 to 75 minutes, or until an internal meat thermometer inserted into the thickest part reaches 135°F (57°C) for medium-rare.
  7. Remove the roast from the oven and transfer to a carving board; tent loosely with aluminum foil and allow to rest for 15 minutes.
  8. If potatoes require additional browning, return them to the oven while the meat rests.
  9. Carve the beef against the grain into thin slices and serve alongside the roasted potatoes.