Garlic and Herb Roast Beef with Pan Jus

• 1 (3-pound) beef eye of round roast
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup beef broth
• 2 tablespoons all-purpose flour
• Salt and pepper to taste for jus

Steps

1. 1 Preheat oven to 325°F.
2. 2 In a small bowl, mix together garlic, rosemary, thyme, parsley, kosher salt, and black pepper.
3. 3 Rub olive oil all over the beef roast, then coat it evenly with the herb mixture.
4. 4 Place roast in a roasting pan and cook in the preheated oven for about 2 hours, or until the internal temperature reaches 135°F for medium-rare.
5. 5 Remove roast from oven and let rest for 15 minutes before slicing.
6. 6 For the pan jus, place roasting pan on the stovetop over medium heat and add beef broth, scraping up browned bits.
7. 7 Whisk in flour to thicken the jus, cooking until it reaches your desired consistency.
8. 8 Season with salt and pepper to taste.

Equipment

• roasting pan
• meat thermometer

Variations

• Add a splash of red wine to the pan jus for extra depth of flavor.

Substitutions

• If fresh herbs aren't available, use 1 teaspoon each of dried rosemary and thyme.

Pairings

• Red wine such as Cabernet Sauvignon
• Crusty bread to soak up the jus

Nutrition

Tips

• Use a meat thermometer to ensure your roast reaches the correct internal temperature.
• Letting the roast rest allows the juices to redistribute for a moister cut.

Storage

Store roast beef and pan jus separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a 300°F oven.

Freezing: This roast beef freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with mashed potatoes and steamed asparagus.
• Perfect alongside a fresh garden salad.

FAQ