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Classic Sunday Roast

Category: Recipes That Started My Cooking Journey

Stick your beef in the fridge uncovered first, then roast it twice with garlic and herbs for the right doneness and flavor.

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Clare Recipes
Created By Lily Chen
Updated on Tue, 13 May 2025 11:54:57 GMT
Tender beef roast with a pink middle. Fresh thyme on top. Sliced and sitting by golden and purple potatoes. Save
Tender beef roast with a pink middle. Fresh thyme on top. Sliced and sitting by golden and purple potatoes. | lilicooks.com

I learned how to make this roast beef from a ton of Sunday dinners with my family. You get a killer crust from the herbs on the outside, but keep the center beautifully juicy and pink. It looks amazing when you bring it to the table, but honestly it's super easy to pull together.

Irresistible Favorite

It's all about starting with blasting heat so you get a killer sear, then dropping the temperature so the beef gets soft and juicy. Fresh garlic and herbs make it insanely tasty, but the oven basically does everything. People always think I slaved all day, but nope.

Gather This Stuff

  • Big handful of fresh thyme and rosemary from the garden
  • Top round beef roast, around 4 pounds, with good marbling
  • Coarse kosher salt, not the regular kind
  • Lotsa black pepper, cracked fresh
  • Decent olive oil to help get the crust going
  • Several garlic cloves, smashed and chopped up

Time to Make It

Start Here
Stick your roast on a rack in the fridge (no cover) the night before for better browning
Prep Time
Crank your oven up to 450°F, stir together olive oil, chopped herbs, garlic, salt, and pepper, and slather it all over the beef
Bake Away
Bake at high heat 15 minutes, then drop oven to 325°F and let it cook for 2 hours for medium well
Last Step
Take it out, cover with foil, let it chill out for at least 15 minutes, then slice against the fibers nice and thin

Nail It Every Time

I seriously trust my meat thermometer to get roast beef right every time. I stop at 130°F if I want it medium rare, or let it hit 145°F for medium. Letting it rest makes a huge difference. It keeps every drop of juice right where it should be.

A perfectly cooked beef roast sits on a white plate with sprigs of thyme and colorful roasted potatoes on the side. Save
A perfectly cooked beef roast sits on a white plate with sprigs of thyme and colorful roasted potatoes on the side. | lilicooks.com

Make Extras Last

Any leftovers will hang out in the fridge for up to four days which is awesome for making sandwiches. If you want to freeze it, wrap the whole thing instead of slicing and it'll hold up better. Just reheat gently when you're hungry again.

Recipe FAQs

→ Why leave it in the fridge uncovered?

Dries out the top so it browns better and turns out more tender.

→ What's with two oven temps?

Start hot for a crust, dial it back so the inside finishes softly and even.

→ How long should I let it sit after roasting?

Anywhere from 15 to 30 minutes helps those juices settle back in so it stays moist.

→ Do I actually need a rack?

Yep, it keeps the beef off the pan, so it cooks and browns on all sides.

→ How do I tell if it’s cooked enough?

Grab a meat thermometer. 135°F is medium-rare, 145°F is medium, 150°F is for medium-well.

Classic Sunday Roast

Herby beef with loads of garlic, roasted slow using a two-temp method so it turns out juicy and tender.

Preparation Time
130 min
Cooking Time
120 min
Overall Time
250 min
Created By: Lily Chen

Category: Grandma's Legacy

Skill Level: Moderate

Cuisine Type: British

Output: 8 Serves (8)

Dietary Options: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 1 tbsp freshly chopped rosemary.
02 4 tsp kosher salt.
03 1/4 cup of olive oil, extra-virgin.
04 4 lb beef round cut.
05 3 garlic cloves, minced.
06 1 tbsp fresh thyme, minced.
07 1 tsp black pepper, ground fresh.

Steps

Step 01

Set the beef on a wire rack placed over a baking tray. Pop it in the fridge uncovered for at least an hour, or even leave it overnight.

Step 02

Turn your oven on to 450°F and get it warmed up.

Step 03

Stir together the olive oil, garlic, thyme, rosemary, salt, and pepper in a bowl.

Step 04

Spread the seasoning mix all over the meat, making sure to cover it well.

Step 05

Put the meat on a roasting rack inside your roasting pan.

Step 06

Cook the roast in the oven for 15 minutes at 450°F.

Step 07

Drop the oven temperature to 325°F.

Step 08

Keep roasting for 1 hour and 45 minutes for a medium doneness, or 2 hours for medium-well.

Step 09

Let the meat sit anywhere from 15 to 30 minutes before slicing it up.

Tips

  1. Sticking the meat in the fridge makes its texture better.
  2. Using two different temperatures gives you a great crust.
  3. Letting it rest keeps it juicy and tasty.
  4. A meat thermometer helps get the perfect cook every time.

Required Tools

  • Rack for roasting.
  • A sturdy roasting pan.
  • Wire cooling rack.
  • Flat baking tray.

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • None.

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 350
  • Fats: 15 g
  • Carbohydrates: 1 g
  • Proteins: 52 g