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A slice of fall-off-the-bone tender roast beef on a cutting board, coated in a garlic and herb crust, next to fresh rosemary.
Maria Canilssom

Garlic Herb Roast Beef

Make this incredibly tender Fall Off the Bone Roast Beef with an easy 3-ingredient garlic herb paste. A simple, show-stopping main course perfect for holidays or Sunday dinner. For more hearty main courses, try our Slow Cooker Pot Roast or our Honey Baked Turkey Breast. This roast is a classic centerpiece, focusing on simple technique like the Fall Off the Bone Tender recipe from LadySavor.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb chuck roast or rump roast (3-4 lbs)
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper

Equipment

  • Roasting Pan with Rack Essential for air circulation.
  • Instant-Read Meat Thermometer Crucial for perfect doneness.

Method
 

  1. Remove the roast from the refrigerator and let it sit on the counter for 30 minutes to come to room temperature. Preheat your oven to 300°F (150°C).
  2. In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper. Mix into a thick, spreadable paste.
  3. Pat the entire surface of the roast dry with paper towels. Using your hands, rub the garlic-herb paste evenly over all sides of the meat, pressing to adhere.
  4. Place the seasoned roast on a rack set inside a roasting pan. Transfer to the preheated oven and roast, undisturbed, for 3 to 3.5 hours.
  5. About 30 minutes before the estimated finish time, insert an instant-read meat thermometer into the thickest part of the roast. For medium-rare, cook until it reaches 135°F (57°C).
  6. Once the target temperature is reached, carefully remove the roast from the oven. Loosely tent the entire pan with aluminum foil and let the roast rest for 15-20 minutes.
  7. Transfer the roast to a cutting board. Using a sharp knife, slice against the grain into desired thickness. Serve immediately with pan juices or your favorite sides.

Notes

Pro Tips: For maximum flavor and tenderness, use a well-marbled chuck roast. Let the roast sit at room temperature for 30 minutes before cooking so it roasts evenly. The most critical step is letting the roast rest, tented with foil, for 15-20 minutes after it comes out of the oven—this ensures juicy slices. Always use a meat thermometer to avoid overcooking; remove the roast at 135°F for medium-rare. Leftovers make incredible sandwiches.