Garlic + Herb Baron of Beef Roast

A classic Sunday roast without a lot of fuss.

Baron of Beef is full of rich beef flavour and doesn't need much to make it delicious. A simple garlic and herb rub, a hot oven to start, and a slow roast are all it takes.

Serve it with roasted potatoes and vegetables for Sunday dinner, then save the leftovers for some seriously good roast beef sandwiches.

Ingredients

  • 1 Homestead Baron of Beef Roast

  • 2 tbsp extra virgin olive oil

  • 3–4 cloves garlic, minced

  • 1 tbsp Dijon mustard

  • 1 tbsp fresh rosemary, finely chopped

  • 1 tbsp fresh thyme, finely chopped

  • 1½ tsp sea salt

  • 1 tsp freshly cracked black pepper

Directions

1. Prepare the roast

If frozen, thaw the roast completely in the refrigerator.

Pat the beef dry with paper towel. Place it in a shallow roasting pan.

2. Make the herb rub

Combine olive oil, garlic, Dijon, rosemary, thyme, salt and pepper.

Rub the mixture generously over the entire roast.

3. Give it a hot start

Preheat oven to 450°F / 230°C.

Place the roast uncovered in the oven for 10 minutes to begin browning the outside.

4. Turn it down + roast

Reduce the oven temperature to 275°F / 140°C and continue roasting uncovered.

Rather than relying on time per pound, use a meat thermometer inserted into the thickest part of the roast to determine when it's ready.

For a juicy roast, aim for approximately 145°F / 63°C for medium-rare after resting.

5. Let it rest

Remove the roast from the oven, loosely tent with foil and let it rest for at least 15 minutes before carving.

Don't skip this part. Resting allows the juices to settle back into the meat.

6. Slice it right

Slice the roast thinly across the grain for the most tender bite.

Serve It With

Try your Baron of Beef with:

  • Roasted potatoes

  • Garden carrots

  • Seasonal vegetables

  • Homemade beef gravy

  • Creamy horseradish

  • Little Creek Dressing on a fresh garden salad

Find It at Homestead

  • Grass-Fed Baron of Beef Roast

  • Fresh garlic

  • Fresh herbs

  • Parthena Extra Virgin Olive Oil

  • Parthena Mediterranean Sea Salt

Homestead Tip: Don't forget the leftovers. Thinly sliced Baron of Beef makes incredible sandwiches the next day with horseradish, mustard and a good sourdough.