This Garlic & Herb Crusted Beef Roast with Red Wine Gravy will quickly become a family favorite recipe! Crusted in sea salt, lots of fresh garlic, and herbs, this juicy roast is lip smacking delicious!
Garlic & Herb Crusted Beef Roast with Red Wine Gravy Recipe
(For those of you who can’t have garlic… I’m really, REALLY sorry. Cause this is fabulous!)
My family is a HUGE fan of this roast! Whenever I make it, it gets gobbled up within a few days. Whether you’re making this for a holiday dinner, or just to have some lunch meat on hand. This will be a recipe you make again and again.
Here’s what you need to make this awesomeness (serves 6-8):
1 – 3 to 4 pound beef bottom round roast (make sure you buy the right cut of meat!)
For the garlic & herb rub:
8 garlic cloves, peeled
2 teaspoons sea salt
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/4 cup olive oil
For the gravy:
1/2 cup water
3 tablespoons arrowroot starch
pan drippings from the roast
2 cups GF beef broth
1/2 cup good red organic wine
Make the garlic & herb rub – this can be done two different ways:
1. Throw all the ingredients in your high speed blender and blend – not until smooth, but just until all of the ingredients are incorporated and the garlic cloves are in small pieces. You want this somewhat chunky.
2. Using a mortar and pestle, turn the garlic cloves and sea salt into a paste. Stir in the remaining ingredients.
Preheat your oven to 375 degrees (F).
Take the beef bottom round roast out of its packaging. There should be butcher’s twine tied around the roast, do not cut it off.
Place the roast in a baking dish (I recommend using a 12 inch cast iron pan, because it can also be used later to make the gravy) and rub down with the garlic and herb rub. Make sure when you’re done you place the roast in the pan with the fatty side up.
Garlic & Herb Crusted Beef Roast with Red Wine Gravy Recipe
The rule of thumb is to bake a roast for 20 minutes per pound, so about an hour for a 3 pound roast.
Though I find with my oven, I actually have to bake my roasts at about 25 minutes per pound, just to bring the roast up to the internal temperature of 130 degrees (F).
BUT, start with 20 minutes per pound, all ovens are not created equal; the last thing you want to do is to overcook your roast!
Garlic & Herb Crusted Beef Roast with Red Wine Gravy Recipe
Remove the roast from the oven when the internal temperature reaches 130 degrees (F), or until the roast gets to your desired temperature.
Remember, as the roast rests, the internal temperature will rise another 8-10 degrees (meaning, it’s still cooking even though it isn’t roasting in the oven).
Remove the roast from the cast iron pan and place it on a platter. Cover immediately with foil, and allow the roast to rest for at least 15 minutes before slicing.
Garlic & Herb Crusted Beef Roast with Red Wine Gravy Recipe
To make the gravy, combine the cold water and the arrowroot starch. Set aside.
Place the cast iron pan on your stove top burner. You’ll notice brown bits, oil, and cooking juices are left over from the roast. Keep every single drop – all of this is flavor waiting to happen!
Stir in the beef broth and the red wine.
Use a wire whisk to gently scrape the browned bits off the bottom of the pan. Bring to a boil.
Whisk in the arrowroot starch mixture. Return the gravy to a boil, then reduce the heat to medium low and simmer for about 10 minutes to thicken the gravy. Whisk occasionally.
Enjoy!
Megan
Garlic & Herb Crusted Beef Roast with Red Wine Gravy Recipe
Man-oh-man does this look delicious. I don’t even remember the last time I had roast beef. Especially not like this! Thanks for the motivation to stop at the grocery store and snag a bottom round–per your post. Question: why do you prefer bottom round over top sirloin? Just curious–that’s the cut my mother always worked with and her roasts were heavenly. Thanks! Linda
Hi Linda!
Thank you! 🙂 Top sirloin might work (I really didn’t even think of top sirloin), I just wanted to avoid someone trying this recipe with a chuck roast!
Megan
Thanks. Good point–chuck roast would make it a whole different thing–not good.:-)
Looks and sounds amazing! New to your blog and about to explore it! Thanks!!!
I usually simmer my pot roasts for a long time so they are fall apart tender….do you find this to be pretty tender and easy to chew/slice prepared this way? I hate dry/tough meat…but I am curious to try the bottom round roast on my menu for the week a different way. As always, it looks really yummy! Also…where did you find your ‘rate’ feature? I have been trying to add that to my blog, but have been failing!
Hi Tessa,
Thank you! As long as you give the roast a proper chance to rest, it will be very juicy. It’s not fall apart tender, but about the consistency of a medium-rare cooked steak (does that make sense?). We love it sliced thin with lots of gravy!
The rate feature comes standard with WordPress. I started my blog in Blogger and moved it to Squarespace, then finally WordPress. I like WordPress best out of all of them. If you were interested in moving your blog to WordPress, WordPress has an import feature to automatically upload your content from Blogger. 🙂 FYI!
Hope you guys have a great rest of the week!
M
I made this tonight for dinner, and it was a hit! As a bonus, there are plenty of leftovers for lunch tomorrow 🙂 I think the recipe would lend itself very well to a pork loin as well. Thank you!
You’re welcome – thanks for letting me know you tried it, Kirstie! I’m glad it was a hit! I have used this rub on a pork roast and we liked that too. 🙂 Have a very Happy Thanksgiving!
Megan
Just made this tonight. WOW! I will be serving both the roast and gravy at Christmas supper. Thank you for sharing such a wonderful recipes!
You are so welcome! So glad you all enjoyed it! Merry Christmas to you and your family!
Hugs,
Megan
You’re making a grown woman drool here. 😉
Linda,
LOL!! If it makes you feel any better, I started drooling too!
Hugs,
Megan
Question. What if your roast is not tied with twine?
Hi Brandi,
It’s okay – just make sure you’re using the right kind of roast, not a chuck roast.
🙂 Megan
Featuring this delicious beef roast on Allergy-Free Wednesdays this week 🙂
Do you add any water to the pan for baking?
Hi Teresa,
No, I don’t add any additional water to the pan. Don’t worry though, as long as you pull it out at the correct temperature and give it sufficient time to rest it will be extremely moist and juicy!
Megan
What is gluten free beef stock
Hi Jim,
I use the Pacific brand of beef stock since it is gluten free. Other broths or stocks normally have gluten in them.
🙂 Megan
This recipe sounds yummy! Will definitely be trying it out. Merry Christmas to you and your family.
Hi Deanna! Merry Christmas to you too!
Hugs,
Megan
I found this blog that explains the cuts of beef and how to best cook them (great for grass-fed beef). Great guide for your readers, and it complements your amazing recipes on this site! http://www.pastureprimewagyu.com/pasture-prime-beef-101/
I guess you can use fresh herbs instead of dried? What would your measurements be for fresh ones?
Hi Jennifer,
I’ve never used fresh herbs in this specific recipe, but if I were to use them, I’d double the amount because they aren’t as strong as the dried herbs.
Megan
Is there a substitute that would work for the wine – yeast allergy here, but it looks too awesome not to try!
Hi Shannon,
Just use more beef broth to substitute for the wine. 😉
Megan
Would this recipe work great with a chuck roast? I have a couple since they were on sale but I didn’t want to use them for just regular crock pot, pot roast.
Hi Jennafer,
No, I wouldn’t recommend using a chuck roast for this recipe. Chuck roast and round roasts are completely different — you definitely wouldn’t get the same results.
Megan
I stumbled across this recipe and it looked good so I made it tonight. Yummy! The gravy was amazing and I loved the suggestion of roasting it in a cast iron pan. The cut of meat was a little tough (at least mine was) so when I make this again I will use a better cut of beef. Thanks for the recipe!
You bet! Glad you enjoyed it! 🙂
Hi there, looks delish! Would I do anything different if using a grass fed roast? I know they can tend to be more lean than standard beef. Thanks!
Hi Annetta,
If I was using a grass fed roast I personally wouldn’t do anything different, but I haven’t ever cooked one either.
I used a 2.25 lb roast and had the rub on it when my plans for the day changed. So I wrapped it up and let it sit over night. I tell you what, when cooking this, I haven’t smelled something this DIVINE in a long time! This is an amazing recipe – so yummy.
SO HAPPY to hear you enjoyed it, Lisa! Thank you so much!
What if I don’t have a cast iron pan?? Can I use glass dish?
That should work just fine – or even a metal one.
I made this tonight and the whole family loved it! Everyone cleared their plates. I followed every step and it turned out exactly as you described. This will definitely go into our monthly rotation. Thank you for sharing this great recipe
I will make my roast this way from now on it was so flavorful and moist it was such a big hit with my family. Thank you so much for sharing definitely a keeper
Delicious recipe and easy to prepare. This will be a go-to for me from now on. Absolutely love the herb crust. Thank you for sharing this.
You are so welcome, Bianca! Thank you for coming back and leaving me a comment! I’m so happy you enjoyed it! That herb crust is a favorite of mine, too. 😉
Made it for my family this evening. The were fighting over it! They loved the garlic and spices. Thank you so much for this recipe.
Just found this recipe. How many people does this recipe serve? I couldn’t find it anywhere. I will be serving 10 people for Christmas dinner. How large of a roast should I buy and would you recommend buying 2 smaller roasts or 1 large roast.
Hi Lisa,
It serves 6-8, depending on how large of a serving each person takes. You could opt for 2 roasts, OR you could do one large roast. It’s often suggested you plan on 1/2 lbs of meat per person, and 3/4 lbs of meat for larger appetites. I’ve always found this to be a little excessive, but when you’re hosting the dinner party, I think it’s always better to err on the side of excess – just to make sure there’s enough! Happy Holidays to you and your family!
PS- And thank you for bringing up the serving size – I updated above to include that information!
Hi!!!! This sounds so amazing. Question though… should I sear the roast before or will it brown nicely while in the oven? I always sear my beef but I don’t want to over cook this.
Hi Meg, I don’t sear mine first. I think it browns nicely in the oven (like the picture). 😉
Great thanks!
Made it tonight……. DELICIOUS! Wouldn’t change a thing about it
So happy you enjoyed it, Meg!
Do you cook with a lid on, on your cast iron pan or uncovered?
Hi Leah,
Uncovered! That way the roast can get that nice, crispy salt crust on the outside. 😉
I want to make this but I need to turn it into a crock pot recipe so I can cook it while I’m at work.. Any suggestions?
Honestly, Alison… I wouldn’t make this in the crock pot. It’s just the wrong cut of meat for it. Not only that, but the crust, instead of being nice and crispy/crunchy, would be soggy. You’re better off buying a chuck roast and putting that in your crock pot. The recipe written above is for a nice roast you’d make for Sunday dinner or a holiday.
I am going to try this great recipe day after tomorrow and look forward to the results. Thanks for the opportunity to try this. Before I make though, I would like to know what your RATE FEATURE is and should every cook know of this? I must have missed something along the road and would really like to know if this would help me best a better cook. I am not a spring chicken in the kitchen and have had no complaints but if there is more out there I would love to know. I do enjoy your site. Please sign me up as a subscriber. Thanks for sharing once again.
I’m not sure I understand your question? Are you looking for a rate feature on my recipe cards?
Can you cook vegetables with it? Throw in carrots and potatoes at same time? If so would you add more broth?
Hi John,
I wouldn’t add vegetables or carrots in the pan with this roast. This roast gets a nice crunchy crust on it. If you add vegetables and/or potatoes, it could keep the roast from getting that awesome crust.
I am trying to do this receipe tonight but i am not sure if i need to cover the cast iron pan
No! You do not need to cover it.