Looking for an easy and delicious recipe for dinner tonight? Look no further than this mouth-watering 5-ingredient roasted beef recipe! With just a handful of simple ingredients and a few easy steps, you can create a delicious and hearty meal that will satisfy even the hungriest of appetites. So fire up your oven and get ready to impress your family and friends with this easy and flavorful dish!

Which Beef Cuts are Best for Roasting?

Several beef cuts are great for roasting, depending on your taste preferences and cooking method. Some popular beef cuts for roasting include:

Ribeye roast: This cut comes from the rib section of the cow and is known for its rich flavor and marbling. Ribeye is my ultimate preference as it’s gorgeously fatty (fat content about 25%, and I have used it also in this recipe.
Tenderloin roast: This cut comes from the loin section of the cow and is known for its tenderness and mild flavor. It has about 8% of fat.
Top sirloin roast: This cut comes from the sirloin section of the cow and is known for its lean meat (fat content about 10%) and bold flavor.
Chuck roast: This cut comes from the shoulder section of the cow and is known for its rich, beefy flavor and tender texture when cooked low and slow. The fat content is about 21%.
Round roast: This cut comes from the hind leg of the cow and is known for its lean meat (fat content about 8%) and mild flavor.

When selecting a beef cut for roasting, it’s important to consider the desired cooking method, level of tenderness, and personal preference for flavor and fat content.

You can use any of those cuts for this recipe, but I recommend using fatty cuts to make your roast as tasty and satisfying as possible. Last but not least, try to get grass-fed beef for the best benefits and for the best taste.

How to Make This 5-Ingredient Balsamic and Herb Roasted Beef

This Balsamic and Herb Roasted Beef recipe is not only easy to make but it’s also packed with flavor and nutrients. With only 5 ingredients needed, it’s easy to throw together, resulting in a juicy, flavorful, and tender beef dish. So, whether you’re looking for a hearty weeknight dinner or a special meal for guests, this recipe is sure to please. Let’s dive into the details of this delicious dish.

There are also a few tips and variations that you can try to make your roasted beef even more to your liking. I’ll provide them after the recipe box.

So, without further ado, let’s take a look at how to prepare this hearty and satisfying dish:

Take about a 3-pound (1.4-kg) beef roast.

Place it into a plastic bag.

Take a small bowl and combine 1 tablespoon extra-virgin olive oil…

…1 tablespoon balsamic vinegar…

…1 tablespoon Italian herb mix…

I prefer this one.

…and 4 cloves of crushed or thinly sliced garlic.

Stir well.

Pour the marinade into the plastic bag with the roast.

Close the bag tightly and shake and rub the bag so that the marinade covers the beef all over. Let marinate for 2 hours.

When ready to proceed, preheat the oven to 350 °F (175 °C). Place the marinated roast in a roasting pan or a medium baking dish. You can rub salt and pepper to taste on the roast. I added just salt, as there were already enough flavors for my taste. (And to be honest, pepper is a bit boring seasoning).

Cook the roast roast in the oven for 1 hour and 30 minutes.

Remove from the oven and let it rest for 10 minutes before slicing and serving.

Yum!

How I Came Up with This Easy Beef Recipe

As I’m following a carnivore diet, I needed more easy and simple dinner and main course recipes to experiment with and enjoy. I eat mostly beef, so I wanted to use beef for a tasty and delicious recipe.

I seldom roast beef but just cook it in a huge saucepan or, most often, fry ground beef in a skillet. However, I wanted to practice my roasting skills and prepare a juicy and flavorful beef roast.

I pondered over seasonings. For some reason, balsamic vinegar came into my mind. When preparing homemade beef jerky, I often add vinegar to make the meat tender, and it also lends a mouth-watering, tangy touch. Therefore I thought, why not? Balsamic vinegar must work in beef roast, helping make the meat tender and giving some scrumptious taste as well.

In addition, I planned to use butter, Italian herb mix, and some garlic to season the beef. I wanted to rub the beef with the seasonings and bake in the oven. On the other hand, I could let the beef roast marinate for a couple of hours so that the flavors really get into the meat.

However, when I started thinking of the marinade, I realized that butter makes it solid, so I decided to swap the butter for a couple of tablespoons olive oil.

Now, I had my ingredients, and I was ready to prepare the dish after still double-checking which oven temperature to use and how long I should bake my small 2.2-lbs (1-kg) roast.

After putting the roast in the oven, my kitchen suddenly filled with incredibly delicious smells of herbs and garlic. The heat in the oven released the most mouth-watering scents, and I really had to try my best to be patient to wait for the roast to bake for one and a half hours.

However, the time was eventually up, and I could remove my gorgeous creation from the oven.

After letting the roast rest for 10 minutes, I was ready to shoot my photos and finally dig in and indulge in the tasty and fatty meal. So tasty and so satisfying!

Here’s the recipe for you to enjoy:

5-Ingredient Balsamic and Herb Roasted Beef

Yield: 8

Prep Time: 2 hours 10 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 10 minutes

Total Time: 3 hours 50 minutes

Ingredients

1 (3-pound = 1.4-kg) beef roast
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon Italian herb mix
4 cloves garlic, crushed or thinly sliced
salt and black pepper to taste

Instructions

First, marinate your roast for 2 hours. For that, place the roast into a large plastic bag.
Combine the olive oil, balsamic vinegar, herb mix, and garlic in a small bowl. Mix until well combined.
Pour the marinade into the plastic bag with the roast. Close the bag tightly and shake and rub the bag so that the marinade covers the beef all over. Let marinate for 2 hours.
Once ready to proceed, preheat the oven to 350 °F (175 °C).
Place the marinated roast in a roasting pan. Rub salt (and black pepper) onto the roast to taste.
Cook the roast in the oven for about 1 hour and 30 minutes, or to your liking.
Remove the roast from the oven and let it rest for 10 minutes before slicing and serving.

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Nutrition information	In total	Per serving if 8 servings in total
Protein	248.1 g	31.0 g
Fat	253.7 g	31.7 g
Net carbs	0.5 g	0.1 g
kcal	3257 kcal	407 kcal

Tips for Making Perfect Roasted Beef

Roasted beef is a classic dish that can be enjoyed whenever you need a satisfying and nutritious meal. Here are some tips to ensure that your roast beef turns out perfectly every time:

Choose the right cut of beef. The best cuts for roasting are ribeye, tenderloin, and sirloin. These cuts are tender and flavorful.
Season the beef well. A simple seasoning of salt and pepper can go a long way in enhancing the flavor of the beef. You can also add herbs and spices to create a more complex flavor profile.
For a professional touch, use a meat thermometer. This will ensure the beef is cooked to your desired level of doneness. For rare beef, the internal temperature should be 125 °F (52 °C), for medium-rare, it should be 130—135 °F (55—57 °C); and for medium, it should be 135—145 °F (57—63 °C).
If the top of your roast is turning too dark while roasting, cover the roast with aluminum foil.
You can also roast your beef in a dutch oven. This results in an even juicier meat and the top stays also tender.
Let the beef rest before slicing. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful roast beef.

Tips for Serving Your Roasted Beef

Place the beef on a large stone platter, and garnish it with herbs like fresh thyme, fresh parsley, or rosemary for an extra touch of flavor and color.
Serve the beef with a side of roasted low-carb vegetables, such as Brussels sprouts, asparagus, or leek. For added convenience, you can roast the vegetables in the same pan as the beef.
For a lighter option, serve the beef with a simple green salad dressed with a vinaigrette.
If you’re feeling adventurous, try serving the beef with a homemade sauce or gravy. A classic horseradish sauce or a red wine gravy can be the perfect accompaniment to your roast beef.

Variations to Try

If you’re looking to switch up your roasted beef recipe, there are plenty of variations to try. Here are a few ideas:

Top the beef with a keto-friendly mushroom sauce or horseradish cream for a decadent twist.
Wrap the beef in bacon before roasting for a smoky flavor.
Marinate the beef in red wine for a tangy taste.
Mix together Dijon mustard and brown sugar substitute, and spread the mixture over the beef before roasting. The mustard adds a tangy flavor, while the brown sugar substitute adds sweetness and helps caramelize the beef’s outside.
Squeeze fresh lemon juice over the beef before roasting and sprinkle with chopped fresh herbs, such as thyme, rosemary, and oregano. The lemon adds brightness and acidity to the beef, while the herbs add flavor.
Mix together chili powder, cumin, and smoked paprika and rub the mixture over the beef before roasting. The spices will add heat and smokiness to the beef.

With these tips and variations, you can create a delicious roasted beef that will impress your guests and satisfy your taste buds.

General Prattling

This week went briskly with various tasks ranging from writing and photographing to product development and interesting meetings. Usually, I’m not a fan of meetings since most of them are a waste of time, requiring too many resources and bringing too little benefit. However, this week’s meetings were short, concise, and fruitful.

I was also cooking and baking a lot. Not only did I do many experiments, but I also baked for my colleagues with whom we gathered on Friday for a meeting. I baked a crustless ham and cheese pie based on this recipe and keto funnel cakes as we Finns love to eat funnel cakes on the 1st of May; photo below.

I will be traveling next week, so I created next week’s blog recipe beforehand. I also served that to my colleagues, who were raving about it. Stay tuned!

Comments

Socrates

April 30, 2023 at 16:33

Looks delicious, thank you for the easy recipe.

PS. “After letting the roast rest for 10 minutes”. I admire your patience 🙂

- elviira
  
  April 30, 2023 at 17:13
  
  You’re welcome, Socrates! I admit waiting for 1 hour 30 minutes was hard, but the last 10 minutes was the hardest as the juicy roast was sitting in front of me, begging to be eaten!