This herb rubbed roast beef is coated in paprika, garlic, thyme, oregano, and olive oil, then roasted until perfectly juicy and crusty.
So here’s the deal: I used to hate making roast beef.
No seriously—every attempt was a disaster. Either I overcooked it to the point of beef jerky, or it came out weirdly rubbery in the middle like some kind of meat sponge. Once, I tried to salvage a tough roast by smothering it in gravy and calling it “rustic.” My husband politely ate it. My kid asked if we could just have cereal.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Then one random Tuesday—I was in a mood, nothing thawed, nothing planned—I pulled a roast out of the fridge and just went rogue. I mixed every herb and spice that smelled decent, rubbed it all over that sad hunk of meat, and threw it in the oven without a plan. And somehow? Magic. Actual magic.
It came out crusty, juicy, full of this smoky, herby flavor that made it taste like I knew what I was doing. I didn’t. But now? I keep coming back to this one. This herb rubbed roast beef is my redemption arc. It’s the thing I make when I need dinner to feel like a win.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Herb Rubbed Roast Beef Recipe?
Here’s the thing about this herb rubbed roast beef—it doesn’t pretend to be fancy. It’s not a restaurant roast. It’s a “dang, that smells amazing” kind of roast. It’s got a crust. It’s got kick. And it’s got this deep, earthy flavor from the thyme and oregano that just hits right. The paprika brings warmth, the cayenne wakes up your tongue, and the garlic? Well, garlic just makes everything better, doesn’t it?
I love that I don’t have to sear it first. Or marinate it overnight. Or baste it every ten minutes like a needy toddler. It’s one of those “rub and roast” kind of deals that makes you feel like a kitchen wizard when really, you’ve just learned to trust olive oil and salt.
And that smell when it’s roasting? I swear, if you opened your front door halfway through cooking, your neighbors would start casually texting you, “Hey, what you makin’?”
Ingredient Notes:
Alright, let’s talk through the ingredient lineup real quick. I’ll be honest—if you’re missing one or two, you can still make this work. I’ve made it with half the spice rack missing and it still slapped.
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Paprika – Kind of the star of the show. It gives the roast that gorgeous color and smoky, mellow vibe. If you’ve got smoked paprika? Even better.
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Kosher salt – Don’t skip this. Regular table salt will do in a pinch, but kosher gives better coverage and texture.
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Garlic powder – Don’t sub fresh garlic here unless you want it to burn. Powder works best for this rub.
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Black pepper – Use the good stuff if you’ve got it. But if it’s pre-ground from 2009? Eh, just add a little extra.
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Cayenne – Totally optional. I like a tiny bit for warmth. But if you’re cooking for spice-sensitive folks, feel free to dial it back.
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Onion powder – Rounds it all out. I honestly forget this sometimes, and no one notices. But when it’s there? Chef’s kiss.
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Oregano + thyme – Classic roast herbs. They just smell like Sunday dinner.
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Olive oil – Helps the rub stick and creates that perfect outer crust. I’ve used melted butter before when I ran out—it worked.
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Sirloin rib roast – A 3 lb one is perfect. But I’ve done this with top round, chuck, even a random cut I couldn’t pronounce. If it’s beef and it’s roastable, this rub works.
How To Make Herb Rubbed Roast Beef?
This is not a delicate ballet of technique. It’s more like a cozy dance around the kitchen with a cup of coffee and zero pressure.
Step 1: Mix the rub.
Throw all your spices into a small bowl. Stir in the olive oil until it becomes this fragrant, herby paste that smells like you know what you’re doing. Let it sit for 10–15 minutes if you have time—it helps the flavors mingle.
Step 2: Preheat and prep.
Get your oven going at 350°F. Line a baking sheet with foil. (Trust me, foil = less scrubbing and no drama.)
Step 3: Rub that beef.
Take your roast and pat it dry. Don’t skip this. Wet meat equals sad crust. Then rub that spice paste all over. I mean all over. Get messy. This is the fun part.
Step 4: Roast it.
Pop it on the baking sheet and roast for about an hour. But honestly, go by temp, not time. I pull it at 140°F and let it rest to 145°F for medium. Want it rarer? Pull sooner. More done? Go longer. Just don’t walk away and forget it. Been there. Not ideal.
Step 5: Let it rest.
This is the part where I usually make a quick pan sauce or just stare at the roast, willing it to cool faster. But seriously, let it sit at least 15 minutes. It helps the juices redistribute so you don’t lose all that flavor the second you slice.
Want To Save This Recipe?
Storage Options:
If you’ve got leftovers—and that’s a big if—slice them up and tuck them into an airtight container. They’ll keep in the fridge for 3–4 days. Reheat gently (like wrapped in foil at low temp), or eat cold. I’ve made roast beef sandwiches the next day that were honestly better than the dinner. Toss in a bit of mustard or horseradish? Heaven.
You can freeze it too. I usually wrap slices in wax paper, then foil, then bag it. Defrosts like a dream.
Variations and Substitutions:
Don’t let the recipe boss you around. Seriously. Cooking should feel like jazz, not sheet music.
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No cayenne? Add chili flakes. Or skip heat entirely. No one’s grading you.
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Only dried rosemary in your spice rack? Throw it in! Works great.
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Want a smoky vibe? Smoked paprika makes a huge difference.
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Fresh herbs in the fridge? Use them. Just double the amount, chop ‘em fine, and pat yourself on the back for being fancy.
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Roasting a different cut? All good. Just adjust the cook time and keep a meat thermometer handy.
What to Serve with Herb Rubbed Roast Beef?
You can go all-out Sunday dinner, or keep it simple and let the roast do the talking.
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Mashed potatoes – Obviously.
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Roasted carrots or brussels sprouts – Tossed with olive oil, salt, and a little maple syrup? Perfect.
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Gravy or au jus – Even if you didn’t make one, the pan drippings + a little broth = quick fix.
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Crusty bread – For mopping up all the juice. Or just because bread.
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Green salad – To pretend we’re balanced.
Frequently Asked Questions:
Can I rub the roast ahead of time?
Totally. I’ve done it the night before, wrapped it up, and roasted it straight from the fridge (after letting it sit out a bit). The flavors soak in beautifully.
What if I overcook it?
Honestly? Been there. Slice it thin, pour over some broth or make a sauce, and pretend it was supposed to be that way. Happens to the best of us.
Can I make this in the slow cooker?
Yes, but you’ll lose the crust. If you’re okay with that, go for it. You could even sear it first in a pan, then finish it in the slow cooker.
This herb rubbed roast beef isn’t perfect. It might come out a little too spicy once. You might forget to line the pan and curse while scrubbing it later. You might sneak a piece before it rests (guilty). But it feels real. Honest. Delicious in that messy, comforting way that reminds you food doesn’t have to be flawless to be incredible.
So give it a go. Make it your own. Burn the edges a little. Laugh when you rub spice in your eye (maybe not laugh, but… you’ll learn). And if you do end up making it? I’d seriously love to hear how it turned out.
What’s your roast beef story? Got a disaster tale or a go-to trick? Let’s swap notes—comment below or shoot me a message.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Herb Rubbed Roast Beef
Ingredients
- 2 tablespoons + 1½ teaspoons paprika
- 2 tablespoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ cup olive oil
- 1 3-pound sirloin rib roast
Instructions
Prepare the Herb Rub:
- In a small mixing bowl, combine the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir until evenly distributed. Add the olive oil and mix until a cohesive paste forms. Allow the mixture to rest for approximately 15 minutes at room temperature so the flavors can meld.
Preheat the Oven:
- Set the oven temperature to 350°F (175°C). Line a baking sheet with aluminum foil for easier cleanup.
Season the Roast:
- Pat the sirloin rib roast dry with paper towels to remove excess moisture. Place the roast on the prepared baking sheet. Using clean hands or a spatula, apply the herb paste evenly over all sides of the roast, ensuring it is well coated.
Roast the Beef:
- Transfer the baking sheet to the preheated oven. Roast the beef for approximately 1 hour, or until a meat thermometer inserted into the center of the roast registers a minimum internal temperature of 145°F (63°C) for medium rare. Adjust cook time based on desired doneness and size of roast.
Rest and Serve:
- Remove the roast from the oven and tent loosely with foil. Allow it to rest for 15 minutes before slicing. This rest period ensures the juices redistribute throughout the meat, yielding a more tender and flavorful result.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
