Homemade roast beef with easy au jus

An easy recipe for homemade roast beef. Rub the beef thighs with oil, sprinkle with garlic slices, season with salt and pepper, place on a bed of herbs, slow roast to perfection, and serve with a simple au jus. This recipe will serve 6-8 people.

Have a fun Wednesday like Monday! I hope everyone had a wonderful holiday. We spent time with friends and family and had a lot of fun, but as usual time passes too quickly. Christmas will be over by the time this recipe is published, but the New Year will be just around the corner. I’m really looking forward to it too! I love New Year’s Eve as much as Christmas. For the past few years, my daughters have been celebrating with friends and Pat and I have been celebrating alone. Although new, it has become somewhat of a tradition for Pat to build a bonfire, for me to cook a nice, sometimes fancy (and sometimes not) dinner, and for us to watch movies all night.

One year I made pad thai, another year I made fettuccine…this year I’m making roast beef. And you’ll also know what side dishes to serve with it. But that’s another post. In any case, there are cozy and comforting dishes on the menu to suit our tastes.

You may not want to make something extravagant right now. Understood. But when you see how easy it is to actually make roast beef, you might want to do it on New Year’s Day. Perfect for a date night main course or a family Sunday dinner. I’ve made this recipe many times because it’s so easy and it turns out perfect every time.

To make this easy homemade roast beef, you’ll need:

Top Round Roast – Use a 3 to 3-1/2 pound roast. Olive oil – helps create a crust and helps the seasonings adhere to the roast. Kosher Salt – Adds flavor and helps create a crust on the outside of the roast. Coarsely ground black pepper – gives it a unique bite and flavor. Garlic – adds flavor to the inside of the roast. Fresh thyme and rosemary – infuse dripping flavor into meats and pots.

Preheat oven to 375°F (or 190°C).

Next, massage 2 teaspoons of olive oil into the meat.

Use a paring knife to score the roast.

Slice 3 peeled garlic cloves.

Insert a thin slice of garlic into the notch. Then season generously with kosher salt and freshly ground black pepper.

Next, tie the herbs with kitchen twine and place the bunch on a roasting rack set in a roasting pan.

Place the roast, garlic side down, on top of the herbs.

Bake in the lower third of the preheated oven for 45 minutes. The internal temperature should be around 98° (more or less), but reduce the oven temperature to 250°F and continue roasting until the internal temperature reaches 135°. Remove roast and transfer to a carving board, tent with foil and let rest for 10-15 minutes.

Note: As you can see, this is super easy, but most importantly, it has an instant-read thermometer so you can keep track of the internal temperature. I’ll link to the printable recipes I have (which I love!).

In the meantime, make the au jus.

Heat the liquid in the pot on the stove over medium heat. While whisking, pour the beef stock into the pot, along with any remaining sauce. Simmer for 5 to 10 minutes or until hot. Transfer to a plate and cover to keep warm.

Finally, turn the roast on its side and remove the garlic cloves one by one. Next, use a sharp knife to thinly slice the roast beef.

Add au jus at the end.

What to eat with roast beef:

What to make with leftover roast beef:

Leftover roast beef is great for sandwiches. Sandwich it on baguette or ciabatta bread with horseradish sauce, arugula, onions, and provolone cheese, or store it to make a French dip sub. You can make such a simple but wonderful appetizer!

enjoy! If you try this homemade roast beef recipe, please let me know! Take a photo and tag me on Twitter or Instagram!

This recipe was originally posted on December 26, 2025 and has been updated with clear and concise instructions, new photos, and helpful information.