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Herb Crusted Roast Beef

Herb Crusted Roast Beef is a flavorful and delicious meal for any night of the week. Made with a chuck roast, rump roast or sirloin roast and a simple blend of herbs and seasonings. 

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Sliced roast beef with herbs

Roast beef doesn’t have to be boring, dry and tasteless. You will love this simple herb rub on a beef roast for a flavorful dinner that will have you coming back for second helpings.

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Herb Crusted Roast Beef

Serve your roast beef with a delicious side of Grilled Potatoes and Grilled Mexican Street Corn

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How to Make Herb Crusted Roast Beef:

Chuck roast with herb rub on a cookie sheet

  • Set roast out on counter for 2 hours before cooking. 
  • Drizzle with olive oil. 
  • Mix herb rub together in a bowl: onion flakes, Italian seasonings, garlic, kosher salt and dry mustard. 
  • Rub herb mixture into meat on all sides. 

Roast on a grill with herb rub

  • For Grilling: Prepare grill to a 300° fire.
  • Place roast over flame and sear on both sides, about 10 minutes. 
  • Move roast to indirect heat and cook about 1 hour or until internal temperature reaches 135° to 140°. 
  • Remove from grill and place on a cutting board and tent with foil for 20 minutes before slicing.

Grilled Chuck Roast on grill

  • For Oven Roasting: Preheat oven to 375°. 
  • Place a roasting rack in a roasting pan – a wire rack on a cookie sheet will work also if you don’t have a roasting pan. 
  • Cook roast for about 20 minutes or until it starts to brown. Reduce temperature to 300° and continue to cook about 1 hour or until internal temperature reaches 135° to 140°. 
  • Remove from oven and tent with foil for 20 minutes before slicing. 

Herb Crusted roast on a cutting board with fresh rosemary

Roasts are often different sizes, you may need to adjust your cooking time. A long, narrow roast will cook faster, while a thick and wide roast will need a little more cooking time. Just keep an eye on the internal temperature with a digital thermometer

More Beef Recipes to Try on the Grill:

Coffee Marinated Chuck Roast is a super simple recipe to make for dinner. Amazing flavors and an affordable cut for a budget friendly meal. 

Brown Sugar Garlic Rump Roast is so flavorful! Slice it thin for the best roast beef sandwiches, great for busy weeknights.

Pepper Crusted Grilled Rump Roast takes your ordinary Sunday pot roast to the next level of deliciousness. It also makes amazing sandwiches!

Smoked Brisket is one of my favorites to grill up on the weekend and enjoy all week long. 

Roast Beef with herb crust, thinly sliced

Roast beef is one of my favorites to make for any night of the week. We also like to cook them on the weekend and have delicious leftovers for the week. There are so many great options for leftover roast beef. 

Roast Beef is such a great main dish with lots of meal prep options for the week. Easily prepared on the grill, oven roasted or try these recipes in the crock pot. 

Overhead of sliced rare roast beef

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Herb Crusted Roast Beef
Yield: 8 Servings

Herb Crusted Roast Beef

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Herb Crusted Roast Beef is a flavorful and delicious meal for any night of the week. Made with a chuck roast, rump roast or sirloin roast and a simple blend of herbs and seasonings.

Ingredients

  • 3-4 pound chuck roast or rump roast
  • 3 tablespoons olive oil
  • 3 tablespoons dried onion flakes
  • 3 tablespoons Italian Seasoning
  • 1 tablespoon granulated garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon dry mustard

Instructions

  1. Allow roast to come to room temperature on counter for 2 hours before cooking. 
  2. Rub olive oil over all sides of roast.
  3. Mix together dry onion flakes, Italian seasonings, garlic, kosher salt and dry mustard in a small bowl.
  4. Sprinkle rub over all sides of meat, pressing into roast beef. 
  5. Grilling Method: Prepare grill to a 300° fire.
  6. Set roast over fire and sear on both sides, about 10 minutes. 
  7. Using a spatula, set roast over indirect heat and cook about 1 hour or until internal temperature reaches 135° to 140°. 
  8. Remove from to a cutting board, Tent with foil. Rest for 20 minutes before slicing.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 617Total Fat: 41gSaturated Fat: 16gTrans Fat: 2gUnsaturated Fat: 23gCholesterol: 197mgSodium: 706mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 59g

Nutritional calculation is estimated and may not be accurate.

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