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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. Cook this easy recipe on the grill or in the oven.

Sliced roast beef with herbs

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Herb Crusted Roast Beef

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.

Serve your roast beef with a delicious side of garlic mashed potatoes, creamy coleslaw, and Buttermilk Ricotta Skillet Rolls.

Just take me to the recipe! Scroll on down to the very bottom for the complete printable recipe. or read on for the step by step photos and directions.

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Herb Crusted Roast Beef - sliced on a cutting board

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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.

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 make grilled chuck roast on the weekend and have delicious leftovers for the week. There are so many great options for leftover roast beef.

Roast Beef Recipes

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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Yield: 8 servings

Herb Crusted Roast Beef

Roast Beef sliced on a cutting board

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. Cook this easy recipe on the grill or in the oven. 

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

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.
  9. Oven Method: Preheat oven to 375°. 
  10. Place roast into a roasting pan with a rack or use a wire cooling rack on a cookie sheet.
  11. Brown roast for about 20 minutes. Reduce oven to 300° and cook about 1 hour or until internal temperature reaches 135° to 140°. 
  12. Cover cooked roast with foil and 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 calculations are estimated and may not be accurate.

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6 Comments

  1. The rub was fantastic, but the roast was shoe leather! Chuck or rump roasts are a cheaper cut of meat that needs several hours of cooking to render them tender enough to eat. The timing, for this recipe, is more suitable for a more expensive cut such as prime or tenderloin. Seasoned cooks should know this, but newbies would have a disaster on their hands! Please inform correctly, otherwise you become unreliable.

    1. Hi Susan,
      It does depend on the meat sometimes. Of course the more expensive cuts are going to be more tender but I have found thinly slicing the chuck roast or rump roast usually turns out great.

      ~ Milisa

  2. This is a fantastic recipe that I’ve made 3 times with Beef Eye of Round roast. It really is in the way you let the meat rest after you cook it in the oven & then slice it to 1/4 inch slices. I cook it to 140 degrees. I use a thermometer so I know when it’s done. I’ve recommended this recipe to my sister and a friend.

  3. I’m back again! I’m about to try a new way to cook this roast. I now have a Ninja Foodi 10-in-1 XL Pro Oven. I’ll be back with my results! I also use dry Italian dressing seasoning packet for my Italian seasonings. Everything else with the recipe is the same except when I roasted it in the oven, I’d sear the roast first. Definitely need to use a thermometer and slice it thinly after the roast rests after cooking.

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