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Herb Topped Beef Roast

Herb Topped Beef Roast

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  • 3-4 lb Boneless top loin roast
  • 4 tsp Minced garlic, divided
  • 1 tbsp plus 1 tsp Fresh thyme leaves
  • 2 heads Cauliflower, separated into florets
  • 6 tbsp Olive oil, divided
  • Salt, to taste
  • Pepper, to taste
  • 2/3 cups Dry Italian-seasoned breadcrumbs


  1. Preheat oven to 325°F.
  2. Press 2 tsp of garlic evenly onto all surfaces of the roast, followed by the thyme.
  3. Place roast, fat-side up, in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, but not resting in fat. Roast on center rack for 1-1/4 to 1-1/2 hours for medium rare or 1-1/2 to 1-3/4 hours for medium doneness.
  4. Meanwhile, toss together remaining garlic, 4 tbsp oil and cauliflower on rimmed baking sheet and season with salt and pepper to taste. Cover with aluminum foil and bake on lower rack for 45 minutes.
  5. Combine breadcrumbs and remaining 2 tbsp oil. Remove foil; sprinkle breadcrumbs evenly over cauliflower. Continue to bake, uncovered, 30 to 45 minutes or until crumbs are golden brown and cauliflower begins to brown.
  6. Remove roast when meat thermometer registers 135°F for medium rare or 145°F for medium. Transfer roast to carving board, tent loosely with aluminum foil and let stand 15 to 20 minutes before slicing.
  7. Carve roast into slices and season with salt and pepper to taste.
  8. Serve with roasted cauliflower.


Recipe adapted from