Beef Roast Seasoning

No matter what style of beef roast you plan to serve you’ll find this rub and garlic infusion works quite nicely to add flavor.

To insert the garlic cloves into the roast simply use a sharp knife to cut nice deep slots into the roast about 1 1/2 to 2 inches.  Press a garlic clove into each of the slots. The garlic roast down into the meat and adds  a deep flavor.

Beef Roast Seasoning

Servings: For a 5-6 lb roast I use:


  • 10-12 Garlic Cloves
  • Olive oil
  • 2 tbsp / Kosher Salt
  • 1 tbsp / fresh cracked black pepper
  • 1 tsp / thyme
  • 1 tsp / oregano
  • 1 tbsp / ground fennel


  1. Trim roast of excess fat but leave some for flavoring. Insert garlic as called for.
  2. Combine the seasoning in a bowl. Rub the roast with some olive oil then rub the seasoning all over the roast. Preheat your oven to 450F. Place the meat on a rack in a roasting pan and cook uncovered for 15 minutes at 450F.
  3. Then, without opening the oven door, turn the heat down to 325F. Now, cook the roast until the internal temperature of the meat is 120F. Remove from oven and tent with foil and maybe even a dish towel. Let it rest for 20 minutes and temp will come up to 125 degrees for a medium rare roast.
  4. For a 5-6 pound roast I find the total cooking time is around 3 hours. But, every oven is different and roasts vary in weight and shape, so instead of cooking for a certain length of time, it is much better to use an instant thermometer to check at the end of cooking time or even better a probe type that sends the temp to a remote reader so you know when it’s really done.
  5. The bottom of the roasting pan will have a lot of beef juice and fat, perfect for making gravy. Pour the juices into a glass measuring cup or a degreaser pitcher if you have one, then add a bit of water or wine to the pan and heat on a burner to deglaze, hold until you remove the fat from the juices and then add together. Use this as your base for a lovely gravy, or sauce.