Roast Beef with Aromatic Herbs is definitely my signature dish. I can make even those who do not like raw meat fall in love with this dish. It is a family tradition and a dish that cannot be missed on important occasions. I mostly cook it in the summer because it should be eaten cold, and it cooks in no time. The aromatic herbs from my garden then make it truly irresistible…
As for the cut of meat, the true Roast Beef requires a piece of boneless loin steak, but I do not create this type of problem for myself and adapt the recipe to any cut of beef for roasting.
In this case, I used a cut of meat for roasts, which in Rome is called Sbordone… obviously coming from the F.lli Giovannini family butcher. Did you recognize it? What is it called where you are?
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2.2 lbs beef roast (loin steaks, eye round, top round, Sbordone, bottom round)
- 8 tbsps extra virgin olive oil
- to taste salt and pepper
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig marjoram
- 1 bunch sage
Tools
- Cutting board
- Knife for vegetables
- Chopper as an alternative to the knife
- Baking dish
How to Prepare Roast Beef with Aromatic Herbs
To prepare Roast Beef with Aromatic Herbs, take the piece of meat out of the refrigerator at least 1 hour before so it can be cooked at room temperature.
Take the herbs you desire, I have listed mine, but feel free to choose those you like the most, and chop them with a knife or put them in a chopper.
Chop them finely, place them in a small bowl, and in the meantime, preheat the oven to a temperature of 392°F.
Place the roast, without being tied, to retain all the juices inside, in a baking dish, and rub it with two tablespoons of oil.
Sprinkle salt, chopped herbs, and pepper on all sides to season well, and pour all the remaining oil on the bottom of the dish, not over the roast.
Bake, calculating cooking time as 18 minutes per kg (8 minutes per pound), but be careful, after 9 minutes, you need to turn the roast and continue cooking for another 9.
At this point, turn off the oven but do not take it out. Leave it inside with the door slightly open so it can rest and cool gradually, releasing all its fragrant juices.
Serve your Roast Beef with Aromatic Herbs cold, sliced into thin slices to make it more pleasant to eat, and drizzle with the cooking juices.
Tips and Variations:
If you don’t have time to cool the roast beef to slice it easily and thinly, wrap it in aluminum foil and put it in the freezer for about half an hour.
You can safely keep it in the refrigerator for a few days and take it out about forty minutes before eating it.
Love roasts? Then don’t miss the next delicious recipe: Pork Loin in Milk
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