Living and Thriving Gluten Free

Healthy & Gluten Free

Categories: Main Dishes - Beef    

Oven roasted beef smothered in a delicious aromatic herb and garlic butter crust. This gluten free recipe is so easy to make and will be a huge hit with your family and guests.

Sliced roast beef with pearl onions and rosemary sprigs
Image by: Thora Toft

Prep time: 1 hour Cook time: 1 hour Makes: 6 servings Difficulty: Easy

Gluten free Dairy free option Egg free Grain free Soy free

There are a variety of roasts that will work with this recipe. We are recommending a Rib Eye, Tenderloin or Top Round roast. Other roasts will work, though really touch cuts may be better prepared a different way.

Rib-Eye Roast: This is a boneless center cut of the rib section. It's very well marbled, tender and flavorful. It is the most desired and the most expensive. It makes a perfect special occasion roast, that's guaranteed to impress.

Tenderloin Roast: This is the most tender beef roast, and is well know to be very succulent. It's very easy to carve with its fine texture. This also is a great special occasion roast, that everyone will rave about.

Top Round Roast: This is a great "every day" roast. It's not quite as tender as the rib eye or tenderloin, but also won't break the bank, and is much more affordable. This is more tender than other "round" cuts. This is best served in thin slices.

For the best possible flavor, ensure at least one of the main herbs is fresh - either the rosemary or the thyme.

You can adjust the amount of garlic to suit your tastes. If you just want a small garlic flavor, reduce to using 2 cloves. If you totally love garlic, then use as much as you want.

If you can get a roast that still contains a decent layer of fat on one side, the roast will turn out the juiciest, and won't dry out.

Use all organic ingredients. Ensure any dried spices are labeled certified gluten free, and any packaged items are labeled gluten free.

Sliced roast beef with fresh rosemary and roasted onions
Image by: Thora Toft
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3 pound Rib eye, tenderloin or top round roast (boneless)
1 cup Butter, Homemade Lard or beef tallow
4 cloves Garlic, finely chopped
1 sprig Fresh rosemary, about 1/4 cup when removed from stems
2 to 4 sprigs Fresh thyme, about 1/4 cup when removed from stems
10 to 15 large Pearl onions or shallots
2 to 4 slices Onion
Sea salt
Black pepper
Substitutions and Notes:
  • Dairy Free: Use Homemade Lard or beef tallow instead of the butter. As a last resort, you can use your favorite solid butter replacement (not liquid oil).
  • Fresh Rosemary and Thyme: For the best flavor, use at least one of these herbs fresh. If using dry, then use 2 tablespoons chopped rosemary (not ground), and 2 tablespoons dried thyme (not ground).
  • Roasts: This will work with any roast that is suitable to be roasted - ask your butcher. Some tougher cuts will turn out better if sliced very thinly when serving.
  • Roasts: Roast beef will always turn out more tender when the roast contains a layer of fat on one side. This fat melts into the roast, making it juicy and tender. It also provides the needed fat if you are going to make gravy from the drippings.
  • Onions: If you don't have pearl onions or shallots, you can use the white part from large green onions. You could also use 1 large regular onion. Use about 1/4 of it for the butter mixture, finely chopped. Cut the rest into large wedges to place alongside the roast in the pan.
  • Remove the roast from refrigerator 30 minutes to 1 hour before cooking, to allow it to come to room temperature. Season all sides with salt and pepper, and rewrap until you're ready to cook it.
  • Preheat the oven to 450 degrees F.
  • Prepare the herbs and vegetables. Chop garlic finely. Remove rosemary and thyme leaves from the stems if using fresh. Chop them finely. Trim the skin and ends from all the pearl onions. Chop 2 or 3 of the pearl onions finely, to make about 1/4 cup. Chop 2 to 4 slices from a large onion. These slices will be placed in the roasting pan under the roast. It keeps the roast off the bottom of the pan if you don't have a roasting rack for your roasting pan. You can skip this if you have a roasting rack.
  • You can also roast potatoes and vegetables, such as carrots, along with the roast. Cut them into large pieces and baste with some melted butter, salt and pepper. Use a roasting pan that will be just the right size for your roast and vegetables. Avoid using one that's too big, as the juices will dry out and burn if it's too big.
  • Mix softened butter with all of the chopped herbs. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, or to taste.
  • Unwrap roast. Pat dry with a towel or paper towel. Rub / pat the butter mixture over the entire roast.
  • Lay the onion slices in the roasting pan if you don't have a roasting rack. Set the roast on top of the sliced onion or on the roasting rack, with the fat side up. A good layer of fat on one side will make the roast much more tender, especially for tougher cuts of meat, and will allow there to be more drippings to glaze over the meat when you serve it, or to make gravy with.
  • Lay the rest of the pearl onions around the roast. Add any vegetables and potatoes to the pan if doing them at the same time.
  • Insert a meat thermometer into the roast (follow the directions that came with your thermometer). Place roast into preheated oven for 15 minutes. Reduce the heat to 325 degrees F. Roast for about another 45 minutes or more, until the internal temperature reads 135 degrees F for medium rare, and 150 degrees F for medium to medium well done. The exact amount of time will vary greatly depending on a number of factors, such as cut of meat, the size of the roast and the accuracy of your oven. You will know it's done when the thermometer reads to your desired doneness. There is a chart below to help you adjust the times if you have a different size of roast.
  • When done, remove from the oven and cover with foil. Let sit for 20 minutes. This allows the juices to settle nicely into the roast. The roast will also continue to cook a bit more, and the internal temperature will rise. It should rise to 145 degrees F for medium rare, and 160 degrees F for medium to medium well.
  • Unwrap the roast. Slice and serve.
  • The Rib Eye and the Tenderloin are very tender, and can therefore be sliced thick if desired. The Top Round is not quite as tender, and is better served sliced thinly. Tougher roasts turn out better when sliced thin.
  • Serve the drippings over the sliced meat. Alternatively, you can use the drippings to make your favorite gravy.

Serve with potatoes, fresh veggies, and a nice fresh salad for a delicious and complete meal.


* The USDA recommends steaks and roasts be cooked to 145 degrees F and then let to rest for at least 3 minutes. Be sure to check the temperature with a thermometer, as the color alone is not always a valid indicator - USDA Safe Meat Minimum Internal Temperature Chart

Total Cooking Times - Approximate Only

The exact amount of time will vary greatly depending on a number of factors, such as the cut of the roast, the size of the roast and the accuracy of your oven. You will know it's done when the thermometer reads the desired doneness.

Medium Rare: Remove from oven when thermometer reads 135 degrees F. Rest for 20 minutes, and temperature will rise to 145 degrees F.

  • 2 pounds - 1:15 to 1:45 hours
  • 3 pounds - 1:30 to 2:00 hours
  • 4 pounds - 1:45 to 2:15 hours
  • 5.5 pounds - 2:00 to 2:30 hours

Medium to Well Done: Remove from oven when thermometer reads 150 degrees F. Rest for 20 minutes, and temperature will rise to 160 degrees F.

  • 2 pounds - 1:30 to 2:00 hours
  • 3 pounds - 1:45 to 2:15 hours
  • 4 pounds - 2:00 to 2:30 hours
  • 5.5 pounds - 2:15 to 2:45 hours
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