Herb Crusted Beef Top Loin Roast With Pan Gravy

herb top loin beef roast
Herb encrusted roast beef with pan gravy. Diana Rattray
  • 75 mins
  • Prep: 15 mins,
  • Cook: 60 mins
  • Yield: Serves 8
Ratings (25)

The beef top loin roast, also known as New York strip roast or strip loin roast, is a lean, flavorful, tender cut from the short loin. It's a very good choice for an oven roast and will be most tender and flavorful cooked medium rare to medium. The flavor and tenderness of the beef are worth that extra cost.

In this recipe, the roast is rubbed with a variety of herbs and garlic, then it is roasted to perfection. The included pan gravy is quick and easy to make, with pan drippings, beef broth, and flour.

Serve this delicious roast with baked or mashed potatoes and your favorite side vegetables or salads. Enjoy the leftovers in sandwiches or use it in salads or, if you have plenty, dice it and use it in a hearty cottage pie.

What You'll Need

  • 1 4 to 5 lbs. top loin roast (beef)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon garlic (minced)
  • 1 1/2 teaspoons leaf thyme (dried)
  • 1 1/2 teaspoons leaf sage (dried)
  • 1/2 teaspoon rosemary (dried, crumbled)
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper (ground)
  • For the Pan Gravy
  • Pan drippings
  • 4 tablespoons ​flour (all-purpose)
  • 2 to 3 cups beef broth (or stock, low sodium or unsalted)
  • Garnish: salt and pepper, to taste

How to Make It

  1. Heat oven to 450°.
  2. Place the roast, fat side up, on a rack in a roasting pan.
  3. Combine the olive oil, garlic, thyme, sage, rosemary, sea salt, and pepper; stir to blend. Rub all over the roast.
  4. Roast the beef for 15 minutes.
  5. Reduce oven heat to 350° and roast for about 35 to 45 minutes longer or to 130° to 140° (for medium rare) on an instant-read thermometer or temperature probe inserted in the center of the thickest part of the roast. See below for more detailed temperature guidelines.
  1. Let the roast rest for 15 minutes before slicing.

Arrange the beef on a platter and serve with the pan gravy.

Pan Gravy

  1. Strain the pan drippings into a saucepan and stir in 4 tablespoons of flour.
  2. Cook over medium heat, stirring constantly, for 1 minute.
  3. Add the beef broth and continue cooking, stirring, until thickened. Taste and ​season with salt and pepper as desired.

Beef Roast Temperatures

  • 125° = Rare
  • 130° to 140° = Medium Rare
  • 145° to 150° = Medium
  • 155° to 160° = Well Done

Related Roast Beef Recipes

Roast Beef Sirloin or Spoon Roast, Slow Roasted

Roast Beef Tenderloin With Pinot Noir Sauce

Prime Rib Roast With Red Wine

Boneless Rib Roast with Herbs

Nutritional Guidelines (per serving)
Calories 688
Total Fat 33 g
Saturated Fat 12 g
Unsaturated Fat 16 g
Cholesterol 254 mg
Sodium 1,198 mg
Carbohydrates 9 g
Dietary Fiber 1 g
Protein 85 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)