Herb and Garlic Oven-Roasted Beef with Chimichurri Sauce

Roast beef is studded with thyme and garlic, marinated and then oven-roasted to perfection. Everyone needs a good chimichurri sauce recipe to serve with roast beef, and this one is the perfect match! NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Yield 6 Servings Prep. Time 20 min Marinating Time 480 min Cooking Time 60 min Total Time 560 min


Here are the following ingredients:

  • 6 cloves garlic, cut into slivers, divided
  • 9 thyme sprigs, divided
  • 3 tbsp (45 mL) EACH red wine vinegar and vegetable oil
  • Salt and fresh ground pepper
  • 2 lb (1 kg) Beef Top Sirloin Cap Oven Roast
  • Chimichurri Sauce
  • 2 cups (500 mL) lightly packed cilantro, leaves and stems
  • 1 cup (250 mL) lightly packed Italian parsley, leaves and stems
  • 2 cloves garlic
  • ¼ tsp (1 mL) hot pepper sauce
  • ⅛ tsp (0.5 mL) salt
  • Pinch fresh ground pepper
  • ¼ cup (60 mL) olive oil
  • 1 tbsp (15 mL) fresh lemon juice

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine half of the garlic slivers, six of the thyme sprigs, vinegar, oil, and a pinch of salt in a large sealable freezer bag. Using the point of a sharp knife, score the fat side of the sirloin cap in a crosshatch pattern. Season all over with salt and pepper to your taste; place in bag, massaging marinade into meat; seal bag and refrigerate for 8 to 12 hours.

  2. Remove meat from marinade; discard marinade. Pat roast dry with paper towel. Place roast on rack in shallow roasting pan, fat side up. Cut shallow slits all over roast; insert remaining garlic slivers and leaves from the remaining thyme sprigs into slits. Insert oven-safe meat thermometer into centre of roast. Cook, uncovered, in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 50 minutes for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

  3. Chimichurri Sauce : Meanwhile, combine cilantro, parsley, garlic, hot pepper sauce, salt and pepper in food processor; pulse until chopped. With motor running, gradually blend in olive oil and lemon juice until mixture resembles pesto. (Make-ahead: Chimichurri Sauce can be prepared up to 12 hours in advance and kept refrigerated for up to 2 days.)

  4. Transfer roast to cutting board and let rest for 15 minutes. Carve across the grain into thin slices and arrange on a serving platter with the chimichurri alongside.