🥩 Mouthwatering Roast Beef
(Juicy, tender, and packed with flavor—perfect for Sunday dinner or sandwiches!)
📝 Ingredients
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3-4 lbs (1.5-2 kg) beef roast (top round, sirloin, or ribeye)
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3 tbsp olive oil
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4 cloves garlic, minced
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1 tbsp fresh rosemary, chopped (or 1 tsp dried)
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1 tbsp fresh thyme, chopped (or 1 tsp dried)
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2 tsp kosher salt
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1 tsp black pepper
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1 tsp smoked paprika (optional, for depth)
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1 onion, sliced (for roasting bed)
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1 cup beef broth (for deglazing)
🔥 Instructions
1. Prep the Beef
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Pat dry the roast with paper towels (key for a good crust!).
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Rub with olive oil, then coat evenly with garlic, herbs, salt, pepper, and paprika.
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Let sit 30 mins at room temp (or overnight in the fridge for deeper flavor).
2. Sear for Flavor
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Preheat oven to 375°F (190°C).
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Heat a heavy skillet or Dutch oven on high. Sear roast on all sides (~2-3 mins per side) until deeply browned.
3. Roast to Perfection
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Place sliced onions in a roasting pan, set beef on top.
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Pour beef broth into the pan (keeps it moist).
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Roast 20 mins per pound (for medium-rare, 135°F/57°C internal temp).
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Tip: Baste halfway with pan juices.
4. Rest & Slice
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Transfer beef to a cutting board, tent with foil, and rest 15 mins (juices redistribute!).
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Slice against the grain for maximum tenderness.
🌟 Pro Tips
✔ No thermometer? Press the center:
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Soft = rare, Springy = medium, Firm = well-done.
✔ Extra juicy? Reverse-sear: Roast at 250°F (120°C) first, then sear at the end.
✔ Sandwiches? Chill leftovers, slice thin, and pile on crusty bread with horseradish mayo.
🍽 Serving Ideas
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Classic: With roasted potatoes, carrots, and gravy.
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Elegant: Thinly sliced over arugula with shaved Parmesan.
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Comfort: In a crusty roll with au jus for dipping.
This roast is succulent, herby, and foolproof—ideal for impressing guests or meal prepping! Want a garlic butter crust? Add 2 tbsp butter under the fat cap before roasting. 😋