Roast Beef Recipe
This Roast Beef Recipe transforms a simple oven roast into a juicy, tender main course that’s both easy to prepare and perfect for family gatherings. A classic beef dish that shines with minimal fuss and maximum flavor.
Ingredients
- 3-4 lb beef roast (top round, sirloin tip, or ribeye) Choose an even thickness roast for uniform cooking.
- 2 tsp kosher salt (Morton or Diamond Crystal)
- 1 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder (or 3 cloves fresh garlic, minced)
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 2 tbsp olive oil I love California Olive Ranch extra-virgin
- 1-2 tbsp Dijon mustard or prepared horseradish (optional finish)
Instructions
- Preheat your oven to 450°F. Pat the roast dry with paper towels—moisture is the enemy of a good crust.
- Rub olive oil all over the beef, then sprinkle salt, pepper, garlic powder, and rosemary. Press the herbs into the meat so nothing slides off.
- Heat a cast-iron skillet over medium-high heat. Sear each side for 2–3 minutes until deep golden.
- Transfer the beef to the preheated oven. Roast at 450°F for 10 minutes, then lower to 325°F and continue until your thermometer reads 125°F for medium-rare.
- Remove roast to a cutting board, tent loosely with foil, and let it rest for 15–20 minutes.
- Cut thin slices against the grain for maximum tenderness.
- Arrange slices on a warmed platter. Drizzle with any pan juices or pair with my easy pan gravy.
Notes
Even thickness matters: look for a uniform roast. Resting less than 10 minutes leads to dry beef. Grass-fed beef cooks faster.
Love this recipe?Follow us at @Recipecs for more