Roast Beef
Perfectly tender and juicy, this Roast Beef recipe is a timeless main dish that’s simple yet full of rich flavor. Seasoned with herbs and garlic, seared for a golden crust, and roasted to perfection, it’s an impressive meal for holidays, Sunday dinners, or special occasions. Serve it with mashed potatoes and gravy for the ultimate comfort food experience.
Ingredients
- 3 lb beef roast sirloin tip, eye of round, or top round
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp onion powder
- ½ tsp paprika
Optional for serving:
- Pan drippings for gravy
- Fresh herbs for garnish
Instructions
- Preheat oven: Preheat to 450°F (230°C). Line a roasting pan with foil or place a rack in a roasting pan.
- Prepare the beef: Pat the roast dry with paper towels. Rub all over with olive oil, garlic, salt, pepper, rosemary, thyme, onion powder, and paprika.
- Sear (optional but recommended): Heat a large skillet over medium-high heat. Sear the roast on all sides for 2–3 minutes per side to create a crust.
- Roast: Transfer to the roasting pan and place in the oven. Roast at 450°F for 15 minutes, then reduce temperature to 325°F (165°C).
- Cook: Continue roasting until internal temperature reaches desired doneness: 125°F (52°C) for rare/ 135°F (57°C) for medium-rare/ 145°F (63°C) for medium
- Rest: Remove from oven, tent with foil, and let rest for 15–20 minutes before slicing.
- Serve: Slice thinly against the grain and serve with gravy or horseradish sauce.
Notes
- Always let the roast rest before slicing to retain juices.
- Use a meat thermometer for accuracy — oven times vary.
- For extra flavor, add onions, carrots, and potatoes to the pan as it roasts.
- Leftovers make excellent sandwiches or beef wraps the next day.