Description
This classic roasted beef recipe features a tender 3-pound beef roast seasoned with a flavorful herb and garlic paste, then cooked to perfection in the oven. The beef is roasted at high heat initially to develop a crust and then slow-roasted until reaching desired doneness, resulting in a juicy and aromatic main course ideal for family dinners or holiday meals.
Ingredients
Scale
Beef Roast
- 3-pound beef roast (such as top sirloin or chuck roast)
Seasoning Paste
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
Optional
- 1 cup beef broth or red wine for roasting pan
Instructions
- Preheat Oven: Preheat the oven to 450°F (230°C) to prepare for roasting your beef.
- Prepare Roast: Pat the beef roast dry using paper towels to remove excess moisture which helps in browning.
- Make Seasoning Paste: In a small bowl, combine olive oil, minced garlic, rosemary, thyme, kosher salt, black pepper, onion powder, and paprika to create a flavorful paste.
- Season Beef: Rub the seasoning paste all over the surface of the beef roast thoroughly to ensure even flavor.
- Roast Beef: Place the beef roast on a rack inside a roasting pan with the fat side facing up. Insert into the preheated oven and roast for 15 minutes at 450°F to develop a brown crust.
- Reduce Heat & Continue Roasting: Lower the oven temperature to 325°F (165°C) and roast for approximately 1 hour, or until the internal temperature reaches 130°F for medium-rare or 140°F for medium. Optionally baste the roast with pan juices halfway through cooking to enhance moisture and flavor.
- Rest the Meat: Remove the roast from the oven, tent it loosely with aluminum foil, and let it rest for 15–20 minutes. This allows juices to redistribute, ensuring a juicy roast.
- Slice and Serve: Slice the roast thinly against the grain for maximum tenderness and serve immediately. Use the pan juices or optional beef broth or red wine to create a simple au jus.
Notes
- Use a meat thermometer to monitor doneness accurately and prevent overcooking.
- Adding beef broth or red wine to the roasting pan creates a flavorful au jus to serve alongside the roast.
- Leftover roast beef is perfect for sandwiches, salads, or wraps for subsequent meals.
