Here’s a straightforward guide:
Ingredients (for 2–4 servings)
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2–3 lb (900 g – 1.4 kg) beef roast (sirloin, ribeye, or top round)
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2 tbsp olive oil
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3–4 garlic cloves, minced or sliced
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1 tsp salt
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½ tsp black pepper
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1 tsp dried thyme or rosemary (optional, for aroma)
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½ cup beef broth or red wine (optional, for extra juiciness)
Instructions
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Prep the beef:
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Bring the roast to room temperature for 30 minutes before cooking.
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Pat dry and rub all over with olive oil, salt, pepper, garlic, and herbs.
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Sear the roast (optional but recommended):
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Heat a skillet over high heat.
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Brown the roast on all sides for 2–3 minutes per side—this locks in juices and adds flavor.
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Roast in the oven:
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Preheat oven to 375°F (190°C).
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Place the roast in a roasting pan. Add a splash of beef broth or red wine if desired.
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Roast about 20 minutes per pound for medium-rare (internal temp ~130–135°F / 55–57°C). Adjust time for your preferred doneness.
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Rest the roast:
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Remove from oven, cover loosely with foil, and rest for 10–15 minutes.
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Resting allows the juices to redistribute—key for tender, juicy beef.
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Slice and serve:
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Slice thinly against the grain for maximum tenderness.
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Serve with roasted vegetables, mashed potatoes, or a simple salad.
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💡 Tips:
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Use a meat thermometer—it’s the most reliable way to get your roast perfect.
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For extra flavor, make a quick pan sauce by deglazing the roasting pan with wine or broth and adding a bit of butter.
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Leftover roast beef is excellent in sandwiches or with horseradish sauce.
If you want, I can also give you a French-style “rosbeef” version—slightly pink in the middle with a flavorful crust, which is exactly what the French call rosbeef. It’s fancy but easy! Do you want me to do that?