Roast Beef Recipe
An easy, tender Roast Beef Recipe that yields juicy slices and a golden crust—perfect for family gatherings or a cozy Sunday supper.
This oven roast beef dish is a timeless main course, one I’ve served at holiday meals, backyard barbecues, and midweek dinners alike. It’s unique because of a simple marinade of rosemary, garlic, and Dijon mustard—no fuss, all flavor. Lean top sirloin keeps it on the healthier side, and when you slice against the grain, each bite practically melts in your mouth. Honestly, this beef dish reminds me of the roast my mother prepared on cold afternoons, filling the house with comforting scents. It’s an Oven Roast that feels special but doesn’t demand hours in the kitchen.
Why You’ll Love This Recipe
- Melt-in-your-mouth tenderness every time
- Easy seasoning with pantry staples (salt, pepper, garlic, rosemary)
- A juicy crust that locks in flavor and moisture
- Perfect as a holiday roast or casual weeknight main course
- Lean cut keeps calories in check—great for healthy meal planning
- Make-ahead marinade saves hands-on time
- Works under a broiler or in a convection oven
- Feeds a crowd with simple scaling (double or triple the recipe)
- Versatile leftovers: roast beef sandwiches, salads, or tacos
Ingredients
- 4–5 lb boneless beef top sirloin roast (USDA Choice; look for even marbling)
- 2 tbsp kosher salt (Morton or Diamond Crystal preferred—adjust if using table salt)
- 1 tbsp freshly cracked black pepper
- 2 tsp garlic powder or 4 cloves fresh garlic, minced
- 2 tbsp chopped fresh rosemary (or 2 tsp dried)
- 1 tbsp Dijon mustard (Gray Poupon for tang)
- 2 tbsp olive oil (extra virgin)
- ½ cup low-sodium beef broth (or red wine—see note)
- Optional: 1 tsp smoked paprika (for subtle warmth)
Tips:
- Choose a roast with uniform thickness for even cooking.
- If fresh rosemary isn’t in your garden, dried works fine—just crush it to release oils.
- Let garlic sit 10 minutes after chopping to deepen flavor.
Directions
- Preheat and Prep. Preheat oven to 425°F (220°C). Pat the roast dry with paper towels—this helps form a crust.
- Season the Beef. Rub olive oil all over. In a small bowl, mix salt, pepper, garlic (or garlic powder), rosemary, and paprika if using. Massage the blend firmly into every side of the roast. (You’ll feel your hands warm up—that’s the herbs waking up.)
- Sear for Crunch. Heat a large skillet over medium-high heat. Add a drizzle of oil. Sear roast 2–3 minutes per side until browned. Transfer to a roasting pan (use a rack to let air circulate).
- Roast It. Pour beef broth (or wine) into the pan—this keeps drippings moist. Slide roast into the oven. Roast at 425°F for 15 minutes, then drop heat to 350°F (175°C).
- Check for Doneness. Insert an instant-read thermometer into the thickest part. Pull roast at 120°F for rare, 130°F for medium-rare, or 140°F for medium (the temperature will rise 5–10°F while resting).
- Rest Like a Pro. Transfer roast to a cutting board and tent loosely with foil for 15–20 minutes. Don’t skip this—resting locks in juices.
- Slice Against the Grain. Notice the lines of muscle; cut perpendicular for ultra-tender bites. Aim for 1/4-inch slices.
- Serve and Savor. Arrange on a warmed platter, maybe drizzle a bit of pan juices. Garnish with extra rosemary sprigs.
Servings & Timing
• Yield: Serves 6–8 as a main course (approximately 1/2 lb meat per person)
• Prep Time: 20 minutes (including seasoning)
• Cook Time: 1 hour 15 minutes (15-minute sear + 1 hour roast)
• Resting Time: 20 minutes
• Total Time: About 1 hour 55 minutes
Variations
- Rosemary Garlic Twist: Add fresh thyme sprigs to the roast for more herbal aroma.
- Mustard-Crust Kick: Swap Dijon for whole-grain mustard and honey for a sweet glaze.
- Coffee Rub: Blend espresso powder with paprika and brown sugar for a smoky crust.
- Citrus Zing: Marinate roast in orange juice and soy sauce overnight for an Asian flair.
- Paleo-Friendly: Use coconut aminos and avocado oil to keep it grain-free.
- Slow-Cooker Sunday: Sear then transfer to Crock-Pot with broth; cook on low 6–8 hours for fall-apart beef.
Storage & Reheating
Keep leftover roast beef in an airtight container. In the fridge, it stays juicy up to 4 days. Freeze sliced portions in freezer bags (use parchment between layers) for up to 3 months. For reheating, wrap slices in foil with a splash of broth, bake at 300°F until warmed through—about 10–15 minutes. You can also gently reheat slices in a skillet over low heat with beef broth for extra moisture. Make-ahead tip: Season and sear the roast up to a day ahead; chill overnight, then roast just before dinner.
Notes
I’ve tested this roast over five seasons and learned a few things:
- Room Temperature Matters. Let the beef sit out 30 minutes before searing so it cooks evenly.
- Rest Twice. If you have time, rest once before searing and again after roasting, to deepen flavors.
- Pool the Juices. After slicing, let juices collect on a warmed platter—those drippings are liquid gold.
- Pantry Swap: If you lack a roasting rack, invert a clean can or use onion halves to lift the meat.
- Thermometer Tip: Calibrate your instant-read by testing in boiling water (should read 212°F at sea level).
FAQs
Q: Can I cook a bone-in roast instead?
A: Absolutely. Add about 10–15 minutes to cooking time and note the bone may slow heat transfer.
Q: How do I know it’s cooked to medium-rare?
A: A 130°F internal reading (insert away from fat pockets) means you’re right on target.
Q: What’s the best pan for searing?
A: A heavy cast-iron skillet or stainless-steel pan works great—avoid nonstick at high heat.
Q: Can I skip the sear step?
A: You can, but searing adds that crave-worthy crust and locks in flavor.
Q: How do I prevent a dry roast?
A: Don’t overcook; use a reliable thermometer and rest the meat before slicing.
Q: What sides pair well?
A: Mashed potatoes, glazed carrots, Yorkshire puddings or a crisp green salad.
Q: Is this recipe gluten-free?
A: Yes—just double-check your mustard and broth labels.
Q: Can I make pan gravy with drippings?
A: Sure! Skim fat, add a tablespoon of butter and a tablespoon of flour, whisk in broth, and simmer until thick.
Conclusion
This Roast Beef Recipe is your go-to for effortless, flavorful oven-roasted beef that feels special yet fits a busy schedule. With minimal prep and big rewards—a golden crust, juicy center, and versatile leftovers—it’s a beef dish you’ll return to again and again. Give it a try, then swing back here to share your tips or explore my mashed potato and gravy recipes for the ultimate comfort meal.
Roast Beef Recipe
Ingredients
- 4-5 lb boneless beef top sirloin roast (USDA Choice; look for even marbling)
- 2 tbsp kosher salt (Morton or Diamond Crystal preferred—adjust if using table salt)
- 1 tbsp freshly cracked black pepper
- 2 tsp garlic powder or 4 cloves fresh garlic, minced
- 2 tbsp chopped fresh rosemary (or 2 tsp dried)
- 1 tbsp Dijon mustard (Gray Poupon for tang)
- 2 tbsp olive oil (extra virgin)
- ½ cup low-sodium beef broth (or red wine—see note)
- 1 tsp smoked paprika (for subtle warmth) Optional
Instructions
- Preheat oven to 425°F (220°C). Pat the roast dry with paper towels—this helps form a crust.
- Rub olive oil all over. In a small bowl, mix salt, pepper, garlic (or garlic powder), rosemary, and paprika if using. Massage the blend firmly into every side of the roast. (You’ll feel your hands warm up—that’s the herbs waking up.)
- Heat a large skillet over medium-high heat. Add a drizzle of oil. Sear roast 2–3 minutes per side until browned. Transfer to a roasting pan (use a rack to let air circulate).
- Pour beef broth (or wine) into the pan—this keeps drippings moist. Slide roast into the oven. Roast at 425°F for 15 minutes, then drop heat to 350°F (175°C).
- Insert an instant-read thermometer into the thickest part. Pull roast at 120°F for rare, 130°F for medium-rare, or 140°F for medium (the temperature will rise 5–10°F while resting).
- Transfer roast to a cutting board and tent loosely with foil for 15–20 minutes. Don’t skip this—resting locks in juices.
- Notice the lines of muscle; cut perpendicular for ultra-tender bites. Aim for 1/4-inch slices.
- Arrange on a warmed platter, maybe drizzle a bit of pan juices. Garnish with extra rosemary sprigs.
