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.
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.
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).
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