Roast beef

Here’s a classic, tender Roast Beef recipe — juicy on the inside with a flavorful crust 🥩✨

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Roast Beef

Ingredients

• 3–4 lb beef roast (top sirloin, chuck, or ribeye)
• 2–3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary or thyme
• 1 teaspoon onion powder (optional)

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Instructions

1. Preheat oven to 325°F (165°C).
2. Season the roast
   • Pat beef dry. Rub with olive oil, garlic, salt, pepper, rosemary, and onion powder.
3. Sear the beef (optional but recommended)
   • Heat a skillet over high heat.
   • Sear roast 2–3 minutes per side until browned.
4. Roast in the oven
   • Place beef on a rack in a roasting pan.
   • Roast until desired doneness:
     • Rare: 120–125°F
     • Medium-rare: 130–135°F
     • Medium: 140–145°F
   • Use a meat thermometer for accuracy.
5. Rest the beef
   • Remove from oven and tent loosely with foil.
   • Rest 15–20 minutes before slicing to retain juices.
6. Serve
   • Slice thinly against the grain.
   • Serve with roasted vegetables, mashed potatoes, or gravy.

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Tips

• For tougher cuts (like chuck), cook low and slow covered for a more tender, pot-roast style.
• Make pan gravy with the drippings for extra flavor.
• Let the roast come to room temperature before cooking for even doneness.

I can also give you a slow-cooker version or a herb-crusted roast beef version if you want.