Buffet Roast
Elevate your dining experience with this stunning Buffet Roast, a centerpiece-worthy dish perfect for family gatherings or holiday feasts. Featuring a succulent beef top sirloin roast rubbed with a flavorful blend of kosher salt, black pepper, garlic powder, onion powder, and smoky paprika, this recipe is all about bold, savory flavors. Nestled alongside hearty chunks of carrots, baby potatoes, and quartered onions, and infused with fresh rosemary, this one-pan wonder is roasted to perfection with a splash of beef broth and optional red wine for an irresistible depth of flavor. With just 20 minutes of prep time and a roast that turns out tender and juicy every time, this recipe is as impressively easy as it is delicious. Serve it thinly sliced with the roasted vegetables and a drizzle of pan gravy for an unforgettable feast that's sure to wow your guests. Perfect for Sunday dinners, Christmas, or any special occasion, this Buffet Roast is a true crowd-pleaser.
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Recipe Information
Ingredients
- 4 pounds beef top sirloin roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- 3 whole carrots, peeled and cut into large chunks
- 2 whole yellow onions, quartered
- 1.5 pounds baby potatoes
- 1 cup beef broth
- 0.5 cup red wine (optional)
Instructions
Preheat your oven to 450°F (230°C) and allow the beef roast to sit at room temperature for about 30 minutes.
In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
Rub the roast all over with olive oil, then evenly coat it with the spice mixture.
Place the beef in the center of a large roasting pan. Surround it with the carrots, onions, and baby potatoes.
Add fresh rosemary sprigs to the roasting pan, scattering them around the vegetables for added flavor.
Pour beef broth and red wine (if using) into the bottom of the roasting pan to keep the meat moist and create a flavorful base for gravy.
Roast in the oven at 450°F (230°C) for 20 minutes to sear the exterior.
Reduce the oven temperature to 325°F (165°C) and continue to cook for another 60–70 minutes, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare. Use a meat thermometer for accuracy.
Once done, remove the roasting pan from the oven and transfer the roast to a cutting board. Cover loosely with aluminum foil and let it rest for 15 minutes before slicing.
While the roast rests, spoon roasted vegetables onto a serving platter. Use the pan juices to make a quick gravy if desired.
Slice the roast thinly against the grain, arrange on the platter with the vegetables, and serve. Enjoy your Buffet Roast!
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1291 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
