Juicy Roast Beef
Indulge in the ultimate centerpiece for your next family dinner with this Juicy Roast Beef recipe, a timeless classic that guarantees tender, flavorful slices of perfection. Featuring a succulent 4-pound ribeye or top sirloin roast, this dish is expertly seasoned with a savory blend of kosher salt, garlic powder, onion powder, and fresh herbs like rosemary and thyme. The roast is seared to golden-brown perfection before being slow-roasted, locking in the juices for unparalleled tenderness. A rich pan jus, crafted from beef broth, butter, and crushed garlic, elevates every bite to gourmet status. With a hands-on prep time of just 15 minutes and serving options fit for a feast, this recipe promises to impress both your taste buds and your guests. Perfect your cooking technique with a meat thermometer to achieve your ideal doneness, and serve alongside your favorite sides for a hearty, memorable meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds beef roast (ribeye or top sirloin)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 cup beef broth
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves (crushed)
Instructions
Preheat your oven to 450°F (232°C).
Remove the beef roast from the fridge and allow it to come to room temperature, about 30 minutes.
Pat the beef roast dry using paper towels, ensuring there is no excess moisture.
Rub the roast all over with the olive oil, then season generously with kosher salt, black pepper, garlic powder, and onion powder.
Sprinkle the chopped rosemary and thyme evenly over the roast, pressing them gently into the surface.
Heat a large, oven-safe skillet or roasting pan over medium-high heat. Sear the roast on all sides for about 2-3 minutes per side, until a golden crust forms.
Once seared, place the roast fat-side up in the skillet or pan. Add the beef broth, unsalted butter, and crushed garlic cloves to the pan.
Insert a meat thermometer into the thickest part of the roast. Transfer the skillet or pan to the preheated oven.
Roast the beef at 450°F (232°C) for 15 minutes to lock in the juices, then reduce the oven temperature to 325°F (163°C) and continue roasting until the thermometer reads your desired doneness: 125°F (51°C) for medium-rare, 135°F (57°C) for medium, or 145°F (63°C) for medium-well. This will take approximately 1 hour to 1 hour 15 minutes, depending on the size of the roast.
Once the desired doneness is achieved, remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes to allow the juices to redistribute.
While the beef rests, strain the pan drippings into a small saucepan and simmer gently to create a rich jus or gravy. Adjust seasoning with salt and pepper, to taste.
After resting, carve the roast into thin slices against the grain using a sharp knife. Serve the slices with the prepared jus alongside your favorite side dishes.
Nutrition Facts
Calories |
5052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 415.6 g | 533% | |
| Saturated Fat | 163.8 g | 819% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1423 mg | 474% | |
| Sodium | 3175 mg | 138% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.1 g | ||
| Protein | 349.5 g | 699% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 47.3 mg | 263% | |
| Potassium | 5167 mg | 110% | |
*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.
