My Best Roast Beef
Elevate your dinner table with "My Best Roast Beef," a show-stopping centerpiece that's both tender and bursting with flavor. This recipe combines a perfectly seasoned 4-pound boneless beef roast with a fragrant blend of garlic, onion powder, rosemary, and thyme for an irresistible aroma and taste. The roast is first seared to golden perfection, then roasted slowly with a splash of beef broth to maintain its juiciness. With just 15 minutes of prep time and a foolproof method using a meat thermometer, you'll achieve flawlessly cooked, melt-in-your-mouth roast beef every time. Perfect for special occasions or Sunday dinners, this dish pairs beautifully with creamy mashed potatoes or roasted vegetables for a meal that's as comforting as it is elegant. Search "best roast beef recipe" and bring this savory classic to your table tonight!
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Recipe Information
Ingredients
- 4 pounds Boneless beef roast (e.g., top sirloin or eye of round)
- 2 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 2 teaspoons Freshly ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 1 cup Beef broth
Instructions
Preheat your oven to 325°F (163°C) and place a roasting rack inside a roasting pan.
Pat the beef roast dry with paper towels to ensure a good sear. Rub the olive oil evenly over the surface of the beef.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme.
Rub the spice mixture all over the beef roast, making sure to coat it evenly.
Heat a large skillet or cast-iron pan over medium-high heat. Add a bit of olive oil if necessary, and sear the beef roast on all sides until a brown crust forms. This will take about 2-3 minutes per side.
Transfer the seared beef roast to the prepared roasting rack.
Pour the beef broth into the bottom of the roasting pan to help keep the roast moist during cooking.
Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any bones or fat.
Roast the beef in the oven until the internal temperature reaches 130°F (54°C) for medium-rare, about 1 hour and 45 minutes. Adjust cooking time if you'd like it more or less cooked.
Once the desired temperature is reached, remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 15 minutes to retain its juices.
Carve the roast into thin slices against the grain and serve with your favorite side dishes or pan juices from the roasting pan.
Nutrition Facts
Calories |
4043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.7 g | 316% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 3076 mg | 134% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 0.1 g | ||
| Protein | 421.3 g | 843% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 49.3 mg | 274% | |
| Potassium | 6233 mg | 133% | |
*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.
