Perfect Boneless Beef Roasts
Achieve roast perfection with this recipe for *Perfect Boneless Beef Roasts*! Featuring a tender, juicy cut of top sirloin, eye of round, or ribeye, this recipe uses a flavorful seasoning blend of kosher salt, garlic and onion powder, black pepper, and smoky paprika to elevate the natural richness of the beef. After a quick sear in a hot skillet, the roast slow-cooks to perfection in the oven, infused with fresh herbs like rosemary and thyme (optional) and finished with a savory beef broth base for added moisture. This straightforward, foolproof method ensures even beginners can serve up a show-stopping centerpiece, ideal for family dinners or special occasions. Ready in just 15 minutes of prep time, this recipe creates an unforgettable main course with minimal effort. Serve your perfectly sliced beef roast alongside your favorite sides and savor the accolades!
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Recipe Information
Ingredients
- 3 lb boneless beef roast (top sirloin, eye of round, or ribeye)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tbsp olive oil
- 2 fresh rosemary sprigs (optional)
- 3 fresh thyme sprigs (optional)
- 1 cup beef broth
Instructions
Preheat your oven to 450°F (230°C).
Remove the beef roast from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and paprika to create a seasoning rub.
Pat the beef roast dry with paper towels, then rub it all over with olive oil.
Sprinkle the seasoning rub evenly over the roast, ensuring all sides are coated. Gently press the seasoning into the meat for better adhesion.
Place a heavy, ovenproof skillet (such as cast iron) over medium-high heat and let it heat for 2 minutes. Add the roast to the skillet and sear it on all sides until browned, about 2 minutes per side.
If using fresh rosemary and thyme, tuck the sprigs under and around the roast in the skillet.
Pour the beef broth into the skillet, making sure it doesn’t touch the top of the roast.
Transfer the skillet to the preheated oven. Roast it at 450°F (230°C) for 15 minutes, then reduce the oven temperature to 325°F (165°C). Continue cooking until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium, about 60-75 minutes depending on the size of the roast.
Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15 minutes before slicing to allow the juices to redistribute.
Slice the roast thinly against the grain and serve with the pan juices or your favorite sides.
Nutrition Facts
Calories |
3256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 2827 mg | 123% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.3 g | ||
| Protein | 330.6 g | 661% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 4754 mg | 101% | |
*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.
