Roast Recipe

Bring to room temperature

Remove the roast from the refrigerator 45–60 minutes before cooking so it comes close to room temperature. Pat dry with paper towels.

Preheat oven and season

Preheat the oven to 475°F (245°C). In a small bowl combine kosher salt, black pepper, and garlic powder. Rub the roast all over with olive oil, then rub the seasoning mix evenly over the surface. Tuck rosemary sprigs alongside or lay them on top if using.

Sear (optional) and roast

Place the roast on a wire rack set in a shallow roasting pan. For a deeper crust, sear roast in a hot skillet (2–3 minutes per side) before placing in the oven. Roast at 475°F (245°C) for 12 minutes to sear the outside and set the crust.

Lower temperature and finish roasting

After the initial high-heat period, reduce oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, about 18–25 minutes per pound from this point (use a meat thermometer to confirm). For a 3 lb roast expect roughly 30–40 more minutes depending on oven and roast shape.

Rest the roast

Remove roast from oven when target temperature is reached. Tent loosely with foil and let rest for 15–20 minutes; carryover heat will rise a few degrees and juices will redistribute.

Slice

Using a sharp slicing knife, remove any twine/rosemary and cut roast across the grain into thin slices (1/8"–1/4" thick). Keep warm while preparing sauces or serve at room temperature.

In a small bowl combine ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper. Taste and adjust horseradish for heat or lemon for brightness. Chill at least 15 minutes to let flavors meld; bring to room temperature before serving if refrigerated.

Whisk together mayonnaise and Dijon mustard until smooth. Add lemon juice, minced garlic, olive oil, salt, and pepper; whisk to incorporate. Taste and adjust seasoning—add a touch more lemon for acidity or a pinch of sugar if you want it slightly milder. Chill briefly (10–15 minutes) or serve immediately.