Roast Beef Recipe

LUNCH ENTREE

1. 1

   Prepare rub

   Pat the beef roast dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, paprika, and chopped rosemary and thyme. Rub the mixture all over the roast, pressing it into the surface. Massage in the minced garlic and drizzle the olive oil over the meat to form a thin paste.

2. 2

   Optional resting

   Let the roast sit at room temperature for 15-20 minutes to take the chill off and allow flavors to penetrate.

3. 3

   Sear the roast

   Heat a heavy ovenproof skillet or Dutch oven over medium-high heat. Add a light coating of olive oil. Sear the roast on all sides until deeply browned, about 2-3 minutes per side.

4. 4

   Prepare roasting setup

   Transfer the browned roast to a roasting pan. Pour in 1/2 cup beef broth (or water) into the pan to help keep the drippings from scorching.

5. 5

   Crust and initial roast

   Place the roast in a preheated oven at 450°F (230°C) for 15 minutes to develop a crust.

6. 6

   Finish roasting

   Reduce oven temperature to 350°F (175°C) and continue roasting until a meat thermometer inserted into the center registers 135°F (57°C) for medium-rare; about 45-60 minutes depending on roast size. Adjust time for desired doneness: 140-145°F for medium, 150°F+ for well-done.

7. 7

   Rest and slice

   Remove the roast from the oven and tent loosely with foil. Let rest 15-20 minutes before slicing thinly against the grain. Use pan juices to moisten slices if desired.