Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roast Beef
Au Jus (optional, for serving)
Method
Roast Beef
Bring to room temperature
Remove the roast from refrigeration 60 minutes before cooking so it comes to near room temperature. For a 1/3 lb portion you can use a whole small roast or a larger roast portioned — allow the same time for even cooking.
Preheat and season
Preheat oven to 325°F (160°C). Pat the roast dry with paper towels. Rub olive oil evenly over the surface. In a small bowl combine kosher salt, 1/4 tsp black pepper, garlic powder and onion powder; rub the mixture all over the roast, pressing gently so seasoning adheres.
Sear (optional but recommended)
Heat an oven-safe skillet or roasting pan over medium-high heat until hot. Add the roast and sear on all sides until a deep brown crust forms, about 1–2 minutes per side. Use tongs to rotate; this develops flavor and helps trap juices.
Roast to temperature
Transfer the seared roast to the oven (if you used a skillet it can go straight in). Roast at 325°F until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium. For a small 1/3 lb portion this generally takes 12–20 minutes depending on roast thickness — use an instant-read thermometer inserted into the center to confirm.
Rest and slice
Remove roast from oven and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes (resting raises internal temp slightly and redistributes juices). Slice thinly across the grain for tender servings. Portion slices at approximately 1/3 lb per person.
Au Jus (optional)
While the roast rests, place the roasting pan or skillet over medium heat. Add the red wine and scrape up browned bits from the bottom (deglaze). Add beef stock and pan drippings and bring to a gentle simmer for 2–3 minutes. Season with salt and pepper to taste. Strain if desired and serve warm alongside sliced roast beef for dipping.