Roast Beef Recipe

Trim and season

Remove excess fat and silver skin from the roast if present. Pat the meat dry with paper towels. Combine kosher salt, black pepper, garlic powder, onion powder, and crushed rosemary in a small bowl. Rub the olive oil over the entire roast, then massage the spice mixture onto all sides until evenly coated. Let sit at room temperature for 30 minutes (or refrigerate for up to 24 hours; bring to room temperature 1 hour before roasting).

Preheat the oven to 450°F (230°C). Place an oven-safe rack inside a shallow roasting pan.

Arrange the sliced onion, carrot, celery, and smashed garlic in the bottom of the roasting pan to create a flavor bed. This keeps the roast elevated and infuses the pan juices.

Sear the roast

Heat a large skillet over medium-high heat until shimmering. Add 1 tablespoon olive oil. Sear the roast on all sides (about 2–3 minutes per side) until a deep brown crust forms. Transfer the seared roast to the rack set over the aromatics.

Pour the beef broth and optional red wine into the bottom of the pan (not over the roast). The liquid should come up slightly but not touch the roast. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone or fat.

Roast

Place the pan in the preheated 450°F oven and roast for 10 minutes to develop an initial crust. Reduce the oven temperature to 325°F (165°C) and continue roasting until the thermometer reads: 115–120°F for rare, 125–130°F for medium-rare, or 135–140°F for medium. For a 2 lb roast expect ~25–40 minutes additional at 325°F depending on desired doneness. Check temperature after 20 minutes, then every 5–10 minutes.

When the roast reaches target temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes (internal temp will rise ~5–10°F). While resting, set the roasting pan with aromatics and pan juices on the stovetop over medium heat.

Make the au jus

If pan liquids are low, add up to 1/2 cup additional beef broth. Bring pan juices to a simmer, scraping browned bits from the bottom with a wooden spoon. Strain the juices through a fine mesh sieve into a small saucepan and skim off excess fat. Simmer the strained juices 3–5 minutes to concentrate flavor, taste and adjust seasoning with salt and pepper as needed. Keep warm.

Slice the rested roast thinly across the grain using a sharp carving knife. Arrange slices on a platter.

Serve with cheese

If using cheese, place sliced roast on an oven-safe platter or baking sheet, top each portion with chosen cheese (about 1–2 tablespoons equivalent per serving). Place under a broiler for 1–2 minutes until cheese is just melted and bubbly (watch carefully). Alternatively, serve cheese on the side for guests to add. Spoon warm au jus over or alongside the sliced roast and garnish with chopped parsley if desired.