Hot Sliced Roast Beef Recipe

Bring roast to room temperature

Remove the beef roast from the refrigerator 45–60 minutes before cooking so it comes closer to room temperature. This ensures more even cooking.

Preheat oven and season

Preheat oven to 450°F (230°C). Pat the roast dry with paper towels. Rub olive oil all over the roast, then evenly season with kosher salt, black pepper, and garlic powder.

Sear the roast

Heat a heavy ovenproof skillet or roasting pan over medium-high heat. When hot, place the roast and sear 2–3 minutes per side until a deep brown crust forms. Use tongs to hold the roast and sear the ends briefly.

Roast

Transfer the skillet or pan to the preheated oven. Roast at 450°F for 10 minutes to develop crust, then reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 20–35 more minutes depending on roast size. Use an instant-read thermometer inserted into the thickest part.

Rest

Remove roast from oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes. Resting lets the juices redistribute and makes slicing easier.

Slice thinly

Using a sharp carving knife, slice the roast very thinly against the grain into 1/8"–1/4" slices. Arrange slices on a warmed platter and cover loosely to keep warm while you make the au jus.

Prepare aromatics

While the roast rests, finely chop the onion and mince the garlic cloves.

Deglaze pan

Place the same skillet or roasting pan used for the beef over medium heat on the stovetop. If there is more than about 1 tablespoon of fat, spoon off excess leaving browned bits. Add butter and melt, then add chopped onion and sauté 4–5 minutes until softened and starting to brown, stirring to loosen browned bits from the pan.

Add liquids and simmer

Pour in the red wine (if using) and simmer 1–2 minutes to reduce slightly while scraping up browned bits. Add beef broth, minced garlic, Worcestershire sauce, thyme sprigs, and bay leaf. Bring to a gentle simmer and cook 8–10 minutes to meld flavors.

Strain and finish

Remove thyme and bay leaf. Taste and adjust seasoning with salt and pepper. If you prefer a slightly thicker jus, whisk cornstarch with cold water to make a slurry, then whisk into simmering liquid and cook 1–2 minutes until slightly thickened. For a glossy finish, stir in 1 tablespoon unsalted butter off heat.

Keep warm

Transfer the au jus to a warmed gravy boat or small saucepan and keep over low heat until ready to serve. If needed, skim fat from the surface before serving.

Arrange sliced roast beef on warmed rolls or on a platter beside mashed potatoes. Spoon warm au jus over the slices or pass the jus at the table for dipping. Garnish with chopped fresh parsley. Serves immediately.