Roast Beef Recipe

Bring roast to room temperature

Remove the roast from the refrigerator 30–60 minutes before cooking so it comes closer to room temperature; this promotes even cooking.

Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.

Pat the roast dry with paper towels. This helps achieve a good sear.

In a small bowl, combine olive oil, Dijon mustard, Worcestershire sauce, minced garlic, chopped rosemary, kosher salt and black pepper to make a paste.

Rub the paste evenly all over the roast, pressing it into the meat so it adheres. Let rest 10 minutes while you prepare the pan and aromatics.

Arrange the sliced onion, carrots and celery in a single layer in the bottom of a roasting pan or ovenproof skillet. Drizzle them with a little olive oil and season lightly with salt and pepper.

Place a heavy skillet over high heat (or use the roasting pan if stovetop safe). Add 1 teaspoon olive oil and heat until shimmering. Sear the roast on all sides, about 2–3 minutes per side, until a deep brown crust forms. Use tongs to hold the roast and sear the ends as well.

Place the seared roast on top of the bed of aromatics in the roasting pan. Insert an instant-read thermometer into the thickest part of the roast if you have one.

Roast at 425°F (220°C) for 15 minutes to develop the crust, then reduce oven temperature to 325°F (160°C) and continue roasting until desired doneness: about 15–20 minutes per pound for medium-rare (internal temperature 125–130°F / 52–54°C), 20–25 minutes per pound for medium (135°F / 57°C). For this 2 lb roast expect roughly 30–40 minutes after reducing temperature for medium-rare. Check temperature early to avoid overcooking.

When the roast reaches 5–10°F (2–6°C) below the target temperature (carryover will raise it), remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15–20 minutes to allow juices to redistribute.

Make pan sauce (while roast rests)

While the roast rests, place the roasting pan over medium heat on the stovetop (or pour pan juices and aromatics into a skillet). If there’s excessive fat, pour off all but about 1 tablespoon. Add the red wine (if using) and scrape up browned bits with a wooden spoon, reducing by half (about 1–2 minutes). Add the beef broth and simmer 3–4 minutes.

Whisk together the butter and flour to make a beurre manié, then whisk it into the simmering pan juices to thicken slightly. Simmer another 1–2 minutes until glossy. Taste and season with salt and pepper as needed. Strain the sauce through a sieve into a small bowl for a smooth jus, if desired.

Slice the roast thinly across the grain into 1/8–1/4-inch slices. Arrange on a platter.

Spoon the warm pan sauce over the slices or serve on the side. Sprinkle chopped parsley over the meat and offer horseradish or extra au jus to taste.

Serve immediately with roasted vegetables, mashed potatoes, or your preferred sides.