Roast Beef Recipe

Bring roast to room temperature

Remove the roast from the refrigerator 45–60 minutes before cooking to take the chill off. Pat the surface dry with paper towels.

Season

Combine kosher salt, black pepper, garlic powder, and onion powder. Rub the roast all over with olive oil, then evenly rub the dry seasoning mixture onto the surface, pressing to adhere.

Preheat and sear

Preheat oven to 425°F (220°C). Heat an ovenproof skillet or roasting pan over medium-high heat. Add 1 tablespoon olive oil. When shimmering, place the roast fat-side down (or one side) and sear without moving for 2–3 minutes until a deep brown crust forms. Turn and sear each side, about 2 minutes per side, using tongs to brown all surfaces (total sear time ~8–10 minutes).

Add aromatics and roast

Reduce heat under the pan, add butter, smashed garlic and herb sprigs to the pan and spoon melted butter over the roast to baste. Surround the roast with the quartered onion, carrot, and celery. Pour beef broth (and wine if using) into the pan, not over the roast, to deglaze and create a roasting liquid. Insert a probe thermometer into the thickest part of the roast, avoiding fat pockets.

Roast to temperature

Place the pan in the preheated 425°F oven and roast for 15 minutes to set the crust. Then reduce oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness: 115–120°F for rare, 125–130°F for medium-rare, 135–140°F for medium. For a 2 lb roast expect ~20–40 additional minutes depending on oven and roast shape. Start checking after 20 minutes.

Rest

Remove the roast from the oven when it reaches target temperature. Transfer to a cutting board and tent loosely with foil. Let rest for 15–20 minutes (carryover will raise internal temp ~5–10°F). Do not skip resting — it locks in juices.

Make simple jus (optional)

While the roast rests, place the roasting pan over medium heat on the stovetop. Add any accumulated pan juices and vegetables; simmer and scrape up browned bits. If desired, add an additional 1/2 cup beef broth or water and reduce slightly to concentrate flavors, about 3–5 minutes. Strain solids and skim fat, or spoon jus into a fat separator, and season to taste with salt and pepper.

Carve

Using a sharp carving knife, slice the roast across the grain into thin slices (1/8–1/4 inch) for tender results. Arrange slices on a warmed platter and serve with the jus on the side.