Hot Roast Beef Recipe

Bring roast to room temperature

Remove the beef roast from the refrigerator 45–60 minutes before cooking so it reaches near room temperature. Pat dry with paper towels.

Preheat oven and season

Preheat oven to 450°F (230°C). In a small bowl combine kosher salt, black pepper, garlic powder and onion powder. Rub the roast with olive oil, then evenly coat all sides with the seasoning mixture.

Sear the roast

Heat a large ovenproof skillet or roasting pan over high heat until very hot. Sear the roast 2–3 minutes per side, turning with tongs, until a deep brown crust forms on all sides.

Arrange vegetables and aromatics

Place the quartered onion, carrots, celery and smashed garlic in the bottom of a roasting pan (or around the roast in the skillet). Nest the seared roast on top of the vegetables. Add beef broth and red wine (if using) to the pan. Tuck rosemary, thyme and bay leaf around the roast.

Roast

Insert an oven-safe meat thermometer into the thickest part of the roast. Roast at 450°F (230°C) for 10 minutes to develop a crust, then reduce oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches desired doneness: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium. For a 3 lb top round expect 60–80 minutes after lowering the temperature depending on oven and desired doneness.

Rest the roast

Transfer the roast to a cutting board and loosely tent with foil. Let rest 15–20 minutes so juices redistribute (internal temp will rise ~5–10°F). Reserve pan juices and vegetables for au jus.

Strain pan juices

Pour the roasting pan contents through a fine-mesh strainer into a measuring cup or fat separator. Skim off excess fat to leave about 1/4–1/2 cup of drippings (aim for the quantity listed).

Deglaze and combine

Place the roasting pan (or a saucepan) over medium heat. Add any reserved drippings plus 1 cup additional beef broth and Worcestershire sauce. Bring to a gentle simmer, scraping browned bits from the pan with a wooden spoon.

Thicken (optional)

If you prefer a slightly thickened au jus, whisk the cornstarch with cold water to make a slurry. Slowly whisk the slurry into the simmering jus until it thickens slightly, about 1–2 minutes. Season with salt and black pepper to taste. Keep warm until serving.

Slice the rested roast across the grain into 1/8–1/4-inch thick slices for tender pieces. Arrange on a warmed platter and spoon au jus over the meat or serve in a gravy boat. Serve immediately with roasted vegetables or sides of choice.