Classic Succulent Roasted Beef (Printable)
Tender beef with aromatic herbs and roasted vegetables, ideal for family meals and gatherings.
# What You'll Need:
→ Beef
01 - 3.3 lbs beef sirloin or rib roast, trimmed
→ Marinade & Seasonings
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 tablespoon fresh rosemary, chopped
06 - 1 tablespoon fresh thyme leaves
07 - 4 garlic cloves, minced
08 - 1 teaspoon Dijon mustard
→ Aromatics
09 - 1 large onion, quartered
10 - 2 carrots, cut into large chunks
11 - 2 celery stalks, cut into large chunks
# Directions:
01 - Set the oven to 425°F to ensure it reaches the proper roasting temperature.
02 - Pat the beef dry with paper towels and place it on a rack inside a roasting pan.
03 - Combine olive oil, kosher salt, black pepper, rosemary, thyme, minced garlic, and Dijon mustard in a small bowl and mix into a paste.
04 - Rub the seasoning paste evenly over the entire surface of the beef.
05 - Distribute the quartered onion, carrot chunks, and celery chunks around the beef in the roasting pan.
06 - Place the beef in the preheated oven and roast for 20 minutes at 425°F to develop a flavorful crust.
07 - Lower the oven temperature to 325°F and roast for an additional 1 hour 10 minutes or until a thermometer reads 130°F in the thickest part for medium-rare doneness.
08 - Transfer the meat to a cutting board, cover loosely with foil, and let rest for 20 minutes to retain juices.
09 - Cut the beef against the grain and serve alongside the roasted vegetables and pan juices.
# Cooking Tips:
01 -
- This roast has a golden crust and tender inside that feels like a well-kept secret you want to pass on
- The blend of fresh herbs and garlic gives it a flavor that never fails to impress even the pickiest eaters
02 -
- Patting the beef dry is a game changer for getting that deep brown crust you see in photos
- Letting the meat rest after roasting is when the magic happens, locking in juices so every slice is perfectly moist
03 -
- A meat thermometer is worth its weight in gold here; guessing doneness can lead to heartbreak
- Rubbing the beef with mustard helps the herbs stick and adds a subtle tang that lifts the entire roast