Classic Succulent Roast Beef (Printable Version)
Tender roast beef highlights a savory herb crust and juicy interior for memorable meals.
# What You'll Need:
→ Beef
01 - 3.3 lbs beef sirloin or rib roast, room temperature
→ Marinade & Seasoning
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1½ tsp freshly ground black pepper
05 - 2 tsp Dijon mustard
06 - 2 garlic cloves, minced
07 - 2 tsp fresh rosemary, chopped
08 - 2 tsp fresh thyme leaves
→ Vegetables (optional, for roasting)
09 - 2 large carrots, cut into chunks
10 - 1 large onion, quartered
11 - 2 celery stalks, cut into chunks
→ Gravy (optional)
12 - 1 cup beef stock
13 - 1 tbsp flour, or cornstarch for gluten-free
# Directions:
01 - Preheat the oven to 425°F.
02 - Pat the beef dry with paper towels. Combine olive oil, kosher salt, black pepper, Dijon mustard, minced garlic, rosemary, and thyme in a bowl. Rub the mixture evenly over the beef.
03 - Place carrots, onion, and celery in a roasting pan if using. Position the beef atop the vegetables or directly on a roasting rack within the pan.
04 - Roast the beef at 425°F for 15 minutes to develop a crust.
05 - Lower oven temperature to 350°F and roast for approximately 1 hour and 5 minutes or until the internal temperature reaches 130°F for medium-rare doneness.
06 - Remove the beef from the oven, tent loosely with aluminum foil, and let rest for 20 minutes to retain juices.
07 - Discard excess fat from the roasting pan. Place pan over medium heat, pour in beef stock, and bring to a simmer. Whisk in flour or cornstarch until thickened, then season to taste.
08 - Slice the beef against the grain and serve alongside roasted vegetables and optional gravy.
# Expert Advice:
01 -
- A showstopper main that actually gets easier each time you make it, building your confidence in the kitchen.
- The crust sears beautifully while the inside stays impossibly tender, and that's the magic people taste first.
- Room for your own touch: roast the vegetables however you like, skip the gravy if you prefer, or lean into the classic pairing.
02 -
- The resting step isn't optional—I learned this the hard way by slicing too early and watching the juices run straight onto the plate instead of staying in the meat.
- Use a meat thermometer and trust it more than timing; every oven is different, and the difference between perfect and overdone is just a few degrees Celsius.
03 -
- Bring your beef to room temperature before roasting—it might take 30-40 minutes out of the fridge, and it's worth the wait for even cooking.
- Save the vegetable scraps and pan drippings after making gravy; they're the foundation for an incredible stock that transforms weeknight dinners.