Classic Roast Beef
Ingredients
- 3-4 lbs boneless beef roast
- 2 tbsp olive oil, split in half
- 4 cloves garlic, minced
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 1 tsp salt
- 1 tsp ground black pepper
- 1 cup beef broth
Instructions
- Preheat the oven to 375°F. Meanwhile, combine half the oil, garlic, rosemary, thyme, salt, and pepper in a small bowl.
- Pat the beef roast dry using paper towels. Use a pastry brush to brush the oil and herb mixture on all sides of the beef roast.
- Heat the rest of the oil in a skillet over medium-high heat. Sear the beef for about 3-4 minutes per side.
- Transfer the roast to a wire rack inside a roasting pan. Pour the beef broth into the bottom of the pan. Move the pan to the oven’s middle rack.
- Cook at 375°F for 30 minutes before reducing the heat to 225°F to continue cooking for about 20-25 minutes per pound for medium-rare. Every 20 minutes or so, baste the meat using the beef broth in the roasting pan.
- Remove the roast from the oven when it reaches 135°F for medium-rare, 145°F for medium, or 150°F for medium-well.
- Tent aluminum foil over the roast as it rests for 20 minutes at room temperature before slicing.
Notes
While your roast beef rests, consider making gravy using the leftover beef broth and drippings. First, strain the drippings and bring them to a boil in a saucepan. Then, make a cornstarch slurry using ¼ cup cold water and three tablespoons of cornstarch. Add the slurry to the drippings and whisk the mixture. Allow it to boil for 1-2 minutes, then reduce the heat to low to let it simmer for another several minutes as it thickens. Season with salt, pepper, garlic powder, and a splash of Worcestershire sauce.
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