This roast beef recipe is the most tender beef you will ever try - and it's delicious, flavored with garlic and rosemary. It's so easy to make with only a roasting pan and a few ingredients required for this melt-in-the-mouth roast beef. Plus, it feeds a large family, and it's budget-friendly!
The key to a delicious roast beef is all in the preparation. First, remove the roast from the refrigerator about an hour before you plan to cook it to allow it to come to room temperature.
Preheat the oven to 275 degrees Fahrenheit (150 degrees Celsius)
Next, make a dry rub with salt and pepper.
Make 4 slits on the top of the roast using a sharp knife, stuff each slit with one garlic clove, and rub with salt and pepper. Flip the roast and do the same.
Rub the roast all over with the remaining dry rub, making sure to get into all the nooks and crannies.
Cooking instructions
Place the roast in an oven-safe skillet or braising pan, and add some sliced onions and fresh herbs like rosemary or thyme. Cook beef in the preheated oven until the internal temperature reaches 115 degrees Fahrenheit. (Use a meat thermometer to ensure the correct temperature is reached).
Remove the roast from the oven, use aluminum foil to cover it in a tent shape, and let rest for 10 minutes. The internal temp will continue to rise as the roast rests. Remove the remaining ingredients (onion and rosemary).
Using the same pan, add grapeseed oil over medium-high heat, and sear the roast on all sides (for about 15 minutes total rotating whole roast).
Remove the roast beef from the pan to a chopping board. The serving temp should be 130ºF in the center for medium-rare.
Next, deglaze the pan with beef broth and red wine, and make a gravy with the pan juices. Scraping up any burnt bits stuck to the bottom of the pan.
In a small bowl, combine the flour and butter to form a paste and add it to the pan.
Melt into the hot cooking liquid and whisk to melt in completely.
Bring the gravy to a boil to fully incorporate butter and flour and thicken the gravy.
Carve the roast beef and serve it with gravy, onions, beans, and mashed potatoes.
Recipe Notes
Using the meat thermometerMake sure to stick the meat thermometer into the thickest part of the beef so that you end up with perfectly cooked medium-rare roast beef. All roasts come in different shapes and sizes. The thicker the roast, the longer it will take to cook.Searing the beef before cookingSearing the beef before cooking helps to lock in the juices and flavor. It's a simple step that makes a big difference.Allowing the beef to restAfter cooking roast beef, it's essential to allow the beef to rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the roast so that they don't spill out when you cut into it - and makes it easier to carve.Making the delicious gravyMix the flour with butter before pouring it into the gravy, so that you don't end up with lumpy white bits.