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My go-to beef roast comes from countless Sunday gatherings with family. The exterior forms an amazing crust packed with herbs while inside stays juicy and tender with that perfect pink. It's my favorite choice when hosting guests – it wows everyone at the table but takes hardly any work on my part.
Elegant Yet Effortless
The trick lies in starting with super hot temps to create that gorgeous brown exterior, then turning it down for melt-in-your-mouth tenderness. The combo of fresh herbs with garlic packs in amazing flavor as the slow cooking does the heavy lifting. People always think I've been slaving away for hours in the kitchen.
What You Need
- Fresh cracked black pepper
- Kosher salt (regular table salt just won't cut it)
- Rosemary and thyme freshly picked
- Finely chopped fresh garlic cloves
- Quality olive oil to make that crust perfect
- Top round roast around 4 pounds with good fat marbling
Let's Get Cooking
- Worth the Wait
- After cooking, let it sit under foil for at least 15 minutes and cut thinly across the grain
- Time to Roast
- Cook at 450°F for 15 minutes then drop to 325°F and continue for roughly two hours until medium well
- Get Started
- Preheat your oven to 450°F and combine oil with herbs, garlic, salt and pepper then coat your roast completely
- The Night Before
- Leave your roast uncovered on a rack in your fridge overnight to dry the outside for better browning
Getting It Right
I can't live without my meat thermometer when making roast beef. For medium rare I aim for 130°F, or 145°F if I want medium. Don't skip the resting time – it's what keeps all those tasty juices from running out when you cut into it.
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Save Some for Later
You can keep leftovers in the fridge for about 4 days and they're great in sandwiches. When freezing, wrap the whole unsliced piece tightly for best results. Just warm it gently whenever you're ready to eat it again.
Frequently Asked Questions
- → What's the purpose of chilling uncovered?
Dries the outside for great browning and makes the meat softer.
- → Why cook at two heats?
The initial high temp gives a nice crust, then lower heat ensures the inside cooks just right.
- → How long should the meat sit after cooking?
Let it rest for 15-30 minutes so the juices spread out inside the meat.
- → Is a rack necessary?
Definitely, it keeps the beef elevated so it cooks evenly and crisps up properly.
- → How do I check if it’s ready?
Use a meat thermometer: 135°F for medium-rare, 145°F for medium, or 150°F for medium-well.