Jamie’s roast beef Peabody is a straightforward oven-roasted beef joint with a crisp, well-seasoned crust and rosy slices, served with pan juices and classic sides. The name may refer to a local or personal recipe rather than a standardized dish, so this version uses a reliable roast-beef method that works with common cuts and a meat thermometer.
Ingredients
- 3½ lb (1.6 kg) boneless beef top round, sirloin tip, or rump roast
- 2 tbsp (30 ml) olive oil
- 2 tsp (12 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (3 g) chopped fresh rosemary, or 1 tsp (1 g) dried rosemary
- 1 tbsp (3 g) chopped fresh thyme leaves, or 1 tsp (1 g) dried thyme
- 3 garlic cloves (about 9 g), finely grated or minced
- 1 medium yellow onion (about 200 g), cut into wedges
- 1 cup (240 ml) low-sodium beef broth or water
- 1 tbsp (8 g) all-purpose flour, for optional gravy
- ½ cup (120 ml) additional beef broth, for optional gravy
Instructions
- Take the beef out of the refrigerator about 30 minutes before cooking so it loses some of its chill. Pat it thoroughly dry with paper towels. Heat the oven to 450°F (230°C). Set a rack in a roasting pan; if you do not have a rack, arrange the onion wedges in the pan to lift the roast slightly.
- Mix the olive oil, salt, pepper, rosemary, thyme, and garlic. Rub the mixture over the entire surface of the beef. Tie the roast with kitchen twine at 1½- to 2-inch (4- to 5-cm) intervals if it is unevenly shaped; this encourages more even cooking.
- Place the roast fat-side up on the rack or onions. Roast at 450°F (230°C) for 15 minutes to brown the exterior. Without opening the oven for long, reduce the temperature to 325°F (165°C) and continue roasting. Pour the cup of broth into the pan, avoiding pouring it over the crust.
- Begin checking the center with an instant-read thermometer after about 55 minutes at the lower temperature. Insert it into the thickest part, away from bone or a large pocket of fat. Total roasting time is usually about 1 hour 15 minutes to 1 hour 30 minutes, but the roast’s shape and oven matter more than the clock. For a whole cut of beef, USDA FSIS gives 145°F (63°C) as the safe minimum internal temperature, followed by a 3-minute rest. For a medium-rare result, many cooks remove it around 130–135°F (54–57°C), understanding that this is below the USDA safe minimum; choose the safe minimum if food-safety guidance is the priority.
- Transfer the roast to a clean cutting board, tent loosely with foil, and rest for at least 15 minutes. The temperature will continue to rise somewhat, and resting helps the juices settle. Keep the board and utensils used for cooked beef separate from anything that touched raw beef.
- For optional gravy, carefully pour the roasting-pan juices into a measuring jug and skim off excess fat. Put the roasting pan over medium heat on the stovetop, or transfer the juices to a saucepan. Whisk the flour with 2 tbsp (30 ml) of the additional broth until smooth, then stir it into the pan. Add the remaining broth and simmer, whisking, for 3–5 minutes until lightly thickened. Taste and adjust the seasoning.
- Remove the twine and slice the beef thinly across the grain. Serve with the warm pan juices or gravy.
Tips
- Use a thermometer rather than judging doneness by color or time. Check the thickest part, and clean the probe between checks if it has touched undercooked meat.
- Top round, rump, and sirloin tip are leaner and benefit from thin slicing across the grain. A boneless rib roast is richer and more tender but usually costs more; cooking times can vary, so still use the thermometer.
- If using dried herbs, use less than fresh because their flavor is more concentrated. If fresh rosemary is unavailable, dried rosemary or finely chopped parsley can season the crust, though parsley tastes milder.
- Do not cover the roast tightly while it rests: trapped steam softens the browned exterior. A loose foil tent keeps it warm while allowing some steam to escape.
Serving Suggestions
Serve the sliced beef with roast potatoes, mashed potatoes, or Yorkshire puddings, plus a green vegetable such as green beans, peas, or broccoli. A sharp horseradish sauce, Dijon mustard, or a simple salad can balance the savory meat. Spoon gravy over the slices just before serving, or offer it on the side so the crust does not become soggy.
Variations
For a peppery crust, add ½ tsp (1 g) crushed mustard seeds or an extra ½ tsp (1 g) black pepper to the herb mixture. For a more savory, onion-forward pan sauce, add one sliced carrot and one celery stalk (about 75 g each) beside the onion, then strain the cooked vegetables from the juices before thickening. To make the gravy gluten-free, replace the flour with 1½ tsp (4 g) cornstarch mixed with 1 tbsp (15 ml) cold water; whisk it into simmering pan juices and cook until clear and lightly thickened. You can also omit the gravy and serve the strained pan juices as they are.
Storage and Reheating
Refrigerate leftover beef and gravy within 2 hours of cooking, in separate airtight containers if possible. Cooked beef keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. For longer storage, freeze tightly wrapped slices or gravy for about 2–3 months for best quality; thaw in the refrigerator. Reheat leftovers to 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Warm sliced beef gently, covered, with a splash of broth or gravy to reduce drying; check with a food thermometer. Avoid repeatedly reheating the whole batch.
Frequently Asked Questions
Which cut of beef is best for this roast?
Top round, rump, and sirloin tip are practical choices for a lean roast that slices well. A rib roast is more tender and marbled, while a tougher cut such as brisket is better suited to low, slow cooking than this method.
Can I cook the roast straight from the refrigerator?
Yes, but a very cold roast may take longer and cook less evenly. Letting it stand for about 30 minutes while the oven heats takes the chill off; do not leave raw beef at room temperature for more than 2 hours total.
How long should I roast beef per pound?
There is no dependable time-per-pound rule because thickness, starting temperature, pan, and oven all affect cooking. Use the estimated timing as a guide and check the thickest part with a thermometer, following the USDA safe minimum of 145°F (63°C) and a 3-minute rest for whole cuts.
Why is my roast beef tough?
It may have been cooked beyond the doneness you wanted, cut with the grain, or sliced too thickly. Rest it before carving and cut thin slices across the visible muscle fibers. Lean roasts are naturally less tender than well-marbled cuts.
Can I make the roast ahead?
You can roast it earlier, cool it promptly, and refrigerate it within 2 hours. For easier serving, slice it after chilling and reheat gently in covered gravy or broth to 165°F (74°C). For the juiciest texture, cook and carve shortly before serving.
Can I skip the herbs or use dried herbs?
Yes. The roast works with salt, pepper, and garlic alone. Substitute dried rosemary and thyme at the quantities listed; if using a different dried herb, start with about one-third as much as fresh and adjust to taste.
Related
- Chewy Oatmeal Cookie Recipe with Soft Centers
- Oatmeal Raisin Cookie Calories and a Lighter Recipe
- Smoking Behind the Supermarket With You: A Manga-Inspired Bento
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).