Brother’s roast beef is a straightforward oven roast seasoned with garlic, rosemary, and black pepper, then carved thinly for a classic family-style meal. A hot start builds a savory crust, while a lower oven temperature and a thermometer help keep the beef juicy; family versions may use different herbs or cuts.
Ingredients
- 3 lb (1.36 kg) boneless beef top sirloin roast or top round roast, tied if needed
- 1 tbsp (15 ml) olive oil
- 1½ tsp (9 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 3 garlic cloves (about 9 g), finely grated or minced
- 1 tbsp (2 g) finely chopped fresh rosemary, or 1 tsp (1 g) dried rosemary
- 1 tsp (1 g) finely chopped fresh thyme, or ½ tsp (0.5 g) dried thyme
- 1 medium yellow onion (about 150 g), cut into wedges
- 1 cup (240 ml) low-sodium beef broth or water
Instructions
- Temper the roast briefly. Take the beef from the refrigerator 30 minutes before roasting, leaving it wrapped or covered while it sits. This short rest takes the chill off the surface; do not leave raw beef at room temperature for more than 2 hours total. Heat the oven to 450°F (232°C). Set a rack in a roasting pan or place a wire rack inside a sturdy baking dish.
- Season the meat. Pat the roast dry with paper towels. Mix the olive oil, salt, pepper, garlic, rosemary, and thyme, then rub the mixture over every side of the beef. Scatter the onion wedges in the pan and pour in the broth. Keep the liquid below the rack so the beef roasts rather than simmers.
- Brown the outside. Set the roast fat-side up on the rack, if it has a fat cap. Roast at 450°F (232°C) for 15 minutes. The high heat starts browning the exterior; it does not determine doneness, so use a thermometer for the final check.
- Finish at a lower temperature. Reduce the oven to 325°F (163°C) without removing the pan. Continue roasting until an instant-read thermometer inserted into the thickest part reaches at least 145°F (63°C), the USDA FSIS safe minimum for whole cuts of beef, followed by a 3-minute rest. For a 3 lb roast, this lower-temperature stage often takes about 55 to 70 minutes, but shape, starting temperature, oven accuracy, and cut can change the timing. Begin checking after 45 minutes. Avoid touching the pan or bone with the thermometer probe.
- Rest and carve. Transfer the beef to a cutting board and rest it for 15 minutes before slicing; this also exceeds the required 3-minute safety rest. Loosely tent with foil if desired, but do not wrap tightly or the crust may soften. Remove any strings, then slice thinly across the grain. Check the direction of the muscle fibers before cutting; across-grain slices are easier to chew.
- Make a quick pan jus, if desired. While the roast rests, skim excess fat from the pan juices. Set the pan on a burner over medium heat, or pour the juices into a small saucepan, and bring them to a simmer for 2 to 3 minutes. Scrape up browned bits and taste before adding salt. Strain if you prefer a smooth jus, and serve it hot alongside the sliced beef.
Tips
- Choose a roast that suits your budget. Top sirloin is usually tender and flavorful; top round is leaner and benefits from thin slicing. A similarly sized eye of round also works, though it is lean and can become tough if overcooked.
- Use temperature, not the clock, as your guide. A probe thermometer gives the most reliable result. Insert it into the center from the side for a small roast, and check more than one spot if the shape is uneven.
- Adjust the herbs easily. Substitute 1 tsp (1 g) dried Italian seasoning for the fresh rosemary and thyme. Dried herbs are more concentrated, so avoid using the same volume as fresh.
- Do not skip the rest or slice too thickly. Resting gives the juices time to settle, and thin slices cut across the grain make leaner cuts more tender to eat.
Serving Suggestions
Serve the roast beef with mashed or roasted potatoes, Yorkshire pudding, or crusty bread to catch the pan jus. Green beans, glazed carrots, roasted Brussels sprouts, or a crisp green salad balance the rich beef. For sandwiches, layer cold thin slices on rolls with horseradish, mustard, or a little of the reheated jus. Offer sauces separately so everyone can season their portion to taste.
Variations
For a peppery crust, increase the black pepper to 1½ tsp (3 g) and add 1 tsp (2 g) Dijon mustard to the oil and herb mixture. For a garlic-and-thyme version, omit the rosemary and use 2 tsp (2 g) fresh thyme instead. You can also roast the beef over halved carrots and celery in place of some or all of the onion; the vegetables add flavor to the pan juices but may soften considerably during the long roast.
If you prefer a different cut, a boneless rib roast can be cooked with the same seasoning, but its fat content and shape may change the timing. Start checking early and rely on the thermometer. This recipe is written to reach the safe minimum temperature; if you prefer beef cooked beyond that point, continue roasting and check frequently to avoid drying it out.
Storage and Reheating
Refrigerate leftover beef within 2 hours of cooking, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. Store the meat and jus together or separately; keeping slices lightly moistened with jus helps prevent them from drying out. For longer storage, freeze well-wrapped portions for up to 2 to 3 months for best quality, then thaw in the refrigerator.
Reheat only the amount you plan to eat. Warm slices gently in a covered skillet with a splash of broth or jus, or in a covered dish in a 300°F (149°C) oven until the leftovers reach 165°F (74°C). Check with a food thermometer. Reheating thin slices briefly in hot jus can help preserve their texture; avoid prolonged high heat.
Frequently Asked Questions
How long does a 3 lb roast beef take to cook?
The total oven time is usually about 70 to 85 minutes, including the initial 15-minute high-heat stage, but it varies with the roast’s thickness and your oven. The recipe’s stated cook time is an estimate; begin checking the center with a thermometer before the expected finish.
Can I prepare the roast ahead?
Yes. Rub the seasoning onto the beef, cover it, and refrigerate for up to 24 hours. For even cooking, let it sit out for only 30 minutes before it goes into the oven, and keep the total time at room temperature under 2 hours.
Should I cover the roast while it cooks?
No. Roast it uncovered on a rack so the exterior can brown. Covering it traps steam and can soften the crust. You may loosely tent it with foil after cooking while it rests.
Can I use a roasting pan without a rack?
Yes. Arrange onion wedges in the bottom and set the roast on top of them, keeping the beef out of the broth as much as possible. The onions act as a simple lift, though the underside may brown less evenly than it would on a rack.
What if I do not have beef broth?
Use water in the roasting pan, as listed, or use low-sodium vegetable broth. Water makes a lighter pan jus; vegetable broth changes its flavor slightly. Avoid heavily salted stock because the juices reduce and can become too salty.
Why is my roast tough?
It may have been cooked beyond the temperature you wanted, sliced with the grain, or cut from a naturally lean, firm part of the animal. Use a thermometer, rest the roast, and cut thinly across the visible muscle fibers. Lean round roasts are especially improved by very thin slices.
Related
- Taylor Ham Pork Roll Sandwich: A New Jersey Classic
- Taylor Pork Roll Breakfast Sandwich, New Jersey Style
- Shrimp Roll Sandwich: Cool, Creamy New England Style
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).