Roast beef is a classic oven-roasted joint, seasoned simply and served in slices with pan juices, gravy, or horseradish. This method uses a beef top sirloin roast, a hot start for browning, and a thermometer for dependable doneness; timing varies with the roast’s shape and your oven.
Ingredients
- 1 beef top sirloin roast, boneless, about 3 lb (1.36 kg), tied if needed
- 2 tsp (12 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 1 tbsp (4 g) chopped fresh rosemary, or 1 tsp (1 g) dried rosemary
- 2 tsp (6 g) chopped fresh thyme leaves, or ¾ tsp (1 g) dried thyme
- 3 garlic cloves (9 g), finely grated or minced
- 1 medium yellow onion (150 g), cut into wedges
- 1 cup (240 ml) low-sodium beef broth, for the roasting pan and optional gravy
- 1 tbsp (8 g) all-purpose flour, optional, for thickening gravy
Instructions
- Take the roast out of the refrigerator about 30 minutes before cooking so it loses some of its chill; keep it out no longer than 2 hours. Pat it very dry with paper towels. If it is not already tied into an even shape, tie it at 1½-inch (4 cm) intervals with kitchen twine so it cooks more evenly.
- Heat the oven to 450°F (230°C). In a small bowl, combine the salt, pepper, olive oil, rosemary, thyme, and garlic. Rub the mixture over all sides of the beef. Put the onion wedges in a roasting pan and set a rack over them; place the roast fat-side up on the rack. Pour the broth into the pan without pouring it over the meat.
- Roast at 450°F (230°C) for 15 minutes to brown the outside. Without opening the oven for long, reduce the temperature to 325°F (165°C) and continue roasting. Begin checking the center with an instant-read thermometer after about 50 minutes at the lower temperature. Insert the probe into the thickest part, away from fat and bone. The total cooking time is usually about 1 hour 10 minutes to 1 hour 25 minutes, but the thermometer—not the clock—determines when it is ready.
- For a whole cut of beef, USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum internal temperature. Remove the roast when its center reaches at least 145°F (63°C); rest it for at least 3 minutes before carving. For a juicier result, avoid cooking far beyond that temperature. If serving guests who prefer more-done beef, leave their slices in the oven briefly after carving, or return slices to hot gravy until cooked to their preference.
- Transfer the roast to a warm plate or cutting board and tent it loosely with foil. Rest for 20 minutes so the juices settle; this rest is longer than the USDA minimum and makes carving easier. Meanwhile, make gravy if desired. Set the roasting pan on the stovetop over medium heat, remove excess fat, and whisk the flour into the drippings for 1 minute. Gradually whisk in the remaining broth or enough water to make 1 cup (240 ml) liquid. Simmer for 3–5 minutes, scraping up browned bits, until smooth and lightly thickened. Strain if you want a smoother gravy and season to taste.
- Remove the twine. Carve across the grain into thin slices with a sharp knife. Serve with the pan gravy and onions, if using.
Tips
- Use a thermometer: Roast weight is only a rough timing guide. Check the thickest point, and avoid touching the pan or a pocket of fat with the probe.
- Choose a similarly shaped cut: Top sirloin is flavorful and slices well. A boneless rib roast can be used, though it is richer and may take a different amount of time. Lean eye of round is a budget option, but it dries out more easily; monitor it closely and carve very thinly.
- Make the seasoning your own: If fresh herbs are unavailable, use the dried amounts listed. You can replace the rosemary and thyme with 1 tsp (2 g) smoked paprika, but the flavor will be warmer and less herbaceous.
- Do not skip the rest: A 20-minute rest is included in the total time. If the roast finishes early, keep it loosely tented in a warm place and carve just before serving; do not leave it at room temperature for more than 2 hours.
Serving Suggestions
Serve the slices with roast potatoes, Yorkshire puddings, or mashed potatoes to catch the gravy. Green beans, carrots, roasted parsnips, or a crisp green salad provide a fresh counterpoint. Set out horseradish sauce or Dijon mustard for guests who like a sharper accompaniment. For sandwiches, let the beef cool, then slice it thinly and serve with mustard, pickles, and leftover gravy on the side.
Variations
For a garlic-and-mustard crust, mix 1 tbsp (15 g) Dijon mustard into the herb rub; it adds tang and helps the seasoning cling. For a peppery crust, increase the black pepper to 1½ tsp (3 g) and add 1 tsp (2 g) crushed coriander seeds. To make the roast without wine or other alcohol, keep the broth as written; it gives the pan enough liquid for drippings and gravy. You can also roast the beef without onions, though they add sweetness and flavor to the pan juices.
Storage and Reheating
Refrigerate cooked beef within 2 hours, in a shallow airtight container or tightly wrapped. Keep it refrigerated at 40°F (4°C) or colder and use within 3–4 days. Freeze well-wrapped portions for up to 2–3 months for best quality; thaw in the refrigerator. Reheat leftovers to 165°F (74°C), as recommended for leftovers, using a thermometer. For less drying, warm slices covered with a spoonful of broth or gravy in a 300°F (150°C) oven, or heat them gently in a covered skillet with gravy. Avoid repeated reheating; warm only the portion you plan to eat.
Frequently Asked Questions
Can I use a different cut of beef?
Yes. Boneless rib roast, top round, or eye of round can work, but their fat content, shape, and cooking time differ. Keep the same thermometer-based safety target and start checking early; leaner cuts are less forgiving if cooked well past the target.
Should the beef be at room temperature before roasting?
No. A short 30-minute rest outside the refrigerator takes the chill off the surface, but it will not bring the center fully to room temperature. Do not leave raw beef out for more than 2 hours; cook it directly from the refrigerator if convenient.
How do I know which way to slice?
Look for the direction of the long muscle fibers, then cut across them rather than along them. Shorter fibers make each bite easier to chew. If the grain changes direction, turn the roast as needed while carving.
Why did my roast turn out tough?
It may have been cooked beyond the desired temperature, sliced with the grain, or made from a lean cut that benefits from especially thin slices. Check your thermometer placement and accuracy, rest the roast, and carve across the grain.
Can I prepare the roast ahead?
You can mix the herb rub and chop the onion a day ahead, storing them covered in the refrigerator. Season the beef shortly before roasting, or season it up to 24 hours ahead and keep it covered and refrigerated. Roast close to serving time for the best texture.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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