Classic succulent roasted meat (Printable Format)
Tender roasted meat with a golden crust and herb seasoning, perfect for hearty sharing.
# What You Need:
→ Meat
01 - 3.3 pounds beef roast (sirloin, ribeye, or rump)
→ Marinade & Seasoning
02 - 3 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 4 garlic cloves, minced
06 - 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
07 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
08 - 1 teaspoon smoked paprika
→ Vegetables (optional)
09 - 4 medium carrots, peeled and cut into chunks
10 - 2 onions, quartered
11 - 4 medium potatoes, cut into wedges
# How-To Steps:
01 - Set the oven temperature to 425°F.
02 - Pat the beef roast dry using paper towels.
03 - Combine olive oil, kosher salt, black pepper, minced garlic, rosemary, thyme, and smoked paprika in a small bowl and mix into a paste.
04 - Apply the seasoning paste evenly over the entire surface of the beef roast.
05 - Place carrots, onions, and potatoes in a roasting pan, drizzle with olive oil, and season with salt and pepper.
06 - Set the seasoned beef roast atop the vegetables or in the center of the roasting pan.
07 - Roast in the preheated oven at 425°F for 20 minutes, then reduce heat to 350°F and continue roasting for approximately 1 hour or until the internal temperature reaches 130°F for medium-rare doneness.
08 - Remove from oven, loosely tent with foil, and rest for 15 minutes to redistribute juices.
09 - Carve the beef and serve alongside the roasted vegetables and pan juices.
# Expert Suggestions:
01 -
- The crust shatters under your knife while the inside stays impossibly tender and pink.
- One pan, minimal fuss, and vegetables that taste like they've absorbed the soul of the roast.
- It looks far more impressive than the effort required, which means you can feed people and actually enjoy your evening.
02 -
- A meat thermometer is non-negotiable—you cannot guess your way to perfect doneness, and overcooked roast is a travesty you can't undo.
- The resting period is part of the cooking, not a delay; skipping it means the meat will be drier and you'll wonder why it didn't work.
03 -
- Bring your roast to room temperature before cooking—a cold center and a charred exterior is not the goal.
- If your oven runs hot or cold, trust your thermometer over the time guide; every oven has its own personality.