Here’s a straightforward way to make roast beef:
Ingredients
- Beef roast – 2–4 lbs (e.g., top sirloin, ribeye, or chuck roast)
- Salt & pepper – to taste
- Optional: garlic, rosemary, olive oil
Instructions
1. Prep the roast
- Remove the roast from the fridge 30–60 minutes before cooking so it reaches room temperature.
- Pat it dry with paper towels.
- Season generously with salt and pepper (and garlic or herbs if using).
2. Sear (optional but recommended)
- Heat a large skillet over high heat with a little oil.
- Sear the roast 2–3 minutes per side until browned.
3. Roast in the oven
- Preheat the oven to 375°F (190°C).
- Place the roast on a rack in a roasting pan.
- Roast until the internal temperature reaches your desired doneness:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- This usually takes 20–25 minutes per pound for medium-rare.
4. Rest and serve
- Remove the roast from the oven and tent with foil.
- Let it rest 10–15 minutes before slicing—this keeps it juicy.
- Slice against the grain and serve.
You can also make a simple pan gravy with the drippings by adding a bit of flour and broth.
If you want, I can give you a super-easy 3-ingredient roast beef recipe that’s almost as simple as the fried cornmeal mush. Do you want me to do that?
