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This roast beef recipe came from years of Sunday family dinners. The outside develops a gorgeous herb crust while the inside stays perfectly pink and juicy. I love serving this for special occasions since it looks stunning but honestly takes minimal effort.
Simple Yet Special
The magic happens when you start with high heat to get that beautiful brown crust then slow things down for tender juicy meat. Fresh herbs and garlic create incredible flavor while the slow roasting does all the work. My guests always think I spent hours in the kitchen.
What You Need
- Top round roast about 4 pounds choose one with nice marbling
- Good olive oil for that perfect crust
- Fresh garlic cloves minced fine
- Rosemary and thyme straight from my garden
- Kosher salt never table salt for roasts
- Fresh cracked black pepper
Let's Get Cooking
- The Night Before
- Pop your roast on a rack in the fridge uncovered this dries the surface for better browning
- Get Started
- Heat oven to 450°F mix oil herbs garlic salt and pepper rub all over that beautiful roast
- Time to Roast
- Start hot for 15 minutes then lower heat to 325°F cook about two hours for medium well done
- Worth the Wait
- Let it rest under foil at least 15 minutes slice thin against the grain
Getting It Right
My meat thermometer is my best friend for perfect roast beef. I look for 130°F for medium rare or 145°F for medium. That resting time is crucial keeps all those lovely juices inside where they belong.
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Save Some for Later
Leftovers stay good in the fridge about 4 days perfect for sandwiches. If freezing wrap the whole piece well before slicing it keeps better that way. Just warm gently when ready to serve.
Frequently Asked Questions
- → Why refrigerate uncovered?
Helps dry surface for better browning and creates more tender meat.
- → Why use two temperatures?
High heat creates crust, lower temp cooks inside evenly.
- → How long should it rest?
15-30 minutes lets juices redistribute for moist meat.
- → Do I need a roasting rack?
Yes, elevating meat allows even cooking and browning.
- → How do I know when it's done?
Use meat thermometer: 135°F medium-rare, 145°F medium, 150°F medium-well.