Here’s a classic, tender roast beef recipe—perfectly seasoned and roasted to juicy perfection:
🥩 Classic Roast Beef
🧾 Ingredients:
- 1–1.5 kg beef roast (sirloin, ribeye, or top round)
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried rosemary or thyme
- 1 onion (quartered)
- 1 cup beef broth (or water + 1 beef bouillon)
👩🍳 Instructions:
- Prep the beef
Pat roast dry. Rub olive oil, garlic, salt, pepper, and herbs all over the beef. Let it sit at room temperature for 30 minutes. - Preheat oven
Set to 220°C (425°F). - Sear (optional but recommended)
Heat a pan and sear beef on all sides until browned—this locks in juices. - Roast
Place beef on a roasting pan with onion and broth around it. Roast:- Rare: 15–20 min per 500g
- Medium: 20–25 min per 500g
- Well done: 25–30 min per 500g
- Rest
Remove beef, cover loosely with foil, and rest for 15–20 minutes before slicing. This keeps it juicy.
🍽️ Serving Ideas:
- With roasted vegetables and mashed potatoes
- Sliced thin for sandwiches
- With horseradish sauce or gravy
🔥 Tips:
- Use a meat thermometer:
- Rare: 50–52°C (122–125°F)
- Medium: 57–60°C (135–140°F)
- Well done: 65–70°C (150–160°F)
- Letting the beef rest is crucial—don’t skip it!
- You can add carrots, potatoes, and celery around the roast for a full one-pan meal
I can also give you a slow cooker roast beef or oven-braised version with gravy that’s extra tender and flavorful. Do you want me to share that?
