Classic Succulent Roasted Meat (Printable version)
Tender roasted beef with herb seasoning and optional vegetables, ideal for hearty family meals.
# List of ingredients:
→ Meat
01 - 3.3 lbs beef roast (ribeye, sirloin, or top round), at room temperature
→ Seasonings
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 2 tsp dried rosemary or 1 tbsp fresh chopped rosemary
06 - 2 tsp dried thyme or 1 tbsp fresh chopped thyme
07 - 4 garlic cloves, minced
→ Vegetables (optional)
08 - 4 carrots, peeled and cut into chunks
09 - 4 potatoes, peeled and quartered
10 - 2 onions, quartered
# Directions:
01 - Set oven to 425°F (220°C) to preheat.
02 - Pat beef dry with paper towels and rub all sides with olive oil.
03 - Combine salt, black pepper, rosemary, thyme, and minced garlic; rub mixture evenly over beef.
04 - Place roast on rack inside a roasting pan and arrange carrots, potatoes, and onions around if using.
05 - Roast at 425°F (220°C) for 20 minutes, then reduce oven to 325°F (160°C) and continue roasting approximately 1 hour 10 minutes until internal temperature reaches 135°F (57°C) for medium-rare.
06 - Remove from oven, tent loosely with foil, and let rest for 15 minutes before slicing.
07 - Slice roast and serve with roasted vegetables and pan juices.
# Expert Advice:
01 -
- This roast locks in juicy tenderness that feels like a secret handshake among home cooks
- The seasoning blend effortlessly transforms a simple cut of meat into a festive centerpiece
02 -
- Patting the meat dry before oiling is essential to get that coveted crust without steaming
- Resting the roast after baking is a game changer for juicy slices that don&t dry out
03 -
- Let the roast come fully to room temperature before cooking to avoid cold centers
- Don&t skip the high heat start—it seals flavor and locks in moisture in a way slow roasting alone cannot