When it comes to cooking beef, my self-confidence is pretty much close to zero. I didn’t eat a ton of beef growing up, so I just never really got the hang of how it should taste or how to cook it. Plus, my mom likes her meat ruined VERY well-done, so I grew up thinking that chewy, dry meat was the norm (love you, Mum!). I was pretty much a poultry-only girl through college until I met John, and he introduced me to what meat should REALLY taste like. Tender, juicy, and full of flavor. It should also be pink, not black. 😉
John and I usually take turns cooking dinner, and I usually have him take all responsibility for cooking beef (or anything on the grill). So when he called me last night and said he was running late, could you please take care of the roast, I panicked as I recalled the last roast I made. The horrifyingly dry pot roast that I cooked for FAR too long (remember that scene from Christmas Vacation where they are all choking down the turkey? Yep that was my pot roast). I reluctantly agreed and got started right when I got home.
I chose some of the best seasonings that go with this type of beef (thyme, rosemary, sage, onion flakes), and decided to sear it before putting it in the oven. Searing it ensures that all the juices stay in and don’t seep out while cooking (I didn’t sear it last time, so the juices all came out, making it super dry). I also decided to roast it at a lower temperature than usual – 350 °F – again, to prevent it from drying out too quickly. I checked it after an hour, and NO juices had come out (win #1), the temperature of the roast was hovering just below 130 °F (win #2), which means that by the time it sat out for 10 minutes, it would be at the perfect temperature for a medium-rare piece of meat – WHICH IT WAS (win #3)!!! And oh my goodness it tasted SO GOOD.
If you’re like me and lose sleep over the mere thought of cooking beef, this is your recipe! Quick to prep, tastes amazing, and looks quite impressive! I can’t wait to eat more of this tonight!
East & Delicious Roast Beef
Prep time: 10 minutes
Cook time: 60-75 minutes, depending on roast size
TOTAL: ~ 1 hr 25 min
Yields: 1 roast, about 8 servings
- 4 – 4 ½ lb round roast
- Olive oil
- Salt and pepper, to taste
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ½ tsp dried sage
- 1 ½ tsp dried onion flakes
- Preheat oven to 350 °F. Season roast generously with salt and pepper (hint: when you think you’ve added enough salt, go ahead and add some more!). Season with remaining ingredients. Be sure to get all sides of the roast. You may have to pat on the onion flakes.
- Heat about 1 Tbsp of oil in a 10- or 12-inch cast iron pan over high heat. When oil is smoking, using tongs to place roast in pan. Hold for 30 seconds to sear, then rotate to sear another side. Repeat with all sides of roast until completely seared.
- Place cast iron pan with roast directly in oven. Roast at 350 °F until it reaches desired doneness, about 60-75 minutes. For medium-rare, you’ll want to remove the roast when internal roast temperature reaches 125-128 °F (this was 60 minutes for me but will vary depending on roast size).
- Immediately transfer roast to carving board and tent with foil. Let sit for 10 minutes, then slice and serve.