Beef Roast
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Rest Time:
15 mins
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Total Time
2 hrs
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Servings
8
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Calories
411 kcal
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Course
Main Course
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Cuisine
American
Beef Roast
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This Beef Roast is cooked low and slow to create a tender cut of beef that melts in your mouth with every bite! Enjoy this roast with your favorite sides.
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Ingredients
For the Roast:
- 4-5 pound Boneless Top Round Roast
- 4 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Gravy:
- 2 cups Beef Drippings or Broth
- 1/2 cup dry red wine optional
- 3 Tablespoons all purpose flour
- 1/2 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- salt and pepper to taste
Instructions
- Let the roast sit at room temperature for 2 hours before cooking.
- Preheat the oven to 450°F. Place the beef roast on a rack inside a large roasting pan.
- In a small bowl, mix together the olive oil, salt, pepper, garlic powder and onion powder.
- Rub this mixture on the outside of the roast.
- Place the roast in the preheated oven and cook at 450°F for 15 minutes to sear and create a golden crust. After 15 minutes, reduce the oven temperature to 325°F. Continue roasting for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 125°F for medium-rare, 135°F for medium.
- Remove the roast from the oven and cover loosely with foil. Let it rest for 15 minutes before slicing. Prepare the gravy while the beef is resting.
- Remove any dripping from the roasting pan and add beef broth to the dripping to make approximately 2 cups.
- Pour a small amount of beef drippings into a sauce pan (just enough so that the flour doesn’t burn). Add the flour and sauté for 1-2 minutes.
- Add the wine to the pan (if using). Turn the heat up to high and cook for 1 minute while whisking.
- Then stir in the remaining beef drippings/broth, garlic powder and Worcestershire sauce. Bring the mixture to a low simmer and cook for 5-7 minutes until the mixture thickens to a gravy consistency.
- Taste test the gravy and season with salt and pepper based on your preference.
- After the beef has rested, slice the roast and serve with the gravy on top. Enjoy!
Notes
- I prefer to use a top round roast for this recipe but you can use a bottom round or eye of the round if you prefer.
- For a more pronounced crust, you can sear the roast in a hot skillet before applying the rub and roasting. Just make sure to pat the roast dry before searing to get a good crust! Don't skip the resting step! This keeps the roast juicy and tender.
- Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition Information
Show Details
Calories
411kcal
(21%)
Carbohydrates
4g
(1%)
Protein
52g
(104%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Cholesterol
141mg
(47%)
Sodium
1243mg
(52%)
Potassium
834mg
(24%)
Fiber
0.2g
(1%)
Sugar
0.2g
(0%)
Vitamin A
3IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
52mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 4g | 1% |
| Protein | 52g | 104% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 141mg | 47% |
| Sodium | 1243mg | 52% |
| Potassium | 834mg | 18% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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