Sure, here’s a simple roast beef recipe for you:
Ingredients:
- 1 (3 to 4-pound) boneless beef roast (such as sirloin or ribeye)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 onion, sliced
- 2 cups beef broth
- 2 tablespoons all-purpose flour (optional, for thickening gravy)
Instructions:
- Preheat your oven to 350°F (175°C).
- Season the beef roast generously with salt and pepper on all sides.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the beef roast and sear it on all sides until browned, about 3-4 minutes per side.
- Remove the roast from the skillet and set it aside. In the same skillet, add the minced garlic, rosemary, and thyme. Cook for about 1 minute until fragrant.
- Place the sliced onion in the bottom of a roasting pan or Dutch oven. Put the seared roast on top of the onions.
- Pour the beef broth into the skillet with the garlic and herbs, stirring to scrape up any browned bits from the bottom of the pan. Bring the broth to a simmer, then pour it over the roast in the roasting pan.
- Cover the roasting pan with a lid or aluminum foil and transfer it to the preheated oven.
- Roast the beef for about 1 ½ to 2 hours, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C) using a meat thermometer.
- Once the roast is cooked, remove it from the oven and transfer it to a cutting board. Allow it to rest for about 10-15 minutes before slicing.
- If you’d like to make gravy, strain the pan juices into a saucepan. Skim off any excess fat. Mix the flour with a little water to make a slurry, then whisk it into the pan juices. Bring the mixture to a simmer and cook until thickened, stirring constantly.
- Slice the roast beef thinly against the grain and serve with the gravy on the side.
Enjoy your delicious roast beef!
