Ingredients:

  • 3-4 lb (1.4-1.8 kg) beef roast (Top Sirloin, Ribeye, or Chuck Roast)
  • 2 tablespoons (30 ml) olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon (5g) fresh rosemary, chopped (or 1 teaspoon (2g) dried)
  • 1 tablespoon (5g) fresh thyme, chopped (or 1 teaspoon (2g) dried)
  • 1 teaspoon (6g) salt
  • ½ teaspoon (1g) black pepper
  • 1 cup (240 ml) beef broth (for pan sauce, optional)
  • 1 tablespoon (15g) unsalted butter (for pan sauce, optional)

Instructions:

  1. Preheat oven to 450°F (230°C). Pat the roast dry with paper towels. In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the herb mixture all over the roast. Let sit at room temperature for 30 minutes.
  2. Place roast in the prepared roasting pan. Roast in preheated oven for 15 minutes to develop a crust.
  3. Reduce oven temperature to 325°F (160°C). Continue roasting until internal temperature reaches desired doneness: Rare: 120-125°F (49-52°C), Medium-Rare: 130-135°F (54-57°C), Medium: 140-145°F (60-63°C), Medium-Well: 150-155°F (66-68°C). Use a meat thermometer.
  4. Remove roast from oven and tent loosely with foil. Let rest for at least 15 minutes (longer is better - up to 30 minutes) to redistribute juices.
  5. Place roasting pan over medium heat on the stove. Add beef broth and scrape up browned bits from the pan. Simmer until slightly reduced and thickened. Stir in butter for richness. Strain sauce if desired.
  6. Slice roast thinly against the grain for maximum tenderness. Serve with pan sauce and your favourite sides.