A classic dish from British cuisine, roast beef is known for its rich flavors and tender texture. This recipe offers a succulent roast beef with a crisp, herb-crusted exterior.
Ingredients
Scale:
3-4 pounds beef, such as ribeye, sirloin, or tenderloin
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon dried thyme
2 tablespoons olive oil
2 tablespoons Dijon mustard
4 carrots, peeled and cut into chunks (optional)
2 onions, quartered (optional)
4 potatoes, quartered (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
Pat the beef dry with paper towels.
Rub the olive oil all over the surface of the beef, followed by the Dijon mustard.
Sprinkle the seasoning mixture evenly over the beef, pressing it gently to ensure it sticks.
Place the beef into a roasting pan, and arrange the vegetables around it, if using.
Roast in the oven for about 20 minutes per pound for medium-rare, or adjust according to your desired cooking time.
Use a meat thermometer to check the internal temperature; aim for 130°F (54°C) for medium-rare.
Once cooked, remove the beef from the oven and let it rest for 15-20 minutes on a cutting board.
Carve the beef into thin slices against the grain and serve with the roasted vegetables and savory beef gravy.
