Ingredients:

  • 3-4 lb (1.3-1.8 kg) Beef Roast (e.g., Rump, Sirloin, Top Round, Prime Rib)
  • 2 tbsp Olive Oil (30 ml)
  • 1 tbsp Kosher Salt (15 ml)
  • 1 tsp Black Pepper (5 ml)
  • 2 sprigs fresh Rosemary
  • 3 sprigs fresh Thyme
  • 4 cloves Garlic, crushed
  • 1 lb (450g) Carrots, peeled and chopped (Optional)
  • 1 lb (450g) Potatoes, peeled and quartered (Optional)
  • 1 Onion, quartered (Optional)
  • 2 tbsp Olive Oil (30 ml) (Optional)
  • Salt and Pepper to taste (Optional)

Instructions:

  1. Pat the roast dry with paper towels. This helps with browning.
  2. Combine olive oil, salt, pepper, rosemary, thyme, and garlic in a small bowl. Rub the mixture all over the roast.
  3. Toss the carrots, potatoes, and onion with olive oil, salt, and pepper (optional).
  4. Preheat oven to 450°F (232°C).
  5. Place the roast in the hot oven for 15 minutes to sear the outside (optional but recommended).
  6. Reduce the oven temperature to 325°F (163°C).
  7. Place the roast on the rack in the roasting pan. Add vegetables to the bottom of the pan around the roast.
  8. Calculate cooking time based on desired doneness and roast size. Refer to cooking time guides for how long to cook a roast.
  9. Insert a meat thermometer into the thickest part of the roast, avoiding bone.
  10. Continue roasting until the internal temperature reaches the desired level (e.g., Rare: 125°F, Medium-Rare: 130°F, etc.).
  11. Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 20-30 minutes.
  12. Carve the roast against the grain and serve with roasted vegetables and gravy.