Beef Roast – Dry Roasted
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Roast Beef is the traditional Sunday dinner. That beefy flavor and dark gravy makes for a satisfying and healthy meal. And the added benefit is how easy this is to make.
Pot roasts are good, but they are actually braised in a closed pot with added moisture and cooked until well done – this is a great way to use a a more affordable cut of beef.
This is a real roast. This is cooked dry in an open roasting pan to get that nice dark crust and still be tender enough to eat. To do this, you will need a higher quality cut like a rib roast or sirloin roast that can be cooked medium rare to medium. It won’t be fall apart tender like a low and slow braised roast, this will have more of the firm but tender texture of a steak.
Beef Roast – Dry Roasted
Category
Other Dishes
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours, 30 minutes
Ingredients
- A 3-4# good quality roast, such as a rib roast, sirloin roast, or tenderloin roast.
- 2 tsp Salt
- 1-2 tsp Pepper
- 3-4 garlic cloves, minced
- 1 tsp Thyme
- 1 tsp Rosemary
- 1 tsp Parsley
- Olive oil
- Optional – vegetables for roasting in the pan
- Beef stock or wine for de-glazing
- 1/4 cup Water
- 1 Tbsp Corn starch
- 1 tsp Kitchen Bouquet
Instructions
- Preheat the oven to 350 degrees F.
- Combine the seasonings, and then add just enough olive oil to make it a paste.
- Spread the seasoning paste over the entire roast.
- Place the roast on a rack in a roasting pan – you do not want to lay the roast in the bottom of the roasting pan, it needs to be elevated so that it stays dry and the hot air can circulate around it.
- If you would like to roast some vegetable with the beef, chunk them into medium sized pieces, toss with some oil, salt and pepper, and place in the bottom of the pan around the roast. Root vegetables work good for this: potatoes, carrots, turnips, onions, etc.
- Roast to an internal temperature of 145 degrees F; 1.5 to 2 hours.
- Remove the roast and vegetables to a plate and keep warm.
- To make gravy, put the roasting pan on the stove top over a medium heat, and de-glaze the pan with some wine or beef stock working all of the brown bits loose.
- Pour the de-glazed pan drippings into a small sauce pan.
- Mix the water with the corn starch and Kitchen Bouquet. Add to the pan drippings and bring to a low boil to thicken. Season with salt and pepper to taste.