Ingredients

  • 3–4 lb (1.4–1.8 kg) beef roast, such as top round or sirloin roast
  • 3 tbsp olive oil
  • 5 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tbsp Worcestershire sauce

Instructions

  1. Prepare: Pat the beef dry. Rub all over with olive oil, garlic, Worcestershire sauce, salt, pepper, rosemary, thyme, onion powder, and paprika.
  2. Rest: Cover and refrigerate for at least 2 hours, preferably overnight. Bring to room temperature for about 30 minutes before cooking.
  3. Sear: Heat a large oven-safe skillet over high heat. Sear the roast for 2–3 minutes per side until deeply browned.
  4. Roast: Transfer to a preheated 375°F (190°C) oven. Roast until the desired internal temperature is reached:
    • 125–130°F (52–54°C): rare
    • 135–140°F (57–60°C): medium-rare
    • 145°F (63°C): medium
  5. Rest: Remove from the oven, loosely cover with foil, and rest for 15–20 minutes.
  6. Slice: Using a sharp knife, slice the roast thinly against the grain.
  7. Serve: Arrange the slices on a platter and spoon over the pan juices or serve with gravy.

Servings: 6–8
Prep: 15 minutes + marinating
Cook: About 45–70 minutes, depending on size and desired doneness
Rest: 15–20 minutes