Roast Beef Recipe

This tried-and-true Roast Beef Recipe is well seasoned, slow-cooked, and finished on high heat until golden brown and at a perfect medium-rare temperature.

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Once you try this beef-making method, there is no going back.

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INGREDIENTS:

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Trim the top round of any unwanted fat and sliver skin. It is okay if there is a small amount of fat on top as this will help flavor the meat.

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Truss the beef with butcher’s twine. Generously season it on all sides with coarse salt, roughly 1 to 1 ½ tablespoons.

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Place it on a rack over a sheet tray and put it uncovered in the refrigerator for 4 to 48 hours. This process is known as pre-seasoning or dry brining.

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Remove the roast beef from the refrigerator and let it sit at room temperature for 30 minutes to remove the chill. In the meantime, preheat the oven to 225°.

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Add a thermometer in the center of the roast coming in from the top. Season the roast with fresh cracked or pre-ground black pepper on the top and sides.

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Swipe up for full recipe!

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ROAST BEEF SANDWICH RECIPE

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