Roast Beef Recipe
A Sunday roast has to be one of the easiest meals to prepare. Use either prime rib or top sirloin premium oven roast for this roast beef recipe. I like to serve garlic mashed potatoe and roasted red onions when making a top sirloin roast. A nice bottle of red wine (Cabernet Sauvignon) is perfect for this type of meal.
4 cloves garlic
1/4 cup grainy Dijon mustard
3 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
2 tbsp vegetable oil
freshly ground pepper
Thinly slice the garlic cloves. With the tip of a knife, cut slits all over the roast beef and insert the garlic slices. Combine the thyme, rosemary, oil, pepper, and a pinch of sea salt in a mortar and pestle. Pound away until the mixtures starts to get pulpy. Throw this into a small bowl and mix with the mustard. If you like a lot of garlic then you can combine some chopped garlic to the mixture as well. Rub the mixture all over the roast.
Place the roast beef, fat side down on a rack in the roasting pan. Insert a meat thermometer into the centre of the roast avoiding any fat or bone. Preheat your oven to 325°F and cook the roast for about 2 hours or until the meat thermometer registers 140°F for rare or 160°F for medium.
Transfer the roast to a cutting board. Tent with foil (shiny side down) and let stand for 10–15 minutes before cutting. Reserve juices for a pan gravy recipe.
10 minutes prep | 2 hours cooking | Serves 10