Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 pounds beef roast (such as sirloin or ribeye); 2 tablespoons olive oil; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

Print Recipe

Roast beef is a classic and mouthwatering dish that is perfect for special occasions or a hearty family meal. This recipe allows you to achieve tender and flavorful roast beef in under 30 minutes, making it a convenient option for those times when you’re short on time. The roast beef is seasoned with a blend of herbs and spices, creating a delicious crust on the outside while maintaining juiciness inside. Delish!

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

2 pounds beef roast (such as sirloin or ribeye)
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste

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Instructions

Preheat the oven to 425°F (220°C).
In a small bowl, combine garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper.
Rub the olive oil all over the beef roast, ensuring it is well coated.
Sprinkle the herb and spice mixture evenly over the roast, pressing it gently to adhere.
Place the seasoned roast on a rack in a roasting pan or a baking sheet lined with foil.
Roast the beef in the preheated oven for about 25 minutes or until the desired level of doneness is reached. For medium-rare, aim for an internal temperature of 135°F (57°C), and for medium, aim for 145°F (63°C).
Remove the roast from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute and ensures a juicy and tender roast beef.

Notes

Choose a high-quality cut of beef for the best results. Look for marbling and choose a roast with even thickness for even cooking. If possible, let the roast come to room temperature before cooking to ensure more even cooking and allow for better browning of the exterior. Remember to let the roast rest before slicing. This step is crucial for juicy and tender meat. Serve the roast beef with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh salad to complete the meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 0g
Sodium: 200mg
Fat: 15g
Carbohydrates: 0g
Fiber: 0g
Protein: 40g
Cholesterol: 100mg

Pair this with...

Garlic Mashed Potatoes

Start by boiling peeled and diced potatoes until they're fork-tender. While they're cooking, gently sauté minced garlic in some butter or olive oil until it's golden but not burnt - this mellows out the sharpness and infuses the butter with garlicky goodness. Drain the potatoes, then mash them up. Add the garlic-infused butter, a splash of milk or cream, and season with salt and pepper. Whip everything together until smooth, or leave a few lumps if you prefer. Garnish with fresh parsley or chopped chives.

Roasted Butternut Squash

Begin by selecting a firm butternut squash, peeling its skin and scooping out the seeds. Chop it into even, bite-sized cubes to ensure uniform cooking. Toss these cubes in olive oil, ensuring each piece is glistening and ready for the oven. For added depth, season with a sprinkle of salt, black pepper, and maybe even a touch of cinnamon or nutmeg to embrace those cozy, fall vibes. Spread them out on a baking sheet, giving each cube its own space to caramelize. Roast in a preheated oven until the edges are golden brown and the centers are tender.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.