Roast Beef Recipe

• 3–4 lb (1.4–1.8 kg) top sirloin roast, aka spoon roast (or another roast cut of choice)
• 2 TBSP (30 ml) olive oil
• 8 garlic cloves
• 1 heaping tsp (6 g) kosher salt
• 1/2 tsp (2.5 g) freshly ground black pepper
• 1/2 tsp (1.5 g) paprika
• 1/2 tsp (1.5 g) onion powder
• 1/4 tsp (0.5 g) garlic powder
• 1/4 tsp (0.3 g) thyme
• 1/8 tsp (0.3 g) oregano
• 1/8 tsp (0.3 g) chili powder
• 1 1/2 TBSP (15 g) cornstarch
• 1/4 cup (60 ml) cold water
• 1 1/2 cups (360 ml) beef broth
• 1 TBSP (14 g) butter
• Salt to taste

Instructions

1. 1

   Remove the roast from the fridge at least an hour before roasting. Pat it dry with paper towels. Rub with olive oil and season with your seasoning mix. Make small cuts in the meat and insert the garlic cloves into the incisions. Ideally, refrigerate the roast covered overnight—this will allow those flavours to absorb into the meat. But you can proceed to the next step immediately, if desired.

2. 2

   Preheat the oven to 425°F (220°C). Place racks inside your roasting pan. Place the roast on top of the racks, fatty side up. Bake in the preheated oven, uncovered, for 15 minutes—this will nicely brown the beef. Then reduce the oven temperature to 225°F (107°C) to roast low and slow.

3. 3

   I don't go by the suggested cooking time but rather rely heavily on internal thermometers for accuracy. For a 3-lb (1.4 kg) roast, I find the average cooking time is about 1.5 hours, but it really depends on the shape of the roast. The roast in the pictures is taken out of the oven at 140°F (60°C). I would suggest taking the roast out between 135°F (57°C) and 145°F (63°C), depending on preference (135°F is considered medium-rare, while 145°F is considered medium). Remove the roast from the oven and from the roasting pan, cover loosely with foil, and allow it to rest for 15 minutes. It's very important to allow the meat to rest!

4. 4

   In the meantime, set the roasting pan over medium heat. Add the stock and cook, scraping the bottom of the roasting pan until slightly reduced. Make a cornstarch slurry by mixing cornstarch with water, and add it to the pan while stirring. Cook until the gravy thickens slightly. Add the spices. Taste and adjust the seasoning. Strain into a serving bowl. Add the butter and stir vigorously.

5. 5

   Slice the beef thinly and serve with the gravy. Enjoy!