Jerry Goyer'S Roast Beef
Juicy roast beef with a crisp exterior, seasoned simply with salt and pepper, ideal for special occasions or hearty family dinners, topped with a unique horseradish garnish.
Ingredients
- sirloin tip or rolled beef roast ⓘ
- salt
Instructions
- Preheat oven to 500°F.
- Select sirloin tip or rolled beef roast and season with salt and pepper.
- Place the meat on a roasting pan with a rack.
- Bake for 6 minutes per pound of meat.
- After roasting, do not open the oven door and let the meat rest for 2 hours.
- Slice and serve the roast beef.
- Garnish with miniature beets filled with horseradish.
Tips & Substitutions
For a perfectly seasoned roast, use kosher salt and freshly cracked pepper. If you prefer a different cut, consider using a rib roast for a richer flavor. To enhance your roast, rub it with garlic or herbs like rosemary before cooking. Remember that the resting period is crucial for juicy meat, so resist the temptation to cut into it immediately. Browse more American recipes for inspiration.
Serving Suggestions
Serve the roast beef thinly sliced, garnished with miniature beets filled with horseradish for a zesty kick. It pairs beautifully with rich sides like mashed potatoes or roasted vegetables. For a complete meal, consider serving with a refreshing salad or a hearty soup like Chopped Meat Soup to balance the flavors.
Storage & Reheating
Leftover roast beef can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap tightly in foil and freeze for up to 3 months. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, covered with foil to retain moisture.
Frequently Asked Questions
Can I cook this roast beef at a lower temperature?
While this recipe calls for high-temperature roasting, you can cook it at a lower temperature (around 325°F) for a longer time. This method results in more even cooking but will require adjustments to cooking time, typically around 20 minutes per pound.
What should I do if I don't have a roasting pan?
If you don't have a roasting pan, you can use a baking dish along with a wire rack or even a cast-iron skillet. Just ensure the meat is elevated to allow heat circulation. Alternatively, use a rimmed baking sheet lined with foil for easier cleanup.
How do I know when the roast beef is done?
To check for doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F before resting, while 145°F is ideal for medium. Remember to let it rest for two hours after roasting to allow the juices to redistribute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).