🧂 Ingredients

• 3–4 lb beef roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp rosemary
• 1 tsp dijon mustard
• 1 onion,
• garlic cloves

📖 Instructions

🥩 Prep the Meat
Remove the roast from the fridge about 1 hour before cooking to let it come to room temp.
Pat it dry with paper towels — dry meat = better crust.

🔥 Preheat Oven
Preheat your oven to 450°F (230°C).

🌿 Season
Mix the salt, pepper, garlic powder, onion powder, thyme, and optional mustard.
rub the roast all over with olive oil, then coat evenly with the seasoning mix.

🔥 Sear (Optional but Worth It)
For extra crust: Sear the roast in a hot skillet for 2–3 minutes per side until browned, then transfer to a roasting pan.

🍖 Roast
Place roast on a rack in a roasting pan (or on top of the onions/garlic if using).
Roast at 450°F (230°C) for 15 minutes, then lower the oven to 200°F (94°C) and continue roasting:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Estimate 15–20 minutes per pound, but always go by internal temp using a meat thermometer.

⏲️ Rest
Remove the roast and tent it loosely with foil. Let it rest for 15–20 minutes before slicing — this helps keep it juicy.

🍽️ Slice & Serve
Slice thinly against the grain. Serve hot with your sides of choice or cool it for sandwiches.

🧄 Serving Ideas:
Serve with roasted potatoes, Yorkshire pudding, horseradish sauce, or gravy.
Leftovers? Perfect in sandwiches, wraps, or even on a salad.