Pepper-Crusted Roast Beef
This video from The Stay at Home Chef demonstrates how to make a classic pepper-crusted roast beef using an eye of round roast, though other lean cuts like top round or sirloin tip can be substituted. The roast is rubbed with a simple oil and spice mixture, slow-roasted at a low temperature, then finished with a high-heat reverse sear to reach the target internal temperature. The result is a lean, thinly sliced roast suitable for dinners, holidays, or sandwiches.
Recipe Ingredients
Cook 90 min
- 2½ pounds eye of round roast (or top round, sirloin tip, center cut sirloin, or bottom round)
- 2 tablespoons olive oil
- 1 tablespoon black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- 1
Adjust the oven rack to the bottom or second-to-bottom slot.
- 2
Preheat the oven to 325°F (163°C).
- 3
Select an eye of round roast, or substitute top round, sirloin tip, center cut sirloin, or bottom round.
- 4
Optionally tie the roast with butcher's twine for a rounder shape; this affects looks only, not the result.
- 5
Place the roast on a rack set inside a roasting pan, or use a 9x13 pan or cast iron pan if a roasting pan is unavailable.
- 6
Stir together the olive oil, black pepper, salt, onion powder, and garlic powder in a small bowl.
- 7
Brush the seasoning mixture all over the roast, coating the top, sides, and bottom.
- 8
Roast in the preheated oven for 1 hour 15 minutes to 1 hour 45 minutes, checking the internal temperature with a meat thermometer starting at the 1-hour mark.
- 9
When the roast is about 5 degrees from 135°F, raise the oven temperature to 500°F and reverse sear until it reaches 135°F internal temperature.
- 10
Remove the roast from the oven and let it rest for about 10 minutes before carving.
- 11
Slice the roast thinly and serve.
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Credits: Source: The Stay At Home Chef