I like my roast beef rare and flavorful… I found a super-simple recipe and altered it so that it achieves both of those goals flawlessly AND sets up a great gravy base in the process. (In case you’re wondering about that fantastic bakd potato, I rubbed it with olive oil and sprinkled with kosher salt before baking it. The skin was extra-crispy and flavorful.)
The recipe is basically a rub which you smear all over the meat. Then you put it in a roasting pan (the kind that has the rack so the juices can drip down) and bake it until it’s ready to eat. I used the drippings to make a simple gravy… just put the pan on the stovetop while the meat is resting, add a couple of cups of water, and a cornstarch slurry, stirring constantly. The gravy is so flavorful you’ll want to drink it on its own.
Oh, you say you want the recipe? Of course you do. I guess I’ll share it with you.
- 1 1/4 tablespoons paprika
- 1 tablespoon kosher salt
- 1 teaspoon minced garlic or garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 2 tablespoons Frank’s red hot sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 tablespoons olive oil
- 1 (3 pound-ish) sirloin tip roast
Mix everything together (except for the roast of course) and let it sit for about 20 minutes for all of the flavors to meld together.
Preheat the oven to 350 degrees Fahrenheit. Smear your roast on all sides with the rub and place it on the rack in your roasting pan.
Dump about a cup of water in the bottom of the pan so that the drippings don’t burn.
Take the meat out when it has an internal temperature of about 140 degrees Fahrenheit (about an hour or so), or however you like it. Rare is better though.