Peppery Roast Beef

A Peppery Roast Beef is a simple yet flavorful centerpiece for any meal. The crusty, peppercorn-encrusted exterior with a tender, juicy interior is a true crowd-pleaser. The bold flavors of freshly cracked black pepper combined with garlic and herbs make this roast beef both savory and aromatic. Whether you’re making it for a Sunday dinner, a holiday gathering, or a special occasion, this roast beef is sure to impress your guests!

Ingredients

• 3-4 lb beef roast (ribeye, sirloin, or tenderloin works best)
• 2 tablespoons olive oil
• 2 tablespoons coarse black pepper (freshly cracked)
• 1 tablespoon kosher salt
• 3-4 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 tablespoon Dijon mustard (optional, for an extra layer of flavor)
• 1/2 cup beef broth (for roasting)
• 1/2 cup red wine (optional, for added richness)

Instructions

1. Prepare the Beef:

• Take the beef roast out of the refrigerator and allow it to come to room temperature for 30-45 minutes. This helps it cook more evenly.
• Preheat your oven to 450°F (232°C).
• Pat the roast dry with paper towels to ensure a good sear and crust during roasting.

2. Season the Beef:

• In a small bowl, mix the cracked black pepper, kosher salt, minced garlic, rosemary, and thyme.
• Rub the beef roast all over with olive oil, then spread the garlic-herb-pepper mixture evenly on all sides of the roast. If you like, you can also rub the roast with a thin layer of Dijon mustard before applying the seasonings to help the crust stick.

3. Sear the Beef (Optional but Recommended):

• In a large oven-safe skillet or roasting pan, heat a bit of olive oil over medium-high heat. Sear the roast on all sides until browned and crusty (about 2-3 minutes per side). This step helps develop the deep, caramelized flavors and adds texture to the roast.
• Alternatively, you can skip the searing step and roast the beef directly in the oven. However, searing enhances the flavor and creates a beautiful crust.

4. Roast the Beef:

• Place the seared roast in the preheated oven, and reduce the temperature to 375°F (190°C). Roast for about 45-60 minutes, or until the internal temperature reaches your desired doneness:
• Rare: 120°F (49°C)
• Medium-rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium-well: 150°F (66°C)
• Well-done: 160°F (71°C)
• For even cooking, use a meat thermometer to check the internal temperature at the thickest part of the roast.

5. Add Liquid for Moisture (Optional):

• About halfway through roasting, you can add 1/2 cup of beef broth and/or red wine to the roasting pan. This helps create a flavorful pan sauce and adds moisture to the roast.
• If you prefer, you can also skip the liquid and rely on the natural juices of the beef to create a rich flavor.

6. Rest the Meat:

• Once the roast reaches the desired temperature, remove it from the oven and let it rest for at least 15-20 minutes. This allows the juices to redistribute, making the beef more tender and flavorful.
• While the beef is resting, you can cover it loosely with aluminum foil to keep it warm.

7. Slice and Serve:

• Slice the roast against the grain into 1/4 to 1/2-inch thick slices. Serve warm with the pan juices or a side of horseradish sauce, if desired.

Nutrition Facts

Servings: 8-10
Calories per Serving (3 oz): Approximately 250-300 calories

• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 80mg
• Carbohydrates: 0g
• Fiber: 0g
• Sugar: 0g
• Protein: 25g

Preparation Time

Total Time: 1 hour 45 minutes

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 30 minutes (including resting time)

How to Serve

• Serve the peppery roast beef with classic sides such as mashed potatoes, roasted vegetables, or green beans.
• For a more elegant presentation, serve it with a rich gravy made from the pan drippings or a creamy horseradish sauce.
• Pair with a full-bodied red wine like Cabernet Sauvignon, Merlot, or Shiraz for a truly indulgent meal.

Additional Tips

• Resting the Beef: Don’t skip the resting step! This is essential to achieving a juicy, tender roast.
• Crust Variations: For an extra crispy, flavorful crust, you can mix in a bit of mustard powder, paprika, or a hint of cayenne pepper to the seasoning mix.
• Flavor Boost: If you prefer a deeper flavor, you can marinate the roast for a few hours (or overnight) in a mixture of olive oil, garlic, rosemary, thyme, and a splash of red wine.
• Make-Ahead: You can prep the roast a day ahead by applying the seasoning and letting it sit in the fridge overnight. This allows the flavors to meld together.

Recipe Variations

• Peppercorn-Crusted Beef Tenderloin: For a more luxurious version, use beef tenderloin instead of a roast. It cooks quicker and is incredibly tender.
• Spicy Peppery Roast Beef: Add crushed red pepper flakes or smoked paprika to the seasoning mix for a bit of heat and depth of flavor.
• Herb-Crusted Roast Beef: Experiment with different herbs like oregano, basil, or parsley in place of rosemary and thyme for unique flavor combinations.

Serving Suggestions

• For a Holiday Meal: Pair the peppery roast beef with creamy mashed potatoes, roasted carrots, and a simple green salad with balsamic vinaigrette.
• For a Weeknight Dinner: Serve with roasted sweet potatoes, sautéed spinach, or a quinoa salad for a balanced and healthy meal.

Freezing and Storage

• Freezing: Leftover roast beef can be sliced and frozen in an airtight container or freezer-safe bag for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven or on the stove.
• Storage: Leftovers can be stored in the fridge for up to 3-4 days. Reheat gently in the oven, covered with foil, to maintain tenderness.

Special Equipment

• Meat thermometer
• Roasting pan or oven-safe skillet
• Sharp carving knife
• Basting brush (optional for applying the glaze)

FAQ Section

Q1: Can I use a different cut of beef?
A1: Yes! While ribeye, sirloin, or tenderloin are ideal, you can use other cuts like a chuck roast or eye of round. Just adjust the cooking time according to the size and thickness of the roast.

Q2: How do I get the crust to be extra crunchy?
A2: Searing the roast in a hot pan before roasting helps create a crisp, flavorful crust. Additionally, applying a bit of mustard (Dijon or yellow) before the seasoning mix can enhance the crust.

Q3: Can I cook this roast in a slow cooker?
A3: Yes, you can slow-cook a roast with this seasoning mix! Sear the roast first, then cook it in a slow cooker with some beef broth for 6-8 hours on low until it’s tender and shreddable.

Q4: Can I add vegetables to the roasting pan?
A4: Absolutely! Add root vegetables like carrots, potatoes, and parsnips to the roasting pan. They’ll absorb the delicious flavors from the beef drippings as they cook.

This Peppery Roast Beef is a classic and simple dish that’s perfect for any special occasion. With its rich flavor, tender texture, and bold peppery crust, it’s sure to become a favorite at your dinner table!

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