Rapid Roast Beef
A simple, almost hands-off method for cooking a beef roast like top round or sirloin tip. The roast starts with a very high-heat sear in the oven, then finishes cooking gently in the residual heat, resulting in a tender and juicy result with minimal effort.
An original recipe by Forkin
- Total time
- 2 hr 30 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 628 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 kgbeef roasting joint, e.g. top round or sirloin tip
- 2 clovegarlic, halved
- 1 tbspcoarse salt
- 1 tspblack pepper, freshly ground
Equipment
paper towels · cutting board · knife · oven · roasting pan
The method
Step by step
- 1
Remove the beef roast from the refrigerator 1-2 hours before cooking to allow it to come to room temperature.
Cook’s note: Bringing the meat to room temperature helps it cook more evenly.
- 2
Preheat your oven to 250°C (480°F).
Cook’s note: Ensure your oven is fully preheated before putting the roast in.
- 3
Pat the surface of the beef roast completely dry with paper towels.
About 2 min
Cook’s note: A dry surface is essential for getting a good crust.
- 4
Rub the entire roast with the cut sides of the halved garlic cloves.
About 2 min
- 5
Season the roast generously on all sides with the coarse salt and freshly ground black pepper.
About 2 min
Cook’s note: Don't be shy with the seasoning; a large cut of meat needs it.
- 6
Place the roast, fat-side up if applicable, into a roasting pan.
About 1 min
- 7
Place the pan in the preheated oven and roast for exactly 20 minutes for a medium-rare finish.
About 20 min
Cook’s note: The cooking time is based on a 1.5kg (3.3lb) roast. Adjust by 7 minutes per pound (or 15 minutes per kg) if your roast is a different size.
- 8
Turn the oven off completely.
- 9
Leave the roast in the oven with the door closed for exactly 2 hours. Do not open the door under any circumstances.
About 2 hr
Cook’s note: This residual heat cooking is the most critical part of the recipe. Opening the door will let the heat escape and result in an undercooked roast.
- 10
Remove the roast from the oven, transfer to a cutting board, and slice against the grain to serve.
About 3 min
Per serving
Nutrition
- Calories
- 628kcal
- Protein
- 65.1g
- Carbs
- 0.7g
- Fat
- 37.5g
- Fibre
- 0.1g
- Sugar
- 0g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sliced roast in an airtight container in the refrigerator.
Reheat slices gently in a pan with a splash of broth or in the microwave on low power to avoid drying them out.
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