Ingredients:
3–4 lbs beef chuck roast or sirloin roast
3 tbsp olive oil
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tbsp fresh thyme, finely chopped (or 1 tsp dried)Instructions:
1. Preheat and Prepare the Roast:
Preheat your oven to 225°F (110°C).
Pat the roast dry with paper towels to help the seasoning stick.
2. Season the Meat:
Rub olive oil all over the roast.
In a small bowl, mix salt, pepper, garlic powder, onion powder, smoked paprika, rosemary, and thyme.
Generously coat the roast with the seasoning mixture, pressing it into the meat for maximum flavor.
3. Sear the Roast (Optional but recommended):
Heat a large skillet over medium-high heat and add 1–2 tbsp olive oil.
Sear the roast on all sides until browned (about 2–3 minutes per side).
4. Cook Low and Slow:
Place the seasoned roast on a wire rack set over a baking sheet (to allow air circulation underneath for even cooking).
Roast in the oven until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. This usually takes 2–3 hours, depending on the roast’s size.
5. Rest and Serve:
Remove the roast from the oven and tent it with aluminum foil. Let it rest for 20–30 minutes to lock in the juices.
Slice thinly against the grain for the best texture and serve with au jus or horseradish cream.
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