Are you ready to transform an ordinary dinner into a mouthwatering culinary experience that will have everyone begging for your recipe? This Cast Iron Roast Beef is not just a meal – it's a showstopping centerpiece that combines professional chef techniques with home-cooking simplicity. With a golden-brown crust that seals in incredible flavor and a tender, juicy interior, this roast beef will elevate your cooking game and turn even novice home cooks into kitchen heroes.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 pounds beef roast
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 cup beef broth
- Fresh herbs (rosemary, thyme) for garnish
Instructions
- Remove the beef roast from the refrigerator 1 hour before cooking to allow it to come to room temperature. This ensures even cooking throughout the meat.
- Preheat the oven to 375°F (190°C). Place a large cast iron skillet in the oven during preheating to warm it up.
- Pat the beef roast completely dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- In a small bowl, mix salt, black pepper, garlic powder, and onion powder to create a seasoning blend.
- Rub the entire roast generously with olive oil, then coat evenly with the prepared seasoning mix, pressing the spices into the meat.
- Carefully remove the hot cast iron skillet from the oven using thick oven mitts. Place the skillet on the stovetop over high heat.
- Sear the roast for 3-4 minutes on each side, creating a rich, golden-brown crust that seals in the meat's juices.
- Pour beef broth around the roast in the skillet, which will help keep the meat moist during cooking.
- Transfer the cast iron skillet with the roast into the preheated oven. Cook for approximately 20-25 minutes per pound for medium-rare doneness.
- Use a meat thermometer to check internal temperature: 135°F for medium-rare, 145°F for medium, 155°F for medium-well.
- Once desired temperature is reached, remove the skillet from the oven and transfer the roast to a cutting board. Tent loosely with aluminum foil and let rest for 15-20 minutes.
- The resting period allows juices to redistribute, ensuring a moist and tender roast when sliced.
- Slice the roast against the grain into thin slices. Garnish with fresh rosemary and thyme before serving.
- Optional: Use the remaining pan drippings to create a quick au jus or gravy by deglazing the cast iron skillet with additional beef broth.
Tips
- Temperature is Key: Always let your beef come to room temperature before cooking to ensure even heat distribution.
- Dry Meat = Perfect Sear: Use paper towels to thoroughly pat the roast dry. Moisture prevents that beautiful golden-brown crust from forming.
- Invest in a Meat Thermometer: This is your secret weapon for achieving the perfect doneness every single time.
- Rest, Rest, Rest: Letting the meat rest after cooking is crucial. This allows juices to redistribute, ensuring each slice is succulent and tender.
- Slice Against the Grain: This technique breaks down muscle fibers, making your roast beef more tender and easier to chew.
- Don't Waste Those Drippings: Use the pan juices to create a delicious au jus or gravy that will take your roast to the next level. Pro Chef Bonus Tip: For an extra flavor boost, consider using fresh herbs like rosemary and thyme not just as garnish, but also rubbed into the meat before cooking.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
