When time is a bit cramped for getting your dinner party together, wow them with a gorgeous serving of Roast Beef.
We love our meat in this family, and making this is fairly straight forward and ready in no time at all! A huge win-win for me. My kids think I’m the best “cooker” ever when I make this, and yes, flattery will get them a massive hug and a kiss … and maybe dessert.
The seasonings are simple, the technique…well, that’s simple too.
I first saw this recipe by Jamie Oilver years ago have made this version of it ever since. When buying the beef, I look for a nice cut of meat, either a London broil or a boneless bottom round roast. If I’m using the London broil, it’s basically ready to coat in the herbs. When I use a bottom round roast, then all I have to do is slice it lengthwise and then I’m all set to coat in the herbs and start searing. I rarely tenderize the meat, but you can if you prefer, it has always turned out perfectly tender for me, so I’ve never found the need to tenderize it.
Two things you need to have for this, a deep, heavy-bottom skillet or braiser and a good pair of tongs. When I’m preparing this Roast Beef recipe, I love to use fresh herbs, but you can use dried herbs as well if you prefer.
- 1/2 bunch of fresh Rosemary, Thyme & Sage, leaves removed & chopped or 2 Tbsp each dried
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 - 3 Tbsp Olive Oil, or more if needed
- 2-3 lbs boneless Bottom Round Beef Roast, sliced in half lengthwise or London Broil that is about 2 - 3 inches thick and bring to room temperature about an hour before cooking. (Allow about 1/2 lb per person)
- Heat a large pan on high, add Olive Oil.
- Mix the chopped Herbs with the Salt & Pepper, then spread out on a chopping board.
- Roll the meat in the mixed Herbs, coating all sides.
- Place Meat in hot pan, and sear each side including the ends, turning every few minutes. Continue to turn & sear for about 20 minutes or more time if you prefer your meat to be cooked well and less pink.
- Remove from heat, cover with foil and allow to rest for about 10 minutes, then thinly slice & serve.
The time will vary depending on how hot your stove top will get and the type of pan you use. It's best to use a heavy bottom braiser, deep pan such as my favorite 5 quart braiser from Le Crueset or a cast iron deep skillet.
Try to make sure that your meat is no more than about 2 - 3 inches thick. The thicker the meat, the longer it will take to cook.