Perfect Roast Beef


Calm down, people. I’ve only made the most amazing roast beast in the history of my kitchen slash all the other kitchens in my neighborhood and the universe AT LEAST. It’s not a big deal.

Except that it is SUCH. a. big. deal. It’s perfectly medium rare throughout, but nice and brown on the outside. It takes a not-so-impressive cut of meat and transforms it into the kind of prime, thin-sliced roast beef that I drool over at Clancy’s deli counter. The recipe is totally bonkers (but simple) too, so get ready for that.

Gawd, this roast. We ate it with a dill-horseradish sauce that I recommended, but it needs no condiment.

I can’t even talk about it anymore. I’ll just tell you how to make it.

Perfect Roast Beef
Paleo and Whole30-approvedĀ 
Adapted from All Recipes

  • 2 lb top round beef roast (you can definitely use other cuts; the original recipe uses eye of round)
  • kosher salt
  • fresh cracked pepper
  • garlic powder

Preheat the oven to 500 degrees F. Season the roast all over with salt, pepper and garlic powder. Make sure the roast is at least close to room temp before putting it in the oven. Reduce temperature to 475, roast the beef for 14 minutes (seven minutes per pound). Turn off the oven and let it sit in the hot oven for 90 minutes (45-ish minutes per pound). Don’t open the oven at all during this time. The internal temperature should be 145 degrees and the resulting meat should be the best thing you’ve ever eaten with your mouth. Carve into thin slices and EAT.

Dill-Horseradish Sauce

  • 1/2 cup Greek yogurt
  • 2 T mayo
  • Lots of fresh dill! You can’t overdo it.
  • 1-2 finely chopped green onions
  • 1 T horseradish
  • 1 tsp lemon juice
  • sea salt and pepper, to taste

Mix it all up. EAT.

Thoughts, ideas and other uses:

  • The sauce is great on plantain chips or any other types of chips too.
  • Eat it with dill-horseradish mashed cauliflower instead of the sauce. WHOA, right?
  • This roast beef.
  • You’re welcome.



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  1. says

    could i do this with a 1 lb roast? i have a top round in my freezer right now that i just don't know what to do with. i figure i would just cut the time in half.

    • says

      Hey Joanna, make sure to check the temp with a meat thermometer to be sure, but cutting the time in half should work. After you initially throw it in and turn the oven down to 475, the beef should go in for 7 minutes per pound. After that, turn off the oven and let it sit (without opening the oven) for about 45 minutes per pound.

      Let me know how it turns out!