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I just wanted fast. Everything lately has to be fast. I swear, once I move into the new house, I am going to turn into a turtle and withdraw into my shell. Unpack only toothbrushes and clothes and take until Christmas to unpack my house. Ok, well we all know that’s a crock, but sometimes it does feel like everything is set on maximum speed lately. Rush here, there, do this, that, clean this, scrub that, people here, people there.
So betwixt all that, we still have to eat. And eat well. I refuse to order out all the time as much as I really, desperately want to some days. I scoured the ‘net and found a few recipes to jazz up roast beef and threw my own together one night.
You know why I chose the ingredients in my recipe? Because I had every single spice in my cupboard and odds are you do too! It did the trick. It took a boring sirloin tip – one of my least favorite cuts- to a tasty, spicy treat. You can cut the salt to perhaps 1 tsp if you like, but we loved it salty.
Ingredients Needed:
one 3-4 lb beef roast
2 tsp salt
1 tsp paprika
1 tsp cracked black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1/3 tsp cayenne pepper
2 tbsp olive oil
Combine all of the ingredients above, excepting the roast. Mix well.
Take the room temperature roast-best for cooking- place it in your roaster of choice and cover with the spice rub completely.
Pre-heat the oven to 325 degrees.
Cook the roast until the center reaches a temperature of 135 internally, then pull it out, tent it with foil and let it rest for 10-15 minutes. That will give you are medium rare roast, which most people prefer.
Look at that beautiful crust!
Spice Rub for Beef
Ingredients
- 3-4 pounds beef roast
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon cracked black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/3 teaspoon cayenne pepper
- 2 tablespoons olive oil
Instructions
- Combine all of the ingredients above, excepting the roast. Mix well.
- Take the room temperature roast-best for cooking- place it in your roaster of choice and cover with the spice rub completely.
- Pre-heat the oven to 325 degrees.
- Cook the roast until the center reaches a temperature of 135 degrees internally, then pull it out, tent it with foil and let it rest for 10-15 minutes. That will give you a medium rare roast, which most people prefer.
Scott says
I made this last night. My wife and I can’t eat spicy foods so I left out the Cayenne. We really enjoyed it.
Kev says
Well this is the most common rub, so nothing new except for the horrible grammar in this so called article.
Hannah says
🥴 your review screams “you’re a bald middle aged white single man”… Go join lawn bowls!
SMum says
Really enjoyed this. I grew up thinking you had to rub a roast with onion soup mix, but I never really like it that much. I adjusted the recipe a bit to suit my tastes — reduced the onion and garlic powders a bit, added in thyme and rosemary — but really liked the oregano and paprika flavours.
thekitchenmagpie says
@SMum Glad you liked it! I don’t mind the onion soup mix but it’s nice to change it up a bit!
Sam R. says
It’s so hot right now I can’t imagine making a roast beef…but this looks great for cooler weather.