Serves 8
90 min
Roast Beef and Onions
Recipe GLPR12677fadef3452
A rustic Mediterranean-inspired roast featuring a tender 4-pound beef roast surrounded by golden caramelized onions. The beef is seasoned simply with salt and pepper, then roasted until perfectly cooked, while quartered onions become sweet and soft alongside it. Perfect for a hearty main course that serves 8.
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Ingredients
4 small onions, quartered
1 tablespoon olive oil
kosher salt to taste
black pepper to taste
1 4-pound boneless rib or rump roast
Directions
Preheat your oven to 325°F (160°C). Remove the beef roast from refrigeration 15 minutes before cooking to allow it to reach room temperature.
Pat the roast dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Once hot, carefully place the roast in the skillet and sear for 2-3 minutes per side until a golden brown crust forms. This locks in the juices and develops flavor.
Arrange the quartered onions around the roast in the same skillet. Lightly season the onions with salt and pepper.
Transfer the skillet to the preheated oven. Roast for 60-70 minutes, checking that the roast reaches an internal temperature of 145°F (63°C) for medium-rare. Use a meat thermometer inserted into the thickest part of the meat without touching bone.
Remove from the oven and let the roast rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat, keeping it tender and moist.
Slice the roast into desired thickness and arrange on a serving platter with the caramelized onions. Serve warm with the pan juices drizzled over top.
