Serve this delicious roast with baked or mashed potatoes and your favorite side vegetables or salads. Enjoy the leftovers in sandwiches or use it in salads or, if you have plenty, dice it and use it in a hearty Cottage Pie.
Cook Time: 1 hour
Total Time: 1 hour
Yield: Serves 8
- 1 beef top loin roast, about 4 to 5 pounds
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 1/2 teaspoons dried leaf thyme
- 1 1/2 teaspoons dried leaf sage
- 1/2 teaspoon dried crumbled rosemary
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- ***Pan Gravy***
- pan drippings
- 4 tablespoons all-purpose flour
- 2 to 3 cups beef broth, low sodium
- salt and pepper, to taste
Place the roast, fat side up, on a rack in a roasting pan.
Combine the olive oil, garlic, thyme, sage, rosemary, sea salt, and pepper; stir to blend. Rub all over the roast.
Roast the beef for 15 minutes. Reduce oven heat to 350° and roast for about 35 to 45 minutes longer, or to 130° to 140° (for medium rare) on an instant read thermometer or temperature probe inserted in the center of the thickest part of the roast. See below for more detailed temperature guidelines.
Let the roast rest for 15 minutes before slicing.
Arrange the beef on a platter and serve with the pan gravy.
Strain the pan drippings into a saucepan and stir in 4 tablespoons of flour. Cook over medium heat, stirring constantly, for 1 minute. Add the beef broth and continue cooking, stirring, until thickened. Taste and season with salt and pepper as desired.
Beef Roast Temperatures
- 125° = Rare
- 130° to 140° = Medium Rare
- 145° to 150° = Medium
- 155° to 160° = Well Done
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