Sandra This Alton Brown Roast Beef recipe is a budget-friendly and tender dinner, which calls for economical top round roast and savory onion powder. It’s the perfect Sunday dinner or deli-style sandwich meat, ready in about 2 hours and 30 minutes.
Alton Brown Roast Beef Ingredients
- 1 (4-pound) beef top round roast (or sirloin tip roast)
- 2 tbsp vegetable oil (or canola oil)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
How To Make Alton Brown Roast Beef
- Prep the meat: Remove the roast from the refrigerator 1 hour before cooking to allow it to come to room temperature. This promotes even cooking. Preheat the oven to 250°F (120°C).
- Season the roast: In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder. Rub the roast all over with the vegetable oil. Sprinkle the spice blend generously over the meat, massaging it in to ensure it adheres to all sides.
- Low and slow: Place a roasting rack inside a roasting pan or on a baking sheet. Place the beef on the rack. Roast in the 250°F oven. This low temperature gently cooks the lean meat without drying it out or seizing the muscle fibers.
- Monitor temperature: Cook until the internal temperature reaches 115°F to 118°F (for medium-rare). This will take approximately 1 hour and 15 minutes to 1 hour and 45 minutes, depending on the shape of the roast. Use a probe thermometer to be precise.
- Rest the meat: Remove the roast from the oven. Transfer it to a cutting board or platter and tent loosely with foil. Let it rest for at least 20 minutes. Do not skip this step; the juices need to redistribute.
- Crank the heat: While the meat rests, increase the oven temperature to 500°F (260°C).
- Reverse sear: Once the oven is blazing hot and the meat has rested, place the roast back on the rack in the roasting pan. Return it to the oven for 8–10 minutes. This blast of heat creates a savory, brown crust (Maillard reaction) without cooking the inside further.
- Serve: Remove from the oven. Since the meat has already rested, you can carve it almost immediately. Slice excessively thin against the grain for the most tender bite.
Recipe Tips
- The Cut: Top Round (or Inside Round) is a lean cut from the rear leg. It is much cheaper than Prime Rib but can be tough if cooked quickly. The low oven temp acts like a slow cooker, keeping it tender.
- Slicing: Unlike a fatty Prime Rib which can be cut into steaks, this lean roast must be sliced paper-thin against the grain. If you cut thick slabs, it will be chewy.
- Don’t overcook: Because this cut lacks fat, do not cook past Medium-Rare (130°F final temp). If you cook it to Well Done, it will be dry and tough.
- The Probe: Leave a probe thermometer in the meat while it cooks so you don’t have to open the oven door, which lets out the gentle heat needed for this method.
What To Serve With Alton Brown Roast Beef
This versatile meat works as a hot dinner or cold lunch.
- Horseradish Cream: Mix sour cream, prepared horseradish, and chives.
- Beef on Weck Rolls: Use the leftovers for this classic sandwich.
- Roasted Potatoes: Cook them separately at a higher temp while the beef rests.
- Yorkshire Pudding: A classic pairing for roast beef.
How To Store Alton Brown Roast Beef
- Refrigerate: Wrap the unsliced portion tightly in plastic wrap and store for up to 4 days. Slice only what you need.
- Freeze: Slice the beef and freeze in portions with a little parchment paper between slices. Freeze for up to 2 months.
- Leftovers: This makes the best roast beef sandwiches. Serve cold with mayo and pickles.
Alton Brown Roast Beef Nutrition Facts
- Calories: 280kcal
- Protein: 48g
- Carbohydrates: 1g
- Fat: 8g
- Saturates: 2g
- Sugar: 0g
- Salt: 0.6g
Nutrition information is estimated per 6oz serving.
FAQs
Can I use a rump roast?
Yes, Rump Roast, Bottom Round, or Eye of Round all benefit from this “low and slow, then sear” method.
Why reverse sear?
Searing at the end (after the meat is cooked) dries out the surface faster, creating a better crust with less grey, overcooked meat just below the surface compared to searing raw meat at the start.
Can I make gravy?
Since this method is low-heat and the meat is lean, there won’t be many drippings in the pan. It’s best to make a gravy separately using beef stock and butter.
Alton Brown Roast Beef Recipe
Description
A smart cooking method that transforms an affordable Top Round roast into succulent, tender roast beef using a low-temperature oven and a final high-heat crisping.
Ingredients
Instructions
- Bring roast to room temp (1 hour).
- Preheat oven to 250°F.
- Rub roast with oil and spices.
- Roast on a rack until internal temp hits 115°F–118°F.
- Remove and rest for 20 minutes; raise oven to 500°F.
- Return roast to oven for 8–10 minutes to brown crust.
- Slice thinly against the grain.
Notes
- Slicing “against the grain” shortens the long muscle fibers of the leg muscle, making each bite tender to chew; if you slice with the grain, it will be stringy.
- The low cooking temperature (250°F) ensures the enzymes in the meat naturally tenderize the fibers as it cooks, acting as a dry-aging accelerant.
- Do not be alarmed by the lack of browning when you first take it out of the oven; the final 500°F blast will provide all the color and crust flavor you need.
Alton Brown Roast Beef Recipe
