How To A Make Perfect Roast Beef

“Make a perfect roast beef every time with this time tested easy roast beef recipe made with red wine, garlic and a Dijon herb crust. Perfect for weekend dinners and special occasions.”

- The Delicious Spoon

Top Sirloin

main ingredient:


– 4 Lb Top Sirloin, Pot Roast, Inside Round or Chuck Roast – 4-6 cloves garlic – 1 cup red wine merlot, chianti, zinfandel, cabernet – 2 cups water approximately – 3 tbsp Dijon mustard – 3 tsp coarse salt – 3/4 tsp black pepper – 2 tsp dried oregano – 2 onions cut in half

How To A Make Perfect Roast Beef


8 Servings


Dinner,  Main Course


2 hours  45 minutes


American, British, Canadian

1. Preheat the oven to 450° F. Using a paring knife cut slits even throughout the outside of the roast in place a clove of garlic inside each slit. Ensure the garlic is fully tucked inside because once the beef begins roasting and tightening up the garlic will want to rise out of the beef. You will want to use 4-6 cloves depending on the size of the roast. If you have larger cloves you can cut them in half lengthwise and just use a half per slit.


2. Then pour 1 cup of red wine and 1 1/2 cups of water into the bottom of a roasting pan. Since every roasting pan is a different size I like to add enough liquid so that when I place my index finger in the liquid comes up to the line of my first knuckle.


3.  Spread the mustard evenly over the outside top and sides of the roast. Then evenly sprinkle the salt, pepper and oregano over the top and sides.


4.  Then add the onions cut in half along the side of the roast as best you can. The onions will steam and add flavour to the beef without being overpowering and will also infuse great flavour into the pan juices.


5.  Next place in the oven at 450° F for half an hour. Do not cover the roast with a lid.


6.  After the half-hour the bottom of the pan may be dried and dark. Excellent because that pan juice is going to be amazing! That is if you are one to love dark beef gravy. If you aren't one of those people check at the 20-minute mark and add more water to the pan if need be.


7. Reduce the oven temperature to 350° F and add more water to the bottom of the pan if it is dry otherwise leave it alone. If you need to add more 2- 3 cups will do.


8.  Continue to roast for another 2 hours gently basting every 30 minutes or so. I say gently because if you hurl the pan juices at the top of the roast all that lovely crust will shoot off and you don't want that. So be gentle and baste with care. Sort of a light drizzle of pan juices over top.


9.  Remove from the oven when the internal temperature reaches the desired doneness. Tent the roast with foil and let rest for 10 minutes. Carve against the grain and serve.



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