Name: Oven-Roasted Beef
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1.5 kg beef roast (top round, rump roast, or sirloin roast); 6 garlic cloves, minced; 60 ml olive oil (1/4 cup); 80 ml fresh orange juice (1/3 cup); 30 ml fresh lemon juice (2 tablespoons); 30 ml honey (2 tablespoons); 15 g Dijon mustard (1 tablespoon); 15 ml soy sauce (1 tablespoon); 2 teaspoons paprika; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon black pepper; 1 1/2 teaspoons salt; 1 large onion, sliced; 120 ml beef broth (1/2 cup)

Description

Tender oven-roasted beef marinated with garlic, citrus, herbs, and spices, then slowly roasted until juicy with a flavorful golden crust.

Ingredients

1.5 kg beef roast (top round, rump roast, or sirloin roast)
6 garlic cloves, minced
60 ml olive oil (1/4 cup)
80 ml fresh orange juice (1/3 cup)
30 ml fresh lemon juice (2 tablespoons)
30 ml honey (2 tablespoons)
15 g Dijon mustard (1 tablespoon)
15 ml soy sauce (1 tablespoon)
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon black pepper
1 1/2 teaspoons salt
1 large onion, sliced
120 ml beef broth (1/2 cup)

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Instructions

Preheat the oven to 180°C (350°F).
Pat the beef roast dry with paper towels and place it in a roasting pan.
In a bowl, mix garlic, olive oil, orange juice, lemon juice, honey, Dijon mustard, soy sauce, paprika, cumin, oregano, salt, and black pepper.
Rub the marinade evenly over the beef roast.
If time allows, cover and refrigerate the roast for about 1 hour to marinate.
Place the sliced onion around the roast in the pan.
Pour the beef broth into the bottom of the pan.
Cover the pan loosely with foil and roast for about 1 hour and 30 minutes, basting every 30 minutes.
Remove the foil during the last 20 minutes to allow the roast to brown.
Remove from the oven and let the roast rest for 10–15 minutes before slicing.
Slice thinly and serve with roasted onions and pan juices.

Notes

Marinating the roast enhances flavor and tenderness but is optional.
Basting during cooking helps keep the meat juicy.
Allow the meat to rest before slicing so the juices redistribute.
A Dutch oven can be used instead of a roasting pan.
Leftover roast beef works well in sandwiches, wraps, or salads.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5g
Sodium: 640mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 46g
Cholesterol: 120mg