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Recipe French Roast​

French Roast Beef Recipe

This French roast beef recipe creates a tender and flavorful roast with a perfectly caramelized, smoky crust. Slow-cooked to perfection, this dish is ideal for a special dinner or a comforting family meal. The deep, rich flavors of the roast, combined with aromatic herbs and spices, will make this a go-to recipe for meat lovers.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: French
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb 1.5-1.8 kg beef roast (prime rib, chuck roast, or sirloin)
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
  • Salt and pepper to taste
  • 1 cup beef broth or red wine optional, for basting
  • 1 tbsp butter optional, for basting

Equipment

  • Roasting pan
  • Meat thermometer
  • Sharp knife
  • Basting brush (optional)
  • Aluminum foil
  • Oven

Method
 

  1. Preheat the Oven: Preheat your oven to 450°F (230°C).
  2. Prepare the Roast: Pat the beef roast dry with paper towels. Rub olive oil all over the roast, followed by a generous coat of Dijon mustard. Sprinkle the minced garlic, rosemary, thyme, salt, and pepper evenly over the roast, pressing gently to adhere.
  3. Searing the Roast: Heat a large skillet over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. This step helps develop a rich, savory crust.
  4. Roast the Meat: Transfer the roast to a roasting pan and place it in the preheated oven. Roast for 15 minutes at 450°F (230°C), then reduce the temperature to 350°F (175°C). Continue roasting for 1.5 to 2 hours, or until a meat thermometer inserted into the center reads your desired doneness (120°F/49°C for rare, 130°F/54°C for medium-rare, 140°F/60°C for medium).
  5. Rest the Meat: Remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for 10-15 minutes before slicing.
  6. Optional Basting: While the roast rests, melt butter in a pan and combine with beef broth or red wine. Simmer for 5 minutes and use this to baste the roast slices for extra flavor before serving.

Notes

  • Doneness: Always use a meat thermometer to ensure your roast is cooked to your liking. The temperature will rise a little during the resting period.
  • Accompaniments: French roast pairs well with roasted vegetables, mashed potatoes, or a simple salad.
  • Leftovers: Any leftovers can be sliced thin and used for sandwiches, salads, or stir-fries.
  • Recipe French Roast​