Are you searching for the ultimate, show-stopping centerpiece for your holiday table? A magnificent, restaurant-quality roast beef that is not only budget-friendly but is also so impossibly tender and juicy, it will have all your guests in awe? This incredible, from-scratch Tender Roast Beef with an anchovy-herb crust is that perfect recipe. We’re talking a perfect, edge-to-edge, rosy-pink medium-rare, all encased in a savory, crackly, and deeply flavorful crust of mustard, garlic, and rosemary.
This isn’t just another roast recipe; it’s your definitive guide to transforming an economical cut of beef into a truly unforgettable holiday feast. We’ll show you the simple but brilliant “reverse sear” method—the professional secret to a flawless, tender roast that never fails. This is a satisfying, soulful, and deeply impressive meal that is destined to become your new family tradition.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “Reverse Sear” Holiday Roast
What makes this Roast Beef so spectacularly delicious is its brilliant, foolproof cooking method and its incredible depth of flavor. This recipe is a masterpiece of smart, festive cooking. The star of the show is an economical bottom round roast, a lean cut that is transformed into a tender masterpiece through the magic of a reverse sear. The brilliant flavor comes from a from-scratch savory umami paste, made from anchovies, mustard, rosemary, and garlic. The roast is cooked using a “low-and-slow, then high-heat” method: it’s roasted for hours at a very low temperature, and then finished with a quick blast under the broiler to create a stunning, dark, and crispy crust.
| Metric | Time / Level |
| Total Time | 5 hours 30 minutes (includes resting) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Intermediate |
| Servings | 10-12 |
The Butcher’s & The Pantry’s Best: The Essential Ingredients & Tools
This iconic dish uses a handful of high-quality ingredients and one crucial tool to create its signature rich and savory flavor.
- The Roast (The Star of the Show!):
- Bottom Round Roast: This is a wonderfully economical and lean cut of beef. While it’s not as naturally tender as a prime rib, the brilliant reverse sear cooking method in this recipe is the key that transforms it into a beautifully tender and juicy masterpiece.
- The Savory Umami Paste (The Secret Weapon!):
- Anchovy Fillets: This is the brilliant secret ingredient that will have all your guests asking for your recipe! Do not be afraid—it will not taste fishy! The anchovies melt away as they cook, providing an incredible, deep, savory, and “meaty” umami flavor (think of the savory depth in a great Caesar salad dressing!).
- Mustard & Aromatics: A classic Dijon mustard provides a wonderful, tangy “glue” for the crust, while fresh rosemary and garlic provide that classic, festive, and aromatic roast flavor.
- The Key Equipment (A Meat Thermometer!): This is the single most important, non-negotiable tool for a perfect roast. Because this is a very lean cut of meat, an instant-read meat thermometer is the only 100% foolproof way to guarantee that your roast is cooked to your desired, perfect temperature without any guesswork.
The Roasting Masterclass: The Secret to a Perfectly Tender Roast
This recipe is all about the brilliant “reverse sear” method. Here’s why each step is so important:
- The “Low and Slow” Start: The number one secret to a perfect, edge-to-edge, rosy-pink interior is to cook the roast in a very low, 225°F oven. This gentle heat cooks the meat slowly and evenly, preventing the outer layers from becoming overcooked and grey before the center is done.
- The Final “Sear” (The Broil!): The final, quick blast of high heat under the broiler at the end is the key that creates the beautiful, dark, and crackly crust without overcooking the perfectly pink meat inside.
- Rest, Rest, REST!: You must let your finished roast rest for at least 20 minutes before you slice into it. This crucial, patient step allows the hot, delicious juices to relax and redistribute throughout the entire roast.
- Slice Thin Against the Grain: This is the final, non-negotiable secret to a tender bite! A lean cut like a bottom round roast must be sliced very thinly against the grain. This shortens the long muscle fibers, making every single slice wonderfully tender.
Step-by-Step to the Perfect Roast Beef
This elegant, festive meal is a joy to prepare.
Part 1: The Aromatic Anchovy-Mustard Rub
Step 1: First, let your 6-pound roast rest at room temperature for 2 hours. When you are ready to cook, preheat your oven to 225°F ($107^{\circ}C$).
Step 2: On a cutting board, finely chop your drained anchovy fillets. Then, using the flat side of your large knife, drag the knife back and forth over the anchovies to form a smooth paste.
Step 3: In a small bowl, stir together your anchovy paste, the 1/3 cup of Dijon mustard, the 2 tablespoons of canola oil, the 1 1/2 tablespoons of finely chopped fresh rosemary, and the 2 teaspoons of grated garlic until they are thoroughly combined.
Step 4: Pat your roast completely dry with paper towels. Sprinkle the roast all over with the 1 1/2 tablespoons of kosher salt and the 1 1/2 teaspoons of pepper.
Step 5 (The Fun Part!): Rub your prepared mustard mixture all over the roast. Place the roast, fat-side up, on a wire rack that has been placed inside a foil-lined, broiler-safe baking sheet.
Part 2: The “Low and Slow” Roast and Final Sear
Step 1: Bake the roast in your preheated 225°F oven for 2 hours 20 minutes to 2 hours 50 minutes.
Step 2 (The Most Important Step!): Start checking the internal temperature. You will know the roast is ready for the next step when your instant-read thermometer inserted into the very center registers $110^{\circ}F$.
Step 3: Remove the roast from the oven. Increase your oven temperature to “Broil” and let it preheat for 5 minutes.
Step 4: Return the roast to the oven on the middle rack and broil for about 4 minutes, until the mustard mixture is beautifully browned and crusty.
Part 3: The Crucial Rest and Carving
Step 1: Transfer the roast to a cutting board and loosely cover it with aluminum foil. Let it rest for at least 20 minutes. The internal temperature will continue to rise to a perfect, 130°F medium-rare.
Step 2: To serve, use a large, sharp carving knife to thinly slice the roast against the grain.
Tender Roast Beef (A Foolproof “Reverse Sear” Recipe!)
A classic and flavorful recipe for a Roast Beef, perfect as the centerpiece for a holiday dinner. This recipe features a 6-pound bottom round roast coated in a savory, umami-rich rub made from a paste of anchovies, Dijon mustard, fresh rosemary, and garlic. The roast is cooked using the ‘reverse sear’ method: it’s slow-roasted at a very low temperature (225°F) until it reaches 110°F, and then finished under the broiler for a perfectly browned, flavorful crust.
Ingredients
- 1 (6-lb.) bottom round roast
- 1 (2-oz.) can anchovy fillets, drained and patted dry
- 1/3 cup Dijon mustard
- 2 Tbsp. canola oil
- 1 1/2 Tbsp. finely chopped fresh rosemary
- 2 tsp. grated garlic (from 3 large garlic cloves)
- 1 1/2 Tbsp. kosher salt
- 1 1/2 tsp. coarsely ground black pepper
Instructions
- Let the roast rest at room temperature for 2 hours.
- Preheat the oven to 225°F. Line a broiler-safe rimmed baking sheet with aluminum foil and place a broiler-safe wire rack inside.
- Finely chop the anchovy fillets and use the flat side of a large knife to drag it back and forth over them to form a paste.
- In a small bowl, stir together the anchovy paste, Dijon mustard, canola oil, fresh rosemary, and grated garlic until thoroughly combined.
- Sprinkle the roast all over with the kosher salt and black pepper, pressing to adhere.
- Rub the mustard mixture all over the roast, coating it evenly.
- Place the roast, fat side up, on the prepared wire rack.
- Bake in the preheated oven for 2 hours 20 minutes to 2 hours 50 minutes, or until a thermometer inserted into the thickest portion of the roast registers 110°F.
- Remove the roast from the oven. Increase the oven temperature to broil and preheat for 5 minutes.
- Return the roast to the oven on the middle rack. Broil for about 4 minutes, until the mustard mixture is browned and forms a crust.
- Transfer the roast to a cutting board and loosely cover it with aluminum foil. Let it rest for 20 minutes. (The internal temperature will continue to rise to about 130°F for medium-rare.)
- Thinly slice the roast against the grain and serve immediately.
Notes
- This recipe uses a ‘reverse sear’ method—slow-roasting first at a low temperature and then searing under the broiler at the end. This is a key technique for ensuring an evenly cooked interior and a crispy crust.
- Letting the roast sit at room temperature for 2 hours before cooking is a crucial step that helps it to cook more evenly.
- Resting the roast for a full 20 minutes before carving is essential for the juices to redistribute, ensuring the meat is moist and tender when sliced.
- The anchovy paste adds a deep umami flavor (savory, not fishy) to the crust.
What to Serve With Your Roast Beef
This show-stopping roast is the perfect centerpiece for a classic holiday dinner. It pairs beautifully with all the steakhouse favorites.
- Potatoes: A creamy mashed or a crispy roasted potato is an absolute must-have.
- Classic Sides: A rich creamed spinach or a simple roasted asparagus are wonderful, classic accompaniments.
- The Sauce: For a classic, perfect pairing, serve this roast with a simple, tangy horseradish cream sauce (as seen in our Easy Prime Rib with Fresh Horseradish Sauce recipe).
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Storage and Leftover Ideas
- Storage: Store any leftover roast, well-wrapped, in the refrigerator for up to 4 days.
- The Best Leftovers: This roast is arguably even better the next day! The cold, thinly sliced roast makes the absolute best roast beef sandwiches in the world. Layer it on some crusty bread with a smear of horseradish sauce and some sharp cheddar for an incredible lunch.
Frequently Asked questions (FAQs)
Q1: Will my roast taste fishy because of the anchovies?
No, absolutely not! This is the most common and important question. The anchovies completely melt away as they cook, and they do not add a “fishy” flavor. Instead, they provide a deep, savory, and “meaty” umami flavor (just like in a classic Caesar salad dressing!). It’s a secret ingredient that just makes the beef taste even beefier.
Q2: What is the “reverse sear” and why is it better for this cut?
A “reverse sear” is a modern, foolproof technique where you cook the meat low-and-slow first, and then sear it with a blast of high heat at the very end. This is the non-negotiable secret to a perfectly tender, edge-to-edge pink result with a lean cut of beef like a bottom round, as it prevents the outside from overcooking.
Q3: Do I really have to let it rest at room temperature for 2 hours before cooking?
Yes! This is a crucial, professional step for a large roast. It takes the chill off the meat, which is the key that allows it to cook much more evenly and efficiently.
Q4: Can I make this with a different cut of beef?
Yes, this brilliant cooking method is fantastic for any large, lean roast, like an eye of round or a sirloin tip roast.
Q5: What internal temperature should I aim for?
For a perfect, rosy-pink medium-rare, you should pull your roast from the low, 225°F oven when the internal temperature registers $110^{\circ}F$ to $115^{\circ}F$. The roast will then continue to cook during the broil and the resting period, bringing it to a final, perfect temperature of about 130-135°F.