I like my roast beef rare and flavorful… I found a super-simple recipe and altered it so that it achieves both of those goals flawlessly AND sets up a great gravy base in the process.


This is the best top round roast beef recipe. Ever. (I do sirloin tip roasts the same way.)

The recipe is basically a rub which you smear all over the meat. Then you put it in a roasting pan (the kind that has the rack so the juices can drip down) and bake it until it’s ready to eat. I used the drippings to make a simple gravy… just put the pan on the stovetop while the meat is resting, add a couple of cups of water, and a cornstarch slurry, stirring constantly. The gravy is so flavorful you’ll want to drink it on its own.

Oh, you say you want the recipe? Of course you do. I guess I’ll share it with you.


  • 1 1/4 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon minced garlic or garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 2 tablespoons Frank’s red hot sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 tablespoons olive oil
  • 1 (3 pound-ish) sirloin tip roast or top round roast

Mix everything together (except for the roast of course) and let it sit for about 20 minutes for all of the flavors to meld together.

Preheat the oven to 350 degrees Fahrenheit. Smear your roast on all sides with the rub and place it on the rack in your roasting pan.

Dump about a cup of water in the bottom of the pan so that the drippings don’t burn.

Take the meat out when it has an internal temperature of about 140 degrees Fahrenheit (about an hour or so), or however you like it. Rare is better though.

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  1. I made this tonight. The technique was absolutely perfect. So easy. Delicious. Thank you so much!! I made my own rack with tinfoil because I don’t have. But it totally worked.

  2. […] for the best roast beef. Ready for the oven! (It’s in there […]

  3. 1. recipe looks great, thanks!
    2. the chiffonade business is hilarious. Sounds like Carmen Sandiego…

  4. I am eating the roast as I type, and the flavoring is delectable! I used a tri-tip roast and cooked it until it reached an internal temperature of 145F for a medium-rare roast. Thanks for the recipe!

  5. When I revisited your site to once again to check your recipe (I am cooking prime rib for a small dinner party tonight), I noted that chiff0nade (Louise from Florida) is again writing her rants on your, as well as on every website she visits.

    Louise is an Italian immigrant from Brooklyn, New York, who for legal reasons had to quickly leave New York and move to Clearwater, Florida. She is a bitter old woman whose daughter is in prison and whose mother recently died from neglect (many have blamed the death of Aida on chiff0nade and her brother).

    I am truly sorry that my husband’s compliment on your blog attracted Louise’s drunken ramblings.

    If you are interested, you can email me for a summary of her aliases including IP addresses (furnished by other blog operators) that she has used on the internet over the years.

    She is also a “partner” of sorts with a character named David Liske who claims to be a navy hero, a Microsoft executive, a “powerful” political figure in Michigan, and who writes several blogs.

    Again, it is unfortunate that chiff0nade has disrupted this thread, but I do appreciate the information, because I really do not want to mess up the prime rib roast planned for this evening.

  6. Claire – you said above: “Why would you think that being a PASTRY CHEF is any sort of benefit to making Yorkshire pudding?”

    It’s just this type of misinformation that Doc Chuck and his little tribe of Imaginary Chucks goes around spreading all over the place. It usually takes one exchange with me to realize that such stupid content could not possibly be mine. I know fully well that a pastry chef has nothing to do with Yorkshire Pudding. It’s a dish utilizing the fat drippings from prime rib and other rich cuts of beef.

    Doc Chuck (and his alter-ego “Elizabeth” – which is actually his wife’s name) leads a very full and rich life – in his HEAD. He has been arrested for harassing people online on multiple occasions including members of the Baxter Bulletin staff (which was very public).

    In any case, I’ll continue to visit these wonderful blogs to clean up messes left by Doc Chuck and all the little Chucklets he creates. I have happened upon some beautiful blogs and some really great culinary minds this way – so I guess it’s all good.

    Keep Cooking Real Food! (Nothing “Semi-Homemade.”)


  7. If anyone would like the lowdown on my husband DocChuck or on me (Dr. Elizabeth) – I would suggest you ask her. That would be me. I can be reached at reellady2@yahoo.com.


  8. If anyone would like the lowdown on chiffonade – I suggest you ask her. That would be me. I can be reached at chiffonade@hotmail.com

    Clearwater, FL

  9. Since I am the wife of the poster “DocChuck” above, and my name is “Elizabeth”, I cannot imagine who the “MrsDocChuck” is.

    Some bloggers say that chiff0nade often posts as “MrsDocChuck”, as “realchiffonade”, as “SonnyFromHouston”, and as dozens of other strange names. She makes ALL sorts of wild claims and attempts to insult website operators

    Frankly, I cannot imagine what her motive is other than to disrupt a blog and the people who enjoy joining in with the blog’s followers. Obviously chiff0nade and “MrsDocChuck” do not fit that description.

  10. Lovely roast..

    Chiffonade, I have a question for you too.

    Why would you think that being a PASTRY CHEF is any sort of benefit to making Yorkshire pudding? The women of my family have been making it absolutely perfectly for generations, and they don’t need qualifications to prove it. Of course, they also don’t feel the need to SHOUT about their qualifications as a method of validating themselves.

  11. I apologize for my husband. He trolls as “chiffOnade” (among other women) all over the internet. He posted as her, as well as himself later the same morning.

    His disability check doesn’t allow us to eat roast beef more than once or twice a year. Next time we splurge, though, we will be sure to sue this recipe. The meat looks, well, meaty!

  12. This recipe sounds wonderful. I am a househusband and I do all the cooking and cleaning at home. I plan on making this recipe. Thanks for sharing it.

  13. This recipe looks sooo delish! I can’t wait to try it out! Thanks for sharing!

  14. Hi there your blog is amazing! This recipe looks so delicious it is making me hungry.

  15. FINALLY! Someone who agrees with me as to how roast beef should be cooked . . . medium rare (with emphasis on the rare). The top photo is about as beautiful a piece of beef as I have ever seen. Congrats!

  16. My poor poor ($$$) roast beast. I had preheated the oven to 500 and then turned it down to 350. I forgot to press “start” at that point and the thing sat in the oven for 1 1/2 hours while the oven cooled. Tragic. Especially as I tried to Speed Cook it at 450 when I discovered it. Oh well. Next time.

  17. Your roast beef looks amazingly delicious! I can’t wait to try it, as soon as I can afford a sirloin tip roast!
    I have a question for Chiff0nade, though. Chiff0nade, is it difficult for you to cook with your head inserted that far up your butt? Just curious.

  18. Well, NO, actually I didn’t say I wanted the recipe. However, it looks like your roast turned out pretty good.

    Of course, I am a PROFESSIONAL CHEF graduated from Peter Kump’s Culinary Institute in Brooklyn, New York, so I am well qualified to judge good roast beef.

    You may find some professional recipes on my website at MySpace (chiffonade).

    I also hold a Master certification as a PASTRY CHEF, so I would have prepared Yorkshire pudding to serve with the roast beef.

  19. ahhh! those are beautiful!!
    just right 🙂
    I had never had any until I married a Canadian and moved to Canada-SO yummy!

  20. Wonderful recipe! I love my roast beef rare too. It’s so moist and buttery that way. Thank you for sharing!

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