Peggy's Roast Beef in a Hurry

A fast high-heat roast beef: the roast is rolled in seasoned flour, seared at 550°F for 5 minutes per pound, then finished at 325°F for 15 minutes per pound.

Dairy-freeNo added sugar

Contains: wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family. The recipe is named for a member of our family.

Roast beef with a seasoned crust on a platter, thinly sliced to show a pink center
  • Prep 10 min
  • Cook 1 hr
  • Total 1 hr 10 min

Updated

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Peggy's Roast Beef in a Hurry is a method more than a recipe, and it works for any size roast. The beef is rolled in flour seasoned with garlic powder, Lawry's Seasoned Salt, salt and pepper, then started in a blazing 550°F oven to brown the outside.

The heat then drops to 325°F to finish the inside. Both stages are timed by the pound, so weigh your roast first.

Ingredients

  • 1 beef roast
  • Flour
  • Garlic powder
  • Lawry's Seasoned Salt
  • Salt and pepper to taste

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flour

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Instructions

  1. Season. Roll the roast in flour seasoned with garlic powder, Lawry's Seasoned Salt, salt and pepper.
  2. Sear. Preheat the oven to 550°F and roast for 5 minutes per pound.
  3. Finish. Turn the heat down to 325°F and roast for 15 minutes per pound.
  4. Rest. Let the roast rest 10 to 15 minutes before slicing.

Dairy-freeNo added sugar

Tips

  • Example: a 4-pound roast gets 20 minutes at 550°F, then 60 minutes at 325°F.
  • For doneness, use an instant-read thermometer: about 125°F for rare and 130°F to 135°F for medium-rare after resting. The USDA safe minimum for beef roasts and steaks is 145°F with a 3-minute rest.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

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