Simple Sage-Crusted Round Roast
- 2-3 lbs. beef round roast
- 2 tablespoons olive oil
- salt + pepper
- 2 bundles fresh sage (or 2 tablespoons dried sage)
- 2 cups beef broth
- 1-2 onions, quartered
- 1-2 heads of garlic, tips removed
- Preheat oven to 150°F*. Let the roast rest for 10-30 minutes at room temperature to remove chill. Pat dry with a paper towel to remove any excess moisture.
- Position the roast so that the fattier side is on top. Brush with the olive oil and season very generously with salt and pepper. Use kitchen twine to secure the sage bundles to the roast, and transfer to an oven-safe skillet or roasting pan. Alternatively, rub dried sage over the surface of the roast.
- Add the onion and garlic to the skillet with the roast and pour in the beef broth (add more liquid if needed until the roast is covered about halfway). Insert an oven-safe meat thermometer into the thickest part of the roast.
- Cook for ~1.5 hours per pound. Important: remove roast from the oven 10°F before desired doneness is reached to allow for carry-over cooking**. Tent the roast with foil and let rest for 20-30 minutes before serving.
Optional reverse sear: preheat oven to 500-550° Remove the foil tent and cook the roast for an additional ~10 minutes or until crisp and golden brown.
- Remove the roast from the oven and serve immediately. Tip: slice against the grain
*For roasts over 3 lbs., preheat oven to 170°F
**Beef will continue to cook as it rests, also known as “carry-over cooking”. For example: the recommended doneness for round roasts is medium-rare (125-130°F). Remove from the oven when the internal temperature reaches ~115°F
Cook Temperature Guide
- 120-125°F – Rare
- 125-130°F – Medium Rare
- 130-135°F – Medium
- 135-140°F – Medium Well
- 140°F+ - Well Done