Nothing says Sunday dinner quite like a beautifully roasted beef, and this French-style inside round roast is all about technique—searing the meat first for a rich, golden crust and then slow-roasting to tender perfection. A touch of garlic, thyme, and optional red wine adds depth of flavour without much effort. Pair it with mashed potatoes & spinach salad, and you’ll have a meal that feels like something straight out of a countryside bistro.
Ingredients
- 2-3 lb Hopcott inside round roast
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 4 garlic cloves (lightly crushed)
- A few sprigs of fresh thyme (or rosemary, if preferred)
- (Optional) 1 cup red wine or low‐sodium beef broth (for deglazing and a light pan sauce)
Method
- Prep: Remove the roast from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. Pat it dry with paper towels and season generously with salt and pepper.
- Sear: Preheat your oven to 325°F. In a heavy, oven-safe skillet, heat the olive oil over high heat. Sear the roast on all sides (approximately 2–3 minutes per side) until it develops a deep, golden crust.
- Aromatics: Once seared, add the garlic cloves and thyme sprigs to the pan. Let them sizzle for about 1 minute to release their aromas. If using, pour in the red wine or beef broth to deglaze the pan, scraping up the browned bits that will enrich your sauce.
- Roast: Transfer the skillet to the preheated oven. Roast until the internal temperature reaches about 135°F for medium-rare (roughly 20 minutes per pound; adjust time if you prefer a different doneness).
- Rest & Serve: Remove the roast from the oven, tent loosely with foil, and allow it to rest for 10–15 minutes before slicing. Serve with a drizzle of the pan juices or an optional red wine reduction.
