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Pan Roast

A warm and savory pan roast that delivers rich flavors and crispy textures, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs of beef roast such as ribeye or sirloin
  • 2 tablespoons of olive oil
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 tablespoon of fresh rosemary chopped (or 1 teaspoon dried)
  • 1 cup of beef broth

Equipment

  • Large oven-safe skillet
  • Sharp knife
  • Cutting board
  • Meat thermometer
  • Serving platter

Method
 

  1. Bring the beef roast to room temperature for about 30 minutes.
  2. Preheat your oven to 375°F (190°C).
  3. Pat the roast dry with paper towels, then rub it with olive oil, salt, pepper, garlic powder, onion powder, and rosemary.
  4. In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat and sear the roast for about 3-4 minutes on each side.
  5. Carefully pour in the beef broth around the roast.
  6. Transfer the skillet to the preheated oven and roast for about 30-40 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.
  7. Remove the roast from the oven and let it rest for 10-15 minutes covered with foil.
  8. Slice the roast against the grain and serve on a platter with the juicy drippings.

Notes

Pairs well with garlic mashed potatoes, roasted vegetables, or a fresh garden salad.