(Budget-Friendly & Tender)
This beautiful roast proves you can serve something impressive without spending a fortune. Cuts like top round, bottom round, or sirloin tip often cost under $15—especially if you grab one from the sale section and tuck it into the freezer until the holidays. When you treat these cuts right, they become incredibly flavorful and tender, especially sliced thin like this.
Ingredients
1 inexpensive beef roast (2.5–3 lbs: top round, bottom round, or sirloin tip)
2 tbsp olive oil
1 tbsp kosher salt
1 tsp black pepper
1 tbsp garlic powder
2 tsp onion powder
2 tsp dried thyme
2 tsp dried rosemary
1 tsp paprika
1 tsp dried oregano
Optional: 1 tbsp Dijon mustard
Instructions
- Prep the Roast
Pat the roast dry with paper towels. If time allows, let it sit at room temperature for about 30 minutes so it cooks more evenly. - Make the Herb Rub
Mix the salt, pepper, garlic powder, onion powder, thyme, rosemary, paprika, and oregano. Rub the roast all over with olive oil (or a mix of olive oil + Dijon), then coat generously with the seasoning. - Sear for Flavor
Heat a skillet over medium-high heat. Sear all sides of the roast until deeply browned. This step builds that savory crust seen in your photo. - Roast Low & Slow
Preheat your oven to 325°F (165°C).
Place the roast on a rack inside a roasting pan.
Roast until it reaches:
125°F (52°C) for medium-rare
135°F (57°C) for medium
Depending on the size, expect around 1½–2 hours. - Rest
Once out of the oven, tent loosely with foil and rest 15–20 minutes. This keeps the juices where they should be—inside the meat. - Slice Very Thin
Using a sharp knife, slice against the grain into thin, almost shaved pieces. This is the key to making lean roasts unbelievably tender and stretching the servings for a crowd.
Serving Ideas
A drizzle of warm pan drippings
Horseradish cream or Dijon
Mashed potatoes, roasted veggies, or a festive salad