Beef roast (top sirloin, top round, or eye of round): 1.1–1.4 kg (2½–3 lb)
Kosher salt: 10 g (≈2 tsp) — for dry brine
Black pepper: 1 tsp
Garlic powder: 1 tsp — optional
Onion powder: 1 tsp — optional
Neutral oil: 1 Tbsp — for searing
Instructions
1. Dry-brine (recommended)
Pat roast dry. Mix salt, pepper, and optional garlic/onion powder; season all over.
Refrigerate uncovered on a rack 8–24 hours. If skipping, season at least 30 minutes before cooking.
2. Preheat and sear
Heat oven to 275°F / 135°C.
Heat oil in an oven-safe skillet over medium-high. Sear roast on all sides until browned, 6–8 minutes total.
3. Roast to temperature
Insert a probe or check with an instant-read thermometer. Roast at 275°F until:
125–130°F / 52–54°C (medium-rare)
135–140°F / 57–60°C (medium)
Typical time for a 2½–3 lb roast: 1½–2 hours. Go by temperature, not minutes.
4. Rest
Transfer to a board and rest 20 minutes to redistribute juices.
If making French Dip + Au Jus next, you may leave the roast whole and proceed to deglaze the pan in that recipe.
5. Slice thin
For deli-thin slices, chill the rested roast 30–60 minutes (optional), then slice very thinly against the grain (1–2 mm).
6. Serve or hold
Use immediately or keep slices covered and refrigerated. For hot applications, briefly swish slices in hot jus/stock or steam 10–20 seconds.
Notes / Make-ahead / Variations
Cuts: top sirloin is most tender; top round/eye of round are leaner and slice well.
Searing vessel: if you roasted on a rack over a sheet pan, deglaze the sheet pan later for au jus; if you seared/roasted in a skillet or roasting pan, deglaze that same pan.
Doneness: pull 5°F / 3°C below target; carryover will finish the cook.
Seasoning: thyme or rosemary can be added to the rub; keep surface fairly dry for better browning.
Storage & reheating
Whole roast: up to 4 days refrigerated, tightly wrapped. Slice to order for best texture.
Sliced: up to 3 days refrigerated. Reheat gently by dipping in hot jus/stock; avoid prolonged microwaving.