Pepper Crusted Roast Beef

Pepper Crusted Roast Beef
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  • 3 hrs 55 mins
  • Prep: 10 mins,
  • Cook: 3 hrs 45 mins
  • Yield: 4 to 6 (6 servings)
Ratings (10)

For success with a less expensive cut of beef, salt and pepper it 24 hours before cooking to help tenderize it, then cook it at a low heat (see instructions below). Low heat allows the meat's enzymes to break down its tough connective tissue, tenderizing the meat. You can choose a tender cut of meat (prime rib; fillet; whole strip), but for those of us watching the purse strings, less expensive cuts are:

  • sirloin (aka center cut, butt, or baron of beef)
  • round (top round, bottom round, or eye of the round)

What You'll Need

  • 5 1/2 to 6 pounds beef (boneless roast, sirloin, or top, bottom or eye of the round)
  • 1 tablespoon salt
  • 1 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon white pepper (ground)
  • 1/4 teaspoon cayenne pepper (ground)
  • 1 tablespoon oil

How to Make It

  1. Depending on the shape of your roast, to ensure even cooking you may want to tie the roast with kitchen string to make it a consistent thickness; otherwise, any thin, flat ends will become overcooked. Pat meat dry with paper towels.
  2. Combine the salt and pepper and pat over all surfaces of a paper towel-dried meat. For best results, do this 24 hours before cooking, cover meat and refrigerate. Remove meat 1-2 hours before cooking to bring it to room temperature.
  1. Preheat oven to 250 F.
  2. Place the oil in a large, heavy skillet over medium-high heat. Brown meat for about 8 minutes - 2 minutes on each of its four sides.
  3. Place meat on a wire rack in a shallow roasting pan, fat side up. Roast the meat for 45 minutes per pound for a medium roast.
  4. Check the internal temperature by inserting an instant-read meat thermometer into the thickest part of the meat. Check the temperature every few minutes until meat reaches the desired degree of doneness: 120-125 F for rare; 130-135 F for medium-rare; 135-140 F for medium; 140-150 F for medium-well. Cover with foil and allow to set for about 20 minutes. The meat temperature will rise 5-10 degrees while it is resting. (The USDA recommends a minimum safe internal temperature of 145 F Fahrenheit for a beef roast.)

For night 1: Thinly slice one-third of the roast, against the grain and on the diagonal. 

For night 2 and night 3: Cool, cover and refrigerate the remaining roast.

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Nutritional Guidelines (per serving)
Calories 943
Total Fat 45 g
Saturated Fat 18 g
Unsaturated Fat 21 g
Cholesterol 389 mg
Sodium 1,437 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Protein 127 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)