Delicious, perfectly seasoned roast. Reverse seared to ensure a flavorful outside with a tender center!
Two years ago my husband I went to a holiday dinner at The Prime Rib in Baltimore. I have no clue what I ordered to eat that night, but I remember that my husband ordered a blackened steak. I took a bite of his steak, and was immediately angry that I hadn’t ordered it myself.
On the way home from dinner that night, we chatted about how we could recreate a blackened steak recipe ourselves. My husband has since made several grilled blackened steaks himself, all of which were amazing. That reminds me that I should share his recipe soon….
Mild Blackened Seasoning
That blacked steak from The Prime Rib was the inspiration for this Reverse Seared Roast.
I would love to have made this roast truly blackened, but it would’ve been too spicy for my kids and I worried about the whole thing drying out. So, I used the spice seasoning from my Mild Blackened Skillet Chicken, and performed a reverse sear.
What is a reverse sear?
With a reverse sear, you cook the meat first, then sear it last. This ensures a tender center with a flavorful crust. An almost foolproof method.
Temperature for a reverse seared roast:
Cook the roast to 10-15 degrees Fahrenheit LESS than you desire. So, if you want the roast to be 135 degrees, before searing it, cook the roast to the 120 to 125 degree range. This is because when you sear the roast, and then let it rest, the center will cook an additional 10-15 degrees.
For best results, cook the roast low and slow:
No one is happy about a chewy, overdone roast. To help prevent this, roast the roast (see what I did there?) at 225 degrees in your oven, or if you’re particularly talented with temperature control, on a grill – but still in a roasting pan. If you’re in a time crunch, you can increase the temperature to the 275/300 degree range, but your roast will not be as tender.
You can always cook longer if need be:
With this roast, I always aim to cook it to just a few degrees less than I want. That gives me wiggle room to cook it longer if I need, or take it out if it’s done. Remember, you can always cook the roast for longer if you need to, but you can’t uncook what you’ve overdone.
This Reverse Seared Roast takes minimal effort for a flavorful, delicious dinner. The perfect meal to cook on a weekend afternoon!
Reverse Seared Roast
- 3.5 pound Angus roast
- 2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon ground thyme
- 1/2 teaspoon white pepper
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon seasoned salt
- 3 tbsp butter melted
- 1 cup beef broth
- 2 tbsp olive oil
- Preheat oven to 225 degrees. Place a roasting rack in a baking pan or roasting dish. Pour beef broth and 1 cup of beef broth into the bottom of the roasting pan.
- In a small bowl, stir together all of the spices (paprika, salt, cayenne, black pepper, chilli powder, cumin, thyme, white pepper, onion powder, garlic powder, oregano, marjoram, and seasoned salt).
- In a small bowl, stir together all 13 spices.
- Brush butter evenly over all sides of roast. Then, coat steak evenly with spice mixture. NOTE: You will likely not use all of the spice mixture. For a 3.5 pound roast I use about 75% of the spice mixture. If you use a larger roast, you’ll likely need it all.
- Place seasoned roast on rack. Cook until roast reaches a temperature that is about 10-15 degrees LESS than your desired temperature. For example, if you want a medium-rare roast at 130 degrees, cook the roast until it reaches 115 to 120 degrees.
- Heat olive oil in a large skillet over high heat. Add cooked roast to skillet and cook on each side until deeply colored, about 4 minutes per side.
- Remove roast and let sit for about 15 minutes before cutting.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed this Reverse Seared Roast, you should check out these other SugarSpicesLife recipes:
Links to items used to make this recipe:
Roasting Rack: Although I have a large roasting pan with a rack, for smaller meats, I love to use this roasting rack in a 9×13 inch pan.
Lodge Cast Iron Skillet
Wireless Grilling Thermometer: My husband and I go through grilling thermometers every couple of years. I don’t have a lot of opinions on brands, as we tend to break them all, but I love the wireless ones. This allows me to do whatever else in the house I need to do while checking on the temperature.