Sunday roast beef

By Rodney Bowers
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  • 1 teaspoon black pepper
  • 1 teaspoon ground chile powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard
  • 1 tablespoon onion powder
  • 3 teaspoons salt
  • 2-3 pounds sirloin tip roast, tied
  • 2 tablespoons Olive Oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon creamed horseradish


  1. Place the oven rack in the middle position and preheat the oven to 250°F. 
  2. Mix all the spices together in a bowl.
  3. Drizzle the roast with half the oil and rub all over.
  4. Rub in the spice mixture
  5. Heat the remaining oil in a large cast iron skillet over medium-high heat.  Add the roast and sear until browned on all sides. 
  6. Transfer the roast to a wire rack set inside a roasting pan. 
  7. Cook for about an hour, or until the meat reaches 120°F on a meat thermometer.
  8. Remove the roast cover with tinfoil and let rest for 20 minutes.
  9. Turn the ovens broiler on 
  10. Mix the horseradish with the Dijon mustard and baste the meat
  11. Place the beef back in the oven under the broiler for five min or until golden brown
  12. Remove the roast from the oven to a carving board, and cover loosely with aluminium foil and allow to rest for at another five minutes before carving.

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