Sunday, November 9, 2014

Southwestern Crusted Roast Beef

Southwestern Crusted Roast Beef - recipe by Barefeet In The Kitchen
Roast beef tender enough to cut with a fork, each juicy slice is loaded with southwestern flavors. Our favorite Mexican spices are rubbed into the roast before cooking, creating a crust so delicious, you may find yourself snacking on little pieces of beef before this makes its way to the table.

Roast beef is one of my favorite company meals. A few minutes prep work and then the main dish cooks on its own while I'm handling the rest of the meal. This roast is brushed with honey mustard and then rubbed with an abundance of southwestern spices before an overnight rest. A couple hours before dinner, start it in the oven and cook it to a perfect medium rare (or the level of doneness that your family likes best).

Curious about how to choose a great beef roast? Here's a quick video we made to show you how to select the perfect cut of meat. I developed this recipe, photographed the roast, and made the video while working with Certified Angus Beef in Ohio earlier this month. For a peek into that trip, you can read more here.

COOK'S NOTE: A thermometer is a must when roasting meats. Whether you use a remote style thermometer that can be left in the roast while cooking, or a simple internal thermometer you can use to check the meat periodically, you'll find that the results are much more reliable and the meat turns out beautifully every time.

Southwestern Crusted Roast Beef
Yield: 6-8 servings
(printable recipe)

3 pounds center cut top sirloin beef roast
1/3 cup honey mustard
2 tablespoons kosher salt
1 tablespoon NM chili powder
4 teaspoons cumin
3 teaspoons smoked paprika
2 teaspoons granulated garlic or garlic powder
1 teaspoon granulated onion or onion powder
1 teaspoon cayenne pepper

Stir together the salt, chili powder, cumin, paprika, garlic powder, onion powder, and cayenne. Tie the roast with cooking twine. You can watch a quick how to video here. (Tying isn't required, but it will help ensure an evenly cooked roast.) Set the roast on a rack over a baking tray or inside a roasting pan. Use a pastry brush to coat the roast generously with the honey mustard. Place the roast fat side down and sprinkle the roast with about 1/3 of the spices. Turn the roast over, so the fat side is on top, and sprinkle the top and sides with the remaining spices. A good rule of thumb is to sprinkle the roast until the spices no longer stick to it. I used about 2/3 of the rub.

Make sure the roast is still fat side up and cover lightly with plastic wrap and refrigerate 8 hours or overnight. Remove the roast from the refrigerator and set it on the counter about half an hour before cooking. (You can also cook it straight from the refrigerator, just expect to add a few minutes cooking time.)

Preheat the oven to 475 degrees. Uncover the roast and place it in the center of the very hot oven. Roast for 15 minutes, then reduce the temperature to 300 degrees, continue cooking for 45 minutes, or just until the roast hits 130 degrees. Remove from the oven and let the meat rest for at least 15 minutes before slicing. Enjoy!

Tender, juicy, perfectly sliceable, oven roasted beef with a southwestern spice crust and plenty of flavor - recipe by Barefeet In The Kitchen

ONE YEAR AGO TODAY: Creamy {Dairy Free} Potato Soup


  1. Looks delicious Mary and I like the spice package you used.

  2. Hi,
    This looks amazing. I will be making a roast this week, I will give this a try.

    Wanted to let you know I am following you on Instagram. I just got started. :-)
    I am skigirlcarla

  3. Great looking roast, Mary. Perfectly done, you are right about needing a thermometer.

  4. That looks so lovely, I really have a hard time finding a good cut sometimes.

  5. Good morning! Just letting you know that I featured this recipe in my 25 Deliciously Healthy Low-Carb Recipes Round-Up from November 2015. Hope a lot of my readers will come over here and try it!