French Roast Beef - Cold Cut Style
Serves: Serves 8
  • 1 French Roast (or top round or top sirloin roast - about 1.75kg | 3.85lb)
  • 1 tbsp salt (I use Himalayan salt)
  • 1 tbsp ground black pepper
  • 1 tbsp chopped fresh thyme
  • 1 tsp chopped fresh rosemary
  • 1 tsp garlic powder
  1. Mix all the spices in a small container and then rub this spice mix all over the roast.
  2. Cover the roast tightly with several layers of plastic wrap and place it in the refrigerator until the next day. It would be a good idea to place your roast in a rimmed plate or baking dish to collect any eventual leakage.
  3. The next day, remove your roast from the fridge and take off the plastic wrap from around it.
  4. Preheat your oven to 325°F.
  5. Heat a few tablespoons of healthy cooking fat or oil in a heavy skillet set over high heat. When the pan is nice and hot, sear the roast on all sides until a nice golden crust forms, about 1 minute per side. Don't forget the ends!
  6. Transfer the skillet to the oven and bake the roast uncovered for about 12 minutes per pound or until a meat thermometer inserted in the thickest part of the roast reads 130°F to 160°F, depending on desired doneness - 130°F for rare, 145°F for medium-rare, 160°F for medium
  7. When the roast has reached the desired temperature, take it out of the oven, return it to the rimmed plate or baking dish that you used before (make sure you clean it first) and promptly place your cooked roast in the refrigerator. After about an hour, cover your roast with plastic film and let it cool completely overnight.
  8. Transfer the chilled roast to a cutting board, remove the twine, carve as thinly as you possibly can and serve as desired.
Nutrition Information
Serving size: NF based on 1 of 8 servings
Recipe by The Healthy Foodie at