Southwestern Roast Beef is loaded with spicy flavors and cooked until tender enough to slice with a fork.
Each juicy slice is rubbed with honey mustard and crusted with spices to create a roast beef recipe so delicious your family will eat up every bite without complaint.
Roast Beef
Roast beef is one of my favorite company meals. A few minutes prep work in advance and then the main dish cooks on its own while I’m handling the rest of the meal.
This frees up valuable time to focus on side dishes and desserts or just relax and enjoy conversation with your guests.
Roast Beef Recipes
I’ve made Roast Beef in the slow cooker and in the oven. I’ve cooked it simply with just a little salt and pepper and added delicious additions like red wine.
They’re all delicious and worthy of a spot on your dinner table but this Southwestern Crusted Roast Beef is by far the most festive. Mexican spices and tangy, sweet honey mustard make this Roast Beef recipe a must-try.
You can serve this tasty roast with just about any side dish you like. Consider Slow Cooker Creamed Corn, Sriracha Honey Roasted Broccoli or Garlic Lover’s Potato Salad as accompaniments for this meaty main dish.
How to Cook Roast Beef
To make Southwestern Roast Beef, an abundance of Mexican spices are rubbed into the roast, creating a crust so delicious, you may find yourself snacking on little pieces of beef before this makes its way to the table.
The day before you want to serve this, the roast is brushed with honey mustard and then rubbed with an abundance of southwestern spices.
I recommend tying the meat with cooking twine first to encourage the roast to cook more evenly. While it’s not required, it definitely helps!
After using a brush to coat the whole roast evenly in honey mustard, it’s time to get spicy. The spice blend I use for this roast beef includes New Mexico chili powder, cayenne pepper, plenty of colorful smoked paprika and garlic and onion powders for good measure.
Sprinkle the spice blend evenly over the top, then turn the roast fat side up and sprinkle the remainder of the spice blend. Keep sprinkling until the spices no longer stick to the meat. You want a generous and evenly coated crust.
Wrap the roast tightly in plastic wrap and give it an overnight rest. Ideally, leave the roast in the refrigerator for at least 8 hours. Half an hour before cooking, remove the roast from the fridge.
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).
While your roast is cooking, finish preparing the rest of your dinner, read a book, catch up on other chores or just take a nap and wake up to the heavenly smell of spicy roasting beef.
If your family loves this roast beef recipe as much as mine, you’re not likely to have too many leftovers! But if you do, the ways to use up the leftovers are numerous.
Spicy Southwestern Roast Beef leftovers are fantastic in soups and stews, piled into sandwiches (Southwestern Reuben anyone?) and even on this creative and delicious Naan Pizza.
Of course, you might even find yourself just snacking on the leftovers straight out of the container the next day. No judgment here!
Southwestern Crusted Roast Beef
I guarantee you this spicy, flavorful roast beef recipe will leave you smiling from ear to ear. The honey mustard rub, Mexican spiced crust and minimal effort make this roast beef stand out from the rest.
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 while working with Certified Angus Beef in Ohio a few years ago. For a peek into that trip, you can read more here.
Kitchen Tip: I use this roasting pan or this roasting pan to make this recipe.
{originally published 11/9/14 – recipe notes and photos updated 1/30/19}
Big Dude says
Looks delicious Mary and I like the spice package you used.
Carla from The River says
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
Chris says
Great looking roast, Mary. Perfectly done, you are right about needing a thermometer.
AnnaZed says
That looks so lovely, I really have a hard time finding a good cut sometimes.
Kalyn Denny says
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!
Alicia Ehlers says
This recipe looks delicious! I have a chuck roast already-could I use that instead of the top sirloin roast?
Mary says
That should work fine. Enjoy!
Larry says
That looks and sounds delicious and I’d it would likely be super good with a beef tenderloin.
beritainfo says
thanks, I made this and my husband loved it! It’s a keeper
SJB says
Could I use a Rump Roast for this recipe?
Mary says
Yes, that will work great.
Felicia Mabija says
Nice
Will do it for my family
Joan Green says
In your recipe you call for NM chili powder. What do the NM stand for? Can I use ordinary Chili powder? Is it a brand or represent New Mexico? Where can I get it?
Mary says
Yes, I use New Mexico chili powder, but if it isn’t available in your area, plain chili powder will work as well.
Kimberly Massey says
I am making this tonight! I have it already Marinating in the fridge! Do I cook it fat side up?
Mary says
I also roast meats fat side up, Kimberly. Enjoy!
Chris David says
Awesome
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