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. To make this 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. Wrap it tightly and give it 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 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.
Roast beef tender enough to cut with a fork, each juicy slice is loaded with southwestern flavors to create this Southwestern Roast Beef.
- 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!
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.
{originally published 11/9/14 – recipe notes and photos updated 12/2/17}
Big Dude says
Carla from The River says
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
AnnaZed says
Kalyn Denny says
Alicia Ehlers says
Mary says
Larry says
beritainfo says
SJB says
Mary says
Felicia Mabija says