There’s nothing quite like serving a beef roast to a hungry crowd. But the cost of larger cuts of beef can add up quickly, with prime roasts often blowing the budget. I wanted to find a roast that would please a crowd without completely breaking the bank.
Ingredients
- 1
(about 3 pound) tri-tip or top loin roast
- 2 sprigs
fresh rosemary
- 2 cloves
garlic
- 2 teaspoons
kosher salt
- 3/4 teaspoon
freshly ground black pepper
- 1/2 teaspoon
ground coriander
- 3 tablespoons
olive oil, divided
-
Flaky salt, for serving (optional)
Description
At least 2 hours or up to 24 before cooking, pat dry 1 (about 3 pound) tri-tip or top loin roast dry with paper towels. Tie the roast if desired. Pick the leaves from 2 fresh rosemary sprigs (about 2 teaspoons), finely chop, and add to a small bowl. Finely grate 2 garlic cloves into the same bowl. Add 2 teaspoons kosher salt, 3/4 teaspoon black pepper, 1/2 teaspoon ground coriander, and 1 tablespoon of the olive oil and stir to combine. Rub the seasoning all over the roast with your hands. Let sit at room temperature for up to 2 hours or transfer to a plate, cover with plastic wrap, and refrigerate for up to 24 hours
