Few dishes earn the kind of attention a holiday roast does. It sits at the center of the table, glistening and aromatic, the kind of dish that makes everyone pull up a chair early. The good news: a great beef roast is easier than its reputation suggests. Pick the right cut, salt it well, get the temperature right, and you'll have a roast that feels like a celebration even on a Tuesday.

The right cut for the job

For a holiday-worthy roast, look for one of these Verde cuts:

  • Tenderloin Roast. The most tender, leanest option. Cooks quickly. Best for smaller groups (serves 6-8 for a 3-lb roast).
  • Top Round or Sirloin Tip Roast. Leaner, more affordable, slices beautifully. Great for sandwiches the next day.
  • Standing Rib Roast (Prime Rib). The showstopper. Heavily marbled, bone-in for maximum flavor. Plan on ¾ to 1 pound per person.

Chris Hartford's Classic Roast Beef

Verde's resident roast champion, Chris Hartford, swears by this method. It works for any of the cuts above with minor temperature adjustments.

Ingredients:

  • 1 Verde grass-fed beef roast (3-5 pounds)
  • 2 tablespoons kosher salt
  • 2 teaspoons fresh ground black pepper
  • 4 garlic cloves, smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 tablespoons olive oil or butter

Method:

  1. Season the night before. Pat the roast dry. Rub generously with salt and pepper. Refrigerate uncovered overnight for a dry brine — this is the secret to a great crust and seasoned-through interior.
  2. Come to room temperature. 1-2 hours before cooking, pull the roast from the fridge and let it sit at room temp. Preheat oven to 425°F.
  3. Sear first. Heat oil or butter in a heavy oven-safe skillet or roasting pan over high heat. Sear the roast on all sides until deeply browned, about 2-3 minutes per side. Toss in garlic and herbs in the last minute.
  4. Roast. Transfer to the oven. Cook to your target internal temperature: 125°F for rare, 130°F for medium rare (recommended), 140°F for medium. A 4-pound roast typically takes 50-70 minutes at 425°F. Use a meat thermometer — don't guess.
  5. Rest, then slice. Tent loosely with foil and rest at least 20 minutes (30 for larger roasts). Slice against the grain into ½-inch slices.

Chef tip: Save any pan juices for an au jus or quick gravy. Deglaze with red wine or beef stock, simmer for a few minutes, and whisk in a tablespoon of butter at the end.

Cheers, and happy roasting.