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Worcestershire Butter Roast Beef Recipe

Worcestershire Butter Roast Beef

A boneless beef roast coated with seasoned Worcestershire butter, browned at high heat, and finished slowly for a flavorful, juicy dinner centerpiece. Slice it thinly against the grain and serve with your favorite roast dinner sides.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 2 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 about 3 lb roast Boneless beef roast, such as top round, sirloin tip, or eye of round
Worcestershire Butter
  • 1/2 cup Unsalted butter, softened
  • 1/4 cup Worcestershire sauce
  • 1 tbsp Dijon or prepared yellow mustard
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper

Method
 

Step-by-Step
  1. Remove the beef from the refrigerator and let it stand at room temperature for 30 to 45 minutes. Pat the surface dry with paper towels so the butter mixture adheres well and the roast browns properly.
  2. Heat the oven to 450°F. In a bowl, stir together the softened butter, Worcestershire sauce, mustard, garlic powder, onion powder, kosher salt, and black pepper until you have a spreadable paste.
  3. Rub the Worcestershire butter evenly over every exposed surface of the roast. Place the beef on a rack in a shallow roasting pan, keeping it fat-side up if the roast has a fat cap.
  4. Roast at 450°F for 15 minutes to brown the exterior. Reduce the oven temperature to 325°F without removing the roast, then continue cooking until the center reaches your preferred temperature.
  5. Remove the roast at 125°F to 130°F for rare, 135°F to 140°F for medium-rare, or 145°F for medium, which is the USDA recommended minimum for whole beef roasts. Transfer it to a cutting board, tent loosely with foil, and rest for 15 to 20 minutes.
  6. Slice the rested roast thinly against the grain. Arrange the slices on a platter and spoon over any flavorful juices collected on the cutting board before serving.

Notes

Use an instant-read or leave-in thermometer instead of relying only on minutes per pound. The internal temperature generally rises by 5°F to 10°F while the roast rests. Refrigerate leftovers promptly and use them within 3 to 4 days.