This is my weeknight roast beef method — the one I make when I want something reliable, hands-off, and actually worth slicing into. Hard sear, low oven, long rest. That’s it. It comes out tender, evenly cooked, and you don’t have to hover over anything. Save this one for busy nights. Prep: 15 min Cook: 1.5–2.5 hours Rest: 20–30 min • Start with a 3–4 lb top sirloin (inside round or eye of round works too — just slice those thinner). • Pat it completely dry, tie it, and season generously with kos