How To Cook Roast Beef

This post was updated on September 10, 2014 to include new images and a recipe video.

How To Cook Roast Beef

How To Cook Roast Beef

Let me first start this recipe post by sharing its resounding success.

Roast Beef recipe and images by Lacey Baier, a sweet pea chef

And, when I say “success,” I mean “Dustin loved it.” And, when I say, “Dustin loved it,” I mean he has not stopped talking about it.

Roast Beef recipe and images by Lacey Baier, a sweet pea chef

I have heard him tell at least 6 or 7 people over the past 2 weeks how I recently learned how to cook the best Roast Beef (and French Dips!) he’s ever had.  And he’s had a lot of Roast Beef (and French Dips!).

Roast Beef recipe and images by Lacey Baier, a sweet pea chef

This makes me happy.  Oh so happy. And when I say, “happy,” I mean “I love it.”

Roast Beef recipe and images by Lacey Baier, a sweet pea chef

And, when I say, “I love it,” I mean, “I love him.”

Roast Beef recipe and images by Lacey Baier, a sweet pea chef

I really recommend this Roast Beef recipe.  It made super moist, perfectly seasoned, tender roast beef. And it was so darn easy, too!  I’d always thought it would be difficult, but now that I know how to cook roast beef, I’m gonna do it all the time.

Especially when it gets me such points with Dustin!

‘Cuz I kinda like that guy.

Roast Beef recipe and images by Lacey Baier, a sweet pea chef

Please, oh please, try this French Dip recipe out after making this roast beef recipe.  You won’t regret it!  I also highly recommend these Hoagie Rolls to enjoy your French Dips on.  Oh, my…you’re in for such goodness!

How To Cook Roast Beef

Watch me make this recipe and learn how to make roast beef!  Making roast beef at home is super simple and incredibly delicious.  Plus, in the video, I show you how to slice across the grain to get the most tender, juicy slices.  You’ll never want to buy roast beef at the store again!

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

4.9 from 8 reviews
How To Cook Roast Beef
Prep time
Cook time
Total time
Here's a deliciously moist, tender and flavorful Roast Beef recipe. You'll be so glad you learned how to cook roast beef!
Recipe type: Easy
Serves: 4
  • 2½ lbs. boneless rump roast (round roast or sirloin tip will work)
  • 1-2 tbsp. olive oil
  • 2-3 garlic cloves, sliced
  • ½ cup water
  • ½ cup beef stock
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried basil
  • 1 tsp. dried tarragon
  • 1 tsp. dried rosemary
  1. Heat oven to 375 degrees.
  2. Make several (8-10) small incisions (about ¼ to ½ inch deep) around the meat and then insert a slice of garlic into each. Place the roast, fat side up, on a rack over a roasting pan. Pour water and beef broth into the pan (not over the roast) to very lightly cover the bottom of the roasting pan.
  3. Rub the roast with olive oil until coated. Sprinkle salt, pepper and herbs all over the roast and spread to evenly coat with your hands.
  4. Place in the oven and roast for 45 minutes (or until temperature in the deepest part of the roast registers 125 degrees). Do not open the oven during these 45 minutes to baste or check on the roast.
  5. After 45 minutes, reduce heat to 250 degrees and cook an additional 10-20 minutes, or until thermometer reads 135 degrees. Remove from oven and let rest 10 minutes. While it is resting, it will continue to raise in temperature to 145 degrees.
  6. Remove the slices of garlic, if desired. Slice across the grain in very thin slices.
  7. *Save reserved juices to make Au Jus for French Dips!
Disclaimer: This post contains affiliate links for the kitchen item(s) I use :)


  1. Tami Brennan says

    I was wondering what you’d recommend to get the roast beef slices thin. I don’t own a mandolin. Thanks for your input. I’ve enjoyed your blog for many years!

  2. Gina says

    I raced out and bought a $40 (Aus) digital thermometer (the only one with a probe I could leave in the beef) as I really wanted to try this recipe tonight. I rarely cook roast beef because I work full time and just want something that wouldn’t take long to cook during the week. On my day off work today, I bought a rump roast a little over the stated weight & threw in some chopped potatoes and carrots as well. It only took 1hr & 15mins to cook the beef to the correct temperature and while it rested until it reached 145F (1/2 hr) the vegies continued cooking. After tonight’s succulent roast i will! use this recipe more often and try different cuts of beef as well – thank you!!

  3. Jenna says

    I just wanted to say thank you for sharing this incredible recipe. I made this tonight for a different spin on Easter dinner (I am not exactly a fan of ham.) It was a huge hit with our little family! I look forward to trying many more of your recipes!

  4. Christine says

    Hi! I was wondering if this would work for a roast that is labeled ” boneless bottom blade pot roast” I do not cook roasts very often so no idea what the difference between the different cuts are. Also, the roast that I have is closer to 5 lbs. Thanks!

    • says

      Hmmm…to be honest, I’m not quite sure. Pot roasts tend to be cooked in a different manner and are cooked all the way through until tender, whereas this type of rump roast is more intended not to be cooked all the way through, if that makes sense…

  5. Elise says

    My daughter recently stopped being a vegetarian after about 4 years. I asked her what meat she had eaten and she said “I had roast beef and it was really disappointing.” She came over for dinner last night so I knew I needed to fix that! I made your roast and it was amazingly delicious! I went out and bought a digital thermometer and I’m pretty sure that was the key since all my other roasts were hit or miss on temperature with the old school kind. The whole family was impressed and said I could make this one anytime! I did notice that the temperature only rose about 2 degrees while resting. Any thoughts? Thank you for an amazing recipe!

    • says

      That’s so cool! Way to go on making those changes to cook a great roast beef. I’m not sure what to tell you about the temp not rising that much after taking out of the oven, other than it’s just a general rule that it will continue to rise after removing from the oven…interesting that it was only 2 degrees though!

  6. Jamie says

    Wow, this roast beef looks like it cuts with ease! I’m looking forward to try it. I’m a huge roast beef lover, but I can’t seem to make it well myself. I was thinking of trying this recipe out and maybe a sous vide one I found ( too. I really want to master roast beef one way or the other. lol

  7. Marie-Eve says

    This recipe is delicious! Did have to cook it a little longer but it turn out to be very good. Thanks for the share. Made it tonight and my boyfriend complimented me by saying it was better than the steak he ate last week at The Keg!

  8. Johanna says

    I had never cooked a roast before, but have tried your recipe twice now. It never seems to go very well… When I reduce the temperature from 375 to 250 the roast never increases in temperature and only gets cooler, resulting in an uncooked middle.

    Is there something I’m doing wrong? The internal temperature is spot on before reducing the heat to 250…


    • says

      Hi Johanna. Well, that’s no good! Are you following the recipe exactly — same size roast, etc.? So, when it reaches 125 degrees internally, you reduce the heat to 250 degrees and then the internal temperature drops down below 125, as opposed to rising to 135, correct? What type of thermometer are you using? How uncooked is the middle — is it completely rare, or just pink?

    • Barbara says

      I attempted this recipe almost exactly as written EXCEPT I added even more time because it didn’t seem like long enough.. Even with the extra time, my roast was almost raw in the middle! Since everything else was ready to be served, my husband had to slice around the outsides for family to start dinner, and I put it in for another 20 mins at 375! It was nice and pink this time (I should have done only 15 mins more but can’t take that back.. I’ll stick to my 15 mins at 450, then lower temp to 350 for 20 mins per lb. Spices used on outside and garlic inserted was delictious though!

  9. says

    This really was a delicious roast beef! I had to adjust the cook time for a bit longer since my cut of beef was larger but I followed your technique and it was amazing. Tender and juicy. Still pink in the center. I also made the au jus – well done, Lacey!

  10. Kristen says

    Can I cook a New York strip this way as well? I just bought a 5 pounder and this recipe sounds delicious. Do I need to make any modifications?

    • says

      Oooh, good question. This recipe should work for any roast, but I’m not positive on how it might change the cooking time for that cut of beef since I’ve never tried. I’d love to hear how it goes if you try it out :)

  11. Tricia says

    made this for the 2 nd time tonight. So happy the 1st time was not a fluke. Absolutely the best roast beef I have ever had. Hubby and my son where speechless during dinner :-)

    Followed the directions but needed more time to reach the 125 temp as the roast was over 4 lbs. would highly recommend a thermometer that can stay in the oven for a perfect dinner!

    Thanks for sharing.

    • says

      Woohoo for not a fluke! lol. Yes, a digital thermometer is a lifesaver in the kitchen. So glad you enjoyed the roast beef both times, Tricia. Thanks for the feedback :) Yay for speechless hubbies and sons!

  12. Carol Johnson says

    I have made this roast 3 times now. The last 2 where wonderful. The first time i bought the wrong cut of roast, the flavor was great but that meat would always be tough unless braised for hours. Tonights was the best. Super flavorful and perfect moist juicy med rare meat. This recipe is a keeper!

  13. Jenny says

    Lacy, what do you recomamd I use if I don’t have a rack or roasting pan. I want to make sure the roast does not touch the bottom, but I don’t have the rack or the roasting pan like yours. Thank you for your help.

  14. Lisa says

    Came out perfectly! Looks exactly like your pics! Used evoo, a nice kosher salt and fresh cracked pepper massage. I exfoliated with herbs de provence. The aroma is hereby, the meat juicy as all get out! Definitely a keeper, thanks for sharing!

  15. Tricia says

    Made this tonight! Yummmmmy. Can not wait for lunch tomorrow.

    I had to add an extra 20 min to the 45 time to get the correct temp before lowering the oven. It turned out perfect. Will be making this again and again!

  16. Liz M says

    If I have a roast beef that is 4 1/2 lbs would I just double everything including cooking time? This recipe sounds great but I am not good at improvising :( thanks!

  17. says

    I was wondering if you have posted the French Dip recipe yet? I did a search but couldn’t find it… we love French Dip! 😉

  18. Doe says

    It’s in the oven now and smells SO good. Can’t wait to taste it, then slice it up on our slicer–just like at the deli counter. Thanks!

  19. Becky says

    Lacey, just made your roast beef tonight! It was delicious!! Husband said this was definitely a keeper!
    Can’t wait to try more of your recipes. Thank you.

  20. Jenny says

    I just made this for dinner. Served it to my partner. He took a bite and turned and looked at me like he just won the lottery! Hahah. This is by far the most incredible way to cook a roast on a chilly melbourne Sunday night! I will never use another recipe and I can’t thank you enough for taking the time to post this. Many thanks and all the very best to you :) x

  21. Michelle says

    I have made this about 4 times now. I always use the sirloin tip roast since it tends to be what is available in my area. Since it is good deal thinner I cook it a little less (the second half of the cook time about 45-50 minutes tops). And it is SO good. I skip the tarragon since I don’t care much for it and don’t keep it on hand. The worst part about this dish is it makes my entire house smell phenomenal and I can’t stand it. My boyfriend gets furious that he has to wait for dinner because the smell makes him so hungry. Such a great recipe! I made terribly dry and flavorless roast and over and over until now.

  22. kathy says

    I did make it and you’re right! My husband is crazy about it! This is the only way I’ll ever make a roast again.

  23. Diane says

    I made this recipe last night, and it was fantastic! My husband said it was “restaurant quality”, and kept saying how much he liked it. It was definitely the best roast beef I’ve ever made. Thank you very much!

  24. Terri says

    Made this last night, and this morning, husband still raving. It did not however take 1 1/2 hours to reach 135. Less than hour for my oven at 250. Maybe oven is off but my rump roast was 2 3/4 lbs. Anyway, to keep this med-rare, I’d say using a meat thermometer that stays in it is a real good idea. I have a digital that has saved me a few times.

    • says

      Hi Terri! Yes, you are absolutely right that a meat thermometer (especially a digital one) can be super duper useful for when you’re cooking meat. Thanks for letting me know the difference in your cooking time!

  25. Jane Hayes says

    Photos are fabulous! Can’t wait to try. You mention to slice across the grain…..can you explain? Photos would be great. Thank you

    • says

      Hi Jane. If you look at the fibers in the meat, you’ll see they are lined up all in the same direction. Cutting the meat against the grain, or across the lines (as opposed to with them) will make the meat more tender and less chewy.

  26. Mary says

    Do you use one of the digital thermometers that you leave in the oven with the control outside the oven? I tossed mine recently b/c it was obviously not accurate anymore and decided to go back to the “old fashioned” instant read type. Just curious how you check the temperature of the meat since the directions make me think you don’t open the oven during the cooking times.

  27. Angela says

    This sounds wonderful! But my family is wanted the veggies in with the roast this time. Would that work with this recipe?

  28. Joy says

    I’m planning to use your recipe for my Christmas dinner. I have an almost 5lb roast because I am feeding 12 people. Should I cook the roast longer because it is bigger than the 2.5lb roast you have listed on the recipe or still cook it at your recommended time?

  29. Kelly says

    Just found your blog through Pinterest, a friend pinned this recipe…OMG, looks and sounds delicious!!! Okay, now for possibly a silly question; do you cover the roast or leave it open on the rack in the roasting pan? Thank you, in advance, for your reply.

  30. Alyssa says

    First of all I LOVE your blog! My question for you is if I could use a dutch oven to cook the roast in instead of a roasting pan. I don’t have one so I wasn’t sure if it would affect the cooking.

    • says

      Hi Alyssa. Thanks so much for the love :)

      I have not tried roasting the roast beef in a dutch oven, but I bet it would work just as well and may even keep your roast more moist. I’d love to know how it turns out for you if you try it. :)

  31. sarah says

    would this work with silverside please? i find it so hard to cook a roast beef it always comes out so chewy i would love once to make a tender roast beef for my family.

    • says

      Hmmm…if I’m correct, silverside is essentially a corned beef-like cut, right? If so, then this reicpe *should* work, as it will be slow-roasted to deal with the connective tissue. I’ve never tried it though, so I can’t be sure.

      • Schrodie says

        LOL, did you steal my recipe? Perhaps because I have made so many (lovely) beef roasts in my day, and I learned from my mother back when I was very young so it’s second nature to me, I find it hard to believe that so many would-be chefs are intimidated by the thought of cooking a roast. A nice hearty roast is one of my fall-back dinners when I find myself with a ton to do and little time to spend in the kitchen, because the oven does most of the work. Simplicity is the key to a good roast– no need to overthink it. A roast is a larger cut of meat, so it makes you think that it’s a lot of work, but this isn’t the case at all! Preps take just minutes, but the result tastes like you’ve spent all day slaving in the kitchen.

        Of course, while the meat is doing its thing, you still have time to craft up some nice easy side dishes– who could go wrong with mashed potatoes, and if you toss a few new red potatoes, some carrots and maybe some rutabaga into the pan with the roast while it cooks in the oven, there’s another part of the meal taking care of itself. Now, steam up a nice green vegetable– Brussels sprouts are a popular choice in our house; so are green beans with almonds and sweet red pepper; pop a pan of biscuits or rolls into the oven while the roast is resting (canned are fine in a pinch, though I usually make my own), and make up a side of gravy using some of the yummy meat drippings while the biscuits are baking… superb! In fact, this is so superb that we often have this as a Christmas dinner. Much simpler than wrestling with a turkey and all those trimmings… hey, I just got done with all that at Thanksgiving and Christmas is about PEACE, even in the kitchen, right? :) The only thing simpler is a ham, and that’s our New Years’ meal (with blackeye peas, a pile of greens, sweet potato pie and cornbread, of course!)

        Merry Christmas!

    • Schrodie says

      (I made my prior post before I saw Sarah’s comment– no knocking meant to anyone with my remarks about how I find it hard to believe that so many would-be chefs are intimidated by the thought of cooking a roast! Perhaps because I’ve been doing it for so long, since I was still small enough to have to stand on a step stool to reach the counter, it’s just ‘second nature’ to me. I still stand by my position that ‘slow and simple’ is the absolute best way to cook just about any roast– and the featured recipe hits it spot on. Brilliant!)

      Sarah and others… depends on what country you are in. In the U.S., corned beef is often made from the brisket, up in the chest area. Brisket is usually a tougher cut because of the strength and arrangement of the muscles in that region. As such, it lends itself well to longer, slower cooking such as in a crockpot or in a smoker. It needs longer and slower cooking to soften up that tissue.

      Silverside is also used to refer to a cut from the hindquarter, just above the leg cut. In most parts of the U.S., this cut is known as outside or bottom round; it is also known as a rump roast. It is used for corned beef in Ireland, Australia and New Zealand (in contrast to the brisket used in the U.S. In fact, Sweet Pea– your recipe calls for what can be classed as a ‘silverside’!

      Again, these can be a little tougher and do better when cooked more slowly. I love a nice rump roast; they’re one of my preferred cuts for roasting. The key is to cook slowly and with plenty of available moisture (but don’t drench the poor thing!). It’s a good idea to braise these roasts, with a bit if flour and lightly browning in oil to ‘sear’ it off before roasting. This helps seal in all the juicy goodness. Or, rub the meat down with some olive oil and your preferred seasoning (hold the flour), then roast for 30-45 minutes on high temp before rolling the oven temp back down for the ‘slow roast’. This is my grandfather’s method and always makes for a nice juicy and tender roast without having to dirty up a Dutch oven for the braising process.

      • says

        I think it just depends on what people are comfortable doing in the kitchen and many are learning as adults what to do because they never really cooked as kids. I’m just glad I am able to share this recipe with folks so they can feel secure that, if they just follow the easy instructions, they’ll have a lovely roast beef they can be proud of. :)

  32. Martin G. says

    Tried this one last night with a chuck roast. Wow! We’ll be eating roast beef more often around here. Thanks for the recipe.


  33. says

    Loved spending the afternoon with you today, Lacey! After reading through your blog, I know we’ll be friends too :) You have a beautiful site here with tons of great info. Can’t wait to put this roast on the menu! Looking forward to putting an event together with you…it’s going to be fun!

  34. says

    Hey! Someone in my Myspace group shared this website with us so I came to take a look. I’m definitely loving the information. I’m bookmarking and will be tweeting this to my followers!

  35. Carolyn says

    That looks so good! I am so happy you posted this! I am just learning about meats, and cuts… and what’s what. Well I bought a “rump roast” on Sunday and I am making it in the crockpot tonight, with instructions from my mom. I told my boyfriend, “I’d love to make a great roast beef – I wonder what cut to buy? I am so clueless about that stuff!” Voila! Here is my answer! And we both love French Dips but him especially! You reminded me so much of myself in this post because I too am so happy when he loves my meals!

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