Try this easy roast beef recipe which is one of my most popular recipes plus get my tips for how to cook and slice roast beef for juicy, tender roast beef perfection.
Let me first start this recipe post by sharing its original resounding success.
And, when I say "success," I mean "Dustin loved it."
And, when I say, "Dustin loved it," I mean he didn't stop talking about it for weeks when I first made it. He shared with his friends how delciious it was, he reminisced with me about how tender and juicy it was...He was so thrilled to have a tasty homemade roast beef recipe that tasted so good.
And it's been like 4 years now, folks, and he still raves about it. Seriously.
I don't mind - I love it when he thinks my recipes are a hit.
I'd always thought it would be difficult to make roast beef so I had never tried, but now that I know how to cook roast beef, I do it all the time.
It's shockingly simple and ready in less time than I expect every time I make it. Let me show you how easy it is to make perfect roast beef every time.
How To Cook Roast Beef
Once you learn how to cook roast beef, you'll be able to replace all that deli meat you've been buying at the store and your life will be so much more flavorful and delciious. Promise.
There are a few main steps to cooking roast beef that will help you make your roast beef amazing and tender, which consist mainly in how to choose your beef, how to season it, what temperature to cook it at, at then how to slice it.
We'll cover how to master all of this in this post. I got you - we're gonna make some tasty roast beef together.
Best Cuts Of Beef For Roast Beef
Not all beef is created equal for roasting. Some beef, like steaks, are best pan-roasted or grilled, and other beefs, like ground beef are better cooked on the stove top. For the best types of roasts for roasting, look for one of the following:
- Top Round Roast (AKA Inside Round) - this cut of beef is similar to the top sirloin in fat and flavor and is the most common cut used for roast beef.
- Top Sirloin Roast (AKA Top Butt) - this cut is lean and full of flavor with a little but of marbling.
- Bottom Round Roast (AKA Rolled Rump Roast) - this cut is a good budget cut and has more marbling than the Top Round.
- Eye Of Round Roast - this is a circular cut that is very lean so needs to be very thinly sliced when roasted.
Now, it's always possible to find other cuts of beef that will work for roast beef recipes so don't be discouraged if you don't see any of these exact names. You can also ask your butcher what they would recommend as they'll have the best understanding of what they have available in their meat market for you, too.
How to Make the Tenderest Roast Beef
Okay, so now that we've chosen a cut of beef that is expected to be tender, juicy, and flavorful and we're ready to make it, what's next?
Well, we need to season it and prep it for the oven. Since this won't take very long, we need to make sure the oven is ready for the beef so make sure your oven is pre-heated. Placing a roast into an unheated oven will make things tricky because it will throw off your temperatures and timing so I highly recommend you have the oven fully pre-heated and ready to go.
The good news is that seasoning roast beef does not take make energy at all. In fact, it's an easy prep of inserting a few garlic slices around the roast, lathering it with some olive oil, and then seasoning with sea salt, black pepper, and a few dried herbs for some additional flavor. My favorite herbs to use with roast beef are rosemary and thyme, but you can add mostly anything to it that you'd normally cook with and it'll taste great.
What Temperature To Cook Roast Beef?
I have found the best temperature to cook roast beef starts at 375 degrees F and then ends a little lower to finish it off at 250 degrees F.
Changing the temperature midway through has the effect of not overcooking the beef and allowing it to gently come up to the right temperature to remove from the oven. I usually remove the roast when it reaches 135 degrees F in the deepest part of the roast because, as it rests for 10 minutes on the counter before slicing, the temperature will continue to rise up to 145 degrees, leaving it perfectly pink and juicy - just the way roast beef is meant to be served.
If you'd prefer your roast beef to be a little less pink, you can remove from the oven a little closer to when it reaches an internal temperature of 140 degrees and allowing it to rest and rise past 145 degrees F. Either way works, it's simply a matter of preference.
For the most tender roast beef, you're going to want the final temperature to be right around 145 degrees F. Any higher and the roast will start to become more tough and chewy.
I highly recommend using a digital thermometer to insure your internal meat temperature is where you want it. It removes the guessing out of cooking and helps make the meat the perfect temperature.
How To Slice Roast Beef
Ahh, slicing your roast beef. This is a major step as well to insure the most tender roast beef possible.
When you slice your roast beef, you want to make sure you're slicing across the grain (as opposed to with the grain).
If you're not sure how to find the grain, take a look at your roast and look for the long grooves and lines. Those will all tend to go in parallel across the roast in one direction. These are the muscle fibers and we want to cut across them (AKA against them), not with them. If you cut with the grain, you'd be eating an entire long muscle fiber, which would be tough and chewy. Instead, if you cut against the grain, you're eating just a portion of several of the muscle fibers, which makes for a much more tender bite.
If you need more help on finding the grain, you can watch my video at the end of this post to see exactly how to do it.
My Favorite Tools For Making Roast Beef
If you're planning on making a lot of roast beef in your life, first off: good for you - you deserve it. Second, I wanted to share some of my favorite kitchen tools that I use all the time for roast beef, among many other recipes. So, in case you're wondering, here ya go:
It really doesn't require a lot and these tools and equipment are super versatile in my kitchen.
Okay, so now you know how to choose the best beef for roast beef, how to season roast beef, at what temperature to cook roast beef, and how to slice roast beef for the most tender, juicy, and delciious roast beef you've ever imagined. You're all set to get started making amazing roast beef that will leave you never wanting to buy anything resembling roast beef from a deli again.
Check out this roast beef recipe I have here for you - it's a simple recipe with no frills - just amazing results every time. It makes super moist, perfectly seasoned, tender roast beef. And it's so darn easy, too!
It also goes amazingly well in this French Dip recipe which uses these homemade Hoagie Rolls.
Oh, my...you're in for such goodness!
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!
How To Cook Roast Beef
How To Cook Roast Beef
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 2 ½ lbs top round roast*
- 2 tablespoon olive oil
- 3 garlic cloves, sliced
- ½ cup water
- ½ cup low sodium beef broth
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried tarragon
- 1 teaspoon dried rosemary
Instructions
- Heat oven to 375 degrees.
- Make 8-10 small incisions (about ¼ to ½ inch deep) around the meat and then insert a slice of the very thinly sliced garlic into each.
- Place the roast, fat side up, on a rack over a roasting pan. Pour water and beef broth into the pan (around, not over the roast) to very lightly cover the bottom of the roasting pan.
- Rub the roast with olive oil until coated. Sprinkle sea salt, pepper, and dried herbs all over the roast and spread to evenly coat with your hands.
- Place in the oven and roast for 45 minutes (or until temperature in the deepest part of the roast registers 125 degrees F). Do not open the oven during these 45 minutes to baste or check on the roast.
- After 45 minutes, reduce heat to 250 degrees F 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.
- Remove the slices of garlic, if desired, and then slice across the grain using a sharp knife in very thin slice to serve.
Video
Notes
Nutrition
This post contains affiliate links for the kitchen item(s) I use regularly and highly recommend.
Laurin
Followed the directions exactly and not done as much as I would like. Tastes good but not so tender, will do crockpot next time. Anyway, you inspired me to try. Thanks
Lacey Baier
I'm so sorry it didn't turn out how you wanted. Roast beef is typically not cooked to be well-done which is what a slow cooker would do, so that's likely where the problem was.
Ivonne
This recipe came out FABULOUS!!!
Will definitely make it again.. I added sliced sautéed onions with EVO, Butter & Herbs for a finishing touch 😉
Cindy
I made this recipe a couple times, and every time it comes out perfectly. It’s amazing how simple it is and is always fabulous! We always have some kind of roast in this house. It's a favorite of my family. This is a great recipe and I'll continue to make it often. Just food for thought: The left overs, if there is any, can be heated up and put on rolls with cheese and you can make sliders out of them. Such an easy thing to do for a quick lunch or dinner.
Angela
This is a wonderful recipe for roast beef. I actually add fresh sage and rosemary under the twine on the roast... plus the garlic inserted into the roast. Turns out amazing every time. Thank you ❤️
Shana
Hello! This looks amazing!
I am cooking Christmas Eve dinner for a big crowd. Whetvare your suggestions for cooking more than one roast at a time?
Thanks!
Rita Born
This recipe was AMAZING. My roast beef turned out perfect - will only use this recipe in the future!!
Lisa
I will be cooking a roast this christmas for my mother in law who is allergic to garlic. Can you recommend a spice blend that is flavourful without adding in garlic? I am a terrible cook and am looking for some guidance. Thank you!
adams@nationalrestaurantny
Roast Beef recipe is great! To be honest, I'm not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple. Thanks for sharing!
marian
I made this last nights dinner I followed everything except for the meat I used London broil instead of top round my store was out of it. It came out so good and tender will defiantly make it again it was a great recipe
Lacey Baier
Woohoo! Love hearing that!
Suzanne
mine is in the oven wohooo i love tender pink colour, thank you so very much
was
Caitlin
Took my oven a little longer to cook, but because I knew what temperature to be looking for it came out perfectly and very flavorful. The garlic made a big difference! Thanks for the recipe
Erin Jolley
Turned out PERFECT! My top round roast was 4.5 lbs so I had to cook it longer at each temp. Approx. an hour on 375, then 45min on 250. It was so juicy. I cut into thin slices and served during a bday party for sandwiches with arugula, cheddar and horseradish spread. Completely devoured!! Great for a crowd, hot or cold. Will make again. Another thing I used, mostly to save time, was dried garlic instead of fresh and was still super flavorful.
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Amy
This was excellent. I cooked a rump roast, I didn't have any garlic so I just put garlic powder on the outside, along with italian seasoning, rosemary, salt, pepper, and greek seasoning. I used vegetable oil, and only put water in the bottom of the pan. I did use a bullion cube to make gravy. I followed the roasting instructions exactly, cooked it to about 140° and then let it rest. It was perfect, juicy, and tender. My picky family loved it. Thanks.
Monica from Bestconsumerreports.guide
Great recipe, easy to make and really good with roast beef, can't wait to try it:)). My entire family loved it, thanks for sharing.
Beth
Here goes - It is Christmas morning and I am using your recipe for roast beef to make dinner for my husband and me. Wish me luck!
PS - Merry Christmas to all of your viewers!
MARK C
Worked like a charm. Made a fabulous Chistmas Eve feast for the family. Pulled it at 130 to get a nice med rare roast. Kudos.
Matt
Can I sear the roast first before putting it in the oven without messing up the recipe?
Bob Debois
My roast is 5.6 lbs what s cooking time
Before I turn temperature down and cook again for how long
Beauleen
Wow, made this roast of beef exactly as the recipe called for, used a 2 pound top round. It turned out great! Will make again and again! Thanks for the recipe. 🙂🤙
Colleen
Wow! I made this tonight using a top round inside beef and followed this recipe, my cook time 45 min @ 375F then reduced temp to 250F for 10 min as my roast was only 2 pounds.
It was absolutely perfect!
Thanks for this recipe and your blog about cuts, seasoning etc. 🤙🙂
Vicky
Did you let the meat come to room temp before roasting?
Maria
Delicious! Cooked per instructions, it worked perfectly and I ended up with a beautiful medium rare and flavorful roast beef. Thank you!
Wendy
What if I have a 4 pound roast - how long should I cook it at 375?
Cherry
Very tasty and tender. Perfect for French dip and wraps later also.
Nicole
I was going to use this recipe tonight, but don’t have beef broth. Is it ok to double the water?
Cherrie
So today is my day...but...I don't own a roasting rack, nor would I use it often enough to justify trying to find a place to keep it. Do I have to adjust anything to just have it sit in a pan without a rack?
Linda Abernathy
You can roll up foil in balls and set the meat on top of it.
Lacey Baier
Thanks for the tips!!
Jack Rokon
I made the roast beef (chuck) recipe last night and it was amazing!! After making this I see no reason to splurge on prime rib roasts as this tastes just like! So glad I found the recipe and am gong to share with family and friends, Thank you
Trish
Just made this tonight exactly per directions. Used a 3# rump roast and a digital thermometer that plugs into my oven. Instead of a metal rack I "made" one by placing roast on top of onions and potatoes. Removing the roast when temp read 135 degrees was absolutely perfect for a medium to slightly medium rare doneness. The roast was juicy and tender. I think next time (and there will be a next time with this recipe) I'll pull the roast out a few degrees sooner as I prefer a more medium rare cut. I usually never use the meat thermometer that came with the oven but I think that was key. The minutes/pound method I learned from my mom never seemed to work for me.
Suzanne Bergoffen
Thank you. Perfect roast!!! (This was my first, ever).
Angela Caudill
OMG thank you so much for this simple yet completely amazing recipe. I was given a rump roast by family and I hate pot roast with a passion. So to make this beautiful piece of meat into a tender roast beef was such a blessing to me. Although My oven took 1 hour to get to the correct temp and yet when reduced to 250 it only took moments. Turned out wonderful. The roast beef was so big that I divided it into 4 separate pieces and will freeze three for future meals. My goodness beef stew with this will taste awesome.
Sophie Hawkins
This was perfect.
Hope
Hi I would like to make this but had a question. When it is resting do I tent it?
Casey
Do you think it would work if I put potatoes and carrots in the bottom of the roasting pan to cook at the same time?
Lacey Baier
I've heard others have tried this and it worked 🙂
Katie
Do I cover the roast or leave the pan uncovered?
Lacey Baier
Leave uncovered
Ashley
This was incredibly simple and absolutely delicious!! Thank you!
Adrienne
Hi!
I bought a 1.3lb roast for tonight - could you kindly let me know the best cooking time for it?
Thanks!
Betsy
Made tonight. Timing was perfect, but we don't mind pink. I actually saw a recipe where someone used fresh herbs, garlic, and butter to coat a prime rib, so I did that for fun... I just need to invest in a sharper knife.
Colleen
This sounds amazing!!! Have you ever tried it on the grill?? Planning on this for a second protein for Thanksgiving and the oven is totally spoken for 😁
EM
Curious if anyone has made this in the Instant Pot? If so, which setting and for how long?
Lacey Baier
Ooh, that's a great question - I've heard people have made it in the slow cooker and it turned out well, but I don't have any Instant pot recommendations. Would love it if you shared if you try it out 🙂
Simon
Hi Lacey,
Thank you for your easy recipe. I have just spent the past two hours turning a chunk of topside into a wonderful roast beef. It's my first attempt at doing a roast.
Must confess, I tweaked your recipe slightly... instead of regular black pepper I used cayenne, and instead of garlic cloves I used ready-made store bought crushed garlic. I mixed all the dry ingredients with a generous helping of garlic, and then used the mixture as a "rub" of sorts, pressing it into the holes I had poked in the joint.
Instead of a cooking rack in the pan, I placed it on a bed of potatoes and slices of onions, which further added to the overall success of the dish.
I followed your timing structure, and it came out a little too red, but another 15 minutes on 180F sorted that out. I let it rest a further 15 minutes before carving it into thin slices.
The aroma wafting through the house created a bit of a stir ...
Another super bonus is that there are so few utensils used - always a pleasure when one only needs one cup, one bowl, a teaspoon, a chopping/carving board with knife and fork.
I will definitely try more of your recipes in the future.
Kind regards
Happy Christmas
Simon
PS: I have pics if you want to see my efforts
Lacey Baier
Hi Simon! So glad you found a way to enjoy your roast beef recipe 🙂 Thanks so much for sharing!
Francisco
Easy and delicious.
My first roast beef.
Everybody loved it!
The stuffed garlic is a magnificent idea!
My problem: not abe to get thin slices.
Lacey Baier
Were you using a chef knife? It's much easier with a sharp knife - maybe a new present? 😉
Lisa McAlpine
I made this for my husband, son and mother. I am a vegetarian, but let me tell you for the first time in 20+ years I was tempted to eat meat!!! I made it about a month ago and every weekend my husband keeps asking if we are having roast on Sunday! It did take longer to cook. Good things come to those that wait. I reduced the heat and did not open the oven at all until my thermometer read 150. Having company up this coming weekend and will surprise my husband with a roast dinner!!!
Lacey Baier
YES, coming from a vegetarian, I am honored 🙂
Jen
Seasonings were great, cook time not so. Took longer than your recommended time. Turned out tough. Used a sirloin tip roast. Should have left the temp high for longer. Two hours and a crabby spouse later. Liked the seasoning
Lacey Baier
Aww darn, was it a 2.5 lb. roast?
Christina
Mine has been in the oven now for 35 minutes and it's not even close to 125 degrees inside....is that an accurate temperature?
Lacey Baier
Oven temperatures vary for sure, but if it's the 2 1/2 pounds, it should get there as written in the recipe.
D
WOW-ZA!!!! I have never commented on a recipe, and I've made some pretty decent stuff, but I just can't believe I made a tender, juicy roast!! Thank you, thank you for sharing!!!
Lacey Baier
YAY! You're so very welcome!!!
nancy chabot
THank you very much. Great recipe.
Lacey Baier
Thank you for your feedback 🙂 So glad you enjoyed it.
Jennifer dela Cruz
It is soooo good and moist. ??
Lacey Baier
yaaas! 🙂
Jennifer dela Cruz
We are actually cooking it right now, have to add more time because we purchased a thicker one. Can't wait to taste it.
Lacey Baier
Awesome, hope you love it!!
Victoria D
I've made this numerous times and it's now my favourite cooking method/recipe for roasts. Because we like it a bit more on the medium-well side, I remove it at the time you suggest but then slice it up and return it to the oven for a quick broil. It's perfect!
Lacey Baier
Great, so glad that works for you. Thanks so much for sharing 🙂
Laura Edwards
I can't wait to try this recipe! Thanks for posting the video...I've never tried to make roast beef before, but this looks do-able!
My question - My family prefers beef cooked to medium-well. Is there a way I can make it a little browner without it drying out? Should I cook it longer at a lower temperature and/or add more liquid? Thanks!
Lacey Baier
I'd take it out closer to 145 and then it will rise a little higher to remove the pinkness - should work well 🙂
Brigitte Demers
I have to make this for 50 people. Suprise B day party. Anyway I can make it the night before without over cooking or drying it?
Lacey Baier
It will save for the night for sure - good luck, that's a lot of people!
Brittany L Sherman
Tonight is the second time I've used your roast beef recipe for dinner and holy cow, it's fantastic! So simple and it comes out tasting like expensive restaurant food. I used cheaper roasts without much fat both times and it's wonderful! Thank you for demystifying a perfect juicy roast beef!
Lacey Baier
Awesome, you're so very welcome 🙂 Thanks for letting me know how it turned out!
DT
Hi, just wondering, I don't have a tray for my roaster... Can I just put it right down onto bottom or should I try and find something to set it on? Thanks!
Lacey Baier
It helps it cook evenly and roast instead of braise in the juices - you could potentially place it on top of something else that is oven safe?
Keith Harlin
Had a similar issue,
Tightly twist 3 - 4 small sheets of tinfoil into skinny pencil like rolls. Sit your roast on top of these on your tray to allow it to cook evenly!
Lacey Baier
Great tip - I've also heard potatoes will do the trick 🙂
Derek
Put it on top of potatoes. They're oven safe.
Lacey Baier
LOVE that idea, Derek!! That's great for people who don't have a roasting rack - and even if you do, sounds yummy!
Missie M
I've made this recipe several times, and every single time it comes out perfectly. It's amazing how simple it is and always delicious. My husband gets excited when he sees a roast on sale, he knows roast beef will soon be on the table. Quite by accident we found a second meal for the left overs. The last time we made it we had quite a bit left over (we found a really good deal on a tip roast) and I'd made Hawaiian rolls with our meal. The next day I heated up the au jus and put the meat in the pan just long enough to heat it up. Put some Swiss cheese slices on the rolls and you've got mini French dip sliders, amazing!!
Lacey Baier
Yay 🙂 That's so awesome to hear - I love that you both enjoy the recipe so much 🙂
Doris Poulos
I had never cooked a roast beef before, but have wanted to try it for some time. I used your recipe and it turned out great. I always thought it would be hard to do, but your video & recipe was easy. The family loved it!!
Thank you from an Austin Texas girl who lives in Va. Beach.
Lacey Baier
YAY! There's nothing I like hearing more that you tried something that you thought would be difficult but it was actually easy and you enjoyed it! 🙂
Nikki
I currently have my third attempt at making this delicious beauty in the oven as I type. For the life of me, I've never been able to get it pink enough in the middle, but the flavor is TO DIE FOR! It's just two of us in the house, so I don't mind taking the pieces I've cut off and browning them in a skillet before serving. Seriously, this roast is crazy easy and has the most delicious flavor. We love it!
Lacey Baier
I'm so glad you've enjoyed it so far, Nikki! Have you tried using an internal thermometer to know exactly when to remove it? They cost around $10 and are super helpful 🙂
Nikki
I know. I need to get one. It just hasn't happened yet haha. In the meantime, I brown in the skillet.
BrittanyVaVoomVintage
I made this today with a beef roast I had in the deep freeze and holy cow, it was spectacular!! I don't know why I've never made roast beef before, I guess it seemed complex but I'll definitely be making this again!
Lacey Baier
YES! So deceptively easy, right? I fight that thought even now, but it's so incredibly easy to make and soooo good 🙂 I'm glad you enjoyed it!
Carrie
Hi There,
I'm going to attempt to follow your recipe for a belated Easter Dinner tomorrow.
I purchased a Sirloin Tip Roast that is 4lb. Can you advise on the cooking times for the extra weight of this roast? I'm nervous about a raw roast in the middle.
Lacey Baier
Ideally, you'd have an internal thermometer so you'd know for sure when it reached the right temperature, but I'd almost double the time I have written in the recipe for each step for your larger roast 🙂 Good luck!
Raelene
This is absolutely delicious. This has to be the best roast beef I have ever made. It will definitely be my go-to roast beef recipe from now on. Very flavorful and juicy. It made a nice gravy. I served it with baked potatoes and Yorkshire pudding.
Lacey Baier
Woohoo! LOVE hearing that, Raelene 🙂 I'm so glad you enjoyed it (and the meal you made with it sounds so yummy!)
graham snape
Very very tender indeed. Well impressed
Lacey Baier
Yay! So glad to hear that, Graham 🙂
Jodi
I made the roast beef (chuck) recipe last night and it was amazing!! After making this I see no reason to splurge on prime rib roasts as this tastes just like! So glad I found the recipe and am gong to share with family and friends, THANK YOU,
Lacey Baier
YES! Love this 🙂 I'm so glad you found the recipe, too and that you enjoyed it so much. So good, right?!?! 🙂
Liz
I used your recipe for roast beef to make french dip sandwiches and it turned out fantastic. I wanted to serve the sandwiches for a party in a crock pot so I cooked it to about 130°, let it rest and cool, put it in the fridge overnight and sliced it cold which allowed me to make really thin slices with a very sharp chef's knife. I used your recipe with the drippings byt also added Johnny's French Dip Concentrate bring the liquid up a bit in the crock pot. They were a hit and the most flavorful roast beef I've ever eaten. (My husband actually said he thinks it was the best thing he's eaten ever.)
Liz
I should also mention that the cut of meat I used was a top round roast from Costco. I liked this cut because it is a longer narrower piece rather than a big round piece. It cooked quicker than I though it would and it was a consistent pink throughout. I would say it's a perfect cut for the sandwiches.
Lacey Baier
Awesome, thanks for that info!
Lacey Baier
Well, that's awesome! So glad this all turned out for you! I've never tried making it in the crock pot, but love that idea. Thanks for sharing how it went 🙂
Hayley
Is it degrees c or f?
Lacey Baier
Everything on my site is in degrees Fahrenheit.
Danny
Hi Lacey,
I will try this roast beef recipe for our Buena noche tonight. Sounds delicious. I'm using a ribeye for my roast but since I have an 8 pounder what cooking time would you recommend after the 375 degree for 45 mins?
Lacey Baier
Hmm...not sure on that - I think I'd just follow the recipe as written but know that it will take longer. Sounds delicious!
Nina Kahle
Hi Lacey. Will you please tell me what cut of beef is shown in your pictures here? Is it a sirloin tip? Also - which cut would be the "better" one ? Rump roast or sirloin tip? Thanks.
Lacey Baier
Hi Nina! Both cuts would work well - the one pictured is a round. Sirloin and top round are often cut into roasts. 🙂
Lucy
Cooked this tonight and it was awesome! My husband loved it. Perfectly pink roast beef, yum!
Lacey Baier
Yes! That's what I love to hear, Lucy 🙂
Tami Brennan
Hi,
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!
Lacey Baier
Hi Tami! Thanks so much for saying hello. I'd recommend just using a very sharp chef's knife. That's all I use 🙂
Gina
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!!
Lacey Baier
YES! Thanks so much for sharing how it went. Feel free to share how the recipe turns out for other cuts, too! 🙂
Jenna
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!
Lacey Baier
Yes! You are so very welcome. I'm glad it turned out well for you - we absolutely love this recipe 🙂
Christine
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!
Lacey Baier
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...
Elise
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!
Lacey Baier
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!
Jamie
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 (http://bit.ly/roastbeefrecipe) too. I really want to master roast beef one way or the other. lol
Lacey Baier
Thanks! I hope you enjoy it 🙂
Marie-Eve
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!
Lacey Baier
Yay! So glad you and your boyfriend enjoyed it 🙂
Johanna
Hi!
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...
Help!!
Lacey Baier
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
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!
Lacey Baier
Hi Barbara. I'm sorry to hear it didn't turn out for you as expected. Did you use the same size/cut roast as my recipe calls for?
Amber DeGrace
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!
Lacey Baier
Yay! So glad it turned out yummy for you 🙂 Thanks for the feedback.
Kristen
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?
Lacey Baier
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 🙂
Tricia
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.
Lacey Baier
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!
Carol Johnson
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!
Lacey Baier
Yes! I'm so glad you love the recipe, Carol. Thanks for sharing!
Jenny
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.
Lacey Baier
I'd recommend using any oven safe pan (or even pot) and laying the roast beef on a bed of quartered, peeled onions to keep it off the pan. Best of luck!
Lisa
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!
Lacey Baier
Yay! So glad it turned out well for you, Lisa. Thanks for sharing 🙂
Tricia
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!
Lacey Baier
Yay! So glad it turned out well. Thanks for the feedback and enjoy your lunch tomorrow!! 🙂
Stephanie
Can you do the same recipe in a crockpot?
Lacey Baier
I've never tried this recipe in a crockpot, but here is a site that has recommendations for how to translate an oven recipe to a crockpot recipe. Good luck! http://homecooking.about.com/library/weekly/blcrocktips.htm
Liz M
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!
Lacey Baier
I would still use a meat thermometer so as not to over/under-cook it, but it will definitely take longer to cook and will use close to double the ingredients. Good luck!
Dustin
Love this recipe totally should do this again. A good one for a video also 🙂
Sarah
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! 😉
Lacey Baier
Yes I did!! It can be found at https://www.asweetpeachef.com/beef/french-dips-with-homemade-au-jus/ and they are super ridiculously yummy. 🙂
Anna Rose
Can you make this recipe in a crock pot?
Lacey Baier
You know, I've never tried but it's worth a shot. Please share if you try it and let us know how it turns out.
Doe
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!
Doe
O.M.G. Deeelish!!! We can't stop eating it!!!!
Lacey Baier
That is so cool, Doe. I'm so glad you liked it 🙂
Lacey Baier
Oh, man! I am soooo jealous. I've had a slicer on my wish list for a good 3-4 years now lol. I hope you enjoyed the roast beef.
Becky
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.
Lacey Baier
You're very welcome, Becky. I look forward to seeing you around!
Jenny
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
Lacey Baier
Awww, you just made my day, Jenny! Thanks so much for sharing. I'm very happy to hear how much you two enjoyed the recipe!
Michelle
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.
Lacey Baier
Thanks for sharing the variance with the sirloin tip roast you use, Michelle. Very good to know.
kathy
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.
Lacey Baier
Awesome, Kathy. Thanks for giving it a shot!
kathy
This looks like the recipe my Nana used to make. I'll try it tonight !!
Abigail
Perfection!! Thank you.
Lacey Baier
Woohoo! That's what I like to hear 🙂
Diane
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!
Lacey Baier
Yay! I'm so happy to hear that, Diane! Thanks for sharing 🙂
Terri
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.
Lacey Baier
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!
Jane Hayes
Photos are fabulous! Can't wait to try. You mention to slice across the grain.....can you explain? Photos would be great. Thank you
lacey - a sweet pea chef
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.
Mary
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.
lacey - a sweet pea chef
You are correct, Mary. I don't like disturbing meat while it's in the oven so I use a digital thermometer that can be read on the outside of the oven.
Angela
This sounds wonderful! But my family is wanted the veggies in with the roast this time. Would that work with this recipe?
lacey - a sweet pea chef
Hi Angela, this recipe should work as well for vegetables, depending on what/how much you're roasting. Toss the veggies in the pot after the roast has been in the oven for 2 hours.
Joy
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?
lacey - a sweet pea chef
Hi Joy, I'm sorry I didn't get back to you before Xmas, but the answer is yes -- you will need to cook longer for more pounds until the meat reaches the safe temperature.
Kelly
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.
lacey - a sweet pea chef
Hi Kelly! Not a silly question at all -- no need to cover the roast with foil. Just allow to roast uncovered 🙂
Darrell
I do a lot of cooking for my family and always wanted a recipe to cook a roast like this. Looks delish and I will try it this weekend! Thank you!!!
Alyssa
Lacy,
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.
lacey - a sweet pea chef
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. 🙂
sarah
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.
lacey - a sweet pea chef
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
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!
Lacey Baier
Merry Christmas! 🙂
Schrodie
(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.
Lacey Baier
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. 🙂
Martin G.
Lacey,
Tried this one last night with a chuck roast. Wow! We'll be eating roast beef more often around here. Thanks for the recipe.
Martin.
lacey - a sweet pea chef
You're very welcome, Martin 🙂
Pamela L.
Hi, I did your roast beef recipe this evening and it came out perfect! Thanks for the recipe.
lacey - a sweet pea chef
Yay! That makes me so happy to hear, Pamela! 🙂
Cat
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!
lacey - a sweet pea chef
I had fun, too, Cat! I knew we'd be friends when I saw you getting ESPN updates on the Cowboys game on your phone 😉
I'll put together some menu ideas and get back to you!
Ziem
Thanks for sharing, Lacey. I am going to try this and let you know how it goes 🙂
lacey - a sweet pea chef
Hi Ziem! I hope you guys like it! 🙂
Vera
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!
lacey - a sweet pea chef
Well thank you very much to your Myspace group member for sharing my site 🙂 And, welcome!
Calendar
Saw this today and made it for friends for dinner. Everyone loved it!! Will definetly be making this again
Carolyn
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!
lacey - a sweet pea chef
Haha, Carolyn. Isn't it just the best feeling? 🙂
Katie
I cannot wait to try this! My husband loves roast beef but it's so expensive at the store.
lacey - a sweet pea chef
I know, right?!? I hope you and your hubby enjoy this cheaper -- but better! -- version 🙂
Tupper
My god that looks unbelievably good-perfection.
That's it- you're blog is being added to my favorites!
lacey - a sweet pea chef
Hooray!!! I LOVE hearing that, Tupper 🙂
Suz
Saw this today and made it for friends for dinner. Everyone loved it!! Will definetly be making this again
Lacey Baier
Yay! That's great news, Suz 🙂
kathy eichholz
do you cover the roast?
Lacey Baier
Nope, no need to cover 🙂