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

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!

Check out the video:

How To Cook Roast Beef

4.8 from 4 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!


  1. 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!

  2. 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!

  3. 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.

  4. 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!

  5. 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!

  6. 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!

  7. 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!

  8. 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.

  9. 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

  10. 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.

  11. 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.

  12. 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!

  13. 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!

  14. 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.

  15. 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.

  16. Angela says

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

  17. 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?

  18. 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.

  19. 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. :)

  20. 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.

  21. 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.


  22. 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!

  23. 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!

  24. 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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