How To Cook Roast Beef

57 comments… add one

  1. Tupper October 18, 2011, 8:57 am

    My god that looks unbelievably good-perfection.

    That’s it- you’re blog is being added to my favorites!

    Reply
  2. Katie October 18, 2011, 10:10 am

    I cannot wait to try this! My husband loves roast beef but it’s so expensive at the store.

    Reply
    1. lacey - a sweet pea chef October 20, 2011, 1:49 pm

      I know, right?!? I hope you and your hubby enjoy this cheaper — but better! — version :)

      Reply
  3. Carolyn October 18, 2011, 10:18 am

    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!

    Reply
  4. Vera October 18, 2011, 8:26 pm

    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!

    Reply
    1. lacey - a sweet pea chef October 20, 2011, 1:53 pm

      Well thank you very much to your Myspace group member for sharing my site :) And, welcome!

      Reply
  5. Ziem October 18, 2011, 11:42 pm

    Thanks for sharing, Lacey. I am going to try this and let you know how it goes :)

    Reply
  6. Cat October 23, 2011, 5:42 pm

    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!

    Reply
    1. lacey - a sweet pea chef October 24, 2011, 2:44 pm

      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!

      Reply
  7. Pamela L. November 4, 2011, 6:29 pm

    Hi, I did your roast beef recipe this evening and it came out perfect! Thanks for the recipe.

    Reply
  8. Martin G. November 14, 2011, 9:54 am

    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.

    Reply
  9. sarah December 9, 2011, 3:22 am

    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.

    Reply
    1. lacey - a sweet pea chef December 20, 2011, 3:16 pm

      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.

      Reply
  10. Alyssa December 31, 2011, 11:58 pm

    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.

    Reply
    1. lacey - a sweet pea chef January 1, 2012, 2:14 pm

      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. :)

      Reply
  11. Darrell December 12, 2012, 9:50 pm

    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!!!

    Reply
  12. Kelly December 23, 2012, 2:34 pm

    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.

    Reply
    1. lacey - a sweet pea chef December 23, 2012, 7:06 pm

      Hi Kelly! Not a silly question at all — no need to cover the roast with foil. Just allow to roast uncovered :)

      Reply
  13. Joy December 24, 2012, 10:25 am

    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?

    Reply
    1. lacey - a sweet pea chef December 26, 2012, 3:21 pm

      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.

      Reply
  14. Angela January 12, 2013, 11:16 am

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

    Reply
    1. lacey - a sweet pea chef January 12, 2013, 2:42 pm

      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.

      Reply
  15. Mary January 13, 2013, 9:15 pm

    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.

    Reply
    1. lacey - a sweet pea chef January 14, 2013, 9:23 pm

      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.

      Reply
  16. Jane Hayes January 20, 2013, 2:27 pm

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

    Reply
    1. lacey - a sweet pea chef January 20, 2013, 7:55 pm

      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.

      Reply
  17. Terri February 18, 2013, 11:18 am

    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.

    Reply
    1. Lacey Baier March 13, 2014, 12:11 pm

      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!

      Reply
  18. Diane March 7, 2013, 7:10 am

    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!

    Reply
    1. Lacey Baier March 13, 2014, 12:11 pm

      Yay! I’m so happy to hear that, Diane! Thanks for sharing :)

      Reply
  19. Abigail April 16, 2013, 9:11 am

    Perfection!! Thank you.

    Reply
    1. Lacey Baier March 13, 2014, 12:11 pm

      Woohoo! That’s what I like to hear :)

      Reply
  20. kathy April 21, 2013, 12:24 pm

    This looks like the recipe my Nana used to make. I’ll try it tonight !!

    Reply
  21. kathy April 21, 2013, 7:27 pm

    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.

    Reply
    1. Lacey Baier March 13, 2014, 12:12 pm

      Awesome, Kathy. Thanks for giving it a shot!

      Reply
  22. Michelle April 22, 2013, 4:19 pm

    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.

    Reply
    1. Lacey Baier March 13, 2014, 12:12 pm

      Thanks for sharing the variance with the sirloin tip roast you use, Michelle. Very good to know.

      Reply
  23. Jenny April 28, 2013, 2:15 am

    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

    Reply
    1. Lacey Baier March 13, 2014, 12:13 pm

      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!

      Reply
  24. Becky August 23, 2013, 8:12 pm

    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.

    Reply
    1. Lacey Baier March 13, 2014, 12:13 pm

      You’re very welcome, Becky. I look forward to seeing you around!

      Reply
  25. Doe January 6, 2014, 6:06 pm

    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!

    Reply
    1. Doe January 6, 2014, 10:49 pm

      O.M.G. Deeelish!!! We can’t stop eating it!!!!

      Reply
      1. Lacey Baier March 13, 2014, 12:14 pm

        That is so cool, Doe. I’m so glad you liked it :)

        Reply
    2. Lacey Baier March 13, 2014, 12:14 pm

      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.

      Reply
  26. Anna Rose April 14, 2014, 9:33 pm

    Can you make this recipe in a crock pot?

    Reply
    1. Lacey Baier April 15, 2014, 3:19 pm

      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.

      Reply
  27. Sarah July 12, 2014, 6:31 pm

    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! ;-)

    Reply
  28. Dustin August 19, 2014, 4:44 pm

    Love this recipe totally should do this again. A good one for a video also :)

    Reply
  29. Liz M September 22, 2014, 10:18 am

    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!

    Reply
    1. Lacey Baier September 22, 2014, 10:26 am

      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!

      Reply

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