Let me first start this recipe’s post by sharing its resounding success.
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.
I have heard him tell at least 6 or 7 people over the past 2 weeks how I recently made the best Roast Beef (and French Dips!) he’s ever had. And he’s had a lot of Roast Beef (and French Dips!).
This makes me happy. Oh so happy.
And when I say, “happy,” I mean “I love it.”
And, when I say, “I love it,” I mean, “I love him.”
I really recommend this Roast Beef recipe. It made super moist, perfectly seasoned, tender roast beef. And it was so darn easy, too!
You can certainly count on that French Dip recipe coming soon, too.
Roast Beef
2 1/2 lbs. boneless rump roast at room temperature (round roast or sirloin tip will work)
1-2 tbsp. olive oil
2-3 garlic cloves, sliced
1/2 cup water
1/2 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
Directions
Heat oven to 375 degrees.
Make several (8-10) small incisions (about 1/4 to 1/2 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.
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.
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.
After 45 minutes, reduce heat to 250 degrees and cook an additional 1 to 1 1/2 hours or until thermometer reads 135 degrees. Remove from oven and let rest 10 minutes.
Remove the slices of garlic, if desired. Slice across the grain in very thin slices.
*Save reserved juices to make Au Jus for French Dips (post coming soon!).
Enjoy!
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Posted in Beef, Entrees, Healthy Recipes, Sauces | 
Tags: as jus, diner, how to roast beef, roast beef, roast beef recipe, sandwiches
38 Responses to “Roast Beef”
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My god that looks unbelievably good-perfection.
That’s it- you’re blog is being added to my favorites!
Tupper recently posted..Our New Baby……
Hooray!!! I LOVE hearing that, Tupper
I cannot wait to try this! My husband loves roast beef but it’s so expensive at the store.
Katie recently posted..Corn Chowder
I know, right?!? I hope you and your hubby enjoy this cheaper — but better! — version
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!
Haha, Carolyn. Isn’t it just the best feeling?
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!
Vera recently posted..reviewed
Well thank you very much to your Myspace group member for sharing my site
And, welcome!
Thanks for sharing, Lacey. I am going to try this and let you know how it goes
Hi Ziem! I hope you guys like it!
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!
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!
Hi, I did your roast beef recipe this evening and it came out perfect! Thanks for the recipe.
Yay! That makes me so happy to hear, Pamela!
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.
You’re very welcome, Martin
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.
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.
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.
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.
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!!!
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.
Hi Kelly! Not a silly question at all — no need to cover the roast with foil. Just allow to roast uncovered
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?
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.
This sounds wonderful! But my family is wanted the veggies in with the roast this time. Would that work with this recipe?
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.
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.
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.
Photos are fabulous! Can’t wait to try. You mention to slice across the grain…..can you explain? Photos would be great. Thank you
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.
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.
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!
Perfection!! Thank you.
This looks like the recipe my Nana used to make. I’ll try it tonight !!
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.
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.
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
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