How To Cook Roast Beef

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.

Use this easy recipe for how to cook roast beef to make the easiest roast beef recipe plus helpful tips for how to slice roast beef for juicy, tender roast beef perfection | A Sweet Pea Chef

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.

Image demonstrating how to insert thinly sliced garlic cloves into the raw roast beef prior to cooking to flavor the roast beef recipe.

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.

Image of the roast beef that has been seasoned with sea salt, pepper, garlic, rosemary, tarragon, thyme, and other spices and is ready to go into the oven in the roasting rack.

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.

Image of the cooked roast beef that has been removed from the oven and is ready to slice, sitting on a cutting board, resting.

 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.

Image of a large cutting board with a cooked roast beef that has been fully cooked and sliced and is ready to eat.

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

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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!

4.91 from 40 votes
Roast Beef - Square Recipe Preview Image
How To Cook Roast Beef
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
 
Here's a deliciously moist, tender and flavorful Roast Beef recipe. You'll be so glad you learned how to cook roast beef!
Categories: Dinner
Difficulty: Easy
Keyword: how to cook roast beef, roast beef
Servings: 6
Calories: 421 kcal
Author: Lacey Baier
Ingredients
  • 2 1/2 lbs top round roast*
  • 2 tbsp olive oil
  • 3 garlic cloves, sliced
  • 1/2 cup water
  • 1/2 cup low sodium beef broth
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried tarragon
  • 1 tsp dried rosemary
Instructions
  1. Heat oven to 375 degrees.
  2. Make 8-10 small incisions (about 1/4 to 1/2 inch deep) around the meat and then insert a slice of the very thinly sliced garlic into each. 

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Remove the slices of garlic, if desired, and then slice across the grain using a sharp knife in very thin slice to serve.

Recipe Video

Recipe Notes

If unable to find Top Round Roast (AKA Inside Round), other great choices are Top Sirloin Roast (AKA Top Butt), Bottom Round Roast (AKA Rolled Rump Roast), or Eye Of Round Roast

 

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.

 

If you don't have a roasting rack, you can cook in a casserole pan or rimmed baking sheet.  

 

Save reserved juices to make Au Jus for French Dips!

 

 

Nutrition Facts
How To Cook Roast Beef
Amount Per Serving (0.5 lb)
Calories 421 Calories from Fat 248
% Daily Value*
Fat 27.6g42%
Saturated Fat 9.7g49%
Cholesterol 141.7mg47%
Sodium 459.4mg19%
Carbohydrates 1.3g0%
Fiber 0.3g1%
Sugar 0.1g0%
Protein 39.7g79%
Vitamin C 0.8mg1%
Calcium 50mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for the kitchen item(s) I use regularly and highly recommend. 

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

203 thoughts on “How To Cook Roast Beef

  1. 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!

  2. 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!

  3. 5 stars
    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!

  4. 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

  5. 5 stars
    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

  6. 5 stars
    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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  8. 5 stars
    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.

  9. 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!

  10. 5 stars
    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. 🙂🤙

  11. 4 stars
    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. 🤙🙂

  12. 5 stars
    Delicious! Cooked per instructions, it worked perfectly and I ended up with a beautiful medium rare and flavorful roast beef. Thank you!

  13. 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?

  14. 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

  15. 5 stars
    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.

  16. 5 stars
    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.

  17. 5 stars
    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.

  18. 5 stars
    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 😁

    1. 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 🙂

  19. 5 stars
    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

  20. 5 stars
    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.

  21. 5 stars
    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!!!

  22. 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

  23. 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?

  24. 5 stars
    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!!!

  25. We are actually cooking it right now, have to add more time because we purchased a thicker one. Can’t wait to taste it.

  26. 5 stars
    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!

  27. 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!

  28. 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?

  29. 5 stars
    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!

  30. 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!

      1. 4 stars
        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!

  31. 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!!

  32. 5 stars
    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.

  33. 5 stars
    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!

    1. 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 🙂

  34. 5 stars
    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!

  35. 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.

    1. 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!

  36. 5 stars
    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.

  37. 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,

  38. 5 stars
    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.)

    1. 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.

  39. 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?

      1. 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.

  40. 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!

  41. 5 stars
    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!!

  42. 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!

  43. 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!

    1. 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…

  44. 5 stars
    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!

    1. 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!

  45. 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

  46. 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!

  47. 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!!

    1. 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?

    2. 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!

  48. 5 stars
    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!

  49. 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?

    1. 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 🙂

  50. 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.

    1. 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!

  51. 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!

  52. 5 stars
    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.

  53. 5 stars
    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!

  54. 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!

    1. 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

  55. 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!

  56. 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!

  57. 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.

  58. 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

  59. 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.

  60. 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.

  61. 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!

  62. 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.

    1. 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!

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

    1. 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.

  64. 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.

  65. 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?

  66. 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.

  67. 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.

    1. 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. 🙂

  68. 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.

    1. 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.

      1. 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!

    2. 5 stars
      (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.

      1. 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. 🙂

  69. 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.

  70. 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!

  71. 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!

  72. 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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