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.
If you liked How To Cook Roast Beef, then check out my Corned Beef and Cabbage recipe! Both are classic, satisfying meals that are easy to make and packed with flavor.
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 Make Roast Beef at Home
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 delicious. I promise. You're not gonna believe how much beef roasts will change your life.
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.
Video
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 for beef roasts 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.
Another great thing about making the meat as tender as possible is it will make the best leftover roast beef, too. When you reheat it, you won't need to worry about it being overly tough.
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. For leftover roast beef, the heat does not need to be as high if you've already cooked it to the correct 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 Homemade 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
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.
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 🙂