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Learn how to make perfect Roast Beef with this foolproof recipe! Featuring instructions to cook your roast to any temperature you prefer, this is a guaranteed winner for any special occasion you host. Whether it’s family or guests, I’ve got you covered for a gorgeous dinner table centrepiece.
This classic recipe is something many people are wary of venturing into. Roasts are expensive! It’s an intimidating feat, but I have instructions, tips, and tricks that will make homemade roast beef easy as pie.
When I’m putting together a family dinner or cooking for a special occasion, I love some good roasted meats. Whether it’s pork, beef, lamb, or even chicken, these simple recipes always look, smell, and taste incredible. With just a few minutes of prep, you can spend the rest of your time creating the perfect sides while the meat roasts away.
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Round roast – I used a 4lb roast. You’ll need to adjust cooking times for a smaller or larger roast. Rump roast can be used instead.
- Olive oil – Avocado, sunflower, safflower, or canola oils will work instead.
- Garlic – Use as much or little as you like.
- Herbs – Fresh basil and rosemary, dried thyme.
- Salt & pepper – Season to taste.
How to make perfect roast beef
- Prep: Take the roast out 1-2 hours before cooking. When you’re ready to get started, preheat the oven to 450F. Mix the olive oil, garlic, basil, rosemary, thyme, salt, and pepper in a small bowl.
- Roast: Cut slits about 1″ deep into the roast. Insert the garlic slivers into the slits and rub the herb mixture all over the roast. Place the roast in a roasting pan equipped with a roasting rack. Transfer the pan to the oven and roast for 15 minutes, then reduce he heat to 325F for 1 hour 45 minutes for medium doneness. Internal temperature should read 140F.
- Serve: Transfer the roast to a cutting board or serving plate. Cover it with a sheet of foil and let it rest for 15-30 minutes before carving.
Which cuts of beef can I use?
I used round roast for this recipe, but depending on the store you go to there will be different options. Rib, on the bone or rolled, tenderloin, sirloin, or top rump roast cuts will all work for this recipe.
If you use a different cut of beef, it’ll help you quite a lot to use an instant-read digital thermometer to check for the roast’s doneness.
How to roast beef to your preferred doneness
While I cooked my roast to medium-rare doneness, I know everyone has their own preference. You can also test for your roast’s doneness using an instant-read thermometer.
Rare: Roast for 15 minutes at 450F, then for 1 hour and 25 minutes at 325F, or an internal temperature of 120F.
Medium-rare: Roast for 15 minutes at 450F, then for 1 hour and 35 minutes at 325F, or an internal temperature of 130F.
Medium-well: Roast for 15 minutes at 450F, then for 1 hour and 55 minutes at 325F, or an internal temperature of 150F.
Well-done: Roast for 15 minutes at 450F, then for 2 hours at 325F, or an internal temperature of 155F.
How to make roast beef gravy
If you have some glorious drippings in the bottom of the pan that are begging for a good use, gravy is the way to go.
- Strain the drippings through a sieve into a saucepan. Skim off any excess fat if necessary.
- Add 1 cup of red wine and 1 cup of beef broth, a sprig of fresh rosemary and 1 or 2 crushed cloves of garlic. Bring to a boil then simmer, stirring occasionally, for 2-3 minutes.
- Whisk 1 tbsp cornstarch with 2 tsp water to create a slurry. Whisk the slurry, a little bit at a time, into the simmering gravy until you’ve reached your desired consistency.
- Remove the rosemary sprig and garlic cloves. Season to taste with salt and pepper, then pour into a gravy boat to serve.
How to serve roast beef
Get yourself a nice and sharp knife, slice into that gorgeous, perfectly cooked roast, and serve it up with some of these delicious sides:
- Roasted Green Beans and Mushrooms
- Garlic Parmesan Roasted Brussels Sprouts
- Parmesan Roasted Broccoli
Freshly baked bread
Any combination of these recipes will make for an unforgettable dinner! They’re the perfect way to make that roast shine.
How to store leftover roast beef
If you think you might have some leftovers to enjoy, I suggest slicing pieces off the roast as you enjoy them to keep the leftovers intact. This way you can slice thin pieces off for leftover roast beef sandwiches!
Store your leftover roast beef in an airtight container or large sealable freezer bag. It’ll last 3-4 days. If you don’t want to overcook your leftovers, you can enjoy the roast beef as a cold cut.
To reheat roast beef, preheat the oven to 250F. Wrap the roast well with foil and place it on a baking sheet. Once the oven comes to heat, turn it off. Transfer the roast to the oven and let it sit in there for 10-15 minutes.
Can I freeze roast beef?
Make sure your roast beef has full cooled down to room temperature before freezing it. I suggest wrapping it well with both plastic wrap and foil to avoid freezer burn. It’ll last 2-3 months frozen.
To reheat, transfer the roast to the fridge and let it thaw slowly. This may take 1-2 days depending on how much you have leftover. Once the roast has thawed, reheat using the instructions detailed in the section above.
Did you love this recipe? Try these:
- Prime Rib Roast
- Beef Tenderloin
- Easy Pot Roast
- Lemon Garlic Roasted Pork Loin
- Balsamic Pork Loin
- Spatchcock Chicken
- Beer Can Chicken
Looking for more recipes? Follow on…
- 4 lb round roast fat trimmed
- ¼ cup olive oil
- 6 cloves garlic chopped
- 4 cloves garlic cut into slivers
- 1 tbsp fresh basil chopped
- 1 tbsp fresh rosemary chopped
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- Take the roast out of the fridge at least 1 hour before cooking, no more than 2 hours.
- Preheat the oven to 450 F°.
- In a small bowl combine the olive oil, chopped garlic, basil, rosemary, thyme, salt and pepper.
- Cut slits into the roast with a sharp knife evenly around the roast, then insert the garlic slivers in the slits.
- Rub the garlic/herb mixture all over the roast evenly. Place the roast in a roasting pan with a rack in it.
- Place the roasting pan in the oven, uncovered, and roast for 15 minutes, reduce the heat to 325 F° and roast for an additional 1 hour and 45 minutes for medium, or 2 hours for medium well done.
- Remove the roast from the oven, transfer to a cutting board or serving plate and let it rest for 15 to 30 minutes before slicing and serving.°
- If you think you might have some leftovers to enjoy, I suggest slicing pieces off the roast as you enjoy them to keep the leftovers intact. This way you can slice thin pieces off for leftover roast beef sandwiches!
- Store your leftover roast beef in an airtight container or large sealable freezer bag. It’ll last 3-4 days. If you don’t want to overcook your leftovers, you can enjoy the roast beef as a cold cut.
- To reheat roast beef, preheat the oven to 250F. Wrap the roast well with foil and place it on a baking sheet. Once the oven comes to heat, turn it off. Transfer the roast to the oven and let it sit in there for 10-15 minutes.