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Dinner Beef
4.4 from 87 votes

Roast Beef

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •12/23/22 26 Comments

This post may contain affiliate links. Please read my disclosure policy.

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.

a piece of roast beef cut into slices on a cutting board
Table of Contents Open
  • The Best Roast Beef
  • Ingredients You’ll Need
  • How To Make The Perfect Roast Beef
  • Which Cuts Of Beef Can I Use?
  • How To Roast Beef To Your Preferred Doneness
  • How To Make Roast Beef Gravy
  • How To Serve Roast Beef
    • Potatoes
    • Salad
    • Veggies
    • Freshly Baked Bread
  • Leftovers
  • Can I Freeze Roast Beef
  • Other Delicious Beef Recipes To Try
  • Roast Beef
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Roast Beef

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.

Ingredients You’ll Need

overhead shot of all ingredients needed to make roast beef
  • 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 The Perfect Roast Beef

process shots showing how to make roast beef
  1. 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.
  2. 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.
  3. 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.

overhead shot of a piece of roast beef sliced on a cutting board

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 450°F, then for 1 hour and 25 minutes at 325°F, or an internal temperature of 120F.

Medium-rare: Roast for 15 minutes at 450°F, then for 1 hour and 35 minutes at 325°F, or an internal temperature of 130°F.

Medium-well: Roast for 15 minutes at 450°F, then for 1 hour and 55 minutes at 325°F, or an internal temperature of 150°F.

Well-done: Roast for 15 minutes at 450°F, then for 2 hours at 325°F, or an internal temperature of 155°F.

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.

  1. Strain the drippings through a sieve into a saucepan. Skim off any excess fat if necessary.
  2. 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.
  3. 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.
  4. Remove the rosemary sprig and garlic cloves. Season to taste with salt and pepper, then pour into a gravy boat to serve.
overhead shot of 3 slices of roast beef over a bed of mashed potatoes topped with gravy

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:

Potatoes

  • Mashed Potatoes
  • Perfect Baked Potatoes
  • Garlic Roasted Potatoes
  • Loaded Scalloped Potatoes
  • Potatoes Au Gratin

Salad

  • Chickpea Tomato Salad
  • Kale and Quinoa Salad
  • Broccoli Salad
  • Black Bean Corn and Avocado Salad

Veggies

  • Roasted Green Beans and Mushrooms
  • Garlic Parmesan Roasted Brussels Sprouts
  • Parmesan Roasted Broccoli
  • Ratatouille

Freshly Baked Bread

  • Garlic Knots
  • No Knead Bread
  • Soft Buttermilk Dinner Rolls
  • Artisan Bread

Any combination of these recipes will make for an unforgettable dinner! They’re the perfect way to make that roast shine.

a piece of roast beef cut into slices on a cutting board

Leftovers

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 250°F. 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.

3 slices of roast beef over a bed of mashed potatoes topped with gravy

Other Delicious Beef Recipes To Try

  • Prime Rib Roast
  • Beef Tenderloin
  • Beef Wellington

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a piece of roast beef cut into slices on a cutting board
Print
4.43 from 87 votes

Roast Beef

Prep 10 minutes
Cook 2 hours
Total 2 hours 10 minutes
Rate Recipe
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.
10

Ingredients

  • 4 pounds round roast (fat trimmed)
  • ¼ cup olive oil
  • 6 cloves garlic (chopped)
  • 4 cloves garlic (cut into slivers)
  • 1 tablespoon fresh basil (chopped)
  • 1 tablespoon fresh rosemary (chopped)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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.°

Equipment

  • 11-inch x 15-inch Roaster with Roasting Rack

Video

Notes

  1. 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!
  2. 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.
  3. 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.

Nutrition Information

Serving: 1servingCalories: 231kcal (12%)Carbohydrates: 1gProtein: 36g (72%)Fat: 9g (14%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gSodium: 311mg (14%)Potassium: 683mg (20%)Fiber: 0.2g (1%)Sugar: 0.03gVitamin A: 22IUVitamin C: 1mg (1%)Calcium: 17mg (2%)Iron: 4mg (22%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a piece of roast beef cut into slices on a cutting board

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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26 Comments
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Lori
Lori
Posted: 30 days ago

5 stars
Have had such a difficult time making a roast. This recipe is a definite keeper for me. The ease of making and the taste after it was done what I was looking for.

0
Reply
Maria
Maria
Posted: 1 month ago

5 stars
Made this for Christmas dinner. The herbs really flavored the meat nicely! Everyone said it was the best Christmas dinner that I have ever made. Thank you.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Maria
Posted: 1 month ago

My pleasure, so glad you enjoyed it!

0
Reply
Peggy
Peggy
Posted: 1 month ago

5 stars
Absolutely the best recipe I have found . Follow Jo’s directions and it will be great! Thanks, Jo.

0
Reply
Kim
Kim
Posted: 1 year ago

5 stars
I was so happy it came out great and was so delicious.

0
Reply
Kim
Kim
Posted: 1 year ago

Did you use a top round or bottom round roast

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kim
Posted: 1 year ago

I used a bottom round roast.

0
Reply
Kristin
Kristin
Posted: 1 year ago

5 stars
Every time I’ve tried this cut of beef it’s come out dry, but not this time! Thank you so much for your thorough directions and notes. Love your recipes.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Kristin
Posted: 1 year ago

We are so happy you like them!

0
Reply
Leslie G
Leslie G
Posted: 1 year ago

This turned out perfect! Love your recipes

1
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Leslie G
Posted: 1 year ago

So happy to hear! We are glad you like them 🙂

0
Reply
Farhat
Farhat
Posted: 2 years ago

I plan to try the recipe with a smaller amount of meat. How do I adjust the time in the oven?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Farhat
Posted: 2 years ago

Depends on the size of your roast, but rule of thumb is 20 min per pound.

0
Reply
Farhat
Farhat
Reply to  Joanna Cismaru
Posted: 2 years ago

Thanks for your response. 20 min per pound… does it include the time at high temperature? Or 15 min at high temp, and then 20 min per pound at low temp?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Farhat
Posted: 2 years ago

I would do 15 min at high temp and then 20 min per pound, as usual use a thermometer to make sure the beef is cooked to your liking.

1
Reply
Jane Millif
Jane Millif
Posted: 2 years ago

Hello for the gravy Can I use a substitute for the red wine

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jane Millif
Posted: 2 years ago

Yeah, you can use beef broth instead.

0
Reply
Cora
Cora
Posted: 2 years ago

I made this last night and it was fantastic:)

0
Reply
Stacia
Stacia
Posted: 2 years ago

Hi! Can this recipe be modified for an Instant Pot while still keeping that amazing looking “crust”?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Stacia
Posted: 2 years ago

If you cook it in the Instant Pot, you’ll have to broil it in the oven after to get the crust.

0
Reply
Stacia
Stacia
Reply to  Jo Cooks Team
Posted: 2 years ago

Thank you.

0
Reply
Donna Huntley
Donna Huntley
Posted: 2 years ago

Did you use a top round or bottom round roast

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Donna Huntley
Posted: 2 years ago

My package didn’t specify, however you can use either.

0
Reply
Deborah
Deborah
Posted: 2 years ago

5 stars
I have made your round roast for years. It is the best! Rave reviews from family and friends! Thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Deborah
Posted: 2 years ago

So happy to hear it!!

0
Reply
Gerry
Gerry
Posted: 2 years ago

5 stars
That’s they way I have done it for years. I always started the roast on a high heat for a little time then reduced the heat, and people don’t open the oven while cooking

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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