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Home / Recipes
2 hours 10 minutes
4.37 from 82 votes
22 Comments

Roast Beef

Jump to RecipePrint Recipe
  • 594
by: Joanna Cismaru
04.02.22

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

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.
process shots showing how to make roast beef

How to make perfect 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 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.

  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

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 Parmesan Skillet Rolls
  • 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

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.

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

Did you love this recipe? Try these:

  • Prime Rib Roast
  • Beef Tenderloin
  • Lemon Garlic Roasted Pork Loin
  • Spatchcock Chicken
  • Beer Can Chicken
  • Beef Wellington

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

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

Roast Beef

4.37 from 82 votes
Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins
Author: Joanna Cismaru
Serves: 10
Print Pin Rate
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.

Equipment

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

Ingredients

  • 4 pound 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
US Customary – Metric

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.°

Recipe 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:

Calories: 231kcal (12%)Carbohydrates: 1gProtein: 36g (72%)Fat: 9g (14%)Saturated Fat: 2g (13%)Sodium: 311mg (14%)Potassium: 678mg (19%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 39IU (1%)Vitamin C: 1mg (1%)Calcium: 16mg (2%)Iron: 4mg (22%)
Course:Dinner
Cuisine:American
Keyword:roast beef
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

  • 594

Meet 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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Comments

  1. Kim says

    January 1, 2022 at 8:01 am

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

    Reply
  2. Kim says

    November 16, 2021 at 8:17 am

    Did you use a top round or bottom round roast

    Reply
    • Joanna Cismaru says

      November 16, 2021 at 9:49 am

      I used a bottom round roast.

      Reply
  3. Kristin says

    February 20, 2021 at 6:05 pm

    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.

    Reply
    • Jo Cooks Team says

      February 22, 2021 at 9:23 am

      We are so happy you like them!

      Reply
  4. Leslie G says

    February 15, 2021 at 5:48 pm

    This turned out perfect! Love your recipes

    Reply
    • Jo Cooks Team says

      February 16, 2021 at 9:39 am

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

      Reply
  5. Farhat says

    December 26, 2020 at 6:08 pm

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

    Reply
    • Joanna Cismaru says

      December 27, 2020 at 10:45 am

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

      Reply
      • Farhat says

        December 28, 2020 at 7:33 pm

        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?

      • Joanna Cismaru says

        December 29, 2020 at 2:55 pm

        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.

  6. Jane Millif says

    December 23, 2020 at 11:53 am

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

    Reply
    • Joanna Cismaru says

      December 23, 2020 at 12:10 pm

      Yeah, you can use beef broth instead.

      Reply
  7. Cora says

    December 21, 2020 at 10:13 am

    I made this last night and it was fantastic:)

    Reply
  8. Stacia says

    May 3, 2020 at 9:25 pm

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

    Reply
    • Jo Cooks Team says

      May 4, 2020 at 9:36 am

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

      Reply
      • Stacia says

        May 4, 2020 at 3:36 pm

        Thank you.

  9. Donna Huntley says

    May 3, 2020 at 10:57 am

    Did you use a top round or bottom round roast

    Reply
    • Jo Cooks Team says

      May 4, 2020 at 9:46 am

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

      Reply
  10. Deborah says

    May 1, 2020 at 8:34 pm

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

    Reply
    • jo says

      May 1, 2020 at 8:43 pm

      So happy to hear it!!

      Reply
  11. Gerry says

    May 1, 2020 at 11:51 am

    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

    Reply

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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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