Roast Beef

This roast beef recipe is juicy, tender, and melt-in-your-mouth delicious! Top round roast beef is seasoned with a savory rub of garlic and herbs, then slow-roasted to perfection. Serve it with a rich gravy made from pan drippings for a classic dinner centerpiece that everyone will love!

How about some succulent and delicious dinner for Sundays or Holidays?

Why you’ll love this recipe

• Simple: While making roast beef may sound intimidating, it actually requires minimal effort! I’ll walk you through the essential steps to make sure it turns out perfectly every time.
• Tender and juicy: The slow-roasting process works wonders in transforming this tougher cut of beef into a juicy and tender masterpiece.
• Crowd-friendly: This recipe is perfect for large dinner parties, family events, and other special occasions when you need to feed a crowd.
• Perfect for the holidays or Sunday suppers!

What is roast beef?

Roast beef has roots in cuisines around the world, especially in the UK where it's been an iconic dish for centuries. Traditionally, it’s made from beef cuts that are slow-cooked to retain juiciness and flavor and served as the centerpiece of Sunday dinners and festive occasions.

You can enjoy this tender and tasty dish in various forms, from thinly sliced in sandwiches to serving it as the main course with sides like Yorkshire pudding and gravy.

Roast beef recipe

Roast beef may be one of the more underrated dinners, but it’s one of my personal favorites to make! Compared to other cuts of beef, it’s much less expensive. Plus, it makes great leftovers the next day for a roast beef sandwich, tacos, or even a hash.

The meat is seasoned with a savory rub featuring garlic, Worcestershire sauce, Dijon, and herbs before roasting. Once cooked, it turns out juicy and succulent with a deep, rich color that always has people asking for seconds and thirds.

The slow-roasting technique allows the meat to retain its moisture and prevents the gristle from becoming too tough, delivering a tender slice every time. Serve it with its own beef gravy, roasted vegetables, and mashed potatoes for an unforgettable Sunday dinner.

Best cuts of meat for roast beef

Choosing the right cut of meat is important in crafting the best roast beef. These are the top options:

• Top round roast (inside round): Considered a prime cut by many, the top round roast is a lean cut from the hindquarters of the cow. It offers a balanced blend of tenderness and deep beefy flavor, making it a favorite for traditional roast beef dishes.
• Top sirloin roast (or top butt): Located between the loin and the round sections of the cow, the top sirloin roast boasts a combination of tenderness and robust beefiness. Its marbling enhances its flavor, making it a great choice for those who appreciate a meatier taste in their roast.
• Bottom round roast (rolled rump roast): Hailing from the back end of the cow, the bottom round or rolled rump roast is denser in texture. Once seasoned and slow-roasted, it releases rich beef notes, resulting in an incredibly flavorful meal.
• Eye of round roast: The eye of round is a lean cut, positioned in the rear leg of the cow. While it might be less marbled compared to other cuts, when seasoned well and roasted with care, it produces a surprisingly tender and flavorful dish.

Ingredients and substitutions

For the EASY Roast Beef:

• 3 to 3 ½ lbs top round roast beef, at room temperature 2 hours before cooking – Substitutions: If you're unable to find Top Round Roast (Inside Round), other great options are Top Sirloin Roast (or Top Butt), Bottom Round Roast (Rolled Rump Roast), or Eye of Round Roast.
• 3 tablespoon avocado oil (or canola oil, or any high-smoke point oil with a mild flavor)
• 1 tablespoon Dijon mustard - Alternatively, stone-ground mustard or regular mustard will work.
• 1 tablespoon Worcestershire sauce - You can also try balsamic vinegar or soy sauce.
• 1 ½ tablespoon fresh rosemary (Substitutes: marjoram, oregano, sage, or thyme) 
• 1 tablespoon minced garlic, about 3 large cloves - Powdered garlic will work in a pinch.
• ½ teaspoon Italian seasoning - Or, make your own with oregano, basil, thyme, sage, and rosemary.
• 2 teaspoon fine sea salt
• 1 teaspoon fresh ground black pepper

For the Beef Gravy:

• ¼ cup cold water
• 1 ½ tablespoon xanthan gum (if you are not on a keto or low-carb diet, you can use the same amount of cornstarch)
• ½ cup dry red wine (such as Merlot – it will work for those on a low-carb diet)
• 1 ½ cups beef broth (if using low-sodium broth, adjust the salt to your taste)
• ¼ teaspoon garlic powder - Or, use extra onion powder.
• ¼ teaspoon onion powder - Similarly, you can replace onion powder with more garlic powder.
• ½ teaspoon Worcestershire sauce
• ⅛ teaspoon Dijon mustard
• ¼ teaspoon fine sea salt, or to taste
• ¼ teaspoon freshly ground black pepper
• 2 tablespoon unsalted butter

How to cook roast beef 

1. Preheat oven to 450º F. You’ll need a roasting pan with an oven rack to allow the air to circulate and to catch the drippings for gravy.

2. In a small bowl, mix together oil, Dijon mustard, Worcestershire sauce, rosemary, garlic, Italian seasoning, salt and pepper. Set aside for the flavors to meld for 5 minutes.

3. Pat the roast dry with paper towels and tie it with a kitchen string in 1-inch increments to create a more even thickness on the roast.

4. Rub the roast all over with the seasoned oil. Put an oven-safe thermometer into the deepest part of the roast and set the roast on a rack inside the roasting pan.

5. Bake on the center oven rack at 450º F for 15 minutes then (without opening the oven), reduce heat to 250º F and bake for about 25-28 minutes per pound, or until the thickest part of the roast reaches 130ºF for Medium-Rare. Note the temperature will continue to rise 5 degrees as it rests.

6. Remove from the oven, tent with foil, and rest for 15 minutes while you make the gravy. When ready to serve, cut off the kitchen string and then cut the roast beef against the grain, shaving the meat into thin slices.

How to Make Beef Gravy

1. In a small bowl, stir together xanthan gum or cornstarch and cold water to make a slurry and set aside.

2. Set the roasting pan with any drippings over medium heat and add the red wine, scraping the bottom to deglaze the pan. Let the wine reduce by at least half, add beef broth, and then bring to a light boil. Add onion powder, garlic powder, Worcestershire, Dijon, salt and pepper.

3. Add the slurry mixture to the gravy while stirring constantly (this prevents a lumpy gravy). Bring to a simmer and continue to simmer for 3-4 minutes until gravy thickens. Turn off the heat and stir in butter until incorporated. Add more salt and pepper to taste. Strain gravy through a sieve to make it smooth.

What temperature to cook roast beef in the oven?

After searing it in the oven at 450º F for 15 minutes to brown its exterior, you can decrease the oven temperature to 250º F so your roast will have time to cook low and slow and get tender and juicy.

How long SHOULD I cook roast beef?

It will depend on the oven temperature, the weight of your roast beef, and the level of doneness you aim for. However, the general guideline is to cook roast beef in a preheated oven at 450º F for 15 minutes for searing and then, without opening the oven door, reduce the heat to 250º F and bake for about 25-28 minutes per pound, or until the thickest part of the roast reaches 130º F for Medium-Rare. While resting, the internal temperature will rise 5-10 degrees F more.

What internal temperature should a beef roast be cooked to?

It depends on the level of doneness you want. However, the USDA recommends steaks and beef roasts to be cooked to 145°F (medium) and then rest for at least 3 minutes.

Useful tips for making roast beef in the oven

• Bring it to room temperature: Always let the roast sit at room temperature for at least 2 hours before roasting for a quicker and more even cook.
• Use a thermometer: Invest in a good meat thermometer to ensure perfect doneness. You want the internal temperature to reach 130F for medium-rare.
• Low and slow: Roast at a lower temperature for a longer time for maximum tenderness.
• Rest: Let the roast rest after pulling it out of the oven to allow the juices time to redistribute instead of spilling out as you slice it.
• Cut against the grain: For the juiciest roast beef slices, cut the roast against the grain.

What to serve with

For a complete meal, pair your roast beef recipe with classic side dishes like these:

• Fresh horseradish sauce or creamy horseradish sauce
• Yorkshire puddings or these popovers.
• Roasted potatoes, crispy smashed potatoes, air fryer potato wedges, or mashed sweet potatoes
• Steamed or roasted vegetables such as roasted carrots and parsnips or roasted delicata squash recipe. Also this air fryer broccolini!
• A simple green salad with a tangy vinaigrette
• Rich red wine or beefy gravy

Roast beef vs. pot roast

Understanding beef cuts and their optimal cooking methods can make your cooking experience much more enjoyable. Here is a quick breakdown of the differences between roast beef and pot roast:

• Roast beef: Typically, this is a larger cut of beef that's oven-roasted. It’s usually cooked without any liquid and served sliced.
• Pot roast: This cut is best when braised with liquid in a covered pot, resulting in a tender and juicy roast.

Is there a difference between roast beef and beef roast?

Although they sound similar, the terms "roast beef" and "beef roast" have different meanings. These are the differences:

• Roast beef: This usually refers to the prepared beef dish that has been roasted and is often served sliced. You can serve it either hot or cold and is a popular choice for sandwiches. Its flavor and texture come from the seasonings and roasting method.
• Beef roast: This term is used for a specific cut of beef meant for roasting, such as rib roast or rump roast. When you're shopping in a grocery store or at a butcher shop, you're likely looking for a "beef roast".

FAQS

How do I cook a beef roast without drying it out? 

To ensure your meat remains juicy and doesn't dry out, cook it at a low temperature and allow the roast to rest after cooking. In addition, you can baste it periodically throughout roasting.

Should roast beef be covered or uncovered?

It should be cooked uncovered to allow the exterior to develop a crust. However, if you find that the roast is browning too quickly, you can loosely cover it with aluminum foil during the latter part of the cooking process.

Does beef roast get more tender the longer it cooks?

Yes, slow-cooking beef roast at a lower temperature allows the connective tissues to break down, making it more tender. However, it's essential to avoid overcooking, which can lead to the meat becoming dry and tough.

What is considered a beef roast?

A beef roast refers to larger cuts of beef intended to be cooked whole, typically by roasting. Common cuts include the rib roast, chuck roast, sirloin roast, and tenderloin.

Is chuck roast the same as roast beef?

No, chuck roast is a specific cut of beef from the shoulder area and is ideal for slow cooking or braising due to its higher fat content. You can make roast beef from various cuts of beef, including top rounds and sirloin.

What is roast beef called in the grocery store?

In the grocery store, roast beef cuts are often labeled by their specific name, such as "Top Round Roast" or "Sirloin Roast". It's always helpful to talk to the butcher or meat department if you're unsure of the best cut for your intended dish.

What is a substitute for roast beef?

If you’re looking for an alternative to it, cuts like pork loin roast, lamb roast, or turkey breast can offer a similar roasting experience. Each will have its distinct flavor but they roast in a similar way.

Is roast beef a good meat?

Yes, it is a nutrient-rich meat, providing essential proteins, vitamins, and minerals. When sourced from grass-fed cattle, it can also offer beneficial omega-3 fatty acids.

What does roast beef look like in the grocery store?

In the grocery store, roast beef appears as a solid piece of meat, often tied with butcher's twine to help maintain its shape during cooking. Its surface is usually dark red and smooth, and it may have a thin layer of fat on one side.

How many people will a 3 lb roast feed?

A 3 lb roast beef will typically serve 6-8 people, depending on the serving size. If you serve it alongside several side dishes, it might stretch even further.

Should roast beef be cooked fast or slow? 

Roast beef is best when cooked low and slow, allowing the meat to become tender and retain its moisture. A slower cooking process also lets the flavors meld and develop, resulting in a more flavorful dish.

How to store

If you have any leftover roast beef, follow these simple storage tips: 

• Fridge: Once your meat has cooled, slice and store the leftovers in an airtight container for up to 3-4 days.
• Freezer: You can also freeze roast beef slices in a freezer-safe bag or container for up to 3 months.
• Reheating: Reheating is easy! Warm leftover slices in the oven at a low temperature or microwave until warmed throughout.

Other roast recipes to enjoy

• Picanha roast recipe
• Stuffed pork loin roast recipe
• Filipino roast chicken
• Roast turkey recipe
• Roasted cornish hen
• Crockpot pork loin roast
• Instant Pot roast chicken

PIN AND ENJOY!