Best Roast Beef Recipe
The best 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!
Servings 8
Calories338.2 kcal
Cost $ 8.00 per person
Equipment
- 1 oven
- 1 roasting pan
- 1 small bowl
- 2 oven-safe thermometer
- 1 cutting board
- 1 carving knife
Ingredients
For the roast beef:
- 3 lbs top round roast beef or 3 ½ lbs, bring it to room temperature 2 hours before cooking – Roast 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), Eye of Round Roast, or 'chuck roast tender'.
- 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 NOTE: If you don't enjoy gravy, you can make roast beef au just by simply straining the liquid/drippings from the pan and serving as a side for the roast beef.
- 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
Instructions
Prepare the Roast Beef:
- 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.
- 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.
- 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. 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.
- 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.
- Remove from the oven, tent with foil, and rest 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.
Make the Beef Gravy:
- In a small bowl, stir together xanthan gum or cornstarch and cold water to make a slurry and set aside.
- Set the roasting pan with any drippings over medium heat and add the red wine, scraping the bottom to deglaze the pan. Once wine is reduced by at least half, add beef broth and bring to a light boil. Add onion powder, garlic powder, Worcestershire, Dijon, salt and pepper.
- 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 is thickened. 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.
Recipe Video
Recipe Notes
STORAGE
- Fridge: Once your roast beef recipe 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 roast beef slices in the oven at a low temperature or microwave until warmed throughout.
Nutrition
Calories: 338.2kcal | Carbohydrates: 3.3g | Protein: 38.6g | Fat: 16.7g | Saturated Fat: 5.4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 8.1g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 1025.7mg | Potassium: 648.3mg | Fiber: 1.8g | Sugar: 0.3g | Vitamin A: 105.7IU | Vitamin C: 0.7mg | Calcium: 46.9mg | Iron: 3.9mg
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