Making a tender, juicy roast beef in the oven may seem intimidating, but it’s actually quite simple with a few easy tips With the right cut of meat, proper seasoning, and the perfect roasting technique, you’ll have fall-apart tender roast beef that makes the perfect Sunday supper

Choosing the Right Cut

The first step is selecting the right cut of beef. While most boneless roasts will work here are some of the best options

• Chuck roast – Well-marbled with great flavor. Needs longer cooking time.

• Rump roast – Budget-friendly with good flavor.

• Rib roast – Most tender and flavorful. Prime rib is a rib roast.

• Sirloin tip – Leaner but more affordable.

• Top round – Lean, mildly flavored. Needs extra attention to prevent drying out.

I recommend choosing a roast with generous marbling, which adds moisture and beefy flavor as the fat renders. Have the butcher tie it for a uniform shape.

Seasoning is Key

Just salt and pepper is all you need to perfectly season your roast, but getting the seasoning right is key.

• Generously coat all sides with salt and pepper. Kosher or sea salt work best.
• For lean roasts, coat with olive oil first to prevent drying out.
• You can also rub with garlic, herbs, or spice blends for more flavor.
• Resist over-seasoning or the flavors will be overpowering.

Sear for Maximum Browning

Searing develops the delicious browned flavor that makes roast beef irresistible.

• Pat the roast completely dry before searing.
• Use a heavy pan like cast iron or stainless steel.
• Coat the pan with just enough oil to prevent sticking.
• Brown the roast on all sides, about 1-2 minutes per side.

This caramelization adds incredible depth of flavor and gives you that beautiful brown crust we all love.

Roast Low and Slow

Once seared, roast the beef low and slow in the oven. This gentle roasting thoroughly cooks the meat while keeping it incredibly tender and juicy.

• Oven temp: 225°F to 325°F
• Cook times:
  • Small roast (3 lbs): 45 min – 1 hr 15 min
  • Large roast (4-5 lbs): 1 hr 30 min – 2 hrs 15 min
• Always use a meat thermometer for doneness, not just time.

Monitor Temperature

Using an instant-read thermometer is crucial to prevent under or overcooking. Insert into the thickest part of the roast and check temperature:

• 120°F for rare
• 130°F for medium rare
• 140°F for medium
• 150°F+ for well done

The temp will continue to rise as it rests, so pull it out of the oven when it’s 5-10°F below your target temp.

Resting and Slicing

Letting the roast rest before slicing is mandatory for a juicy roast!

• Rest for 15-30 minutes tenting with foil to keep warm.
• This redistributes the juices back into the meat.
• Slice against the grain for the most tender texture.

Roasting Pan Tips

Use these simple tips for the perfect pan setup:

• Place roast on a rack in the pan so air circulates underneath.
• Add onions, carrots, garlic to the pan for extra flavor.
• Pour in some broth, wine or water to generate a tasty pan sauce.
• Place pan on lower oven rack to catch drippings for gravy.

Gravy and Serving Ideas

A good roast beef needs an equally amazing gravy!

• Make gravy from the meaty pan drippings.
• Add broth, wine, or water to the pan to deglaze.
• Thicken with cornstarch, simmer until desired consistency.

Slice the rested roast and serve with:

• Yorkshire pudding or roasted potatoes
• Fresh green vegetables like Brussels sprouts
• A simple salad with vinaigrette
• Homemade bread for soaking up the juices
• The delicious gravy, of course!

Frequency of Entities

Chuck roast: 2
Rump roast: 2
Rib roast: 2
Sirloin tip: 2
Top round: 2
Marbling: 1
Butcher: 1
Seasoning: 4
Salt: 2
Pepper: 2
Olive oil: 1
Garlic: 1
Herbs: 1
Spice blends: 1
Searing: 5
Cast iron: 1
Stainless steel: 1
Low and slow: 3
Oven temp: 1
Meat thermometer: 3
Resting: 2
Slicing: 1
Roasting pan: 1
Onions: 1
Carrots: 1
Garlic: 1
Broth: 1
Wine: 1
Water: 1
Gravy: 3
Yorkshire pudding: 1
Brussels sprouts: 1
Salad: 1
Bread: 1
Juices: 1