Cooking a flavorful and tender beef roast that will wow your family or dinner guests is easier than you think! With the right cut of meat and some simple techniques even novice cooks can achieve roast beef success. In this article, we’ll cover everything you need to know about selecting, preparing and cooking a beef roast, including determining exactly how long to cook it.
Choosing the Best Cut of Meat
The first step in cooking a perfect roast is choosing the right cut of beef Here are some of the most common and ideal options
-
Chuck roast – This roast comes from the shoulder region and is full of connective tissue, which breaks down into gelatin and keeps the meat tender and juicy. Boneless chuck roast is a top choice.
-
Rib roast – Cut from the rib section, this is a beautifully marbled and tender roast. The bone adds extra flavor. Rib roast is also known as prime rib.
-
Tip roast – Taken from the round/hindquarter region, tip roasts are lean yet fairly tender. Look for top round or bottom round tip roasts.
-
Tenderloin – Extremely tender since this muscle does little work, but it lacks the fat of other cuts. Tenderloin roast is perfect for special occasions.
I recommend selecting a roast that is 2-4 pounds to feed 4-6 people. Plan on approximately 1/2 pound per person.
Seasoning Your Roast Beef
Before cooking, I highly suggest seasoning your roast beef for enhanced flavor. You can keep it simple with just salt and pepper, or give it more pizazz by creating an easy spice rub.
Some tasty seasoning options include:
- Fresh herbs like rosemary, thyme, sage
- Spices like garlic powder, onion powder, smoked paprika
- Oil or mustard to help the seasoning adhere
Rub the seasonings all over the roast, being sure to coat any sides or ends as well. Wrap in plastic and refrigerate at least 2 hours, or up to overnight, to allow the flavors to penetrate the meat.
Determining Cook Time
So how long should you cook a beef roast? There isn’t one universal time because it depends on a few factors:
- Size of the roast – A larger roast needs more time than a smaller one.
- Doneness preference – Do you want rare, medium-rare, medium, etc?
- Cooking method – Oven roasting vs. slow cooker vs. pressure cooker all impact time.
That said, here are some general roast cooking times to follow:
- Oven roasting – Cook approximately 15-20 minutes per pound at 300-325°F.
- A 3-4 pound roast takes 45 minutes to 1 hour 15 minutes.
- Slow cooker – Cook 7-8 hours on low or 4-5 hours on high.
- Pressure cooker – Cook 20-30 minutes under high pressure.
No matter which cooking method you use, I recommend using a meat thermometer to check for doneness rather than relying solely on cook times. Insert an instant-read thermometer into the thickest part of the roast and check the temperature.
Recommended Minimum Internal Temperatures
- Rare roast beef: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Medium-well: 150-155°F
- Well-done: 160°F+
The roast’s internal temperature will rise about 10 degrees Fahrenheit during resting time, so factor this in. Resting is important to allow the juices to redistribute evenly throughout the meat.
Additional Roasting Tips
Follow these extra pointers for roasting beef perfection:
- Heat the oven to at least 350°F to properly brown the outside of the roast.
- Place meat on a rack in a shallow roasting pan to allow air circulation.
- Cook roast fat-side up and don’t cover it.
- Let roast rest 15-20 minutes before slicing to retain juices.
- Slice across the grain for more tender meat.
Serving Your Perfect Roast Beef
The cooked roast can be served as-is for simple slicing, or get creative with full beef entrees like pot roast braised with vegetables. Pair your beef with sides like mashed potatoes, roasted veggies, rolls, and a fresh salad.
For the ultimate roast beef sandwich, slice up leftovers to pile high on a crusty baguette with melty Swiss cheese, mustard and horseradish. Refrigerate leftovers within 2 hours and enjoy within 3-4 days.
Cooking a mouthwatering beef roast is easier than you may think. Choose a well-marbled cut like chuck roast, seasons generously, and roast in a 300-325°F oven until it reaches your desired doneness, allowing at least 15 minutes per pound. Use a meat thermometer for the most accurate results. Rest your roast before slicing for a tender, juicy outcome.
How To Make Perfect Roast Beef
- Beef: Roast beef demands a cut that is large and lean and evenly shaped. My go-to is top round, which ticks all those boxes and is the most tender of all the cuts from the beef round (a region of the hind leg).
- Olive Oil: A little oil is necessary to turn the garlic and herbs into a paste we can slather over the roast. The oil also conducts heat, aiding crust formation.
- Garlic: Garlic and Mediterranean herbs just have chemistry. I love the way the garlic turns roasty in the oven.
- Herbs: I went with the classic combo of thyme and rosemary, but feel free to swap in any of your favorite herbs (sage, parsley, oregano, etc.) or use dried if you prefer.
- Salt: Large cuts of meat require a generous amount of salt. A good rule of thumb is to use 1 tsp. kosher salt for every pound of beef.
- Black Pepper: There’s just something about the sharp, woodsy kick of black pepper that makes beef taste beefier.
To get a great crust, it helps to let the surface of the beef dry out a bit before the roast hits the oven—it’ll brown much faster this way. To that end, I recommend placing the roast on a wire rack set inside a baking sheet and refrigerating it for at least 1 hour and up to overnight. Do not cover the roast—we need it exposed to the circulating air of the fridge. This step is optional, but I strongly recommend it.
Okay, let’s get ready to roast! Rev up your oven to 450°. While the oven is preheating, make the herb rub. Stir the olive oil, garlic, rosemary, thyme, salt, and pepper in a small bowl to combine. Do bear in mind the golden rule of 1 tsp. salt per pound of beef and adjust accordingly, depending on the size of your roast. Massage the rub all over the roast—don’t forget the bottom!
Roasting time! If you’ve got a probe thermometer, now’s the time to use it—it makes it a breeze to monitor the internal temperature of the roast. Just make sure the probe is inserted into the center of the roast and no further—you can make sure of this by rehearsing the insertion depth with the probe pressed against one end of the roast. No probe thermometer? No problem. Any instant-read thermometer will get the job done. Roast the beef, still on the wire rack, for 15 minutes to kickstart browning. Reduce the oven temperature to 325° and continue to roast until the beef reaches an internal temperature of 130° to 135°, 1 1/2 to 1 3/4 hours. At this point it’s tempting to slice the beef and serve it fresh from the oven. Don’t do it—the juices will run right out of the roast. Instead, loosely tent the roast with foil and allow it to rest for 30 minutes to give the juices time to redistribute within the roast.
If the roast was trussed, snip off and remove the butcher’s twine. Transfer the roast to a cutting board and cut crosswise into thin slices. And there you have it: tender roast beef with a gorgeous, deeply browned crust.
Full list of ingredients and directions can be found in the recipe below.
- The best cut of beef for roast beef: Theres no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. I usually use a top-round roast, but a bottom-round roast would work too. If youre unsure, ask your butcher! Since the meat is slow-roasted, tougher, leaner cuts of meat are ideal because they will still come out tender. Just be aware that if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy.
- How long should I cook my roast beef? That depends on two things: the size of your roast and your desired doneness. My 4-lb. roast was medium after 2 hours. If you prefer it done medium-well, roast for 2 hours 15 minutes.
- Use a meat thermometer. It takes the guesswork out of cooking big pieces of meat, and I swear itll come in handy more than just this once. Pro tip: For an accurate reading make sure youre inserting your thermometer deep enough to hit the center of the roast. For medium-rare, aim for an internal temperature of about 130°; for medium, aim for 145°. The internal temperature will continue to rise a bit as the roast rests.
- What to do with leftover roast beef: One of my favorite ways to use up roast beef leftovers is in the classic French dip sandwich. Other great options include beef stroganoff and steak au poivre soup.
Leftover roast beef can be stored in an airtight container in the refrigerator for 3 to 4 days. To help the meat retain moisture, leave leftovers unsliced until ready to reheat. To freeze, wrap leftovers in plastic wrap and store in a freezer-safe bag for up to 3 months. Advertisement – Continue Reading Below
- 1 (4-lb.) round roast
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh thyme leaves
- 4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
-
- Step 1 Recommended: Place roast on a wire rack set in a baking sheet. Refrigerate uncovered at least 1 hour or up to overnight.
- Step 2 Preheat oven to 450°. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
- Step 3 Place roast in roasting pan fitted with a roasting rack. Roast 15 minutes, then reduce oven temperature to 325° and roast 1 hours 45 minutes more for medium, or 2 hours for medium well.
- Step 4 Remove from oven and let rest 15 to 30 minutes before serving.
How to Make Tender Roast Beef: Go Low and Slow
She starts the roast at a high temperature to get browning for flavor, and then lowers the oven temp and cooks the beef “slow and low” for a couple hours.
This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents gristle from getting too tough. Roast beef made this way is easy, relatively inexpensive (compared to other cuts of beef), and you get great leftovers for roast beef sandwiches.
:max_bytes(150000):strip_icc()/Simply-Recipes-Roast-Beef-LEAD-3-92820442a0a243f9a5995d6444a718d8.jpg)
How to Cook Perfect Roast Beef | Jamie Oliver
FAQ
How long does it take to cook a roast beef at 350 degrees?
| Type of roast | Oven temperature | Cooking time |
|---|---|---|
| Top sirloin roast Whole | 350°F | 12-15 mins / lb |
| Top sirloin roast Half | 350°F | 17-20 mins / lb |
| Stuffed roast Lamb, pork, beef, veal | 350°F | 20-25 mins / lb |
| Rack of lamb | 425°F | 25 mins |
Is it better to cook a roast at 325 or 350?
-
FoodSafety.govhttps://www.foodsafety.govMeat and Poultry Roasting Charts – FoodSafety.govSep 21, 2023 — When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. … Beef, Lamb, Pork and Veal Roasting Chart. … Minimum inter…
-
Real Simplehttps://www.realsimple.comHow Long to Cook a Roast in the Oven for the Best Results—Plus …Aug 7, 2024 — It’s best to cook a roast for about one hour per pound at a temperature of about 325 degrees. … 1 However, you can cook your pot roast to a higher …
How long do you cook a beef roast per pound?
Bring the internal temperature to 135°F (for medium rare meat), 145°F (for medium meat), or 150°F (for medium well). The size and shape of your roast makes a difference in cooking time. As a general rule of thumb, at 225°F, cook your roast for about 30 minutes per pound, after the initial browning (for a medium rare).
How long does it take to cook a roast beef?
How long to cook roast beef. Roast beef cooking time: 50 minutes to 1 hour 20, depending on how well done you like it. Roast beef temperature: Heat the oven to 240C/220C fan/gas 9 for the first 20 minutes of cooking, then lower it to 190C/170C fan/gas 5 for the remainder.
How long do you cook a beef roast in the oven?
There are various techniques for cooking beef roast in the oven, such as roasting, braising, or searing. Roasting is the most common technique for cooking beef roast in the oven. The general rule of thumb is to cook the roast 15 minutes per pound of meat for medium-rare and 20 minutes per pound for medium.
How long do you cook a medium-rare beef roast?
For a medium-rare beef roast, you should cook it in the oven at 350°F (175°C) for about 20 minutes per pound. However, the exact cooking time can vary depending on the cut of beef roast, its thickness, and your desired level of doneness. It is essential to use a meat thermometer to accurately gauge when the roast is cooked to your preference.
How long does a 2 pound roast beef take to cook?
A: A 2-pound roast beef will typically take around 30-40 minutes to cook in the oven, depending on the oven temperature and desired level of doneness. Q: How long to cook a 3-pound roast beef in the oven?
How long to cook a beef roast at 275 degrees?
When cooking a beef roast at 275 degrees, the cooking time can vary depending on the weight of the roast. For a 3-pound roast, allow approximately 3 hours of cooking time, while a 4-pound roast may require around 4 hours.
How long should a pot roast be cooked?
Here’s everything you need to know for pot roast perfection. Boneless beef chuck roast is a popular choice for a pot roast, but rump roast, shoulder roast, and bottom round are good options, too. As a rule of thumb, pot roast should be cooked about an hour per pound. Cooking pot roast low and slow will ensure the meat turns out tender and juicy.
How long do you cook a bone-in beef roast?
Add 10-15 minutes for bone-in beef roast. Once you pop the roast in, take temperature readings every 30 minutes until about 2.5 hours to gauge doneness. This prevents overcooking. While the times above provide rough estimates, the only way to know exactly when your roast beef is cooked to perfection is to use an instant-read thermometer.