Cooking a flavorful and juicy beef roast that is cooked to perfection requires precision and patience. Both the cooking time and temperature play critical roles in achieving the ideal tenderness and taste. So how long do you cook a beef roast? Here is a complete guide to roasting beef including ideal cook times, temperatures, tips and tricks, serving suggestions, and more to help you make this classic dish successfully.
Selecting the Best Cut of Beef Roast
The most common and recommended cut of beef to use for roast is the boneless chuck roast. This comes from the shoulder region and contains connective tissue that breaks down to become tender and moist during slow roasting. Other good options include rump roast, bottom round roast, and shoulder roast. Whichever you choose select a thick evenly shaped piece of meat.
Figuring Out Cook Time
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The general rule of thumb is to roast beef at 325°F for about 1 hour per pound. For a 3-4 lb roast, expect cook time to be 3-4 hours.
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Cooking time can vary based on size, thickness, desired doneness, and oven accuracy. Monitor temperature and use visual cues.
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Cook until very tender and shreds easily with a fork. The meat should practically fall apart when fully cooked.
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For food safety, use a meat thermometer to ensure the minimum safe internal temp of 145°F is reached.
Additional Tips for Best Results
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Generously salt and pepper the roast before cooking. Other herbs like garlic, rosemary and thyme add great flavor too.
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Searing before roasting enhances the flavor and appearance Quickly brown all sides in a hot pan
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Roasting uncovered is ideal, but you can loosely tent with foil to prevent over-browning.
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Always let the roast rest 15-30 minutes before slicing to allow juices to redistribute.
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Cook times can vary, so monitor doneness closely near the end by taking the internal temp and testing texture.
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Slow cooker on low 8+ hours is another hands-off option, though the crust won’t brown
Perfect Accompaniments and Side Dishes
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Mashed potatoes or roasted potatoes
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Fresh green salad, roasted vegetables, or glazed carrots
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Yorkshire pudding, biscuits, or bread
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Rich beef gravy using the tasty pan drippings
Storing and Reheating Leftover Roast Beef
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Let cool completely before storing in airtight container in fridge up to 5 days.
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Freeze extras in freezer bag up to 4 months. Thaw overnight before reheating.
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Slice thinly and reheat gently in gravy, beef broth or au jus to retain moisture.
With the proper cut of meat, temperature, cook time and a few simple seasoning tricks, you can make outstanding roast beef right at home. Follow this guide for tender, juicy results all your guests will love.
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
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- 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.
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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 |
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).
Is it better to cook a roast at 325 or 350?
When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.
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?
At a standard oven temperature of 350°F (175°C), it is recommended to cook beef roast for approximately 30 minutes per pound, or until the internal temperature reaches the desired level of doneness. The general guideline for cooking a beef roast in the oven at 350°F is 30 minutes per pound.
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 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 do you cook a roast in the oven?
Preheat the oven: Start by preheating your oven to the desired cooking temperature, typically around 325°F (163°C). Season the roast: Season the beef roast with your choice of seasonings. Common options include salt, pepper, garlic powder, onion powder, and herbs like rosemary or thyme.
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.
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.