Roast beef is a timeless classic that graces holiday tables and satisfies meat-loving crowds. When cooked properly, it emerges from the oven deeply browned on the outside red and juicy on the inside and fork-tender throughout. However, achieving roast beef perfection requires knowing exactly how long to cook it. Undercook roast beef and it will be tough and chewy. Overcook it and you’ll end up with dry, stringy meat.
So how long do you cook roast beef to get it just right? The cooking time depends on a few key factors:
The Cut and Weight of the Roast
Tougher cuts of beef that are well-marbled with fat are best for roasting These include
- Chuck roast
- Rump roast
- Bottom round roast
- Rib roast (with the chine bone removed)
The most popular roast beef cut is a boneless chuck roast from the shoulder. It has great flavor and becomes very tender when cooked slowly over low heat.
In general, plan on cooking roast beef for about 1 hour per pound. For example, a 3-pound chuck roast will take around 3 hours to become fork-tender.
The weight of the roast is the biggest determiner of cooking time. A small 2-pound roast may only need 2 hours in the oven, while a large 8-pound roast could take up to 4 hours. Monitor roasts closely towards the end of the estimated cooking time, and use a meat thermometer to assess doneness.
The Doneness Level
How long you cook roast beef also depends on your desired doneness level:
- Rare: 120°F – 125°F
- Medium-rare: 130°F – 135°F
- Medium: 140°F – 150°F
- Medium-well: 155°F – 165°F
- Well-done: 170°F and above
For most tender, flavorful results, roast beef is best enjoyed at medium-rare to medium doneness. Cooking to 135°F will give you a perfect pink center.
Well-done roast beef can quickly turn dry and chewy. If you prefer your roast fully cooked through, choose leaner cuts like eye round or top round and slice the meat thinly across the grain after cooking.
Oven Temperature
The most common oven temperature for roasting beef is 325°F. This relatively low temperature gently coaxes out moisture and allows connective tissues to break down over time.
Some cooks start the roast at a high temperature (like 450°F) for the first 15 minutes to accelerate browning and crust formation. Then they reduce the heat to 325°F for the remainder of the cooking time.
Higher oven temperatures will speed up cooking so the roast finishes more quickly. But they can also lead to a drier end product, so monitor carefully if using heat over 350°F.
Preparation Method
- Season generously with salt and pepper. Kosher salt is ideal as its large grains distribute easily and cling to the meat.
- Sear all sides in a hot skillet to develop flavor (optional but recommended).
- Roast the beef uncovered on a rack in a shallow pan so air circulates all around.
- Let the meat rest for 10-15 minutes before slicing to allow juices to redistribute.
Proper searing, cooking uncovered, and resting all help maximize juiciness and tenderness.
Use a Meat Thermometer
There’s no better tool for perfect roast beef than an instant-read meat thermometer. It takes the guesswork out of determining doneness. For most accurate results, insert the probe into the thickest part of the roast and make sure it doesn’t touch any bones.
Monitor temperature starting at least 10-15 minutes before the estimated end of cooking time. Check periodically until it reaches your target temperature. Remember the roast’s internal temperature will continue rising by about 5°F -10°F during the recommended resting time after cooking.
Sample Cooking Times for Common Roast Beef Cuts
To give you an idea of approximate roasting durations, here are guidelines for some of the most popular cuts:
- 3-pound boneless chuck roast: Cook 18-20 minutes per pound at 325°F. Total time: About 3 hours.
- 4-pound boneless ribeye roast: Cook 15-18 minutes per pound at 325°F. Total time: About 3 hours.
- 6-pound bone-in rib roast: Cook 15-18 minutes per pound at 325°F. Total time: Up to 4 hours.
- 2-pound eye round roast: Cook 15 minutes per pound at 350°F. Total time: About 1 1⁄2 hours.
Always use a meat thermometer to confirm your roast beef has reached your desired internal temperature when estimating cooking times. The thickness and shape of each roast can impact cooking speed.
For roasts over 8 pounds, loosely cover them with foil halfway through roasting to prevent over-browning.
Handling Leftover Roast Beef
Leftover roast beef will keep for 3-4 days in the fridge. Slice the cold meat and pile it on bread for French dip sandwiches. Shred or dice it to make roast beef hash or beef stroganoff. Or slice it thinly for roast beef wraps or salads.
For longer storage, freeze slices or shreds of roast beef in airtight containers or bags. It will keep for 2-3 months in the freezer. Thaw in the fridge before using.
Tips for Perfectly-Cooked Roast Beef
Follow these tips for outstanding roast beef every time:
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Pick a well-marbled, compact roast. Ideal cuts include chuck, ribeye, bottom round, and rump roast.
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Season liberally with salt and pepper. Kosher salt provides the best seasoning.
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Sear all sides before roasting. Use a hot skillet to develop a flavorful brown crust.
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Roast uncovered on a rack in a shallow pan so air circulates.
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Cook at 325°F, monitoring temperature with a meat thermometer.
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Allow the roast to rest for 10-15 minutes before carving.
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Slice across the grain for the most tender texture.
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Store leftovers in the fridge or freezer. Enjoy roast beef in sandwiches, salads, wraps, and more.
With the right cut, seasoning, and roasting method, you can achieve superb roast beef worthy of any festive occasion. Know how long do you cook roast beef based on its weight and your preferred doneness, and you’ll turn out beautifully browned, mouthwateringly tender roast beef every time.
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 should roast beef be cooked for?
The total cooking time depends on the weight of the meat. To cook rare, allow 15-20 minutes per 500g of meat. To cook medium allow 20-25 minutes per 500g of meat. To cook well done allow 25-30 minutes per 500g of meat.
How long do you cook a 3 lb roast at 325 degrees?
It’s best to cook a roast for about one hour per pound at a temperature of about 325 degrees. For example, the included recipe is for a 3-pound chuck roast and cooks for about three hours or until fork tender.Aug 7, 2024
What is the time chart for cooking roast beef?
- Preheat oven to 240°C/Gas 9 and roast for 20 minutes then turn the oven down to 190°C/Gas 5 and allow a further:
- 15 minutes per 450g (for rare)
- 15 minutes per 450g plus 15 minutes (for medium-rare)
- 15 minutes per 450g plus 30 minutes (for well-done)
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 a beef roast take to cook?
The cooking time for a beef roast in the oven can vary depending on the size and thickness of the roast, as well as the desired level of doneness. Generally, a good estimate for cooking time is 20 minutes per pound of meat. However, using a meat thermometer is the most accurate way to determine the doneness of the roast.
How do you cook a roast beef in the oven?
Use the right oven temperature and cooking time based on the type of roast beef and desired level of doneness. Tent the roast beef to prevent drying out and promote even cooking. Use a meat thermometer to ensure the roast beef is cooked to the desired level of doneness.
How do you cook a 2 pound roast beef?
Tent the roast beef to prevent drying out and promote even cooking. Use a meat thermometer to ensure the roast beef is cooked to the desired level of doneness. Let the roast beef rest to redistribute the juices and retain its tenderness and flavor. How Long to Cook Roast Beef in the Oven? Q: How long to cook a 2-pound roast beef in the oven?
How long do you cook a pound of beef?
As a general rule, aim for rare beef at 20 minutes per pound, medium at 25 minutes per pound, and well done at 30 minutes per pound. How Many Hours Per Pound Do You Cook a Roast? Roast the beef for around 20 minutes per pound if you want it rare. Therefore, a 3-lb roast will take roughly an hour to reach rare doneness.
How long do you cook a frozen beef roast?
Here is a guideline for cooking times for frozen beef roast based on a preheated oven set to 325°F (163°C): For a roast weighing 2 to 3 pounds: Cook for 70 to 90 minutes for medium-rare, 80 to 100 minutes for medium, and 90 to 110 minutes for well-done.
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.