Roast beef is a beloved centerpiece for festive meals and special occasions. When properly prepared it emerges from the oven tender, juicy and full of flavor. However, achieving roast beef perfection requires knowing how long to bake it. Undercook roast beef and it will be tough and chewy. Bake it too long and you’ll end up with dry, stringy meat. Follow the guidelines below to learn exactly how long to bake roast beef so it turns out moist and delicious every time.
Choosing the Right Roast
The first step in roasting beef is selecting the right cut of meat Look for roasts labeled “oven roast” or “pot roast” when shopping Top round, bottom round, eye round, chuck roast, and rib roasts are all good options. Choose a roast that is evenly shaped and well-marbled with fat, which will keep the meat tender and moist during cooking. Plan on about 1/2 pound of boneless roast per person, or 3/4 pound of bone-in roast.
Seasoning the Roast
Seasoning is key for maximizing the flavor of roast beef. At minimum, generously coat the roast all over with salt and pepper before cooking. For extra flavor, create an herb rub by combining olive oil, chopped garlic, and herbs like rosemary, thyme, oregano, or basil. Massage the herb mixture all over the roast. You can also coat the meat with a spice rub, like smoked paprika, cumin, and chili powder.
Determining Bake Time
The size of your roast determines how long to bake it. Larger roasts need more time in the oven. Here are general oven bake times for roast beef:
- 2 to 3 pounds: 45 minutes to 1 1/2 hours
- 4 to 6 pounds: 1 1/2 to 2 1/2 hours
- 8 pounds or more: 2 1/2 to 4 hours
A good rule of thumb is to bake roast beef around 15-20 minutes per pound. So a 3-pound roast would need 45-60 minutes in the oven.
Always use a meat thermometer to check for doneness rather than relying on bake times alone. Insert the thermometer into the thickest part of the roast, avoiding bone and fat
Ideal Internal Temperatures
- Rare: 120-125°F
- Medium rare: 130-135°F
- Medium: 140-145°F
- Medium well: 150-155°F
- Well done: 160°F and above
For medium rare, the most popular doneness for roast beef, aim for an internal temperature of 130-135°F. The temperature will continue rising as the roast rests.
Oven Roasting Steps
Follow these simple steps for baking flawless roast beef:
- Preheat oven to 350°F.
- Pat roast dry and generously season with salt, pepper, herbs, and/or spices.
- Place roast fat-side up on a rack in a roasting pan. Do not add water or cover it.
- Insert meat thermometer into the thickest part of roast, avoiding bone and fat.
- Roast until it reaches the desired internal temperature, checking periodically with thermometer.
- Remove roast from oven, tent with foil, and let rest 15-20 minutes before slicing.
The resting time allows juices to reabsorb for tender, juicy meat.
Handy Roast Beef Tips
- For maximum browning and flavor, sear roast on stovetop before baking.
- Use a meat thermometer for foolproof doneness.
- Let roast rest after baking so juices redistribute evenly.
- Thinly slice across the grain for tender meat.
- Save pan drippings to make gravy or au jus.
- Store leftovers 3-4 days refrigerated or 3 months frozen.
Serving Suggestions
Slice roast beef thinly and serve with classic sides like mashed potatoes, Yorkshire puddings, creamed spinach, roasted vegetables, or a fresh salad. Roast beef also shines in sandwiches, used for French dip sandwiches or sliced on crusty rolls with horseradish sauce. Leftovers make excellent steak salads, beef stroganoff, or huevos rancheros.
Knowing how long to bake roast beef is easy with the guidelines above. Cook times vary based on size, so always rely on a meat thermometer to determine doneness. For medium rare roast beef, bake to an internal temperature of 130-135°F. Resting the roast after baking and slicing across the grain completes the steps for a perfect oven-roasted beef dinner. Follow these tips for moist, tender roast beef worthy of any occasion.
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 make the Perfect Oven Roast Beef
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?
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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…
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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 to cook a 4 lb beef roast at 250 degrees?
Also, include herbs, stock or water. “If you cook the roast at 250 degrees, it will take about 40 to 45 minutes per pound.
How long do you cook a roast beef in the oven?
A: To cook a roast beef to medium-rare, cook it in the oven at 325°F (165°C) for 20-25 minutes per pound, or until it reaches an internal temperature of 130-135°F (54-57°C). How Bake Salmon Oven?
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 pound of beef in the oven?
Follow these tips and guidelines for perfect oven roasted beef every time: For medium rare beef, cook to 130°F internal temperature. Roast in a 325-375°F oven based on recipe directions. Figure around 15-25 minutes per pound cooking time on average. Use an instant read thermometer to confirm doneness.
How long does it take to cook a roast?
Here’s a basic guideline for cooking times: For a rare roast: Cook until the internal temperature reaches 125-130 degrees Fahrenheit. This will take approximately 15-18 minutes per pound.
How long to cook beef in oven at 350?
If you’re up for some light math, here’s a rule of thumb: For every pound of meat you’re roasting at 350°F, it will take approximately 18 minutes for rare, 20 minutes for medium, and 25 minutes for well-done.
How do you reheat roast beef?
Place your meat into a moderate oven with an oven temperature of 350°F. If you have some gravy, au jus, or even beef broth, I like to add a bit of that to the pan, roast beef, wrap with foil, and reheat for about 20 minutes. This ensures the meat comes out tender and juicy, just like the first time.