Roasting a beef roast can seem daunting for many home cooks. A beef roast is a large, expensive cut of meat so you want to make sure you cook it properly. Undercook it and the roast will be tough and chewy. Overcook it and you’ll end up with a dried-out disappointment. Fortunately, with the right technique some simple guidelines, and a meat thermometer, you can learn how long to roast a beef roast so it turns out juicy, tender and full of flavor every time.
Choosing the Right Roast
The first step is selecting the right cut of beef for roasting Here are some of the most common roasting cuts
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Rib Roast (also called prime rib) – this is cut from the rib section and has lovely marbling throughout. It’s one of the most tender roasting cuts.
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Ribeye Roast – taken from the ribeye section, it offers great marbling and tenderness.
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Top Round Roast – leaner and more budget-friendly, but still quite flavorful.
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Eye Round Roast – also lean and affordable; benefits from slow roasting.
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Bottom Round Roast – another economical choice that does well with slow roasting.
For the best results, select a roast that is evenly shaped and well-marbled with fat. Figure on about 1/2 pound of beef per person.
Seasoning the Roast
Before roasting, the beef should be generously seasoned. This enhances flavor and helps the meat stay juicy. Kosher salt is ideal as the large grains distribute nicely over the roast. Freshly cracked black pepper is another must. Beyond that, get creative with spices and herbs like garlic, rosemary, thyme and paprika.
You can simply season the roast with salt and pepper, or make the flavors even bolder by rubbing the roast all over with olive oil and your favorite spice blend. Another great approach is to lightly coat the roast in mustard before applying a spice rub – the mustard helps the seasoning adhere.
Determining Roast Time
So how long should you actually roast a beef roast? The timing depends on a few factors:
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Size of the roast – Larger roasts need more time. Plan on roasting approximately 1 hour per pound. A 3 lb roast will need about 3 hours, while a 6 lb roast may need 5-6 hours.
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Desired doneness – Rare beef is roasted less than medium or well-done beef. See the section below for target internal temperatures.
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Oven temperature – Roast at a low temperature, between 250°F and 325°F, to allow time for the collagen in the meat to break down. High heat can make the meat tough.
As a general guide, roast a 3-4 lb beef roast at 325°F for about 1 hour 15 minutes per pound for medium doneness. But use a meat thermometer for the most accurate results.
Monitoring Temperature
While the beef roast is in the oven, monitor the internal temperature with an instant-read or leave-in meat thermometer. This eliminates any guesswork and ensures you don’t over or undercook the meat.
Here are the target 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
Remove the roast when it reaches 5° below your desired temperature, as it will continue cooking as it rests. For instance, take it out at 125°F for rare.
Letting the Roast Rest
After roasting, it’s crucial to let the beef rest, tented loosely with foil, for 15-30 minutes before slicing into it. This allows the juices to redistribute throughout the meat. If you skip this step, the roast will leak juices everywhere when carved.
As the roast rests, the internal temperature will continue rising about 5-10°F to reach its final peak doneness.
Carving and Serving
Once rested, use a sharp carving knife to slice the beef roast against the grain into 1/4 to 1/2 inch thick slices. Be sure to catch any released juices in a serving platter or bowl – these make a fantastic au jus or gravy.
In terms of what to serve with roast beef, classic sides like mashed potatoes, roasted vegetables, Yorkshire pudding and horseradish cream make perfect complements. Slice up any leftovers for tasty roast beef sandwiches the next day.
Roasting Tips
Follow these tips for foolproof roast beef every time:
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Bring the roast to room temperature before roasting for more even cooking.
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Use a meat thermometer for the most accurate doneness.
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Cook the roast untented in a shallow roasting pan set on a rack.
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Roast at a low temperature, between 250°F and 325°F.
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Allow the roast to rest before slicing to retain juices.
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Slice across the grain for the most tender texture.
Common Roasting Problems and Solutions
Even when you follow proper roasting guidelines, things can go wrong. Here are some common issues and how to fix them:
Problem: Burnt, overbrowned exterior
Solution: Lower the oven temperature, loosely tent with foil
Problem: Underdone, tough interior
Solution: Roast longer, using a meat thermometer as guide
Problem: Dry, stringy meat
Solution: Roast at lower temp, do not overcook, let roast rest before slicing
Problem: Flavorless roast
Solution: Season generously with salt, pepper, herbs before roasting
With the right cut of meat, a simple seasoning blend, proper roasting time, and a trusty meat thermometer, you can master how to roast beef. Your patience will be rewarded with a gorgeous centerpiece roast that is juicy, tender and full of flavor.
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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Classic Roast Beef
FAQ
How long do you cook a beef roast per pound?
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Allrecipeshttps://www.allrecipes.comBest Roast Beef Recipe – AllrecipesJan 28, 2025 — How Long to Cook Roast Beef in the Oven. Preheat your oven to 375 degrees F, then tie your roast with twine to prevent the meat from drying out. Rub…
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CopyKat Recipeshttps://copykat.comPerfect Oven Roast Beef Recipe | Foolproof MethodNov 9, 2023 — How to Cook Roast Beef in the Oven * Allow the meat to rest at room temperature for an hour before cooking it. * Preheat your oven to 325°F. * Sprin…
How long do you cook a 3 lb roast at 325 degrees?
- General guideline: Aim for about one hour per pound of roast.
- 325°F is a common temperature: This temperature is suitable for a slow, even cook.
- Check for doneness: Use a meat thermometer to ensure the roast reaches your desired level of doneness.
- Internal temperature: For medium-rare, aim for an internal temperature of around 130-135°F.
- Rest the roast: After cooking, let the roast rest for 10-15 minutes before slicing to allow the juices to redistribute.
How long does it take beef to cook at 350 degrees?
| Type of roast | Oven temperature | Cooking time |
|---|---|---|
| Prime rib (bone-in) Half | 325°F | 13-15 mins / lb |
| Rump roast Holiday short cut, whole | 350°F | 12-15 mins / lb |
| Rump roast Holiday short cut, half | 350°F | 17-20 mins / lb |
| Sirloin strip roast Whole | 350°F | 1½ – 1¾ hours |
What is the best temperature to cook a beef roast?
The best way to get that coveted crispy, brown exterior for larger cuts, such as prime rib, is to oven-sear the meat, uncovered, at 450ºF (230ºC) for 10 minutes, and then reduce the heat to 275ºF (140ºC) and cook to desired doneness. (Larger cuts may require higher heat and longer cooking times.)