Roast beef is a classic main dish that graces holiday tables and Sunday family dinners year-round. When seasoned well and cooked properly, roast beef turns out incredibly tender and full of flavor. However, achieving roast beef perfection requires knowing how long to roast it. Undercook roast beef and you’ll end up with tough, chewy meat. Roast it too long and you risk drying it out.
So how long should you roast beef to ensure it turns out moist and deliciously tender every time? Here are some tips on determining the ideal roasting time for roast beef based on its size and your preferred doneness.
Factors That Affect Roast Beef Cook Times
Several key factors impact how long it takes to roast beef:
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Cut of beef – Common cuts used for roast beef include top round, eye of round, bottom round, and sirloin tip. Though the cut affects cook time somewhat, the main consideration is the size/weight.
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Size of roast – A small 2 lb roast will obviously cook faster than a large 4-5 lb one The greater the weight, the longer the cook time.
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** Desired doneness** – Do you want rare, medium-rare, medium, or well-done roast beef? The more cooked you want it, the longer you’ll need to roast it
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Oven temperature – Roasting at a lower temp (250°F) lengthens cooking time versus a hotter oven (325°F)
Keeping these factors in mind will help determine the roasting duration needed for perfect results.
Oven Roasting Time Guidelines Based on Weight
As a general rule of thumb, plan on roasting beef for 15-20 minutes per pound in a 325°F oven. Here are more specific time estimates:
- 2-3 lb roast: 30-50 minutes total
- 3-4 lb roast: 45-75 minutes
- 4-6 lb roast: 60-120 minutes
- 6-8 lb roast: 90-150 minutes
So for example, a 4 lb roast should take about 60-90 minutes in a 325°F oven.
These roast beef cooking times are for medium doneness. For medium-rare or rare beef, shave off 5-10 minutes from the times above. And for well-done roast, add 10-15 extra minutes.
Always rely on a meat thermometer over cook times for the most accurate doneness. Insert an instant-read thermometer into the thickest part of the roast and it will tell you when it’s ready.
How to Tell When Roast Beef is Done
Using a good meat thermometer takes the guesswork out of determining when roast beef is cooked to your liking. Here are the target internal temperatures to look for:
- Rare roast beef: 120-125°F
- Medium-rare roast beef: 130-135°F
- Medium roast beef: 140-145°F
- Well-done roast beef: 150-155°F
If you don’t have a thermometer, use the tip of a sharp knife to check for doneness instead. Insert the knife into the roast and take note of the color inside.
- Rare roast beef will be bright red in the center with just a hint of pink.
- Medium-rare is pinkish-red throughout.
- Medium roast beef is light pink.
- Well-done roast beef has no traces of pink.
Checking for doneness via knife is helpful, but I highly recommend using an instant-read digital meat thermometer for the most accurate read.
Letting Roast Beef Rest
An important step after roasting beef is letting it rest before slicing and serving. Resting gives the juices time to redistribute evenly throughout the meat. If you skip this step and slice into the roast right away, the juices will run out quickly, resulting in drier beef.
Let roast beef rest for a minimum of 10-15 minutes before carving. Tent it loosely with foil to keep warm. The larger the roast, the longer the resting time – allow up to 30 minutes rest time for extra large roasts.
Resting completes the roasting process and allows the beef’s texture to relax. The end result is a moist and tender roast beef that makes an impressive centerpiece to any meal.
Sample Roast Beef Recipes
Now that you know how long to cook roast beef in the oven, here are a couple delicious roast beef recipes to try:
Simple Herb-Crusted Roast Beef
- 3-4 lb beef roast
- 2 tbsp olive oil
- 2 tsp dried thyme
- 1 tsp garlic powder
- Salt and pepper
- Preheat oven to 325°F.
- Coat beef roast with olive oil and season all over with thyme, garlic powder, salt, and pepper.
- Roast for 15-20 minutes per pound until it reaches desired doneness.
- Let rest 10-15 minutes before slicing to serve.
Red Wine Roast Beef
- 3 lb beef bottom round roast
- 1 tbsp olive oil
- 1 onion, chopped
- 1 cup red wine
- 1 cup beef broth
- 2 bay leaves
- 1 tsp dried rosemary
- Salt and pepper
- Preheat oven to 325°F. Season roast all over with salt and pepper.
- Heat oil in skillet over med-high heat. Brown roast on all sides. Transfer to roasting pan.
- Add onions to skillet and cook until softened. Deglaze pan with red wine.
- Pour onion/wine mixture over roast. Add broth, bay leaves and rosemary to pan.
- Roast 60-90 minutes until it reaches desired doneness. Discard bay leaves before serving.
Key Takeaways
Follow these tips for achieving perfect roast beef every time:
- Roast beef 15-20 minutes per pound in a 325°F oven. Larger roasts need more time.
- Use a meat thermometer to determine ideal internal temperatures.
- Let roast beef rest for 10-30 minutes before slicing into it.
- Add herbs, spices, onions, wine or broth to infuse savory flavor.
Mastering the ideal roasting time helps ensure your roast beef comes out wonderfully juicy and tender. With the right method, you’ll have a gorgeous main course to wow family and guests.
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.
What is the cooking time for roast beef?
Calculate your cooking time for medium-rare with 20 minutes per 500g or for medium use 25 minutes per 500g. For beef on or off the bone, cook it at 240C/220C fan/gas 9 for 20 minutes, then turn down to 180C/160C fan/gas 4 (not forgetting to take this 20 minutes off the timing you have just calculated).
How long do you cook a roast in the oven?
Add the red wine. Place the roast over top and top evenly with the butter. Place in the oven for 15 minutes. Without removing the roast from the oven, reduce the temperature to 275°F and cook for 45 to 60 minutes, or until a thermometer inserted into the center of the meat measures 120°F. Remove from the oven and transfer the roast to a plate.
How long does roast beef take to cook?
Roast beef can be one of the easiest ways to cook beef, but you definitely don’t want to mess up your big feast. Most beef roasts will take a couple of hours to cook in the oven, but they have a set-it-and-forget-it nature and produce enticing aromas in your kitchen.
How long do you cook a 450 g roast beef?
Heat the oven to 220C/gas mark 7. Weigh joint of beef to calculate the cooking time. For medium, 15 minutes for medium-rare, and 10-15 minutes for rare, allow 20 minutes per 450g. Should roast beef be 325 or 350?
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 3 lb 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. Following roasting, loosely tent the roast with foil and allow it to stand for 15 to 20 minutes before slicing. How Long Do You Cook a Roast at 350 Degrees? First, preheat the oven to 350°F.