Roast beef is a classic main dish for holidays and special occasions. When done properly, it yields incredibly flavorful, tender meat that literally melts in your mouth. However, achieving the perfect roast beef can be tricky if you don’t know the proper techniques.
In this comprehensive guide, I’ll walk you through everything you need to know to roast beef to juicy, tender perfection every time.
Choosing the Right Cut of Beef
The first step is selecting the right cut of beef for roasting. While you can use just about any boneless roast, here are some of the best options:
- Chuck roast – Well-marbled for great flavor and tenderness
- Rump roast – Leaner but still tasty
- Rib roast – The most tender and expensive cut
- Sirloin tip roast – Budget-friendly but still juicy
- Top round roast – Affordable; slice thinly against the grain
For best results, choose a roast that is 15-2 lbs per person. Examine the roast before purchasing and make sure it has good marbling and color Avoid roasts with an excessive amount of visible fat which can lead to greasiness.
Once home, use a sharp knife to trim off any large pieces of fat. Then pat the roast dry and rub lightly all over with olive oil. Generously season with salt and pepper.
Searing for Maximum Flavor
Searing the beef before roasting locks in moisture and gives incredible caramelized flavor. It’s simple
- Pat roast completely dry
- Use a heavy pan like cast iron or stainless steel
- Heat pan to medium-high
- Add just enough oil to coat the bottom
- Brown all sides of the roast for 2-3 minutes each
This quick sear gives you that beautiful brown crust that adds so much beefy flavor. Don’t skip this step if you want the best roast beef!
Low and Slow Roasting
For the oven roasting remember two words low and slow. Roast at a lower oven temp (250-325°F) for a longer cook time. Figure around 25-30 minutes per pound.
For example, a 4 lb roast should cook around 2 hours 10 minutes at 275°F. This slower roasting thoroughly tenderizes the meat without drying it out.
Always check temperature rather than time to gauge doneness. Use an instant read thermometer inserted into the thickest part and aim for:
- 120-130°F – Rare
- 130-140°F – Medium rare
- 140-155°F – Medium
- 160°F+ – Well done
Remove it from the oven when it’s 5-10 degrees below your target temp since the temperature will continue rising as it rests.
Keeping the Roast Beef Moist
Drying out is roast beef’s biggest enemy. Follow these tips to keep it tender and juicy:
- Roast “low and slow” at 250-325°F
- Sear the outside to lock in juices
- Baste frequently with broth or pan drippings
- Tent loosely with foil near the end if needed
- Never pierce with a fork during cooking
Basting is especially important. Pour some beef broth or red wine in the bottom of the roasting pan and spoon it over the roast every 20-30 minutes as it cooks.
Seasoning and Herbs for Flavor
For basic seasoning, salt and pepper gets the job done. But you can also add other ingredients to pump up the flavor:
- Onions – Stud the roast with onion chunks or add to pan
- Garlic – Fresh or powdered
- Herbs – Rosemary, thyme, sage all pair well
- Wine or broth – For basting and moisture
Feel free to get creative with spice rubs too. Just don’t overdo it or the flavors will overpower the beef.
Letting the Roast Rest
This last step is non-negotiable. Let the roast rest at least 10-15 minutes after removing it from the oven, up to 30 minutes for very large roasts.
As it rests, the juices get reabsorbed back into the meat instead of spilling out everywhere when you slice it. Skipping this lead to incredibly dry, overcooked roast beef.
Carving and Serving Your Masterpiece
Now for the best part – time to dig in! Use a sharp carving knife to cut thin slices against the grain. Be sure to slice perpendicular to the muscle fibers for the most tender results.
Serve the roast beef with:
- Yorkshire pudding or roasted potatoes
- Sauteed vegetables like carrots or Brussels sprouts
- A simple salad with vinaigrette
- Homemade bread for sopping up juices
- Rich beef gravy
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
-
- 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.
:max_bytes(150000):strip_icc()/Simply-Recipes-Roast-Beef-LEAD-3-92820442a0a243f9a5995d6444a718d8.jpg)
How to Cook Perfect Roast Beef | Jamie Oliver
FAQ
What is the best way to cook roast beef?
-
Simply Recipeshttps://www.simplyrecipes.comClassic Roast Beef – Simply RecipesMethod * Salt the roast and let it come to room temp: … * Preheat the oven to 375°F: … * Insert slivers of garlic into the roast: … * Rub the roast with …
-
Delishhttps://www.delish.comBest Roast Beef Recipe – How To Cook Roast Beef In The Oven – DelishAug 15, 2024 — My secret to tender roast beef with a crisp, beautifully browned crust: Start it in a hot oven (no messy searing in a hot skillet!), then lower the …
How do you keep beef moist when roasting?
Brine: Soaking the roast in a saltwater solution for several hours can help it retain moisture. Marinate: Use a marinade with acidic ingredients (like vinegar or citrus) to tenderize and flavor the meat. Season the roast with salt and other spices well before cooking. This can enhance flavor and moisture retention.
How do you cook beef so it’s tender?
This method is great for tougher cuts. Pressure Cooking: Use a pressure cooker to cook tougher cuts quickly while keeping them moist and tender. After cooking, let the meat rest for at least 5-10 minutes before slicing. This allows juices to redistribute, making the meat more tender.
Should roast beef be covered or uncovered?
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 …