perfect roast beef

Roast beef﻿﻿ might sound fancy and complicated to make, but it's actually quite simple! With a good piece of meat and some simple herbs, you can have roast beef that's way more tender and flavorful than the store-bought kind. Below, we break down what's most important to know when preparing this classic dish.

Perfect Roast Beef

(4-lb.) round roast

c. extra-virgin olive oil

garlic,

rosemary

thyme leaves

kosher salt

tsp. black pepper

I was a little nervous about this roast because I don't do it very often. However this recipe is perfect!
I bought a 3.5 lb bottom round roast. I didn't have any fresh herbs except rosemary, so chopped that with garlic, pepper, and olive oil,  and rubbed the roast with it on all sides. I let it come up to room temperature while I did other things.
I put it in the 450 f. with convection on, oven for 15 minutes,  reduced the temperature to 325 f (without convection) and roasted for about 1 hour 10 minutes, taking it out of the oven when internal temperature reached 127 f.
The roast rested, covered with foil,  while I got the rest of the meal together.
When I sliced it, I was Amazed! The roast was a beautiful shade of pink all the way through,  from end to end, not medium well or well done anywhere! I thought sure the center would be almost raw (if the end was pink), but no, it was perfectly pink all the way through! How does that even happen! The meat was on the lean side, and still perfectly tender.
I just had to write and tell you how great this recipe is. I've lost my fear of roasting meat, and will always follow this recipe!!

2nd time making this roast , new house wife now , and feel like I’m nailing it , learning new recipes and learning to cook. Absolutely Delicious !

Absolutely the BEST and EASIEST Recipe!!!  I tried making Roast Beef numerous times with not luck!  I either over cooked it or it was way too rare!!  So this time I went online and found this recipe.  I thought it can’t be this easy!!  But it absolutely was and it was so delicious!!!  My finicky Teenagers were even impressed!!  Thank you so much for this Recipe!!

I made this last night for valentines dinner... with mashed sweet potatoes and roasted almond green beans.. it was one of the best meals I have even made.. ever! I highly recommend this roast recipe! I used a 2.5 lb round roast and cut the 325 cook temp time down to an hour and a half.. it came out PERFECT!

Tried today. Yummy! The gravy made from the drippings was fantastic!

Made this today and it was delicious. My husband and sister like their beef well done and I like a little pink. The seasoning was PERFECT. This will become a regular dish at our home.

I cooked my roast beef last night and it was the best piece of beef I have had in years at home or at a restaurant!  Loved the spices!  Highly recommend trying it. I did have a very good and pricy piece but it was worth it.

Delicious,  I found thus recipe and made this Roast Beef for Dinner. My family  LOVED Thank you.

I had a small striploin roast about 3 lb, followed this recipe. Did not have fresh herbs, I did had dry rosemary to my rub.  Cooking instructions, made my roast absolutely delicious !!!!. For gravy I a made a roux with butter and flour, then added the drippings.  It was YUMMY.  Thanks for the perfect Roast recipe.  No more being afraid of cooking a roast beef. I will use it over and over.

I made this yesterday with a 2 lb sirloin roast and it cooked wayyyy too quickly for my tastes! I think my oven runs a little hot; and with such a small roast is a challenge. I did it on 450 for 15 mins then 325 for 35 mins and internal temp was already up to 180F! I like medium rare so that was not ideal. However the recipe and rub are amazing! Just make sure to consider your own oven and the shape of your roast (mine was quite wide and thinner) ... I knew it would be quick but no idea that quick!

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This Roast Beef Will Wow Your Dinner Guests

Using a fairly inexpensive cut of beef (eye-round) and roasting it low and slow yielded a flavorful and very juicy roast. This would be perfect for a Sunday dinner, but I roasted this to make roast beef sandwiches. Plan to make this one day before roasting, as salting the meat a full 24 hours before roasting made it even more tender and seasoned the roast throughout. Once again, Cook's Illustrated has perfected the art to flavorful roast beef.

Slow Roasted Beef

3.5- to 4.5-pound boneless eye-round roast

salt salt

vegetable oil (separated)

black pepper

Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.

Adjust oven rack to middle position and heat oven to 225°F.

Pat roast dry with paper towels; rub with 2 teaspoons oil and sprinkle all sides evenly with pepper. Heat remaining tablespoon oil in 12-inch skillet over medium-high heat until starting to smoke.

Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet.

Roast until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 115°F for medium-rare, 1 1/4 to 1 3/4 hours, or 125°F for medium, 1 3/4 to 2 1/4 hours.

Turn oven off; leave roast in oven, without opening door, until meat-probe thermometer or instant-read thermometer inserted into center of roast registers 130°F for medium-rare or 140°F for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes.

Slice meat crosswise as thinly as possible and serve.

If you need a holiday roast, you’ll love this Hands-Off Medium-Rare Roast Beef recipe. It’s so easy and delicious!

Hands-Off Roast Beef Recipe

garlic cloves

salt

rosemary leaves (minced)

extra virgin olive oil

Black pepper

rosemary leave

Garlic Clove

Preheat the oven to 500°F. Remove the beef from the refrigerator and let it sit at room temperature while the oven preheats.

Mince the garlic, then sprinkle it with the salt and use the side of your knife to mash it into a paste on the cutting board (if you have a mortar of pestle, that also works). Add the rosemary and press it a few more times to mix. Transfer the garlic mixture to a small bowl, then add the olive oil and pepper and stir to combine. Rub the seasoning all over the roast beef, then put it in a roasting pan that will hold it comfortably.

If you have a thermometer probe or a thermometer you&#39;ll be able to see and read through the oven door, insert it now.

When the oven is ready, roast the beef for 15 minutes (5 minutes per pound, adjust the time if your roast weighs more or less). After 15 minutes, turn off the oven but do not open it!

If you&#39;re able to get a temperature reading as it cooks: Let the beef sit in the oven, undisturbed until it reaches 135°F for medium-rare (145- 150°F for medium), there will be little to no carry-over cooking once you remove it), this took about 45 minutes (in my oven) but it can take up to 1 1/2 hours, depending on how well your oven retains heat.

Top 3 perfect roast beef recipes from across the web

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Perfect Roast Beef

Slow Roasted Beef

Hands-Off Roast Beef Recipe

Top 3 perfect roast beef recipes from across the web

The most viewed perfect roast beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Roast Beef

Slow Roasted Beef

Hands-Off Roast Beef Recipe

The most viewed perfect roast beef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine