This easy roast beef recipe transforms seven simple ingredients into a mouthwatering feast. A beef round roast is seasoned with rich olive oil, aromatic garlic, fresh rosemary and thyme, and a hint of black pepper and salt. Then, it is slow-cooked in the oven until perfectly juicy and tender with a crispy crust on the outside.
Served roast beef as Sunday dinner, add it to the menu for any occasion, from family dinners to holiday meals and dinner parties, or simply make it to slice for roast beef sandwiches! For more main dish recipes, try my roasted duck, roasted chicken, or beef tenderloin.
The Best Cut Of Beef To Roast
I recommend using a top round roast in this recipe. It is a lean cut of beef and an ideal choice for roast beef for its tender texture. If needed, you can substitute bottom round roast or eye of round roast. Both of these are very lean, which means they can turn out a bit tougher, so keep a close eye on it if roasting one.
What You Need To Make This Recipe
Top Round Roast — this simple recipe requires a 3-4 pound roast, which feeds 6-8 people. The bold flavor and tender texture are optimal for slow-roasting.
Olive Oil — helps the seasonings adhere to the roast.
Garlic — fresh minced garlic adds a savory, aromatic flavor. Swap with 1½ teaspoons of garlic powder in a pinch.
Fresh Herbs — fresh rosemary and thyme add a pleasant herbal note that brings out the meat’s natural flavor. Swap with 1 teaspoon of dried rosemary and ½ teaspoon of dried thyme if needed.
How To Make Roast Beef
1. Season the roast all over with the salt. Let it sit at room temperature for 1 hour.
2. In a small bowl, mix the olive oil, garlic, rosemary, thyme, and ground black pepper until well combined. Set aside.
3. After the beef has rested for 30 minutes, adjust the racks in the oven so that one is in the bottom one-third of the oven. Preheat the oven to 475°F. Place a small wire rack inside a 9×13-inch rimmed baking sheet. Spray the rack with nonstick cooking spray.
4. Spoon the prepared herb mixture over the roast and rub it all over with your hands.
5. Place the roast on the wire rack over the prepared pan. Roast for 15 minutes. Without opening the oven door, decrease the oven temperature to 250°F. Cook for 75-95 minutes, or until a meat thermometer inserted into the center of the roast reads 125°F (for medium).
6. Transfer the roast to another small rimmed baking sheet or a cutting board that can catch the juices, and tent it with foil. Let it rest for 20 minutes. Thinly slice and serve.
Cooking Beef To Your Desired Doneness
The exact cooking time for roast beef will depend on the size of your roast, so the internal temperature is the best indicator to determine how done it is.
Medium is the ideal doneness for a juicy and tender roast beef. Since the top round roast is a leaner cut of meat, cooking it longer can result in stringy or tough slices. I don’t recommend going above medium-well for this reason. You should also remove the roast from the oven before it reaches the target internal temperature, as the temperature will continue to rise up to 10 degrees as it rests. The cooking times given here are after the oven temperature is decreased to 250°F.
- Medium-rare: Cook to 120ºF for a finished internal temperature of 130ºF (about 20-22 minutes per pound)
- Medium: Cook to 125ºF for a finished internal temperature of 135ºF (about 23-25 minutes per pound)
- Medium-well: Cook to 135ºF for a finished internal temperature of 145ºF (about 26-28 per pound)
Make A Gravy With The Pan Drippings
If you want to make a gravy to serve with the roast beef, add 1½ cups of water or beef broth in step 4 to the pan before roasting. (This keeps any pan drippings from burning.) While the roast is resting in step 7, scrape the pan drippings and any oils from the bottom of the roasting pan into a measuring cup. Then, follow my homemade gravy recipe for a quick and easy sauce!
How To Serve Roast Beef
Roast beef is a great main dish for family dinners, holiday parties, or hosting dinner parties. For a full roast beef dinner, pair it with tasty toppings like tangy horseradish sauce and classic side dishes like Yorkshire pudding or mashed potatoes. It also goes well with a warm roasted vegetable salad or a simple creamed spinach.
Leftovers are perfect when thinly sliced and layered on rye bread with your favorite spread and toppings.
How To Store Leftovers
- Refrigeration: Allow leftover roast to cool completely before wrapping the whole roast or slices tightly in aluminum foil or placing it in an airtight container. Refrigerate for up to 4 days.
- Freezing: Slice leftovers into individual portions, then wrap them tightly in plastic wrap and place them in a freezer-safe container. Store for up to 3 months. Thaw frozen leftovers in the refrigerator for a few hours.
- Reheating: Wrap leftovers in aluminum foil and warm them in the oven at 300ºF for 10-5 minutes or in the air fryer for 5-10 minutes.
Pro Tips For Making This Recipe
- Use butcher’s twine to tie the roast in 1-inch increments. This is optional, but it gives the roast an attractive, round shape and helps it cook more evenly.
- Before roasting, top the roast with thin slices of butter. This adds flavor and fat to the lean cut of meat and promotes even browning on the surface of the roast.
- Check the internal temperature to determine doneness. Use an instant-read thermometer or meat thermometer inserted into the thickest portion of the meat. This is the best way to ensure it does not overcook.
- Use an oven-safe meat probe if you have one! Before cooking, insert it into the center of the roast if you have one. This allows you to monitor its internal temperature when cooking without frequently opening the oven door to check the temperature.
- Thinly slice the cooked roast against the grain to shorten the muscle fibers and create the best tender and juicy slices.
Frequently Asked Questions
Plan for about ½ pound of uncooked beef, or 8 ounces, per person. This recipe calls for a 3-4 pound roast, which will feed 6-8 people.
Yes, you can season the roast up to 24 hours in advance for an extra flavorful roast beef. Season the meat, place it in the roasting pan or in a dish with sides, and cover with plastic wrap. Remove the roast from the fridge and uncover it 1 hour before you put it in the oven.
Most likely, it was overcooked. It is best cooked to medium-rare or medium doneness to prevent it from drying out. You should also allow the cooked roast to rest for at least 20 minutes before slicing so the juices can redistribute, making it juicy and tender.
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Roast Beef Recipe
Equipment
- 9×13-inch rimmed baking sheet (or 9×13-inch metal baking pan)
- Small wire rack
- Butcher’s twine, optional
- Instant read thermometer or meat probe
Ingredients
- 1 (3 to 4 pound) top round roast (1.3-1.5kg)
- 2 teaspoons salt
- 3 tablespoons olive oil
- 4 garlic cloves minced
- 2 teaspoons minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1 teaspoon ground black pepper
Instructions
- Season the roast all over with the salt. Let it sit at room temperature for 1 hour. (You can tie the roast before seasoning if desired. See Pro-Tips.)
- In a small bowl, combine the olive oil, garlic, rosemary, thyme, and ground black pepper. Set aside.
- After the roast has sat at room temperature for 30 minutes, adjust the oven racks so that one is in the bottom one-third of the oven. Preheat the oven to 475°F.
- Place a small wire rack inside a 9×13-inch rimmed baking sheet. Spray the rack with nonstick cooking spray.
- Spoon the herb mixture over the roast and rub it all over with your hands. Place the roast on the wire rack over the prepared pan.
- Roast for 15 minutes. Without opening the oven door, decrease the oven temperature to 250°F. Cook for 75 to 95 minutes, or until a thermometer inserted into the center of the roast reads 125°F (for medium).
- Transfer the roast to another small rimmed baking sheet, or a cutting board that can catch the juices and tent it with foil. Let it rest for 20 minutes. Thinly slice and serve.
Notes
- Use butcher’s twine to tie the roast in 1-inch increments. This is optional, but it gives the roast an attractive, round shape and helps it cook more evenly.
- Before roasting, top the roast with thin slices of butter. This adds flavor and fat to the lean cut of meat and promotes even browning on the surface of the roast.
- Check the internal temperature to determine doneness. Use an instant-read thermometer or meat thermometer inserted into the thickest portion of the meat. This is the best way to ensure it does not overcook.
- Use an oven-safe meat probe if you have one! Before cooking, insert it into the center of the roast if you have one. This allows you to monitor its internal temperature when cooking without frequently opening the oven door to check the temperature.
- Thinly slice the cooked roast against the grain to shorten the muscle fibers and create the best tender and juicy slices.
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