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Delicious Classic Roast Beef

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Allow large beef cut to reach room temperature. Season with fresh garlic, herbs, and salt-pepper mix. Cook slowly in preheated oven until meat thermometer hits target. Rest thoroughly before making flavorful gravy from drippings. Cut thinly across grain. Creates wonderful holiday meal that fills your home with amazing aromas.

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Updated on Sun, 20 Apr 2025 17:25:51 GMT
A perfectly cooked beef roast is served on a plate with a drizzle of sauce and garnished with fresh herbs. Pin it
A perfectly cooked beef roast is served on a plate with a drizzle of sauce and garnished with fresh herbs. | cookingkitchn.com

Looking to whip up a top-notch beef roast? This beloved meal adds warmth to any dinner table. It's great for family gatherings or making extra for tasty sandwiches later on. Our straightforward approach gives you juicy, tasty meat every single time.

Totally Worth It

A solid beef roast turns ordinary meat into something memorable. With basic items and plenty of patience, you'll end up with food that's both fancy-looking and wallet-friendly. It's just right for weekend family meals or special celebrations.

Shopping List

  • Wine or Stock: Creates delicious gravy
  • Cornstarch: For sauce thickening
  • Beef Roast: Grab a good 3-pound piece
  • Olive Oil: For better browning
  • Garlic: Several fresh cloves
  • Salt: Enhances natural flavors
  • Pepper: Freshly ground is ideal

Easy Instructions

Time to Eat:
Cut against the grain in thin slices. It'll make tonight's dinner amazing and tomorrow's sandwiches even better!
Make The Gravy:
While you're waiting, turn those drippings into sauce. Pour in some liquid, mix cornstarch with water and stir it in, then cook until thickened.
Let It Rest:
Pull it out and wrap with foil. Wait at least 15 minutes - this step keeps all that juice locked inside the meat.
Watch Temperature:
Keep cooking until the inside hits 135°F for medium-rare. This typically needs about 1½ to 2½ hours, based on size. Don't guess - use a meat thermometer.
Start Cooking:
Set your beef fat-side up on the middle rack. Put a pan underneath to catch those flavorful drips. Begin hot for browning, then turn down the heat for slow cooking.
Season Well:
Coat the entire roast with oil, then sprinkle plenty of salt and pepper all over. Don't hold back - proper seasoning makes all the difference.
Add Flavor:
Cut tiny slits in the meat and push bits of garlic inside. These flavor spots melt into the beef while cooking, making each mouthful taste fantastic.
Heat Up:
Warm your oven to 375°F. You'll want two racks - one for the meat and another for collecting drips. This setup makes awesome gravy later.
Get Ready:
Pull your beef out ahead of time. Let it sit at room temperature for 1-2 hours. This helps it cook more evenly. Add some salt and wrap it loosely.

Choosing Your Meat

Your beef roast success starts with picking the right cut. Whether you go fancy with prime rib or stay budget-conscious, look for fat streaks throughout. That's what keeps your roast moist during cooking.

Take Your Time

The key to soft, tender beef is not rushing things. Begin hot to get that outside brown, then drop the temperature and be patient. This gentle method turns even cheaper cuts into mouthwatering meals.

Simple Seasonings

Basic flavors work wonders on a beef roast. Just salt, pepper, and garlic let the beef's real taste come through. A thin layer of oil helps everything stick and builds a tasty outer crust.

A perfectly cooked roast beef with a golden-brown crust, resting in its juices on a metal tray, accompanied by a glass of sauce in the background. Pin it
A perfectly cooked roast beef with a golden-brown crust, resting in its juices on a metal tray, accompanied by a glass of sauce in the background. | cookingkitchn.com

Cooking Clock

For spot-on beef, count roughly 30 minutes per pound at lower temps. Keep that meat thermometer close by - it's your most important tool for getting the perfect doneness.

Next-Day Meals

Don't toss the extras! Thinly cut beef makes incredible sandwiches. Wrap it well and pop it in the fridge for quick meals throughout the week. Nothing beats grabbing a cold beef sandwich when you're hungry at lunchtime.

Frequently Asked Questions

→ How keep meat juicy?

Let it come to room temp first. Take your time cooking. Give it proper rest after. Save all pan drippings. Totally worth waiting for.

→ Need different meat cut?

Several large cuts can work. Adjust cooking times accordingly. Monitor internal temperature carefully. Fat marbling adds flavor. Consult your butcher.

→ No wine for sauce?

Beef stock works perfectly fine. Plain water helps too. Even bouillon cubes work. You need something with depth. Your gravy will still taste amazing.

→ Want to make ahead?

Cooking a day early works well. Reheat slowly next day. Prepare fresh gravy when serving. Wait to slice until ready. Store tightly wrapped.

→ What goes with it?

Roasted vegetables complement nicely. Fluffy mashed potatoes are ideal. A crisp green salad. Warm crusty bread too. Simple sides work best.

→ Getting too brown?

Tent with aluminum foil. Turn oven temperature down. Reposition rack lower. Check more frequently. Monitor closely.

→ Taking it places?

Transporting hot is challenging. Better to cook on location. Bring prepped ingredients. Preheat oven early. The effort pays off.

→ Need it faster?

Good roasts can't be hurried. Plan your timing well. Room temperature meat helps. Calculate needed time. Patience brings rewards.

→ Making big one?

Allow extra cooking time. Watch for doneness in center. Consider foil protection. Check temperature regularly. Patience is key.

→ Want more flavor?

Add extra herbs generously. Use plenty of fresh garlic. Season every surface well. Try adding wine too. Don't overwhelm the natural beef taste.

→ Gravy too thin?

Reduce it longer. Add a flour-water mixture. Stir constantly while boiling. Add salt and pepper. Retain some browned bits.

→ Meat too done?

Remove it earlier next time. Let it rest more. Monitor temperature regularly. Trust your thermometer. Slightly undercooked is better.

Conclusion

Enjoyed this? Next time try herb-rubbed chicken. Or go for fancy beef wellington. Both work great for family gatherings.

Tender Juicy Beef

Simple yet impressive beef roast.

Prep Time
8 Minutes
Cook Time
180 Minutes
Total Time
188 Minutes
By: Sophia

Category: Grilled Goodness

Difficulty: Intermediate

Cuisine: British

Yield: 5 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 3 to 3 1/2 pounds (1.3 to 1.6 kg) boneless bottom round beef cut.
02 1 tablespoon good quality olive oil.
03 8-10 thin pieces garlic (3 to 4 cloves, cut in halves or thirds).
04 Pinch of salt and ground pepper.
05 Wine, water, or beef broth.
06 1 tablespoon cornstarch.

Instructions

Step 01

Your beef needs to warm up before cooking for even results. Take it out of your fridge about 1-2 hours ahead of time. Unwrap it, dust all sides with salt, then wrap it back up.

Step 02

Warm your oven to 375°F (190°C). Adjust one rack to the middle position and put another one just below it.

Step 03

Wipe the meat dry using paper towels. Make 8 to 10 tiny cuts around the beef with a sharp knife tip. Push a small piece of garlic into each opening.

Step 04

Coat the entire piece of meat with olive oil. Sprinkle salt and pepper all over it.

Step 05

Set the meat right on the middle rack with the fatty part facing up. Place a pan underneath on the lower rack to catch any drippings.

Step 06

First cook at 375°F (190°C) for 30 minutes to get a nice brown crust. Then turn down to 225°F (107°C). The rest of the cooking will take about 1 1/2 to 2 1/2 hours.

Step 07

When you see juices dripping and the outside looks brown, check how hot it is inside with a meat thermometer. Take it out when it reaches 135°F to 140°F for a pink middle.

Step 08

Put the meat on a board and cover loosely with foil to keep warm. Let it sit for 20-30 minutes. For the sauce, take the drip pan and put it on medium heat. Pour in some water, red wine, or beef broth to loosen the tasty bits. Mix cornstarch with a little water, pour into the pan, and stir quickly as it thickens to avoid clumps.

Step 09

After resting, cut the meat into thin slices. Pour the sauce over the top or serve it separately.

Notes

  1. Tying the beef helps even cooking but you can skip it.
  2. A good thermometer gives you the most reliable results.
  3. Don't skip the resting time or you'll lose all the juices.
  4. If there aren't many drippings, keep the meat in longer at lower heat to get more.

Tools You'll Need

  • Oven.
  • Good knife.
  • Drip pan.
  • Food thermometer.
  • Tin foil.
  • Board for cutting.
  • Cooktop.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 527
  • Total Fat: 28 g
  • Total Carbohydrate: 2 g
  • Protein: 59 g