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Close-up of a homemade herb-crusted roast beef sliced on a white plate, its juicy pink interior glistening with natural juices. The coarse garlic-herb rub forms a rustic, brown crust studded with black pepper. Bright orange roasted baby carrots and sprigs of fresh rosemary surround the beef, all set on a warm wooden tabletop under soft, natural light.

Roast Beef

A foolproof, weeknight-to-Sunday roast beef method that delivers a perfect medium-rare crust every time no dry edges, no pink surprises using simple ingredients and clear timings, plus a bonus overnight salt trick for extra tenderness.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Best roast beef recipe, How to cook melt in the mouth roast beef, Roast beef cooking time, Roast beef ingredients, Roast beef recipe, Roast beef recipe oven, Roast beef recipe slow cooker, Roast beef sandwich
Prep Time: 15 minutes
Cook Time: 1 hour
Rest: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 380kcal
Cost: $20

Equipment

  • 1 Heavy roasting pan (Holds heat evenly)
  • 1 Digital meat thermometer (For accurate doneness)
  • 1 Sharp carving knife
  • 1 Large cutting board
  • 1 Kitchen tongs

Ingredients

  • 3–4 lb beef chuck roast or eye of round - Trim excess fat if needed
  • 2 teaspoon kosher salt - Plus 1 tablespoon if doing overnight salt
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme - Or ½ teaspoon if using fresh
  • 2 sprigs fresh rosemary
  • 2 tablespoon olive oil
  • 1 large Halved and coarsely chopped - yellow onion
  • 2 carrots - Cut into 2″ pieces
  • 2 stalks celery - Cut into 2″ pieces
  • 1 cup beef broth
  • ½ cup red wine - ttoptional
  • 2 leaves bay leaves

Instructions

  • Gather ingredients and fully season the beef roast
    “Raw tied beef roast placed on a disposable foil pan centered on the middle rack of a preheated oven, lit by the oven bulb with gentle highlights on the red meat.”
  • Sear the roast on all sides to develop a rich crust
    “Tied beef roast developing a browned crust inside a warmly lit oven, sitting on a drip tray beneath the center rack, steam faintly rising.”
  • Roast at 450°F then lower heat until internal 135°F
  • Let the roast rest under foil for 15 minutes to redistribute juices
    “Side-view of a gold spoon lifting rich brown gravy above a small white bowl on a marble countertop, a thin stream of sauce dripping back into the bowl.”
  • Carve the beef into thin slices against the grain
    “Four slices of medium-rare roast beef fanned on a white plate, draped in glossy brown gravy that pools around the meat, with a small tuft of bright green lettuce behind, all set on a wooden tabletop under soft natural light.”

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 250g | Calories: 380kcal (19%) | Carbohydrates: 5g (2%) | Protein: 40g (80%) | Fat: 20g (31%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 120mg (40%) | Sodium: 780mg (34%) | Potassium: 600mg (17%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 3000IU (60%) | Vitamin C: 6mg (7%) | Calcium: 40mg (4%) | Iron: 4mg (22%)
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