Roast beef has been my all-time favorite go-to recipe for family gatherings. It may appear fancy and complex to prepare, but it is relatively simple.
You can make roast beef that is far more soft and tasty than store-bought roast beef using a decent cut of meat and a few basic seasonings.
Below is an easy-to-follow tender roast beef recipe that will aid you in making your roast beef in around 1 hour.
- Prep Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 10 minutes
- Number of Servings: 7
- 1(5 lb) chuck roast
- ¼ cup olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon garlic powder
- 1 teaspoon fresh rosemary
- 1 teaspoon freshly ground black pepper.
- 1½ tablespoon chopped fresh thyme leaves
- Allow the 5-pound roast to sit at room temperature for 30 minutes before cooking.
- Preheat the oven to 450°F.
- Rub the beef with olive oil and season lightly with salt and pepper before rubbing it.
- In a small bowl, combine garlic, thyme, and rosemary.
- Place the beef on top of the dish with your mixture, and rub the mixture all over the beef.
- Place roast on the oven tray.
- Place the tray inside the oven, then quickly reduce the heat to 350°F and cook beef for 1 hour for moderate beef. Take the beef out 10 minutes earlier if you desire it medium-rare. Let it stay in for an additional 15 minutes for it to be well cooked.
- Once the beef is ready to your satisfaction, remove it from the oven and place it on a tray to stand for about 10 minutes. Wrap it with foil or a kitchen towel and set aside.
- Serve the cooked roast beef with your favorite side dish (such as mashed potatoes).
When buying beef for roasting, aim for a chunk that is roughly the same size.
You want a slice with a bit of marbling all around and fat atop.
The marbling helps keep the beef wet and soft during cooking, and a thin coating of fat atop will keep it from drying up.
The other better option is slow cooking, especially if you have a large family.
- Calories: 565
- Total Carbs: 9.7g
- Protein: 52.9g
- Fat: 37g
- Fiber: 2.3g
- Net Carbs: 4g
Dishes To Serve With Roast Beef
With these simple side dishes, you can turn your roast beef into an outstanding meal.
1. Baked Potatoes
Roast beef with baked potatoes has been a classic pairing, especially with enough beef stock seasoned with black pepper.
The crunchy but creamy potatoes match the juicy and tender beef well.
The key to the creamiest baked potatoes is to simmer them before baking. It will result in perfectly crunchy potatoes on the outside that are also puffy on the inside. Add beef broth for extra flavor.
2. Maple Glazed Carrots
Among the favorite roast beef side dishes is maple syrup with carrots.
The components for this dish are basic, but the flavor is fantastic.
Brown sugar, fresh carrots, salt, maple syrup, and cilantro are all required.
It would be best if you first cook your carrots till they are tender.
You may boil or simmer them; however, sautéing is the ideal technique to cook this meal since it adds a fantastic taste to the carrots.
Season with salt, dark brown sugar, and maple syrup to taste.
After introducing the maple syrup and brown sugar, simmer the carrots for around 5 minutes.
When they're done, top with fresh cilantro, then serve immediately.
You can also serve it with leftover roast beef.
3. Cucumber Tomato Salad
It is a delicious side dish accompanying roast beef that needs little work and just a few components.
Cherry tomatoes (shredded), cucumbers (diced), salt, pepper, cut basil leaves, oil, vinegar, as well as garlic cloves are all required (minced).
First, soak the cucumbers with tomatoes under salt for around 10 minutes.
Then add pepper, olive oil, vinegar, basil, and minced garlic.
Mix well, serve, and enjoy.
Tips For Making The Best Roast Beef
Below, I've broken down all you need to know about making this special dish.
1. The Cut
There is no unified cut of meat required to create roast beef. Top round and sirloin roast, bottom round roast, and rump roast are all popular cuts.
I often use a rump roast that can be cooked in a slow cooker, but the bottom round roast should also work. Keep in mind that beef is slow cooked over an extended period; tougher, leaner portions of beef will fall apart tender as a result.
I used only rosemary, thyme, salt, and pepper in this dish. You may use some of your preferred spices (sage and oregano) or dried spices if you like. Herbs such as coriander and cumin may also be great.
“I prefer to mix all my flavorings with olive oil to make a paste — it allows for more even distribution and ensures your beef gets seasoned all the way around.”
- Lena Abraham, Senior Food Editor
3. Oven Temperature
You may be puzzled about adjusting the oven temperature minutes into cooking. The reason is that the entire roast should be seared on both sides inside a hot roasting pan in order to generate a golden, tasty crust.
Beginning with a hot oven allows the roast to develop a lovely crust without the need for a pan. Once you've got a good start on that crust, reduce the heat, and the beef will begin to cook from within.
It is recommended to cook entire pieces of roasted beef at 375°F for a medium pot roast .
4. Meat Thermometer
Regarding post-cooking degrees, I like a medium or medium-rare roast with a bit of pink inside the middle. You may roast for longer if you don't want to see the pink.
A beef thermometer, on the other hand, is not optional. Ensure your meat thermometer is inserted far enough into the roast for precise estimation.
The heat of the beef will keep rising slightly as it rests.
5. Slicing It
Once your roast gets out of the oven, you will be tempted to dive straight in. This is not a good idea.
Transfer roast to a chopping board and set it aside for 30 minutes to enable the fluids and pan juices to circulate all over the muscle.
Every one of those tasty liquids will wind out on the chopping board when you slice it soon, and your beef will become dry.
How Do I Cook a Beef Roast Without Drying It Out?
You can cook a beef roast without drying it out by keeping it uncovered until the internal temperature reaches the desired degree of doneness.
How Long Should Roast Beef Be Cooked For?
Roast beef should be cooked for 3-15 minutes per pound for rare, 17-19 minutes for medium, and 22-25 minutes for well done.
Does Beef Roast Get More Tender the Longer It Cooks?
Yes, beef roast gets more tender the longer it cooks. Generally, it’s best to slow cook as it will bring out the best in beef recipes.
Which Cut of Beef Makes the Best Roast?
The beef cut that makes the best roast includes topside, top rump, and silverside.
Ultimate Roast Beef Recipe
Every bite of this roast beef is packed with great deliciousness. Intimidating as it may sound to follow this recipe fully, the outcome will largely depend on the cut you choose.
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The beef you get is well-marbled, sustainably raised, and hormone-free. This guarantees that the tender beef cut will bring your homemade roast beef to a new level.