About This Roast Beef Recipe
If you’re looking for a truly delicious, satisfying, and comforting dinner, roast beef is the way to go. It’s tender and succulent, and when paired with pillowy mashed potatoes smothered in your favorite gravy or with steamed veggies for a healthier choice, it becomes an unforgettable meal!
All it takes is the right cut of meat, some herbs and seasoning, and a little time for prep and cooking.
To really take your roast beef to the next level, look for a prime cut like a rump cap, eye fillet butt, or sirloin that’s evenly marbled with fat — this will ensure lots of flavor and tenderness in every bite.
Roast beef can be cooked in the oven or slow cooker and made ahead of time, so you can just reheat it at dinner time, and it tastes as good as if it was freshly cooked. You can also play around with different flavors like fresh thyme, rosemary, Italian herbs, garlic, or lemon pepper to give your roast beef a little something special.
For that final flourish, whip up a classic pan gravy with the drippings from your roast beef, or drizzle a bit of good quality extra virgin olive oil if you wish, and you’ll never want to go without it ever again!
Roast beef doesn’t need to be intimidating — with just the right ingredients and a bit of know-how, it can easily become one of your favorite dishes!
What You Need for This Roast Beef Recipe
- Meat: It’s important to choose the right cut of beef for your roast beef recipe. Sirloin roasts are often recommended for the juicy flavor and succulent texture you get after being cooked. This cut of beef is ideal because it has enough fat content to keep the meat melt-in-your-mouth tender, with the added advantage of being moderately priced. Cooking times will vary based on the size and thickness! Preferably buy a tied roast that ensures a more uniform shape for even cooking. If it is not tied, you can tie it yourself with some kitchen twine or ask your butcher to do it for you.
- Seasonings: I’ve kept things simple to allow the flavor of the roast to come out. I’ve only used garlic, rosemary, thyme, pepper, and salt.
- Extra Virgin Olive Oil: Its robust flavor adds complexity and depth to the meat.
- Seasonings: You can use any herbs you like. Oregano, parsley, or sage will be great, too. You can also add any spices you like, such as coriander or cumin seeds.
What other cuts of beef can I use for this recipe?
Always look for a marbled piece of meat to ensure lots of flavor and tenderness. Some of the most popular cuts for a roast are sirloin, prime rib roast, rump roast, topside, rump cap, bolar blade roast, ribeye, and beef tenderloin.
What can I do with the leftovers?
If you have leftovers from the roast, you can slice it thinly and make sandwiches, or cut it into cubes and use it in a salad. You can keep the leftovers in an airtight container in the fridge for 3 to 4 days.
What are the best sides to serve with roast beef?
Mashed or roasted potatoes, green beans, steamed or roasted veggies, and sautéed mushrooms all pair very well with roast beef.
Roast beef is a classic dish that can be enjoyed year-round. Learn how to make this masterpiece with simple ingredients that deliver bold flavors!
Yield: 1 roast
How To Make Roast Beef Step By Step
Preheat the oven to 230℃ / 450℉.
In a small bowl, combine the extra virgin olive oil, garlic, thyme, rosemary, salt, and pepper, and rub it all over the roast.
Place the roast in a roasting pan and roast for 15 minutes, then reduce the heat to 160℃ / 325℉ and roast for about 1 hour and 30 minutes for medium or 2 hours for well done.
Remove the roast from the oven, transfer it to a cutting board, let it rest for 15 to 30 minutes, slice, and serve.
- Before roasting, I recommend allowing the meat to sit uncovered on a wire rack in the refrigerator for at least 1 hour or overnight.
- As every oven is different, the roasting time will also vary. For a medium roast with a pink center, I recommended using a meat thermometer to check the roast’s internal temperature. After about 40 minutes in the oven, insert the thermometer in the center of the roast, and when it reaches 54℃ / 130℉, the meat is ready. Note that the temperature of the roast will keep rising a little while it rests.
- It is important to let the roast rest once you take it out of the oven to allow all the juices to redistribute throughout the muscle. If you cut it immediately, all the juices will end up on your cutting board.