Here’s a classic roast beef recipe that can be prepared using all kinds of beef; from rump roast or round roast to sirloin roast. Also, this recipe teaches us how to transform a tougher beef into a super succulent steak with simple instructions. Slow-roasting on low heat works wonders on tough cuts of meat and makes a tender roast beef that will impress every greedy little meat lover!
Not to mention that you’ll get a delicious gravy recipe to pair with your roast beef for extra flavor. So, whether all the ingredients you need ad get ready to prepare a nice family dinner for everyone to enjoy with no fuss!
Before starting to prepare your delicious roast beef, I think it’s best to know a little more about this recipe. How to prepare tender beef can be a really debated topic, so let’s understand together what is to understand with this most frequently-asked-questions section.
Roast Beef FAQ
What is the cooking time for roast beef? – Keep in mind that the total cooking time of roast beef depends on the weight of the meat. So, to cook rare, allow 15-20 minutes per 1 pound of meat, while in order to cook medium, allow 20-25 minutes per 1 pound of meat. Finally, if you prefer well-cooked roast beef allow 25-30 minutes per 1 pound of meat.
What cut of beef is used for roast beef? – The top round roast (also known as inside round) is the cut of beef that is similar to the top sirloin in fat and flavor and is also the most common cut used for roast beef. However, you can also use top sirloin roast (also known as top butt) for your roast beef because it is lean and full of flavor with a little bit of marbling.
What is the best temperature for roast beef? – The best temperature for roasting beef is 375 degrees F. Regardless of the size of your steak, the best temperature for cooking is 375 degrees F (190 degrees C), for 20 minutes per pound. Also, after resting for 15 to 20 minutes your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven; meaning is ready to be served.
How do I cook a beef roast without drying it out? – When cooking a beef roast in the oven, keep it uncovered until roasted. However, keep in mind that after removing it from the oven, you should tent it with foil and let it stand for 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during the slicing process.
How to Cook Classic Roast Beef at Home
Trust me: if you give this dish a try, you’ll have a real classic roast beef right on your dinner table! The instructions are simple, but here I strongly recommend you follow them, not to improvise too much! It’s super easy to achieve a less satisfactory result and have dry beef instead of a tender and well-cooked steak. You’ll see what I’m talking about in the recipe below.
Simple Ingredient List
Well, here is the ingredient list for this classic beef recipe. As we try to achieve an authentic taste of the classic recipe, I strongly advise you to closely follow the ingredient list below. The secret to achieving authentic roast beef flavor stays in the simplicity of the seasonings.
- 3 to 3 1/2 pounds (1.3 to 1.6 kg) boneless rump roast (the best part is an end cut with a layer of fat);
- 1 tablespoon extra virgin olive oil;
- 8-10 slices of garlic (3 to 4 cloves, sliced in half);
- salt and pepper to taste.
The ingredient list for preparing the gravy:
- red wine, water, and/or beef stock;
- 1 tablespoon cornstarch.
If you want to go a little extra and your kids are also big fans of mushrooms, I recommend preparing mushroom gravy instead. With only a few ingredients and a 5-step recipe, this easy mushroom gravy is rich, creamy, and vegan-approved. This savory gravy recipe will take your beef steak to a whole new level!
Roast Beef Step-by-Step Recipe
- First of all, preheat the oven to 375°F.
- Also, the beef should be brought as close to room temperature as possible before you start to roast it so that it cooks more evenly. Therefore, I recommend removing it from the refrigerator for at least 1 hour before getting started.
- Next, insert slivers of garlic into the roast.
- Rub the roast with olive oil, then season with salt and pepper.
- Then, place the roast directly on the middle oven rack, fatty side up, with a roasting pan underneath.
- Now, just cook the roast. First of all, cook it at 375°F (190°C) for half an hour, to brown it. Then, lower the heat to 225°F (107°C) and cook it for no more than 2 and a half hours.
- After taking it out of the oven, place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting.
- Meanwhile, we can prepare the gravy. In case you want to go extra, go to my mushroom gravy recipe and prepare that one. If not, gather the ingredients for the classic gravy, and let’s rock it. So, first of all, remove the dripping pan from the oven and place it on the stovetop at medium heat.
- Next, add some water, red wine, or beef stock and let it come to a boil.
- Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping.
- Finally, after the roast has had a chance to rest a bit, thinly slice the roast to serve. Also, don’t forget to pour the gravy over the slices or serve on the side.
Classic Roast Beef Recipe
- Total Time: 3 hours 5 minutes
- Yield: 5 servings 1x
Ingredients
- 3 to 3 1/2 pounds (1.3 to 1.6 kg) boneless rump roast (the best part is an end cut with a layer of fat);
- 1 tablespoon extra virgin olive oil;
- 8-10 slices of garlic (3 to 4 cloves, sliced in half);
- salt and pepper to taste.
The ingredient list for preparing the gravy:
- red wine, water, and/or beef stock;
- 1 tablespoon cornstarch.
Instructions
- First of all, preheat the oven to 375°F.
- Also, the beef should be brought as close to room temperature as possible before you start to roast it so that it cooks more evenly. Therefore, I recommend removing it from the refrigerator for at least 1 hour before getting started.
- Next, insert slivers of garlic into the roast.
- Rub the roast with olive oil, then season with salt and pepper.
- Then, place the roast directly on the middle oven rack, fatty side up, with a roasting pan underneath.
- Now, just cook the roast. First of all, cook it at 375°F (190°C) for half an hour, to brown it. Then, lower the heat to 225°F (107°C) and cook it for no more than 2 and a half hours.
- After taking it out of the oven, place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting.
- Meanwhile, we can prepare the gravy. In case you want to go extra, go to my mushroom gravy recipe and prepare that one. If not, gather the ingredients for the classic gravy, and let’s rock it. So, first of all, remove the dripping pan from the oven and place it on the stovetop at medium heat.
- Next, add some water, red wine, or beef stock and let it come to a boil.
- Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping.
- Finally, after the roast has had a chance to rest a bit, thinly slice the roast to serve. Also, don’t forget to pour the gravy over the slices or serve on the side.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: main dish
- Method: oven baked
- Cuisine: American
Enjoy Your Dinner!
Finally, it’s time for you to share your experience with this roasted beef with us. Do you know a more savory and rich beef recipe? Did your dinner guests or loved ones enjoy it? Did you follow the ingredient list, or did you improvise? Tell me everything about the recipe in the comments section below. Also, please, don’t hesitate to ask any further questions about our favorite roasted steak in the comment section below. I will make sure to answer you as soon as possible!
Last but not least, here are some more of my favorite steak recipes. These are some old classic recipes that impress my kids all the time.
