Kind of Meat for Roast Beef

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Learn how to make perfect Roast Beef with this foolproof recipe! Featuring instructions to cook your roast to any temperature you prefer, this is a guaranteed winner for any special occasion you host. Whether it's family or guests, I've got you covered for a gorgeous dinner table centrepiece.

a piece of roast beef cut into slices on a cutting board

The Best Roast Beef

This classic recipe is something many people are wary of venturing into. Roasts are expensive! It's an intimidating feat, but I have instructions, tips, and tricks that will make homemade roast beef easy as pie.

When I'm putting together a family dinner or cooking for a special occasion, I love some good roasted meats. Whether it's pork, beef, lamb, or even chicken, these simple recipes always look, smell, and taste incredible. With just a few minutes of prep, you can spend the rest of your time creating the perfect sides while the meat roasts away.

Ingredients You'll Need

overhead shot of all ingredients needed to make roast beef

Round roast – I used a 4lb roast. You'll need to adjust cooking times for a smaller or larger roast. Rump roast can be used instead.
Olive oil – Avocado, sunflower, safflower, or canola oils will work instead.
Garlic – Use as much or little as you like.
Herbs – Fresh basil and rosemary, dried thyme.
Salt & pepper – Season to taste.

process shots showing how to make roast beef

How to make perfect roast beef

Prep: Take the roast out 1-2 hours before cooking. When you're ready to get started, preheat the oven to 450F. Mix the olive oil, garlic, basil, rosemary, thyme, salt, and pepper in a small bowl.
Roast: Cut slits about 1″ deep into the roast. Insert the garlic slivers into the slits and rub the herb mixture all over the roast. Place the roast in a roasting pan equipped with a roasting rack. Transfer the pan to the oven and roast for 15 minutes, then reduce he heat to 325F for 1 hour 45 minutes for medium doneness. Internal temperature should read 140F.
Serve: Transfer the roast to a cutting board or serving plate. Cover it with a sheet of foil and let it rest for 15-30 minutes before carving.

Which cuts of beef can I use?

I used round roast for this recipe, but depending on the store you go to there will be different options. Rib, on the bone or rolled, tenderloin, sirloin, or top rump roast cuts will all work for this recipe.

If you use a different cut of beef, it'll help you quite a lot to use an instant-read digital thermometer to check for the roast's doneness.

overhead shot of a piece of roast beef sliced on a cutting board

How to roast beef to your preferred doneness

While I cooked my roast to medium-rare doneness, I know everyone has their own preference. You can also test for your roast's doneness using an instant-read thermometer.

Rare: Roast for 15 minutes at 450F, then for 1 hour and 25 minutes at 325F, or an internal temperature of 120F.

Medium-rare: Roast for 15 minutes at 450F, then for 1 hour and 35 minutes at 325F, or an internal temperature of 130F.

Medium-well: Roast for 15 minutes at 450F, then for 1 hour and 55 minutes at 325F, or an internal temperature of 150F.

Well-done: Roast for 15 minutes at 450F, then for 2 hours at 325F, or an internal temperature of 155F.

How to make roast beef gravy

If you have some glorious drippings in the bottom of the pan that are begging for a good use, gravy is the way to go.

Strain the drippings through a sieve into a saucepan. Skim off any excess fat if necessary.
Add 1 cup of red wine and 1 cup of beef broth, a sprig of fresh rosemary and 1 or 2 crushed cloves of garlic. Bring to a boil then simmer, stirring occasionally, for 2-3 minutes.
Whisk 1 tbsp cornstarch with 2 tsp water to create a slurry. Whisk the slurry, a little bit at a time, into the simmering gravy until you've reached your desired consistency.
Remove the rosemary sprig and garlic cloves. Season to taste with salt and pepper, then pour into a gravy boat to serve.

overhead shot of 3 slices of roast beef over a bed of mashed potatoes topped with gravy

How to serve roast beef

Get yourself a nice and sharp knife, slice into that gorgeous, perfectly cooked roast, and serve it up with some of these delicious sides:

Potatoes

Mashed Potatoes
Perfect Baked Potatoes
Garlic Roasted Potatoes
Loaded Scalloped Potatoes

Salad

Chickpea Tomato Salad
Kale and Quinoa Salad
Broccoli Salad
Black Bean Corn and Avocado Salad

Veggies

Roasted Green Beans and Mushrooms
Garlic Parmesan Roasted Brussels Sprouts
Parmesan Roasted Broccoli
Ratatouille

Freshly baked bread

Garlic Parmesan Skillet Rolls
No Knead Bread
Soft Buttermilk Dinner Rolls
Artisan Bread

Any combination of these recipes will make for an unforgettable dinner! They're the perfect way to make that roast shine.

How to store leftover roast beef

If you think you might have some leftovers to enjoy, I suggest slicing pieces off the roast as you enjoy them to keep the leftovers intact. This way you can slice thin pieces off for leftover roast beef sandwiches!

Store your leftover roast beef in an airtight container or large sealable freezer bag. It'll last 3-4 days. If you don't want to overcook your leftovers, you can enjoy the roast beef as a cold cut.

To reheat roast beef, preheat the oven to 250F. Wrap the roast well with foil and place it on a baking sheet. Once the oven comes to heat, turn it off. Transfer the roast to the oven and let it sit in there for 10-15 minutes.

Can I freeze roast beef?

Make sure your roast beef has full cooled down to room temperature before freezing it. I suggest wrapping it well with both plastic wrap and foil to avoid freezer burn. It'll last 2-3 months frozen.

To reheat, transfer the roast to the fridge and let it thaw slowly. This may take 1-2 days depending on how much you have leftover. Once the roast has thawed, reheat using the instructions detailed in the section above.

3 slices of roast beef over a bed of mashed potatoes topped with gravy

Did you love this recipe? Try these:

Prime Rib Roast
Beef Tenderloin
Lemon Garlic Roasted Pork Loin
Spatchcock Chicken
Beer Can Chicken
Beef Wellington

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Learn how to make perfect Roast Beef with this foolproof recipe! Featuring instructions to cook your roast to any temperature you prefer, this is a guaranteed winner for any special occasion you host. Whether it's family or guests, I've got you covered for a gorgeous dinner table centrepiece.

▢ 4 pound round roast fat trimmed
▢ ¼ cup olive oil
▢ 6 cloves garlic chopped
▢ 4 cloves garlic cut into slivers
▢ 1 tablespoon fresh basil chopped
▢ 1 tablespoon fresh rosemary chopped
▢ 1 teaspoon dried thyme
▢ 1 teaspoon salt
▢ 1 teaspoon black pepper

Take the roast out of the fridge at least 1 hour before cooking, no more than 2 hours.
Preheat the oven to 450 F°.
In a small bowl combine the olive oil, chopped garlic, basil, rosemary, thyme, salt and pepper.
Cut slits into the roast with a sharp knife evenly around the roast, then insert the garlic slivers in the slits.
Rub the garlic/herb mixture all over the roast evenly. Place the roast in a roasting pan with a rack in it.
Place the roasting pan in the oven, uncovered, and roast for 15 minutes, reduce the heat to 325 F° and roast for an additional 1 hour and 45 minutes for medium, or 2 hours for medium well done.
Remove the roast from the oven, transfer to a cutting board or serving plate and let it rest for 15 to 30 minutes before slicing and serving.°

If you think you might have some leftovers to enjoy, I suggest slicing pieces off the roast as you enjoy them to keep the leftovers intact. This way you can slice thin pieces off for leftover roast beef sandwiches!
Store your leftover roast beef in an airtight container or large sealable freezer bag. It'll last 3-4 days. If you don't want to overcook your leftovers, you can enjoy the roast beef as a cold cut.
To reheat roast beef, preheat the oven to 250F. Wrap the roast well with foil and place it on a baking sheet. Once the oven comes to heat, turn it off. Transfer the roast to the oven and let it sit in there for 10-15 minutes.

Calories: 231 kcal (12%) Carbohydrates: 1 g Protein: 36 g (72%) Fat: 9 g (14%) Saturated Fat: 2 g (13%) Sodium: 311 mg (14%) Potassium: 678 mg (19%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 39 IU (1%) Vitamin C: 1 mg (1%) Calcium: 16 mg (2%) Iron: 4 mg (22%)

Course: Dinner

Cuisine: American

Keyword: roast beef

Meet Joanna Cismaru

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.

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