Classic Roast Beef

Simply rub a delicious blend of oil and herbs onto your roast, pop it in the oven and forget about it! The oven will take care of the rest while you relax or, more likely, prepare the rest of your feast. It's simple, but roast beef is better when it's not complicated. You can serve it as a “star of the show” main dish or use it as a substitute for sliced โ€‹โ€‹meat for sandwiches. Keep an eye on the beef sales, because once you try it, you'll want to do it again and again and again.

We love serving it thinly sliced, topped with gravy, with a side of mashed potatoes or serve it as a sandwich on our homemade hoagie rolls!

Because you will love this recipe

  • Great use for less expensive roast cuts.
  • Leftovers are great for sandwiches. Skip the deli and enjoy homemade!
  • The simple preparation lets the flavor of the meat shine.
Classic roast beef with a few slices cut off.Classic roast beef with a few slices cut off.

Which cut to use

You have several options when it comes to which cut of beef is best. Some of our favorites include:

Upper group: Lean with minimal fat, offering a balance of tenderness and robust beef flavor. Ideal for those looking for a tasty roast without too much fat.

Sirloin tip: Moderately lean, this cut has a little more texture and a deep beef flavor. It's for those who prefer a heartier bite with moderate fat content.

Center cut sirloin: It has more marbling than other cuts, resulting in a juicier and more flavorful roast. Perfect for indulging in a richer and more tender experience.

Lower round: Lean and economical, with a more compact consistency thanks to the lower fat content. It provides rich, robust flavor for those who value flavor over tenderness.

Eye of the Round: The leanest option, with very little fat, challenging to cook but which allows you to obtain a tasty roast. It is suitable for those who prefer a leaner meat selection.

Can I tie the roast with string?

Tying the roast with butcher's twine to make it nice and round rather than flat is completely up to you. It will not affect the final result.

Cooking time:

The total cooking time will depend on the size of the roast and the desired doneness. Smaller roasts cook faster, while larger roasts may take longer. Use a meat thermometer for complete accuracy for food safety and cooking preference.

A roast beef sandwich.A roast beef sandwich.

Roast cooking:

We know that everyone has a different preference on how they like to cook their meat. You should always cook your roast according to your personal preferences.

  • Rare: 120 degrees
  • Medium rare: 130 degrees
  • Medium: 135 degrees
  • Average Good: 140 degrees
  • Well done: 150 degrees

Rest time:

Be sure to let the roast rest for a full 10 minutes once removed from the oven. This resting time ensures a juicier roast.

Storage and heating instructions:

Refrigerate leftover beef in an airtight container. THE The USDA recommends it cooked meat should be consumed within 3-4 days.

To freeze portioned leftover beef in a resealable plastic bag. Thaw it by placing it in the refrigerator overnight. Meat can be frozen for up to 3 months.

Reheat in the oven preheated to 325 degrees Fahrenheit, wrapped in aluminum foil, until heated through.

Heating in the microwave it tends to overcook and dry out the meat, so we don't recommend this method.

More delicious roast meats

Watch the video below where Rachel will walk you through each step of this recipe. Sometimes it helps to have a visual idea and we always have you covered with our cooking program. You can find the complete collection of recipes on Youtube, Facebook Look, or ours Facebook pageor right here on our website with the corresponding recipes.

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