It’s no secret that I love to cook, but some weeks I like to plan ahead so I have a few nights free — making a Sunday roast is a great way to do it. When that’s my game plan, I use this super easy oven roast beef recipe.
With only a few simple ingredients and just a smidgen of hands-on prep time, I can have this roast ready to pop in the oven in nearly no time at all. Then, I can whip up some other sides while it’s roasting (or sit down to watch the game).
One of the things I love about this recipe is that it can take any cut of meat and make it a masterpiece. You first roast at a high temperature to get it browned on the outside but then turn it down to cook on a lower temperature so that it comes out juicy and tender.
The other bonus is the leftovers which can last for days. You can cook up cheesesteak sandwiches, slice it up over salads, make quesadillas or tacos — the options are endless.
When you’re looking for an easy meal everyone will love, whether it’s for a party or a casual family dinner, this roast beef hits the spot.
Common Questions about Oven Roast Beef
How long does it take to make roast beef?
The roasting times for beef depend on the size of the cut and what method you are using. Since this recipe calls for turning the temperature down, it may take a little bit longer, but it’s worth the wait.
Should the beef be covered while cooking?
Beef should remain uncovered while it is roasting. This allows the dry, hot air to reach all sides of the beef resulting in even cooking and a delicious browned crust on the roast.
What is the best internal temperature for beef when it is finished cooking?
Roast beef is best cooked to around 140 degrees Fahrenheit. This is considered medium rare.
Making an Oven Roast Beef Ahead of Time
You can prepare the beef ahead of time by seasoning it and refrigerating it for up to 24 hours. It’s best served fresh out of the oven.
Roast beef is easy to store so if you have leftovers, you’re in luck.
Refrigerator: Store roast beef in airtight containers or a ziploc bag for up to 4 days in the refrigerator.
Freezing: Freeze slices of roast beef in a freezer-safe container or plastic bags for up to 3 months. Alternatively, wrap unsliced beef tightly with plastic wrap before freezing.
Tips For The Best Oven Roast Beef
This is a simple recipe that’s easy to make but there are a few ways that you can make sure you wind up with the perfect roast beef.
- Pat the beef dry with a paper towel before seasoning and roasting. This helps it to develop a nice crust on the outside and brown more quickly, rather than steaming.
- Bring the roast close to room temperature before cooking. This way, the meat retains more moisture and roasts more evenly.
- Keep the oven closed. It may be tempting to open the oven to check on the meat’s progress, but keeping it closed means that the air remains at a constant temperature so the roast cooks evenly.
- Use a roasting pan with a rack — elevating the beef allows the hot air to reach all surfaces of the beef. If you don’t have a roasting pan with a rack, try placing a wire rack in a baking dish.
For all of the spices and herbs in this recipe, it’s ideal to use fresh herbs. However, if you’re in a pinch you can use a dried version.
- Rump roast
- Garlic cloves (minced)
- Fresh rosemary (chopped finely)
- Fresh thyme (chopped finely)
- Kosher salt
- Black pepper (freshly ground)
- Olive oil
Kitchen Supplies You’ll Need
- Whisk or fork
- Roasting pan or baking pan
- Meat thermometer
How to Make the Roast Beef
This easy recipe is the best way to get the most tender roast beef with only a little bit of time and a few simple steps.
- Using a small whisk or fork, mix together the garlic, thyme, rosemary, pepper, and salt in a small bowl.
- Pour the olive oil into the herb and spice mixture and combine completely.
- Using your hands, spread the mixture over the roast, coating all sides.
- Place the roast on the rack of a roasting pan or in a baking pan.
- Put the pan in the preheated oven to roast briefly at the higher temperature.
- Next, turn the oven to the lower temperature and allow the beef to continue cooking until it reaches the desired temperature.
- When the roast is finished, remove it from the oven. Take the beef off of the roasting rack and place it on a cutting board.
- Tent aluminum foil over top while the meat rests.
- After the meat has rested, cut the meat into thin slices.
What to Serve With Roast Beef
Nearly any side pairs well with roast beef but these are a few of my favorites.
- Potatoes – Whether they’re mashed, smashed or served Hasselback-style these are a satisfying starch to serve alongside a roast.
- Root vegetables – Parsnips, beets, butternut squash, and sweet potatoes are a great side, and are beautiful when roasted together in the same pan.
- Greens – Wilted spinach or collard greens go well with this dish.
- Cheesy sides – Broccoli or cauliflower gratins are decadent side dishes as is macaroni and cheese.
- Green salad – A simple salad pairs perfectly with this elegant beef.
- Deli salads – For a more casual meal, try having potato salad, macaroni salad, or even broccoli salad.
- Mushrooms – Sauteed mushrooms and onions are a perfect pairing with beef.
- Au jus – Make a delicious au jus sauce for dipping.
Why You Should Make This Recipe
This beef is as ideal for a weeknight as it is for gatherings — we can’t think of a reason not to make it!
- Easy – Hands-on prep time takes just a few minutes leaving the rest of the time that the roast is cooking for you to prepare the sides (or mingle with guests).
- Tender – Roasting the beef on a low temperature means even the toughest cut can come out juicy and delicious.
- Versatile – Pair it with upscale sides and a glass of red wine for a special occasion or have a more casual meal with finger foods like fries and fresh veggies.
- Plenty – Whether you’re feeding a crowd or you want a meal that will stretch over a few days, this roast beef will do the trick. Use the leftover roast beef for sandwiches or over salads.
Variations and Add-ins
This recipe is a great base — you can add any of your favorite flavors to make it your own.
- Heat – Use anything you like to spice it up from cayenne to crushed red pepper.
- Spices – Cumin lends an earthy flavor while cinnamon can impart some seasonality to your meal.
- Vegetables – Try slicing some onions, potatoes, or carrots to add to the baking dish or roasting pan so that they can cook with the beef.
- Cuts of beef – You can roast nearly any cut of meat like this, from a tough cut of beef to the best cut of beef, since all will benefit from a slow and low cooking method. Top round, rib roast, beef tenderloin, and boneless chuck roast are just a few of the cuts you can use.
- Balsamic vinegar – Experiment with adding balsamic to the olive oil and herb mixture before spreading it on the beef.
- Oils – Swap out a little olive oil, or all of it, for your preferred oil. Vegetable oil and avocado oil are just a couple substitutes you can try.
If you love this easy Oven Roast Beef recipe, you’re going to love these other dinners too. Please click each link below to find the easy, printable recipe!
Other Beef Dishes
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Oven Roast Beef
- 4 pounds rump roast 3-4 pounds
- 3 cloves garlic minced
- 1 tablespoon rosemary fresh – chopped finely or 1 teaspoon dried rosemary
- 1 tablespoon thyme fresh – chopped finely or 1 teaspoon dried thyme
- 2 teaspoons salt kosher
- 2 teaspoons black pepper freshly ground
- ¼ cup olive oil
- Remove the roast from the refrigerator 1-2 hours before cooking to allow it to come to room temperature.
- Preheat the oven to 375 degrees F.
- In a small bowl, combine garlic, rosemary, thyme, salt and pepper.
- Stir in the olive oil until well combined.
- Rub the mixture all over the roast, making sure it’s completely covered.
- Place the prepared roast in a roasting pan or a 13×9 baking pan, depending on the size of the roast.
- Cook for 30 minutes at 375 degrees F to brown the roast.
- Then lower the oven temperature to 225 degrees F and continue cooking for 1 ½ to 2 hours or until an internal temperature reads 135 – 140 degrees F.
- Remove the roast from the oven and cover it with aluminum foil. Allow it to rest for 15-30 minutes before slicing and serving.
- Slice and serve with your favorite side dishes.
- Store the leftovers in an airtight container in the refrigerator.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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