The Perfect Roast Beef
Roast beef is the star of many special occasions, from holidays to family gatherings and refined dinners. This straightforward 4-ingredient recipe guides you in preparing a tender, juicy, and flavorful roast. Discover tips on how to cook roast beef to perfection and how to use any leftovers creatively.
What is Roast Beef?
Roast beef encompasses a variety of cuts, including eye of round, bottom round, top round, top sirloin, and bone-in rib roast. The affordable eye of round roast is ideal for this recipe, as it becomes incredibly flavorful when cooked slowly, making it a top choice for a tender roast.
How to Prepare Roast Beef
Transform your kitchen into a gourmet deli with just a few easy steps. Below is the full recipe with detailed instructions, but here's a preview of what you can expect when you follow this highly-rated roast beef recipe:
How to Roast Beef in the Oven
Preheat your oven to 375°F. Secure your roast with twine to retain moisture. Season the meat with a garlic spice blend before roasting for approximately 60 minutes (or 20 minutes per pound, depending on the size of your roast). Use a meat thermometer to ensure the internal temperature reaches at least 120°F.
Once cooked, remove the roast beef from the oven and let it rest on a cutting board for 15 minutes before slicing. This will result in juicy, garlic-infused roast beef that’s perfect for a variety of dishes.
Roast Beef Tips and Tricks
- Allow your eye of round roast to come to room temperature before cooking. Let it sit out for 45 minutes to 1 hour to ensure even cooking. If it’s not at room temperature, the roast will require additional cooking time.
- For any size roast, cook at 375°F (190°C) for 20 minutes per pound.
- After letting your roast rest for 15 to 20 minutes, it will continue to cook and rise in temperature by 5 to 15 degrees. Ideal internal temperatures (after resting) are: 120–125°F (49–52°C) for rare, 130–140°F (54–60°C) for medium-rare, and 140–150°F (60–65°C) for medium.
Creative Ways to Use Leftover Roast Beef
Leftover roast beef can be turned into a variety of dishes, from casseroles to hearty sandwiches and rich soups. Try making spicy roll-ups or a comforting beef pot pie for a fresh take on tender, oven-roasted meat.
Properly Storing Roast Beef
Store cooked roast beef in the refrigerator for up to four days. For optimal freshness, wrap the roast tightly in foil or plastic wrap, pressing out as much air as possible. To reheat without losing moisture, break up large chunks and add a bit of liquid (broth or water works well) before reheating in the microwave or oven.
Dinogo Community Reviews and Feedback
"This recipe is incredibly easy and perfect for a budget-friendly cut of meat," says home cook DG. "I doubled the seasonings and added thyme and onion powder based on other users' tips, and it was delicious!"
"I made this for Sunday dinner, and it turned out perfectly medium-rare, which my family loved!" says reviewer RoseBea. "I served it with garlic mashed potatoes, green beans, salad, and mushroom gravy."
"This recipe is a winner!" says Nadine. "It’s my go-to for feeding a large group of people."
Written by Rai Mincey
Ingredients List
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3 pounds beef eye of round roast, at room temperature
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½ teaspoon kosher salt, or more to taste
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½ teaspoon garlic powder, or more to taste
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¼ teaspoon freshly ground black pepper, or more to taste
Instructions
Prepare all the ingredients you'll need for the recipe.
Dotdash Meredith Culinary Team
Preheat your oven to 375°F (190°C).
Ensure the roast has reached room temperature. Tie the roast with cotton twine at 3-inch intervals to prevent it from drying out and to ensure even cooking. Place the roast on a rack inside a baking pan.
Dotdash Meredith Culinary Team
Combine salt, garlic powder, and pepper in a small bowl. Massage the seasoning blend into the meat.
Dotdash Meredith Culinary Team
Place the roast in the preheated oven and cook for 60 minutes, or 20 minutes per pound depending on the size of the roast. Use an instant-read thermometer to check for an internal temperature of 120 to 125°F (49 to 52°C).
Remove the roast from the oven and transfer it to a cutting board. Loosely cover with foil and allow it to rest for 15 to 20 minutes to let the juices settle and redistribute.
Dotdash Meredith Culinary Team
Carve the roast and serve it immediately.
DOTDASH MEREDITH CULINARY TEAM
Nutritional Information (per serving)
| 484 | Calories |
| 32g | Fat |
| 0g | Carbs |
| 45g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 484 | |
| % Daily Value * | |
| Total Fat 32g | 42% |
| Saturated Fat 13g | 65% |
| Cholesterol 138mg | 46% |
| Sodium 271mg | 12% |
| Total Carbohydrate 0g | 0% |
| Total Sugars 0g | |
| Protein 45g | 90% |
| Vitamin C 0mg | 0% |
| Calcium 12mg | 1% |
| Iron 3mg | 17% |
| Potassium 763mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5