Here’s a simple and classic roast beef recipe that’s juicy, tender, and flavorful:
Classic Roast Beef Recipe
Ingredients
- 3–4 lb beef roast (e.g., ribeye, sirloin, or top round)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 cup beef broth or red wine (optional, for gravy)
- Vegetables for roasting (optional: carrots, onions, potatoes)
Instructions
- Preheat the oven to 375°F (190°C).
- Season the roast: Rub the beef with olive oil, garlic, salt, pepper, rosemary, and thyme.
- Sear the roast (optional but recommended): Heat a skillet over medium-high heat and brown all sides of the beef for 2–3 minutes per side.
- Place in roasting pan: Add vegetables around the roast if using. Pour 1 cup beef broth or wine into the pan for extra moisture.
- Roast in the oven:
- For rare: 20 minutes per pound
- For medium: 25 minutes per pound
- For well-done: 30 minutes per pound
- Check internal temperature with a meat thermometer:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Well-done: 160°F (71°C)
- Rest the meat: Remove from oven, cover loosely with foil, and let it rest for 15–20 minutes. This keeps the juices inside.
- Slice and serve: Cut against the grain for the most tender slices. Serve with roasted vegetables, gravy, or horseradish sauce.
If you want, I can also give a “quick weeknight version” of roast beef that’s under 1 hour but still juicy and flavorful. Do you want me to do that?
