Here’s a complete, step-by-step recipe for a classic Beef Roast – tender, juicy, and full of flavor. This method is great for a Sunday dinner, special occasion, or just a hearty meal!
🥩 Classic Beef Roast Recipe (Oven-Roasted)
🍽️ Serves: 6–8
⏱️ Prep Time: 15 minutes
⏱️ Cook Time: 1.5 to 2.5 hours (depending on size & doneness)
⏱️ Rest Time: 15–20 minutes
🧂 Ingredients:
For the Roast:
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1 (3–4 lb / 1.5–2 kg) beef roast (chuck roast, sirloin tip, ribeye roast, or top round)
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2 tbsp olive oil
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4–6 cloves garlic, minced or slivered
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1 tbsp salt
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1 tsp black pepper
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1 tbsp fresh rosemary or 1 tsp dried
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1 tbsp fresh thyme or 1 tsp dried
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1 tsp paprika (optional)
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1 onion, cut into chunks
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2 carrots, peeled and chopped
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2 potatoes, chopped (optional)
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1 cup beef broth or water
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Optional: 1 tbsp Worcestershire sauce for extra flavor
🔪 Step-by-Step Instructions:
🔹 Step 1: Preheat the Oven
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Preheat your oven to 325°F (160°C).
🔹 Step 2: Season the Roast
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Pat the beef roast dry with paper towels.
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In a small bowl, mix:
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Salt, pepper, rosemary, thyme, paprika (if using), and minced garlic.
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Rub the roast with olive oil, then coat with the seasoning mix.
🔹 Step 3: Sear the Meat (Recommended)
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Heat a large skillet over medium-high heat.
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Add a little oil and sear the roast on all sides (2–3 minutes per side) until browned.
🔥 This adds flavor and helps lock in juices.
🔹 Step 4: Prepare the Roasting Pan
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Place chopped onions, carrots, and potatoes in the bottom of a roasting pan or baking dish.
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Pour 1 cup beef broth (and Worcestershire, if using) over the veggies.
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Place the seared roast on top of the veggies.
🔹 Step 5: Roast in the Oven
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Cover with foil or a lid.
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Roast at 325°F (160°C) for about:
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20 minutes per pound for medium-rare (135°F / 57°C internal temp)
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25–30 minutes per pound for medium (145°F / 63°C)
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30+ minutes per pound for well-done (160°F / 71°C+)
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🕵️♀️ Use a meat thermometer for best results!
Insert into the thickest part of the roast.
🔹 Step 6: Let It Rest
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Remove roast from the oven.
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Tent with foil and let it rest for 15–20 minutes before slicing.
✅ This helps the juices redistribute, keeping the meat tender.
🔹 Step 7: Slice and Serve
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Slice against the grain for tenderness.
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Serve with roasted veggies and gravy or pan juices.
🥣 Optional Gravy (Quick Recipe)
Ingredients:
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Pan drippings (from roast)
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2 tbsp all-purpose flour
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1 cup beef broth
Method:
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Pour pan drippings into a saucepan.
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Whisk in flour over medium heat until smooth and thickened (1–2 minutes).
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Slowly add beef broth, whisking constantly.
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Cook until gravy thickens. Season with salt and pepper.
🍽️ Tips for Best Roast:
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Chuck roast: Great for slow cooking or oven roasting with moist heat.
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Ribeye or sirloin tip roast: More tender, great for medium-rare slicing.
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Let meat come to room temperature before cooking (about 30 minutes out of fridge).
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Leftovers are great for sandwiches, tacos, or beef stew.