Roast Beef

The Best Roast Beef

This classic recipe is something many people are wary of venturing into. Roasts are expensive! It’s an intimidating feat, but I have instructions, tips, and tricks that will make homemade roast beef easy as pie. When I’m putting together a family dinner or cooking for a special occasion, I love some good roasted meats. Whether it’s pork, beef, lamb, or even chicken, these simple recipes always look, smell, and taste incredible. With just a few minutes of prep, you can spend the rest of your time creating the perfect sides while the meat roasts away.

Round roast – I used a 4lb roast. You’ll need to adjust cooking times for a smaller or larger roast. Rump roast can be used instead. Olive oil – Avocado, sunflower, safflower, or canola oils will work instead. Garlic – Use as much or little as you like. Herbs – Fresh basil and rosemary, dried thyme. Salt & pepper – Season to taste.

Which Cuts Of Beef Can I Use?

I used round roast for this recipe, but depending on the store you go to there will be different options. Rib, on the bone or rolled, tenderloin, sirloin, or top rump roast cuts will all work for this recipe. If you use a different cut of beef, it’ll help you quite a lot to use an instant-read digital thermometer to check for the roast’s doneness.

How To Roast Beef To Your Preferred Doneness

While I cooked my roast to medium-rare doneness, I know everyone has their own preference. You can also test for your roast’s doneness using an instant-read thermometer. Rare: Roast for 15 minutes at 450°F, then for 1 hour and 25 minutes at 325°F, or an internal temperature of 120F. Medium-rare: Roast for 15 minutes at 450°F, then for 1 hour and 35 minutes at 325°F, or an internal temperature of 130°F. Medium-well: Roast for 15 minutes at 450°F, then for 1 hour and 55 minutes at 325°F, or an internal temperature of 150°F. Well-done: Roast for 15 minutes at 450°F, then for 2 hours at 325°F, or an internal temperature of 155°F.

How To Make Roast Beef Gravy

If you have some glorious drippings in the bottom of the pan that are begging for a good use, gravy is the way to go.

How To Serve Roast Beef

Get yourself a nice and sharp knife, slice into that gorgeous, perfectly cooked roast, and serve it up with some of these delicious sides:

Potatoes

Mashed Potatoes Perfect Baked Potatoes Garlic Roasted Potatoes Loaded Scalloped Potatoes Potatoes Au Gratin

Salad

Chickpea Tomato Salad Kale and Quinoa Salad Broccoli Salad Black Bean Corn and Avocado Salad

Veggies

Roasted Green Beans and Mushrooms Garlic Parmesan Roasted Brussels Sprouts Parmesan Roasted Broccoli Ratatouille

Freshly Baked Bread

Garlic Knots No Knead Bread Soft Buttermilk Dinner Rolls Artisan Bread

Any combination of these recipes will make for an unforgettable dinner! They’re the perfect way to make that roast shine.

Leftovers

If you think you might have some leftovers to enjoy, I suggest slicing pieces off the roast as you enjoy them to keep the leftovers intact. This way you can slice thin pieces off for leftover roast beef sandwiches! Store your leftover roast beef in an airtight container or large sealable freezer bag. It’ll last 3-4 days. If you don’t want to overcook your leftovers, you can enjoy the roast beef as a cold cut. To reheat roast beef, preheat the oven to 250°F. Wrap the roast well with foil and place it on a baking sheet. Once the oven comes to heat, turn it off. Transfer the roast to the oven and let it sit in there for 10-15 minutes.

Can I Freeze Roast Beef

Make sure your roast beef has full cooled down to room temperature before freezing it. I suggest wrapping it well with both plastic wrap and foil to avoid freezer burn. It’ll last 2-3 months frozen. To reheat, transfer the roast to the fridge and let it thaw slowly. This may take 1-2 days depending on how much you have leftover. Once the roast has thawed, reheat using the instructions detailed in the section above.