Perfect Roast Beef Recipe - Redhead Can Decorate (2024)

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When I asked our oldest child what she wanted for Thanksgiving dinner, she said, “Roast Beef” 😲. What you say?? Well, I honestly can’t blame her one bit. You see, a few weeks ago I made my “Perfect Roast Beef Recipe” and she has been begging me to make it again, ever since. She is a huge meat lover, and loves all meat, but this really takes the “roast”. Maybe you’ll understand better once you take a look at how good the roast beef looks…

{Don’t miss several more recipes at the end of this post that would pair perfectly with roast beef, or turkey!}

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I am not a roast beef expert, but for some reason my roast beef really comes out like I am a roast beef expert. I guess that does make me a roast beef expert 🤔.

Not only is my roast beef savory, and juicy, it’s also very easy to make. You can even go do your Christmas shopping while you wait for it to cook. I am not joking with you. Let me explain.

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The Secret to Cooking the Roast Beef

The secret to this “Perfect Roast Beef Recipe”, is the cooking method. Not to worry though, there are no special kitchen appliances to buy or figure out. Nope, all you need is a roast beef (I explain what “cut” below), a few spices, and a baking dish. Oh, and an oven of course.

The secret is that I cook it at a very high temperature for 5 minutes per pound, and then I turn the oven OFF. BOOM. LIGHTS OUT. OVEN GOES OFF. You heard that right. You turn the oven off, and you go relax, or do whatever you want, just don’t open that oven sister, until I tell you to below in the recipe.

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I know, I know it sounds impossible that this would work. I mean how does the roast beef cook if you turn the oven off? Trust me, as long as you do not open that oven to peek 👀, it will cook, and it will cook perfectly. Just look at how gorgeous it turns out…

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I should also mention that this is a savory recipe. The coating on the roast is a tad salty, so if you prefer different seasoning, go for it. I will tell you that we all think the salt, pepper, and garlic even each other out and pairs beautifully with lower sodium sides. This roast beef is perfect for roast beef sandwiches, too.

I’m posting this recipe 2 weeks before Thanksgiving because I think many folks actually do not enjoy turkey. It’s okay, we don’t have to all like turkey. Heck, I can’t get my son to eat turkey or roast beef. Trust me though, if you add on a roast beef to your traditional Thanksgiving turkey feast, don’t you think a few of the carnivores in your family will hug you???

What Cut of Roast Beef Should I Use?

I use “Beef Round Eye Round Roast” from Costco. They sell them with 2 roasts in one package (I freeze them separated). One of these roasts would feed a family of 6 easily, with probably leftovers. $11 is a great price for a roast beef in my opinion. There are more expensive, fattier cuts out there, but I started with this one, and I love how juicy and lean it is. When you slice this roast beef you need to cut it thin. This is not a thick slicing roast beef.

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Perfect Roast Beef Recipe

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Savory, juicy and tender roast beef every single time without much effort.

Prep Time10 minutes

Cook Time1 hour 45 minutes

Total Time1 hour 55 minutes

Ingredients

  • 1 beef round eye round roast (approximately 3-3.5 pounds)
  • 1 tablespoon olive oil
  • 1 tablespoon coarse salt
  • 1 tablespoon black pepper
  • 6-8 garlic cloves minced

Instructions

Preheat your oven to 500 degrees. Place roast beef in baking dish fat side up. Mix remaining ingredients in a small bowl and form a paste to spread all over roast with clean hands. Put roast in oven for 5 minutes for every pound, and then turn off your oven (so a 3 pound roast needs 15 minutes before you turn oven off). Do not check on the roast, and do not open the oven. I repeat, DO NOT OPEN OVEN. Allow the roast to cook and remain in the oven for 1.5 more hours after you have turned off the oven. After 1.5 hours take roast out of oven and using a meat thermometer make sure internal temperature has reached 145 degrees (if not put back in oven until it does). Allow to sit for 20 more minutes before slicing it very thin with a serrated knife.

Notes

TIP: If you don't know the weight of your roast beef, weigh yourself with and without the roast beef in your hand, and that should give you a rough idea.

Perfect Roast Beef Recipe

Before you go, my friend Jane from Cottage at the Crossroads is also here to share one of favorite traditional Thanksgiving side dishes using sweet potatoes! This would pair lovely with my roast beef…

Grated Sweet Potato Pudding

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Low Carb Mashed Potatoes

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Balsamic Green Bean Recipe

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Tags: beef, roast Posted November 15, 2019 by Julie Perfect Roast Beef Recipe - Redhead Can Decorate (14)
Perfect Roast Beef Recipe - Redhead Can Decorate (2024)

FAQs

Is roast beef supposed to look red? ›

Beef muscle not exposed to oxygen (in vacuum packaging, for example) is burgundy or purplish in color. After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red. After beef has been refrigerated for about five days, it may turn brown.

How long does it take to cook a roast beef in the oven at 350? ›

Beef Roasting Guide
Type of roastOven temperatureCooking time
Sirloin strip roast Whole350°F1½ – 1¾ hours
Sirloin strip roast Half (5-6 lbs)350°F1¼ hours
Top sirloin roast Whole350°F12-15 mins / lb
Top sirloin roast Half350°F17-20 mins / lb
11 more rows

What is the most tender and tasty beef roast? ›

The Chateaubriand beef tenderloin roast is considered to be the most tender cut of beef for a roast. This cut of beef comes from the loin area of the cow, which is right below the backbone, behind the rib section and in front of the sirloin section.

Should you cover roast beef with tin foil? ›

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

Why is my roast beef still red after cooking? ›

Myoglobin breaks down during cooking and causes meat to be brownish in color when cooked to well done (170+ F). Meat at lower degrees of doneness such as rare (140 F) and medium rare (145 F) has not fully denatured and still provides some red or pinkish red color to the cooked meat.

Why is my roast still red after cooking? ›

Small amounts of carbon monoxide can be emitted from inefficient burning of gas flames in gas grills or ovens. This too can combine with the myoglobin in meat, causing it to retain its pink color (though usually just on the surface) even when well cooked. Your dilemma may even rest with the meat itself.

Is it better to cook a roast at 325 or 350? ›

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

How long does a 3 lb roast take to cook at 350? ›

If you're up for some light math, here's a rule of thumb: For every pound of meat you're roasting at 350°F, it will take approximately 18 minutes for rare, 20 minutes for medium, and 25 minutes for well-done. But your cook time can vary widely based on the cut used.

What temperature is best for roasting beef? ›

Roast beef cooking time: 50 minutes to 1 hour 20, depending on how well done you like it. Roast beef temperature: Heat the oven to 240C/220C fan/gas 9 for the first 20 minutes of cooking, then lower it to 190C/170C fan/gas 5 for the remainder.

Which beef roast falls apart when cooked? ›

A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday roast or Christmas dinner. To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

What is the toughest cut of roast beef? ›

Chuck roast is cut from the cow's shoulder. It is a heavily exercised muscle, which gives the beef good flavor but it also makes it tough.

Why is my roast meat always tough? ›

So, the best way to avoid tough, dry, chewy roast beef is to watch the cooking temperature. Cook it slower, at a lower temperature. Cooking it too fast makes it tough. That's just how it works.

Do you put water in the pan when cooking roast beef? ›

How to Roast Beef Like a Pro. Don't crowd your meat in the pan – leaving some space around and under the meat allows it to heat evenly. To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water!

Should you sear beef before roasting? ›

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

What does wrapping a roast in foil do? ›

You should cover a beef roast with kitchen foil for at least part of the cooking time. This stops the roast beef from drying out too much during cooking.

Is it OK to eat beef a little red? ›

When a patty is cooked to 160 °F throughout, it can be safe and juicy, regardless of color. Eating pink ground beef patties without first verifying that the safe temperature of 160 °F is reached is a significant risk factor for foodborne illness (Kassenborg et al, 1998; slu*tsker et al, 1998).

Is it okay if beef is a little red? ›

Ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color. It can also occur when vegetables containing nitrites are cooked along with the meat.

How can you tell if roast beef is undercooked? ›

Pierce the thickest part of the meat with a fork or skewer and check that:
  1. The juices run clear.
  2. It is piping hot all the way through (it should be steaming)
  3. There is no pink meat left.

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