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Classic Roast Beef Savory Symphony

Featured in Family Dinner Ideas.

Let big beef roast warm up on counter. Rub with garlic, herbs, salt and pepper. Cook slow in hot oven till meat tool shows right temp. Let rest good while making rich gravy from pan juices. Slice thin against grain. Makes perfect holiday dinner that fills house with good smell.

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Fatiha
Updated on Sun, 11 May 2025 20:56:48 GMT
A perfectly cooked beef roast is served on a plate with a drizzle of sauce and garnished with fresh herbs. Pin it
A perfectly cooked beef roast is served on a plate with a drizzle of sauce and garnished with fresh herbs. | zestplate.com

Looking to cook up amazing roast beef? This family favorite brings warmth to every meal. It's perfect when you're hosting dinner or just want tasty leftovers for sandwiches tomorrow. Our straightforward approach guarantees juicy, delicious meat without any fuss.

Absolutely Delicious

A proper beef roast transforms an ordinary cut into a memorable meal. With basic ingredients and patience, you'll end up with something that looks fancy but won't break the bank. It's just right for weekend family meals or special occasions.

What You Need

  • Wine or Stock: Creates flavorful gravy
  • Cornstarch: For sauce thickening
  • Beef Roast: About 3 pounds works great
  • Olive Oil: For a nice sear
  • Garlic: Several fresh cloves
  • Salt: Enhances natural flavors
  • Pepper: Freshly ground is best

How To Make Roast Beef

Time to Eat:
Cut against the grain in thin slices. Great for tonight's dinner plus tomorrow's sandwiches!
Make The Gravy:
While resting, turn those drippings into sauce. Pour in some liquid, add cornstarch mixed with water, and simmer until thickened.
Let It Rest:
Remove from oven and tent with foil. Wait at least 15 minutes so all those tasty juices stay in the meat.
Watch Temperature:
Keep cooking until internal temperature hits 135°F for medium-rare. Depending on size, this'll take roughly 1½ to 2½ hours. A meat thermometer is your best friend here.
Start Cooking:
Place your roast with the fat facing up on the middle rack. Use the lower pan to collect those yummy drips. Begin hot for browning, then turn down the heat for slow cooking.
Season Well:
Coat the entire roast with oil, then generously apply salt and pepper. Don't hold back – proper seasoning makes all the difference.
Add Flavor:
Cut tiny slits in the beef and insert garlic pieces. These flavor spots will melt into the meat during cooking, making every bite taste wonderful.
Heat Up:
Preheat your oven to 375°F. You'll need two racks – one for the roast, another below for a drip pan. This setup helps create perfect gravy later.
Get Ready:
Pull your beef out of the fridge early. Let it warm up at room temperature for 1-2 hours. This ensures even cooking. Add a sprinkle of salt and loosely cover it.

Choosing Your Meat

The foundation of great roast beef comes down to selecting the right cut. Whether you go fancy with prime rib or stay budget-conscious, always look for good marbling. Those little fat streaks keep your roast juicy throughout cooking.

Gentle Cooking

Making tender roast beef comes down to not rushing things. Begin with high heat to get a nice exterior, then drop the temperature and cook it slowly. This unhurried approach can turn even economical cuts into melt-in-your-mouth meals.

Simple Seasoning

When cooking beef roast, basic seasonings work wonders. Just salt, pepper, and garlic let the beef's own flavor stand out. A thin layer of oil helps everything stick and builds a delicious outer crust.

A perfectly cooked roast beef with a golden-brown crust, resting in its juices on a metal tray, accompanied by a glass of sauce in the background. Pin it
A perfectly cooked roast beef with a golden-brown crust, resting in its juices on a metal tray, accompanied by a glass of sauce in the background. | zestplate.com

Cooking Duration

For ideal roast beef, allow about 30 minutes per pound at a lower temperature. Always keep your meat thermometer close – it's crucial for achieving exactly the doneness you want.

Extra Meals

Don't toss those extras! Roast beef sliced thin makes awesome sandwiches. Wrap it well and store in your fridge for quick meals throughout the week. There's nothing better than grabbing a cold roast beef sandwich when you're hungry at lunchtime.

Frequently Asked Questions

→ How keep meat juicy?

Let warm up first. Don't rush the cook. Rest it good after. Keep juice in pan. Worth the wait.

→ Need different meat cut?

Most big cuts work. Watch cook times change. Check temps good. Fat helps taste. Ask meat man.

→ No wine for sauce?

Beef broth works good. Water helps too. Even stock cubes. Need something rich. Still makes good gravy.

→ Want to make ahead?

Cook day before fine. Warm up slow next day. Make fresh gravy. Don't slice early. Keep wrapped good.

→ What goes with it?

Cooked veggies nice. Mashed spuds perfect. Fresh green salad. Crusty bread good. Keep sides simple.

→ Getting too brown?

Cover with foil loose. Lower heat some. Move pan down. Check temp more. Watch it close.

→ Taking it places?

Hard to move hot. Best cook there. Take stuff ready. Heat oven first. Worth the work.

→ Need it faster?

Can't rush good roast. Plan ahead good. Room temp helps. Check time needed. Still worth wait.

→ Making big one?

Need more time cook. Watch middle done. Might need foil. Test temp lots. Don't rush it.

→ Want more flavor?

More herbs help lots. Fresh garlic good. Season all sides. Even wine helps. Don't hide meat taste.

→ Gravy too thin?

Cook down more. Mix flour paste in. Stir lots while hot. Season good. Keep some pan bits.

→ Meat too done?

Take out sooner. Rest it longer. Watch temp close. Trust meat tool. Better bit rare.

Conclusion

Love this? Try herb chicken roast next. Or make fancy beef pastry. Both good for big meals.

Classic Roast Beef Savory Symphony

Easy special roast beef.

Prep Time
8 Minutes
Cook Time
180 Minutes
Total Time
188 Minutes
By: Fatiha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: British

Yield: 5 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 3 to 3 1/2 pounds (1.3 to 1.6 kg) boneless rump roast.
02 1 tablespoon extra virgin olive oil.
03 8-10 slivers garlic (3 to 4 cloves, sliced in half or into thirds).
04 Salt and pepper.
05 Red wine, water, and/or beef stock.
06 1 tablespoon cornstarch.

Instructions

Step 01

The beef should be brought as close to room temperature as possible before you start to roast it, so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.

Step 02

Preheat the oven to 375°F (190°C). Move a rack to the center of the oven, and place the other one underneath.

Step 03

Pat the roast dry with paper towels. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.

Step 04

Rub olive oil all over the roast. Sprinkle it all around with salt and pepper.

Step 05

Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it.

Step 06

Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C). The roast should take somewhere from 1 1/2 to 2 1/2 hours more to cook.

Step 07

When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135°F to 140°F (for medium rare meat).

Step 08

Place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting. To make the gravy, remove the drippings pan from the oven and place on the stove top at medium heat. Deglaze the pan with some water, red wine, or beef stock. Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping.

Step 09

After the roast has rested, thinly slice the roast to serve. Pour the gravy over the slices or serve it on the side.

Notes

  1. A tied roast cooks more evenly but is not necessary.
  2. Use a meat thermometer for the most accurate cooking time.
  3. Resting the roast is essential to keeping it juicy.
  4. If drippings are scarce, allow roast to stay in the oven longer at a lower temperature to encourage dripping.

Tools You'll Need

  • Oven.
  • Sharp knife.
  • Roasting pan.
  • Meat thermometer.
  • Aluminum foil.
  • Cutting board.
  • Stove.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 527
  • Total Fat: 28 g
  • Total Carbohydrate: 2 g
  • Protein: 59 g