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Rich Sunday Beef Roast

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.

Featured in Family Dinner Ideas.

Fatiha
Updated on Sun, 05 Jan 2025 01:26:17 GMT
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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

Want to make the perfect roast beef recipe? This classic dish brings comfort to any table. Whether you're planning a family dinner or want leftovers for a roast beef sandwich, this simple method delivers tender, flavorful meat every time.

Worth The Time

A good beef roast recipe turns an everyday cut into something special. Using simple ingredients and taking it slow, you'll create a meal that's both impressive and budget-friendly. Perfect for Sunday dinners or holiday gatherings.

What You Need

  • Beef Roast: Pick a nice 3-pound cut
  • Olive Oil: Helps brown the meat
  • Garlic: Fresh cloves for flavor
  • Salt: Brings out the taste
  • Pepper: Fresh ground works best
  • Wine or Stock: For rich gravy
  • Cornstarch: Thickens sauce

Step by Step

Get Ready:
Take your roast beef out early. Let it sit at room temperature for 1-2 hours. This helps it cook evenly throughout. Sprinkle with salt and wrap loosely.
Heat Up:
Set your oven to 375°F. You'll need two racks - one for the meat, one for catching drips. This setup makes perfect gravy later.
Add Flavor:
Make small cuts in the meat and push garlic slivers inside. These little pockets of flavor melt into the beef as it cooks, making every bite taste amazing.
Season Well:
Rub the whole roast with oil, then cover it generously with salt and pepper. Don't be shy - good seasoning makes great beef.
Start Cooking:
Put your beef roast fat-side up on the middle rack. The pan below catches all those tasty drips. Start hot to brown it, then lower the heat to cook it slowly.
Watch Temperature:
Cook until it reaches 135°F inside for medium-rare. This usually takes about 1½ to 2½ hours, depending on size. Use a meat thermometer to get it just right.
Let It Rest:
Take it out and cover with foil. Give it at least 15 minutes to rest - this keeps all the juices inside where you want them.
Make The Gravy:
While waiting, turn those pan drippings into gravy. Add liquid, stir in some cornstarch mixed with water, and cook until it's thick.
Time to Eat:
Slice it thin against the grain. Perfect for dinner tonight and roast beef sandwiches tomorrow!

Picking Your Cut

Your roast beef recipe starts with choosing the right meat. Whether you splurge on prime rib or pick a budget-friendly cut, look for some marbling. That's what keeps your beef roast juicy while cooking.

Low and Slow

The secret to tender roast beef lies in patience. Start hot to brown the outside, then lower the heat and take your time. This gentle cooking transforms even tougher cuts into something special.

Getting Flavor Right

Simple seasonings work best when making a beef roast. Salt, pepper, and garlic let the meat's natural taste shine through. A light coating of oil helps everything stick and creates a beautiful 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

Timing Tips

For perfect roast beef, plan about 30 minutes per pound at low temperature. Keep your meat thermometer handy - it's your best friend for getting the doneness just right.

Using Leftovers

Save those leftovers! Thin-sliced roast beef makes the best sandwiches. Store it well wrapped in the fridge, and you'll have quick meals ready all week. Nothing beats a cold roast beef sandwich for lunch.

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

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