Best Roast Beef

4.6
(493)

Learn how to cook roast beef with this easy, weight-based formula guide for perfect rare roast beef every time. This is your basic everyday eye round roast cooked to rare or medium-rare. Serve it to family or company. Slice thinly and serve with gravy, mashed potatoes, salad, and veggie of choice. You can add sauteed mushrooms to your favorite canned or jarred beef gravy. Be sure to stir in juices from meat before serving gravy.

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Prep Time:
5 mins
Cook Time:
1 hrs
Additional Time:
15 mins
Total Time:
1 hrs 20 mins
Servings:
6

Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners. This incredibly easy-to-follow, 4-ingredient recipe will help you create a flavorful, moist, and tender roast like no other. Learn how to make a mouthwatering roast, get tips on how long to cook roast beef, and find the best ways to use leftovers.

high view of roast beef sliced on a cutting board
Dotdash Meredith Food Studios

What Is Roast Beef?

Roast beef doesn't refer to just one cut of beef — eye of round, bottom round roast, top round roast, top sirloin roast, and bone-in rib roast are all commonly used cuts. Affordable eye of round roast is the best pick for this recipe — its rich flavors develop beautifully during slow cooking.

How to Cook a Roast Beef

Turn your kitchen into a delicious deli counter in just a few simple steps. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:

How Long to Cook Roast Beef in the Oven

Preheat your oven to 375 degrees F, then tie your roast with twine to prevent the meat from drying out. Rub garlic seasoning blend into the meat before roasting for around 60 minutes (or 20 minutes per pound, adjusted to your roast's weight), using a meat thermometer to ensure the meat is at least 120 degrees F.

Remove the roast beef from the oven, transfer it to a cutting board, and let rest for at least 15 minutes before slicing. You'll have juicy, garlicky roast beef to enjoy in a variety of dishes.

How to Use Leftover Roast Beef

There are countless ways to use leftover roast beef, including casseroles, sandwiches, and soups. Try spicy roll-ups or a hearty beef pot pie for a unique spin on succulent, oven-roasted meat.

How to Store Roast Beef

Keep cooked roast in the refrigerator for up to four days. To maximize the shelf life, wrap the meat in foil or cling wrap, pressing out all excess air. Want to reheat roast beef without drying it out? Break up any large chunks and add a bit of liquid (broth or water works) before heating leftovers in the microwave or the oven.

Allrecipes Community Tips and Praise

"Incredibly simple recipe for an inexpensive cut of meat," says home cook DG. "I followed suggestions by others and doubled the amount of seasonings, plus added some thyme and onion powder."

"I made this for Sunday's supper, and it came out perfectly medium-rare, which my family loves!" shares reviewer RoseBea. "I added garlic mashed potatoes, green beans, salad, and mushroom gravy."

"Love this recipe," says Nadine. "It is my go-to when preparing meals for a large crowd."

Editorial contributions by Rai Mincey

Ingredients

  • 3 pounds beef eye of round roast, at room temperature

  • ½ teaspoon kosher salt, or more to taste

  • ½ teaspoon garlic powder, or more to taste

  • ¼ teaspoon freshly ground black pepper, or more to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Make sure roast is at room temperature. Tie roast at 3-inch intervals with cotton twine; this helps it from drying out and allows it to cook more evenly. Place roast on a rack in a baking pan.

  3. Mix together salt, garlic powder, and pepper in a small bowl. Rub seasoning mixture into the meat.

  4. Place in the preheated oven and roast for 60 minutes, or 20 minutes per pound if your roast is larger or smaller. An instant-read thermometer inserted into the center should read 120 to 125 degrees F (49 to 52 degrees C).

  5. Remove from the oven and transfer to a cutting board. Cover loosely with foil, and let rest so juices can redistribute, 15 to 20 minutes.

  6. Slice and serve.

    high view of roast beef sliced on a cutting board
    DOTDASH MEREDITH FOOD STUDIOS

Tips

Make sure your eye of round is at room temperature before cooking. Let beef sit at room temperature for at least 45 minutes (or 1 hour) before beginning this recipe. If your roast is not at room temperature, the cook time will be longer.

Regardless of the size of your roast, aim for cooking at 375 degrees F (190 degrees C), for 20 minutes per pound.

After resting for 15 to 20 minutes your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven. The final temperatures (after resting) should be 120 to 125 degrees F (49 to 52 degrees C) for rare, 130 to 140 degrees F (54 to 60 degrees C) for medium-rare, and 140 to 150 degrees F (60 to 65 degrees C) for medium.

Nutrition Facts (per serving)

484 Calories
32g Fat
0g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 484
% Daily Value *
Total Fat 32g 42%
Saturated Fat 13g 65%
Cholesterol 138mg 46%
Sodium 271mg 12%
Total Carbohydrate 0g 0%
Total Sugars 0g
Protein 45g
Vitamin C 0mg 1%
Calcium 12mg 1%
Iron 3mg 17%
Potassium 763mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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