Roast beef is a classic dish that has fast become one of my go-to dinner options. It’s easy to make, and when you know how to prepare a roast just right, you don’t need an expensive cut to make something fabulicious. The trick is in the seasoning and cooking technique to get that flavor-packed, mouthwatering juiciness on the inside with a crispy outer layer that everyone loves. 🥰
Roast Beef for Any Occasion
Another thing I love about making roast beef is its versatility. You can slice it thick and serve it up with some hearty sides for a filling dinner or slice it thin and make roast beef sandwiches all week long. Either way, roast beef doesn’t disappoint. 👌
Roast Beef for Any Occasion
While this recipe calls for an eye of round roast (a delicious yet economical choice), there are a lot of different cuts that work well for roast beef, and you can prepare them using the same methods you’ll learn here.
Top round roast, bottom round roast, top sirloin roast, and eye of round roast are all popular choices – each with its own fat and flavor levels and price range.
If you are planning a weeknight meal with your family or just want to whip up some homemade lunch meat for the week, you might go for a budget cut like an eye of round.
On the other hand, if you’re planning a special occasion dinner, you might splurge on a more expensive cut, like a beef tenderloin or ribeye roast.
Roast Beef Ingredients
- Beef Eye of Round Roast – An inexpensive beef cut located between the sirloin and the shank.
- Freshly Ground Pepper – A spice that adds warm flavor without the intense heat.
- Olive Oil – An aromatic oil that complements all kinds of veggies and meats.
- Paprika – Add a pungent and slightly sweet flavor to dishes with this spice.
- Rosemary – This versatile herb has a strong aroma and piney flavor that pairs well with beef.
- Dry Red Wine – Merlot or cabernet sauvignon are ideal choices to add an extra layer of flavor to this dish.
- Cayenne Pepper – This spice adds some real heat to your dish, so go easy on it unless you love to feel the burn.
- Garlic – This ingredient adds loads of flavor and aroma to any dish. Check out my How to Mince Garlic guide for more.
- Butter – Moist and flavorful, butter will add flavor to your roast and richness to the sauce.
- Beef Broth – Filled with oils and collagen, beef broth will add a delicious savory touch to your sauce.
Tips and Tricks
- Don’t skip the searing. Searing the roast before you bake it helps hold all the juices in and set the crust. Juicy inside with crispy outside – that’s the real goal here, isn’t it? 🤤
- To make sure the roast is done, check the internal temperature.
- This recipe has a pretty large window of cooking time because it varies depending on your roast’s size and shape. Instead of relying solely on cooking time, use an instant-read thermometer to check the internal temperature to avoid under or over-cooking. When your roast reaches 130-140℉/55-60℃ in the thickest part, then it’s done.
- Always let the roast rest before you slice it. Once your roast comes out of the oven, let it rest for 15-20 minutes because that lets the juices redistribute evenly throughout the roast before slicing.
- Slice roast against the grain. Nobody likes a chewy roast, and cutting against the grain helps give your roast beef a more tender texture. That’s because when you cut through the fibers of the beef and shorten them, you’ll do less chewing than you would if you slice the beef in the same direction the fibers run.
Making roast beef ahead of time is definitely an excellent option. If you are making roast beef for lunch meat, simply follow the recipe instructions and slice the roast thinly once it has cooked and rested. Store it in a sealed bag in the fridge for up to four days and use it any time you are ready, as is.
If you want to make more of a dinner roast ahead of time:
- Follow recipe instructions but don’t slice the roast just yet.
- When you are ready to serve it, go ahead and slice the beef and place it in an oven-safe pan.
- Add your roast beef sauce and beef juices that seeped out into the pan and bake at 325℉/163℃ until just heated through.
That way, your beef retains its flavor and juicy goodness without drying out.
Serving and Storage Instructions
As mentioned, roast beef sliced thinly makes for delicious sandwiches, and you can serve it hot or cold, whatever you like best!
Dinner roast is best served hot (after it’s rested, of course😉) with hearty sides like Garlic Mashed Potatoes, Bacon-Wrapped Green Beans, or Parmesan-Crusted Asparagus. Then depending on what sides you choose, you can drizzle the sauce over the roast beef or your whole plate.
Store leftover roast beef in a sealed container in the fridge for 3-5 days.
You can also freeze roast beef for up to six months by wrapping cooled roast beef in foil or plastic wrap, then placing it in an airtight container or freezer bag. The dual layers will keep the beef from freezer burn.
For best results, reheat leftover roast beef in the oven. Set your oven to 325℉/163℃ and bake for about 10-15 minutes or until heated through. You can also reheat roast beef in the microwave if you are in a pinch for time.
It takes about 25-30 minutes per pound of roast beef when you cook it at 250℉/120℃. Time can vary depending on the roast’s shape and your oven.
Both dishes are made from tough cuts of meat that cook low and slow until tender. The main difference is pot roast is cooked in a covered dish (pot) in liquid while roast beef is cooked dry in the oven.
Many roast recipes tell you to set the oven at 375℉/190℃, but since this recipe calls for a more economical cut of beef, the lower and slower we cook it, the more tender and juicy our final result will be. I set oven temps at 250℉/120℃ for this recipe to maximize the deliciousness – both in terms of flavor and texture.
What Goes with Roast Beef?
The sauce in this recipe makes an excellent gravy for the potatoes, or you can make an extra side of homemade gravy if you know your family likes to pour it on generously.
Cornbread dressing is also quite delicious with roast beef IMHO. 😋
More Amazing Roast Recipes
- Prime Rib Roast
- Tri-Tip Roast
- Slow Cooker Pot Roast
- Spiced Roast Turkey
- Pork Tenderloin Roast
- Cajun Whole Roast Chicken
How to Make Roast Beef
Prepare the Roast
- Prepare the Roast – Rinse roast and pat it dry. Season it with salt and pepper. (Photos 1 & 2)
Make the Marinade
- Make the Marinade – Mix the olive oil or butter, thyme, paprika, rosemary, minced garlic, and cayenne pepper in a small bowl. Set aside. (Photo 3 & 4)
- Marinate the Roast – Rub the marinade all over the beef, making sure you cover every inch of the meat. (Photo 5)
- Allow to Flavor – Place the roast and any extra marinade in a sealed bag or bowl. Then refrigerate overnight.
Cook the Roast
- Preheat your oven to 250℉/120℃.
- Drain the marinade and set it aside.
- Clean the Roast – Remove any bits of herbs and spice from the beef.
- Add the Garlic – Use a sharp paring knife to cut deep slits all over the roast. Then stuff the slits with cloves of garlic. (Photos 6 & 7)
- Sear the Roast – Add oil to a pan over medium-high heat (or melt butter), then sear the roast on all sides until slightly brown or about 3-4 minutes on each side.
- Ready to Roll – Place the roast in an oven-safe casserole dish or cast-iron pan.
- Add the Veggies – You can add vegetables to the bottom of the dish if you desire and place the roast on top. (Photo 8)
- Cook the roast in an oven for about 1-2 hours or until its internal temperature reaches 130-140 degrees F.
Make the Sauce
- Heat the Marinade – While the beef is roasting, heat the reserved marinade in a small saucepan.
- Make the Sauce – Add red wine and beef broth over medium-high heat. Then lower the heat and simmer until reduced and slightly thickened. Add butter and adjust salt and pepper to taste.
Serve the Roast
- Rest – Remove the roast from the oven when cooked and allow it to rest for 15-20 minutes.
- Slice the roast against the grain, starting from the ends and working towards the center.
- Done – Keep slices thicker for main courses or slice thinly to make roast beef sandwiches.
Watch How To Make It
- 1 3-4-pound (1.5-2k) beef eye of round roast
- Salt and freshly ground pepper, to taste
- 2-4 tablespoons (28-56 ml) olive oil or butter
- 1 teaspoon ( 1 g) minced thyme
- 1-2 teaspoons (2-4 g) paprika
- 1-2 teaspoons (1-2 g) rosemary, minced
- 3-4 cloves garlic, minced
- ½ teaspoon (1 g) cayenne pepper
- 6 cloves garlic whole, for stuffing
- 2-3 tablespoons (28g-42g) butter
- 1 cup (235ml) dry red wine, Merlot or Cabernet Sauvignon
- 1 cup (250ml)beef broth
- salt and pepper, to taste
- Rinse roast, pat dry beef, and then season it with salt and pepper.
- Mix the olive oil or butter, thyme, paprika, rosemary, minced garlic, and cayenne pepper in a small bowl. Rub it all over the beef roast, covering every inch of it with marinade. Put it in a ziplock bag or cover it in a bowl. Refrigerate overnight.
- Drain the marinade and set it aside when you're ready to roast it. Remove any herbs or spices from the cook the roast.
- Using a sharp knife, cut deep slits all over the roast. Then stuff the slits with the cloves of garlic.
- Melt butter or add oil to a pan and heat over medium-high heat, searing the roast on all sides until slightly brown—about 3-4 minutes on each side. That will help hold the juices and set the crust.
- Place in the desired oven-safe casserole or cast iron pot. If desired, add vegetables at the bottom of the dish, and place beef on top of vegetables.
- Cook the roast in a preheated 250℉/120℃ oven for 1-2 hours or until an instant-read thermometer inserted into the thickest part of the roast reads 130-140℉/55-60℃. Please remember that the cooking time varies depending on the roast's shape, size, and desired doneness.
- While the beef is roasting, heat the reserved marinade in a small saucepan and add red wine and beef broth over medium-high heat. Then lower the heat and simmer until reduced and slightly thickened. Add butter and adjust salt and pepper to taste.
- Remove the roast from the oven and let it rest for 15-20 minutes to allow the juices to redistribute evenly throughout the roast before slicing.
- Serve with mashed potatoes or make roast beef sandwiches.