Learn how to cook roast beef perfectly every time with easy step-by-step tips, ideal temperatures, cook times, and seasoning ideas for a tender, flavorful roast.
Roast Beef
Make tender roast beef at home with this easy oven-roasted recipe, featuring a garlic herb roast beef rub and foolproof steps for a delicious crust and juicy interior.
This roast beef recipe is perfect for serving as a main dish or slicing up for hearty roast beef sandwiches. Serve with a side of creamy horseradish sauce, au jus, or prime rib gravy.
This beef roast recipe has been my tried and true recipe for over 10 years. It delivers all the flavor of our prime rib recipe, without the hefty price tag.
Best Cut For Roast Beef
Boneless rump roast is a good option if you want a bit more tenderness than other round cuts. Round roast, bottom round, eye of round, and sirloin roast will also work, but they’re leaner overall and won’t be quite as “melt-in-your-mouth”.
How to Cook Roast Beef
Step 1: Combine the roast beef seasonings in a small bowl.
Step 2: Make small slits all over the roast and insert sliced garlic into each slit.
Step 3: Coat the roast with oil, then rub the seasoning mixture evenly over the surface.
Step 4: Set up a roasting pan with liquid in the bottom and place the roast on a rack, keeping it above the liquid.
Step 5: Cook the roast until the internal temperature reaches your desired doneness. Remove and let rest before slicing.
temperature and Timing
Here are the internal temps to go by, as well as estimated cooking times, when cooking beef roast recipes. The temperatures are the same whether you’re making a bone-in or boneless recipe.
When making beef, cook based on the internal temperature vs. time. The beef should be removed from the heating element a few degrees before your desired doneness is reached, as the temperature will continue to rise while the roast rests.
Here’s a free printable beef temperature chart to download for quick reference.
| Beef Doneness | Internal Temperature (°F) | Minutes Per Pound | Approx. Total Time (3 Lb Roast) |
| Rare | 120-129°F | 18–20 min/lb | 55–60 minutes |
| Medium Rare | 130-134°F | 20–22 min/lb | 60–65 minutes |
| Medium | 135-144°F | 22–25 min/lb | 65–75 minutes |
| Medium Well | 145-154°F | 25–27 min/lb | 75–80 minutes |
| Well Done | 155-164°F | 27–30 min/lb | 80–90 minutes |
Safety Tip – The USDA recommends a minimum internal temperature of 145°F. The above is an accurate visual guide for roast beef, despite the fact it’s utilizing steak as the sample.
Tips For Success
Bring The Beef To Room Temperature – Let the roast sit out for 30–60 minutes before cooking. This helps it cook more evenly and prevents a cold center.
Cook To Temperature Not Time – Use a meat thermometer for accuracy. Remove the roast about 5–10°F before your desired doneness, as it will continue to cook while resting.
Use A Meat Thermometer For Accuracy – A meat thermometer ensures perfectly cooked roast beef every time. Insert it into the center of the roast and remove the meat 5–10°F before your target temperature to allow for carryover cooking.
Use The Drippings To Make Au Jus – Don’t discard the pan drippings. They’re perfect for making gravy, au jus, or a quick pan sauce to elevate the final dish.
Leftover Ideas
If you have leftover roast beef, use it to make a roast beef sandwich, beef noodle soup, roast beef French dip, or Philly cheesesteak sliders.
Roast Beef
Servings: 8 servings
Calories: 167kcal
Cost: $20
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Ingredients
- 3 lb boneless rump roast (*Note 1)
- 2-3 cloves garlic, thinly sliced
- 1 tbsp olive oil
- 3 tsp kosher salt
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 cups beef stock or water
Instructions
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Pre-heat oven to 375℉.
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Mix the salt, pepper, thyme, basil, rosemary and garlic powder together in a small bowl and set aside.
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Make small slits around the roast, about ½" deep. Insert a piece of sliced garlic into each slit.
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Coat the roast with olive oil. Use your hands to coat the seasoning mixture until evenly coasted.
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Add the beef stock to the bottom of a roasting pan. Add the wire rack to the roasting pan and place the roast on the rack. The roast should not be touching the beef stock.
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Bake for 60-65 minutes or until the largest part of the roast reaches 130℉ for medium rare. See the chart below for other temperature and cook time options.
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Remove the roast from the oven, transfer to a cutting board, and loosely cover with foil. Let rest for 10 minutes before slicing against the grain.
Notes
Note 2 – Timing and temperature is based on a 3 pound beef roast.
| Beef Doneness | Internal Temperature (°F) | Minutes Per Pound | Approx. Total Time (3 Lb Roast) |
| Rare | 120-129°F | 18–20 min/lb | 55–60 minutes |
| Medium Rare | 130-134°F | 20–22 min/lb | 60–65 minutes |
| Medium | 135-144°F | 22–25 min/lb | 65–75 minutes |
| Medium Well | 145-154°F | 25–27 min/lb | 75–80 minutes |
| Well Done | 155-164°F | 27–30 min/lb | 80–90 minutes |
Nutrition
Calories: 167kcal | Carbohydrates: 1g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 321mg | Potassium: 422mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 3mg
Darcey Olson
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