Simply rub a delicious blend of oil and herbs on your roast, pop it in the oven and forget it! The oven will take care of the rest while you relax, or perhaps, prepare the rest of your meal. It's simple, but roast beef is best when it's kept uncomplicated. You can serve it as a “star of the shore” main dish, or use it as a deli sliced meat replacement for sandwiches. Keep an eye out for the beef on sale, because once you try it, you'll want to make it again and again.
We like to serve it thinly sliced, topped with gravy, with a side potato filling Or serve it as one of our sandwiches Homemade hoagie rolls!
Why you'll love this recipe
- Great use for less expensive roast cuts.
- Leftovers are great for sandwiches. Skip the deli and enjoy homemade!
- The simple preparation allows the flavor of the beef to shine through.
Cut to use
You have several options when it comes to which cut of beef is best. Some of our favorites include:
Top Round: Lean with minimal fat, offering a balance between tenderness and robust beef flavor. Ideal for those who want a flavorful roast without too much fat.
Sirloin Tip: Moderately fatty, this cut has a bit more texture and a deeper beef flavor. It's for those who prefer a heartier bite with moderate fat content.
Center-cut sirloin: A higher marbling characteristic than other cuts, resulting in a juicier and more flavorful roast. Perfect for indulging in a richer, smoother experience.
Round below: Lean and nutritious with firm texture due to low fat content. It offers a rich beef flavor for those who value flavor over tenderness.
Round eyes: The leanest option with very little fat, is difficult to cook but yields a flavorful roast. It is suitable for those who prefer to choose a lean meat.
Can I tie the roast with twine?
It's entirely up to you to get your roast nice and round rather than flattened with butcher's twine. It will not affect the final result.
Cooking time:
Total cooking time will depend on the size of your roast and desired doneness. Smaller roasts will cook faster, while larger roasts may take longer. Use a meat thermometer for complete accuracy for food safety and cooking priorities.
Roast Donas:
We know that everyone has different preferences when it comes to how they like their meat cooked. You should always cook your roast according to your own personal preference.
- Rare: 120 degrees
- Rare Medium: 130 degrees
- Medium: 135 degrees
- Medium well: 140 degrees
- Regards: 150 degrees
Rest Time:
Be sure to allow your roast to rest for a full 10 minutes once removed from the oven. This resting time ensures a juicy roast.
Storage and Reheating Instructions:
Keep in fridge Reserve beef in an airtight container. The USDA recommends Cooked beef should be consumed within 3 to 4 days.
freeze Portion leftover beef into a resealable plastic freezer bag. Refrigerate overnight and thaw. Beef can be frozen for up to 3 months.
Reheat in an oven Preheated to 325 degrees F, wrapped in foil, until warm.
Reheat in microwave Overcooking meat tends to dry out, so we don't recommend this method.
More delicious roast meat
Watch the video below Where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTube, facebook watch, or us facebook pageOr here on our website with their respective recipes.