This is the most tender roast beef recipe you’ve ever had. And it’s so simple to make! I know that cooking a whole roast beef sounds hard, but trust me, it’s not! I’ll show you all the steps to make it as easy as possible. This recipe for roast beef that melts in your mouth doesn’t have any gluten, dairy, or carbs. You can also make it Whole30-friendly by replacing the red wine with more beef broth.
A good roast beef dinner is great for a Sunday family meal or when we need to feed a lot of people. It’s also great for a special occasion.
A 4 pound roast can stretch a long way. I’d say it’s probably enough for 10 good servings. And if you’re only cooking for a small group, the leftovers are great! How about some roast beef sandwiches? Or cut it up for some tasty steak tacos?
Roast beef is a classic Sunday supper. When done right, it comes out of the oven soft, juicy, and full of flavor. But it can be hard to find the right way to cook roast beef so that it turns out perfectly. Many recipes call for oven temperatures ranging from 250°F to 325°F. But is there a key temperature for roast beef? The short answer is yes: 275°F is the magic temperature for making beef juicy and melt-in-your-mouth.
Why Cook Roast Beef at 275 Degrees?
Cooking roast beef at 275°F gives you the best of both worlds – it’s a high enough temperature to get a nice brown crust on the exterior of the meat, but low enough that the inside has time to gently cook without drying out. Here’s why 275°F hits the roast beef sweet spot:
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Develops crust – Higher oven temps like 325°F speed up browning on the outside. But they also rapidly dry out the interior. 275°F is high enough to encourage browning and crisping of the exterior crust.
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Retains moisture – Lower oven temperatures around 250°F keep moisture locked in but don’t promote browning. At 275°F, you get the benefit of moisture retention while still seeing nice color on the exterior.
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Allows for even cooking – Higher temperatures cook the outer layers too quickly The inside doesn’t have time to gently come up to temperature 275°F gives the middle time to evenly cook through.
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Renders fat – Cooler oven temps don’t melt fat well. At 275°F, the fat has time to slowly render and baste the meat, keeping it tender.
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Adds flavor: When you roast meat slowly, it has time to soak up all the spices and aromatics, making the beef taste stronger.
How Long to Cook Roast Beef at 275°F?
Cooking times will vary based on the size and shape of your roast. A 3–4-pound top round or chuck roast, for example, needs about 1 hour and 15 minutes at 275°F to be medium rare.
Here are some general roast beef cooking times to use as a guide:
- 3 lb roast – 1 hour 10 minutes
- 4 lb roast – 1 hour 20 minutes
- 5 lb roast – 1 hour 40 minutes
These times will result in roast beef at medium rare doneness with an internal temperature of 125-130°F. If you prefer your roast more well done, extend the cooking time by 5-10 minutes.
Always use a meat thermometer to check for doneness rather than relying on time alone. Ovens can run hot or cold, impacting cook times. Let the thermometer be your guide!
Tips for Roasting Beef at 275°F
Follow these tips to take your 275°F roast beef to the next level:
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Choose the right cut – Look for top round, bottom round, eye of round, chuck roast, or rump roast. These lean cuts won’t dry out.
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Season generously – Coat all sides with salt, pepper, garlic powder, thyme, rosemary, and other favorite herbs and spices.
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Sear the meat – Brown the roast for 1-2 minutes per side in a hot pan before roasting to lock in juices.
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Use a meat thermometer – Insert it halfway into the thickest part. For medium rare, remove from oven at 125°F.
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Let it rest – Allow the roast to sit for 10-20 minutes before slicing to allow juices to redistribute.
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Make gravy – Use the flavorful pan drippings to make a simple, delicious gravy.
Step-by-Step Instructions for Roasting Beef at 275°F
Follow these simple steps for flawlessly cooked roast beef every time.
Ingredients:
- 3-4 lb beef roast (chuck roast, top round, eye of round)
- Olive oil
- 2 tablespoons salt
- 1 tablespoon pepper
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Beef broth or red wine
Directions:
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Take roast out of fridge and let sit at room temperature for 1 hour before cooking. Pat dry with paper towels.
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Preheat oven to 275°F. Heat olive oil in a skillet over high heat.
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Generously season all sides of the roast with salt, pepper, garlic, rosemary, and thyme.
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Sear roast for 1-2 minutes per side in the hot skillet until well browned.
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Place roast in a roasting pan and add 1⁄2 cup beef broth or red wine.
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Roast for 40 minutes per pound, until internal temperature reaches 125°F for medium rare.
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Remove roast to a cutting board and tent with foil. Let rest 15 minutes.
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Slice roast against the grain and serve with pan juices. Enjoy!
FAQs About Cooking Roast Beef at 275°F
Have questions about roasting beef at 275°F? Here are some common queries:
What if my oven only goes down to 300°F?
Set your oven to 300°F. But watch the roast closely and remove it sooner than the recommended time, checking the internal temp early. You don’t want the higher heat to overcook the meat.
What oven temp is best for a convection oven?
Reduce the temperature by 25° F, so set it for 250°F. The fan circulation makes convection ovens cook faster.
Should I baste the roast while cooking?
No basting needed! The low 275°F temperature gives the fat time to slowly render and moisten the meat. Opening the oven can drop the temp.
What is the benefit of a meat thermometer over eyeballing it?
It takes the guesswork out and guarantees perfectly cooked results every time. Ovens vary in accuracy and every piece of meat is slightly different.
What happens if I overcook the roast?
The meat dries out if cooked past 130°F. At higher temperatures, the collagen breaks down too much, leaving the roast tough. Next time, simply remove it sooner.
Can I freeze and reheat leftover roast beef?
Yes! Allow roast to cool completely then slice or shred meat and freeze for up to 4 months. Reheat gently in the oven or microwave just until warmed through.
Alternate Cooking Methods for Roast Beef
While roasting in the oven at 275°F is a surefire way to get delicious results, there are other options for cooking a beef roast.
On the Stovetop
For a smaller 2-3 lb roast, you can braise or simmer it on the stovetop in broth or red wine until fork tender. Brown meat first for flavor.
Slow Cooker
Place seasoned roast in a slow cooker with onions, carrots, broth, and red wine. Cook on low for 8-10 hours until meat shreds easily.
Sous Vide
For the most hands-off method, cook sealed roast in a water bath at 131°F for 24-48 hours depending on thickness. Finish by searing.
Grill or Smoker
Get bonus flavor on an outdoor grill or smoker! Cook over indirect heat at 275°F until it hits 125°F internally.
The Takeaway on Cooking Roast Beef at 275°F
For your next Sunday supper, wow your family with a perfectly cooked roast beef by using an oven temperature of 275°F. This gentle roasting temperature guarantees beef that is juicy, tender, and packed with flavor.
Be sure to use a meat thermometer for the most accurate doneness. Let the meat rest before slicing against the grain for service. Drizzle the pan juices over the top or use them as the starting point for an incredible gravy.
While roasting is the gold standard, you can also braise, grill, slow cook, or sous vide a beef roast for delicious results. At the end of the day, 275°F is the ideal roasting temperature for achieving the world’s best oven-roasted beef. Give it a try and taste the difference!
Another cooking option: the Pot Roast!
There are a few different ways to cook a beef joint. Another yummy option for your large cut of beef is slow cooking a pot roast!
It’s basically just that a roast beef cooks faster, is red in the middle, and can be cut into slices like prime rib. A melt-in-your-mouth pot roast takes longer to cook. Pot roast is fall-apart tender and cooked for a long time (a couple of hours). It’s also cooked at a low temperature.
Some options for cooking pot roast are a slow roasted boneless beef pot roast, slow cooker pot roast (crockpot pot roast), or Instant Pot pot roast. For this slow method of cooking you’ll want to use a roasting pan, crockpot, or Instant Pot. No need to find a cut of beef with good marbling for this recipe, but that’s always a plus for good flavor!
If you use a crock pot, you may want to line the bottom of the crock pot to prevent sticking.
You can also use a beef brisket for low heat slow cooking. This kind of beef joint is perfect for tender pot roast!.
Families with busy lives will also love slow cooking because they can come home from a long day and dinner is already ready.
If you don’t have a slow cooker you can also braise in a large pot, braising pan, a very large dutch oven, or large covered saucepan for a few hours to make a pot roast. Braising is a great way to get super tender meat with tons of flavor. I love to braise in these wonderful cast iron pots!
There is a lot of connective tissue in beef roasts. Cooking them for a long time can help break down all of that connective tissue and make the meat very tender. Tougher cuts of meat usually taste better when they are cooked slowly.
How to Cook Melt in Your Mouth Roast Beef
For best results you’re definitely going to want to use a meat thermometer. When you’re cooking a roast it’s just a guessing game if you don’t use a thermometer, so make sure you have one on hand to get it perfectly cooked.
You’re going to want to take the beef roast out right at 115ºF for medium-rare. It will rise to about 130ºF during the resting time. This will give you the perfect warm, red center without being overdone.
The serving temperature is 125ºF for rare and 130ºF for medium-rare. Since beef roasts are usually leaner cuts of meat, you don’t want to cook them past medium-rare when you roast them. You can, however, slow cook top round and bottom round to make a tasty pot roast or barbacoa!