How to Slow Roast a Beef Roast to Perfection

Roast beef is a classic main dish that can be the star of any holiday meal or Sunday dinner. When cooked properly, it yields tender juicy meat with incredible flavor. The key to perfect roast beef is cooking it low and slow. This method keeps the meat moist while allowing the flavors to fully develop.

In this article, I’ll walk you through my technique for slow roasting beef roast in the oven. I’ll cover choosing the right cut of meat, prepping and seasoning, monitoring temperature, and resting. Follow these tips and you’ll have delicious, melt-in-your-mouth roast beef every time.

Choosing the Right Cut

The best cuts of beef for roasting are those that have marbling, or thin veins of fat running through the meat. The fat bastes the meat from the inside as it cooks, keeping it tender and juicy. Look for cuts labeled “rib” or “loin” when selecting your roast. Some good options include:

• Rib roast Also known as prime rib this is cut from the rib section and has a high fat content. It’s a premium and more expensive cut.

• Top sirloin: Taken from the hip area, top sirloin is leaner but still contains enough fat to ensure moist meat. It’s a more budget-friendly choice.

• Eye of round: This lean cut comes from the rear of the animal. When roasted slowly, it can turn out very tender despite the low fat content.

For a 3-4 pound roast to serve 4-6 people, eye of round is a great option. Try to find a roast that’s evenly shaped for even cooking. Plan on about 1/2 to 3/4 pound of meat per person.

Prepping the Roast

Before cooking your roast, you’ll want to trim off any excess fat and silver skin, the translucent connective tissue covering certain cuts. Leave a thin layer of fat to help keep the meat moist. Rinse the roast and pat it completely dry with paper towels.

Next generously season all over with salt and pepper. I like to use kosher salt for its flavor. For a 3-4 pound roast, use about 2-3 tablespoons total salt. You can also rub on dried herbs like rosemary or thyme. Massage the seasoning into the meat so it’s coated on all sides.

Let the seasoned roast sit at room temperature for 30-60 minutes before roasting. This helps it cook more evenly later on.

Slow Roasting to Perfection

Now we’re ready to roast! Preheat your oven to 375°F. Heat a large ovenproof skillet over medium-high heat. Add just enough oil to coat the bottom of the pan.

Sear the roast on all sides until well browned, about 2 minutes per side. This caramelizes the outside of the meat, enhancing flavor. Use tongs to hold the roast on its sides and ends for even browning.

Place the seared roast on a roasting rack set inside a rimmed baking sheet. The rack elevates the meat off the pan surface, allowing air circulation.

Roast for 30 minutes at 375°F. Then lower the temperature to 225°F. cook for 1 1/2 to 2 hours more, until the center reaches your desired doneness. Use an instant-read meat thermometer to monitor the internal temperature.

• 120-125°F = rare
• 130-135°F = medium rare
• 140-145°F = medium
• 150°F and above = well done

For roast beef, I recommend cooking to medium rare, around 130°F. This results in the best texture and moisture level. Avoid opening the oven door unnecessarily during roasting to prevent heat loss.

Resting and Carving

Once the roast reaches the target temp, remove it from the oven. Transfer to a cutting board, tent loosely with foil, and let rest for 15-20 minutes.

Resting allows the juices to redistribute through the meat. If you skip this step, the roast will leak juices onto the cutting board as soon as you slice into it.

To carve the roast, use a sharp knife to cut thin slices across the grain. Cut against the direction of the meat fibers for the most tender bite. Serve warm with any accumulated pan juices drizzled over the top.

Roasting Tips

• Cook times can vary based on the size, shape, and density of your particular roast. Use a meat thermometer for the most accurate results.

• Keep the oven door closed as much as possible for even heating. Take temperature readings quickly.

• Let the roast come to room temp before cooking for faster, more uniform cooking.

• Tent loosely with foil while resting to keep the meat warm without steaming it.

• Slice beef across the grain for maximum tenderness. Cut thicker roasts into thinner slices.

• Add root vegetables like potatoes, carrots, and parsnips to the pan halfway through roasting for a complete meal.

Serving Suggestions

Roast beef pairs wonderfully with bold sauces and savory sides:

• Horseradish cream – Fold grated horseradish into whipped cream.

• Au jus – Use pan drippings to make an easy jus for dipping.

• Yorkshire pudding – Bake up some popover-like batter to serve alongside.

• Mashed potatoes – Creamy potatoes are a classic roast beef accompaniment.

• Roasted vegetables – Carrots, Brussels sprouts, and asparagus all make great sides.

A slow roasted beef roast makes for incredible dinner parties or Sunday suppers. Follow my simple method for cooking, monitoring temps, resting, and carving to end up with perfect results. Your patience will be rewarded with fork-tender meat and unbelievable flavor.