You can use any kind of beef for this classic roast beef recipe, from rump roast or round roast to sirloin roast. With these easy steps, this recipe also shows us how to turn tougher beef into a super juicy steak. Slow-roasting on low heat is great for tough cuts of meat and makes a tender roast beef that will make any meat lover happy.
I also included a tasty gravy recipe that you can use to make your roast beef taste even better. Then, make sure you have everything you need and get ready to make a nice family dinner that everyone will enjoy!
I think it’s best to learn a little more about this recipe before you start making your tasty roast beef. There is a lot of disagreement about how to cook tender beef, so let’s find out what we need to know in this section of the most-asked questions.
How long does roast beef take to cook? The total cooking time depends on how much meat there is. Allow 15-20 minutes per pound of meat for rare cooking, and 20-25 minutes per pound of meat for medium cooking. Finally, if you prefer well-cooked roast beef allow 25-30 minutes per 1 pound of meat.
What kind of beef is used for roast beef? – The top round roast, which is also called an “inside round,” is the most common cut of beef used for roast beef. It has the same amount of fat and flavor as the top sirloin. If you want to make roast beef, you can also use top sirloin roast, which is also called top butt. It is lean, full of flavor, and has a little marbling.
So, what temperature is best for roast beef? 375 degrees F is the best temperature for roast beef. At 375 degrees F (190 degrees C), for 20 minutes per pound of steak, it will cook the best, no matter what size it is. Also, your roast should reach its final internal temperature after resting for 15 to 20 minutes. This could be 5 to 15 degrees higher than when it was taken out of the oven, which means it is ready to be served.
How can I cook a beef roast without drying it out? – Never cover a beef roast in the oven until it’s done. But remember that you should cover it with foil and let it sit for 15 minutes after taking it out of the oven before carving it. This allows the juices to redistribute, preventing them from draining out during the slicing process.
Cooking up a delicious roast beef dinner feels like a daunting task to many home cooks. With so many factors at play like temperature cook time resting, it’s easy to end up with a tough, dry slab of meat if you don’t get the method just right.
Luckily, I’m here to share my foolproof technique for cooking up the perfect medium-rare roast beef at 375°F every time. In this comprehensive guide, you’ll learn
- Why 375°F is the ideal roasting temperature
- How to calculate cook times based on size
- Step-by-step oven roasting instructions
- How to get a beautiful sear on the outside
- Carving and serving tips for perfect slices
- Troubleshooting common roast beef cooking issues
Let’s dive in so you can start cooking impressive roasts worthy of any holiday table or special occasion.
Why Cook Roast Beef at 375°F?
Out of all the oven temperatures for roasting beef, 375°F consistently produces the best results. Here’s why it works so well:
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High enough to brown the outside and render fat without overcooking the center. Lower temps may keep the middle underdone.
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Balances roasting and braising the meat by sealing in juices slower than high heat.
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Gives you time to caramelize the exterior evenly to a beautiful brown crust.
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Allows larger cuts like rib roasts to cook through gently without drying them out.
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Provides enough heat to melt fat and baste the meat as it cooks.
So 375°F hits the sweet spot between intensifying flavor and retaining moisture in roasted beef. Now let’s talk cook times!
Calculating Roast Beef Cook Times
The cooking time for roast beef depends on two key factors:
1. Weight
2. Desired Doneness
Here are some general roasting time guidelines based on size to aim for medium-rare doneness:
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2-3 lb roast: cook 18-22 minutes per lb at 375°F
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4-6 lb roast: cook 15-18 minutes per lb at 375°F
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8-10 lb roast: cook 12-15 minutes per lb at 375°F
Larger roasts need a little less time per pound since the center takes longer to come to temperature.
I recommend using a leave-in meat thermometer to check for your desired doneness versus relying solely on cook times. This ensures your beef roast comes out perfectly cooked from edge to center every time.
Checking Temperatures for Doneness
Speaking of doneness, temperature is far more reliable than cook times when roasting beef. Here are the target temperatures for common levels of doneness:
- Rare: 125°F and below
- Medium rare: 130-135°F
- Medium: 140°F
- Medium well: 150°F
- Well done: 160°F+
For roast beef, I personally look for an internal temperature of 135°F for a nice pink, tender medium-rare interior.
Use an instant read thermometer to check the temp in the thickest part of the roast. When the beef hits your desired temp, immediately remove it from the oven.
Getting a Beautiful Sear on the Exterior
Achieving a sear on the exterior of roast beef is key for developing tons of rich, roasted flavor. Here are my top tips:
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Pat the beef dry before searing to help it brown faster.
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Use a very hot pan like cast iron to sear all sides before roasting.
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Rub the exterior with oil before searing to encourage browning and caramelization.
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Sear for 2-3 minutes per side until a nice brown crust forms on the fat cap and edges.
This quick sear before oven roasting adds both texture and taste to the final dish. I highly recommend taking the extra step!
Step-by-Step Oven Roasting Method
Preheat your oven to 375°F. Now let’s walk through the full roast beef cooking process:
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Take roast out of fridge and let sit at room temp for 30 mins – 1 hour before cooking.
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Pat dry completely with paper towels and rub with oil. Generously season with salt and pepper.
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Sear roast in a very hot skillet for 2-3 mins per side to get a nice crust.
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Place beef in a roasting pan fat side up. Insert a meat thermometer into the thickest part.
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Roast in the oven at 375°F, checking temperature after the minimum cook time.
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Once beef hits 135°F for medium-rare, remove it from the oven and tent with foil.
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Let roast rest for 20-30 minutes before slicing into it. The residual heat will continue cooking it.
Follow these simple steps and your roast beef is guaranteed to turn out perfectly cooked edge to edge.
Resting and Carving the Roast
After all that roasting work, don’t forget to let the beef rest before serving! This resting period is crucial.
As the roast sits, the juices redistribute back into the meat instead of spilling out everywhere when you slice into it. I recommend resting for 20-30 minutes.
To carve the roast beef:
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Place rested roast on a cutting board and carefully slice across the grain into 1/2 inch slices.
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Cut at a slight angle to follow the shape of the meat for attractive slices.
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Arrange your slices on a serving platter and pour over any accumulated juices.
Now you have beautiful, rosy medium-rare roast beef ready for the whole family to enjoy!
Troubleshooting Common Roast Beef Issues
It takes some trial and error to master roast beef. Here are some common problems and how to fix them:
Problem: Beef is underdone in the center.
Solution: Increase oven temperature or cook times. Double check your thermometer is accurate.
Problem: Roast beef is overcooked and dry.
Solution: Don’t overcook based on times. Rely on thermometer for 135°F medium-rare doneness.
Problem: Outside is burnt but inside raw.
Solution: Lower oven temp and increase cook time to gently bring interior to temperature without burning exterior.
Problem: Fat cap isn’t rendered and crispy.
Solution: Cook at higher 375°F+ temp and start fat side up to melt fat and baste meat.
Hopefully these troubleshooting tips will help you solve any roast beef cooking issues and achieve perfect results! Just take your time and keep practicing.
Key Takeaways for Roast Beef Perfection
Here are my top tips for success:
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Cook roast beef at 375°F for tender, juicy meat.
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Calculate 15-20 mins per lb cook time based on size.
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Rely on a meat thermometer for 135°F medium-rare doneness.
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Sear all sides in a hot skillet before roasting for crispy exterior.
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Let roast rest 20-30 mins after cooking before slicing.
Master this simple roast beef recipe at 375°F and you’ll have impressive, restaurant-worthy results at home. Perfectly cooked roasts every single time!
How to Cook Classic Roast Beef at Home
Seriously, if you try this dish, you’ll have a real classic roast beef on your dinner table! The directions are pretty easy, but I really think you should follow them and not make too many changes. It’s very easy to end up with dry beef instead of a tender, well-cooked steak. You’ll see what I’m talking about in the recipe below.
Well, here is the ingredient list for this classic beef recipe. As we try to get the real taste of the classic recipe, please make sure you carefully follow the list of ingredients below. The secret to achieving authentic roast beef flavor stays in the simplicity of the seasonings.
- 3 to 3 1/2 pounds (1. 3 to 1. 6 kg) rump roast without bones (the best part is a chunk of fat on the end);
- 1 tablespoon extra virgin olive oil;
- 8 to 10 slices of garlic (3 to 4 cloves, cut in half);
- salt and pepper to taste.
The ingredient list for preparing the gravy:
- red wine, water, and/or beef stock;
- 1 tablespoon cornstarch.
If you want to go a little extra and your kids are also big fans of mushrooms, I recommend preparing mushroom gravy instead. With only a few ingredients and a 5-step recipe, this easy mushroom gravy is rich, creamy, and vegan-approved. This savory gravy recipe will take your beef steak to a whole new level!
Roast Beef Step-by-Step Recipe
- First of all, preheat the oven to 375°F.
- Also, before you start to roast the beef, you should bring it as close to room temperature as you can. This will help it cook more evenly. Because of this, I suggest taking it out of the fridge at least an hour before you start.
- Next, insert slivers of garlic into the roast.
- Add salt and pepper to the roast after rubbing it with olive oil.
- Then, put the roast on the middle oven rack with the fat side facing up and a roasting pan under it.
- Now, just cook the roast. To start, brown it by cooking it at 375°F (190°C) for 30 minutes. Then, turn down the heat to 107°C (225°F) and cook it for no more than two and a half hours.
- The roast should be put on a cutting board and covered with aluminum foil to keep it warm after taking it out of the oven. Let it rest for 20 to 30 minutes before cutting.
- Meanwhile, we can prepare the gravy. If you want to make it even better, check out my mushroom gravy recipe. If not, get the parts you need for the classic gravy and let’s do it! First, take the pan with the fat out of the oven and set it on medium heat on the stove.
- After that, add water, red wine, or beef stock and let it boil.
- Mix a tablespoon of cornstarch with a little water, then add it to the drip pan. Stir quickly while the gravy thickens to avoid lumping.
- After letting the roast rest for a while, cut it into thin slices to serve. Don’t forget to serve the gravy on the side or pour it over the slices.
The Perfect Roast Beef – Medium Rare
FAQ
How long does a 3 lb roast take to cook at 350?
What is the best temperature to roast a roast?
How long does it take to cook a 2 lb roast?
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Approx weight
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Rare (125 °F)
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Medium (145 °F)
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2 lb
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31 min
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42 min
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3 lb
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45 min
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55 min
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4 lb
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1 hr
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1 hr 10 min
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How long do you cook a 4 lb roast at 325 degrees?