Here’s a timeless, hearty Classic Roast Beef recipe — tender, juicy beef seasoned simply and roasted to perfection. Great for Sunday dinners, holidays, or leftovers for sandwiches!
🥩🔥 Classic Roast Beef
🧾 Ingredients (Serves 6–8):
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3–4 lb beef roast (top round, sirloin tip, eye of round, or ribeye roast)
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2–3 tbsp olive oil
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4 cloves garlic, minced
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1 tbsp kosher salt
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1 tsp black pepper
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1 tsp dried rosemary
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1 tsp dried thyme
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Optional: 1 tsp onion powder or 1 tbsp Dijon mustard for added flavor
🔪 Instructions:
1. Bring to room temp:
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Take the roast out of the fridge 1 hour before cooking to let it come to room temperature for even roasting.
2. Preheat oven:
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Preheat to 450°F (230°C).
3. Season the beef:
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Mix olive oil, garlic, salt, pepper, and herbs into a paste.
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Rub all over the roast evenly.
4. Roast:
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Place the roast on a wire rack in a roasting pan or on a bed of vegetables (like carrots, onion, and celery).
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Roast at 450°F for 15 minutes, then lower oven to 325°F (165°C) and continue roasting until desired doneness:
Doneness Internal Temp (Remove at): Final Temp (after resting) Rare 120–125°F 125–130°F Medium Rare 130–135°F 135–140°F Medium 140–145°F 145–150°F -
Use a meat thermometer for accuracy. Total time depends on the size and desired doneness (typically 60–90 minutes).
5. Rest:
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Remove from oven, tent loosely with foil, and let rest for 15–20 minutes before slicing. This locks in the juices.
🍽️ Serving Ideas:
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Slice thinly across the grain and serve with:
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Mashed potatoes
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Roasted vegetables
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Yorkshire pudding
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Horseradish cream or beef gravy
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📝 Tips:
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For extra flavor, sear the roast in a hot skillet before roasting.
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Save drippings to make a simple au jus or pan gravy.
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Leftovers? Use for French dip sandwiches, beef hash, or roast beef wraps.
Would you like a gravy recipe, slow-cooked roast beef, or Yorkshire pudding recipe to go with it?
