This roast beef recipe is the most tender beef you will ever try - and it's delicious, flavored with garlic and rosemary. It's so easy to make with only a roasting pan and a few ingredients required for this melt-in-the-mouth roast beef. Plus, it feeds a large family, and it's budget-friendly!
🌟Why this recipe works
This tender roast beef recipe is perfect for a family Sunday dinner and uses leftovers for meal prep. Even your guests will be impressed with garlic and rosemary flavor running through each slice of tender beef.
Plus, You only need a few ingredients for this recipe, and they are all inexpensive. The beef roast is the most expensive ingredient, but even that can be found on sale occasionally.
For this recipe, I like to use leaner roasts like eye of round, chuck roast, rump roast, or bottom round roast. These are some of the cheapest cuts of beef per pound and still have a nice beef flavor.
Unlike other beef roasts cooked low and slow, this recipe only takes a little over an hour and produces a wonderful browned garlic and rosemary-flavored crust with a melt-in-your-mouth pink center.
The delicious beef is finished with a silky red wine beef glaze that takes minutes to prepare and is perfect for feeding a large family. It makes a lot of food, so there will be plenty of leftovers. Plus, it reheats well - so you can enjoy it all week long.
The gravy is so easy to make with red wine, beef broth, and flour for thickening. It's so delicious and really takes this dish to the next level.
🍽 Key ingredients
You can pick up an inexpensive family-sized beef roast from the butchers or on sale at the grocery store for less than $5 per pound. Not sure, check best cut for roast beef explained. And you can grab any red wine for the gravy!
Beef roast - for this recipe, I used eye of round. However any of these round roasts will work for you.
Dry rub - A simple rub of salt and freshly ground black pepper is all you need to extract the delicious flavor from the meat.
Pan seasonings - To enhance the flavor of the roast, you'll need 1 garlic bulb, sprigs of rosemary, butter, and onions to cook with the beef.
The gravy - The gravy is made with a simple roux of butter and flour and flavored with red wine and beef broth.
Searing - for this recipe, I used grapeseed oil which is ideal for searing beef.
Instead of flour
To thicken the gravy, you can use 1 tablespoon of cornflour/arrowroot powder to 1 tablespoon of water.
Butter for browning
You can use a tablespoon of butter instead of grapeseed oil to sear the roast. However, avoid high heat to avoid burning the butter.
🔪 How to make
This easy recipe has a delicious garlicky and rosemary flavor. Follow these simple steps for making roast beef, and you'll have the most tender slices that you've ever had. Trust me - your family is going to love it!
Preheat the oven to 275 degrees Fahrenheit (150 degrees Celsius).
The key to a delicious roast beef is all in the preparation. First, remove the roast from the refrigerator about an hour before you plan to cook it to allow it to come to room temperature.
Next, make a dry rub with salt and pepper.
Make 4 slits on the top of the roast using a sharp knife, stuff each slit with one garlic clove, and rub with salt and pepper. Flip the roast and do the same.
Rub the roast all over with the remaining dry rub, making sure to get into all the nooks and crannies.
Place the roast in an oven-safe skillet or braising pan, and add some sliced onions and fresh herbs like rosemary or thyme.
Cook beef in the preheated oven until the internal temperature reaches 115 degrees Fahrenheit. (Use a meat thermometer to ensure the correct temperature is reached).
Remove the roast from the oven, use aluminum foil to cover it in a tent shape, and let rest for 10 minutes. The internal temp will continue to rise as the roast rests. Remove the remaining ingredients (onion and rosemary).
Using the same pan, add grapeseed oil over medium-high heat, and sear the roast on all sides (for about 15 minutes total rotating whole roast). Remove the roast from the pan to a chopping board. The serving temp should be 130ºF in the center for medium-rare.
Next, deglaze the pan with beef broth and red wine, and make a gravy with the pan juices. Scraping up any burnt bits stuck to the bottom of the pan.
In a small bowl, combine the flour and butter to form a paste and add it to the pan.
Melt into the hot cooking liquid and whisk to melt in completely. Bring the gravy to a boil to fully incorporate butter and flour and thicken the gravy.
Carve the roast beef and serve it with gravy, onions, beans, and mashed potatoes.
💭 Cooking tips
Using the meat thermometer
Make sure to stick the meat thermometer into the thickest part of the beef so that you end up with perfectly cooked medium-rare roast. All roasts come in different shapes and sizes. The thicker the roast, the longer it will take to cook. Learn how to use a meat thermometer in my ultimate guide for your delicious meat meals.
Searing the beef before cooking
Searing the beef before cooking helps to lock in the juices and flavor. It's a simple step that makes a big difference.
Allowing the beef to rest
After cooking roast beef, it's essential to allow the beef to rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the roast so that they don't spill out when you cut into it - and makes it easier to carve.
Making the delicious gravy
Mix the flour with butter before pouring it into the gravy, so that you don't end up with lumpy white bits.
📖 Roast Beef Recipe Variations
If you want to change up the flavor of this roast beef, try using different herbs and spices in the dry rub. Some good options include.
Add a teaspoon of chili powder or chipotle powder to the dry rub and stuff the slits with the garlic and chopped jalapeno pieces for a fiery flavor.
Add a teaspoon of dried oregano or thyme to the dry rub. You could also stuff the slits with fresh rosemary or thyme sprigs.
Mix 1 tablespoon of Dijon mustard with the dry rub for a tangy flavor.
Make a BBQ glaze by mixing ¼ cup of your favorite BBQ sauce with 2 tablespoons of brown sugar and 1 tablespoon of apple cider vinegar. Brush this glaze over the roast during the last 10 minutes of cooking.
🥗 What to serve with
Tender roast beef is always best served with a healthy serving of mashed potatoes to go with the delicious velvety gravy. But there are plenty of other great side dish options as well. Try some of these light and easy options.
These salty and crunchy bacon-wrapped asparagus are the perfect siding with a few slices of melt-in-your-mouth steak.
If you want something lighter, try roasted potatoes. These potatoes have a crispy outside and a fluffy inside, making the perfect bed for your roast.
Cauliflower mashed potatoes
If you're looking for a low-carb option, serve the roast beef with cauliflower mash. It's easy to make, has a creamy texture, and is flavored with garlic and seasoning.
🙋 Frequently Asked Questions
Why does roast beef get tough?
If you overcook the beef, it will become tough and dry, and if you cook it too fast, the collagen contracts, leading to tough meat. That's why it's important to know how to cook it low and slow and use a meat probe to make sure it's cooked to the perfect temperature.
Can I use my slow cooker to cook roast beef?
Yes, you can cook a pot roast beef in the slow cooker. Just sear the beef on all sides before adding it to the slow cooker, and cook on low for 6-8 hours.
What is the best doneness for roast beef?
Medium-rare is the best doneness for roast beef. This means that the internal temperature should be about 130ºF. Check this beef internal temp guide for complete doneness.
🧊 Storing and ♨️ reheating
Leftover roast beef makes perfect meal prep and can be eaten cold or reheated. Check out my leftover roast beef sliders recipe.
Fridge - Store the cooled roast in an airtight container or tightly wrap it in plastic wrap and consume it within 3-4 days. The gravy can be refrigerated in a bowl covered with plastic wrap or in an airtight container and consumed within 5 days.
Freezer - Transfer the leftover roast to an airtight freezer container or freezer bag and store it in the freezer for up to 3 months. Place the gravy in a freezer container and consume it within 4 months.
Reheating - For best results, let the roast come to room temperature and preheat your oven to 250 degrees Fahrenheit. Reheat the whole leftover roast for 15 - 20 minutes with the meat probe inserted into the thickest part.
Once the internal temperature reaches 130 F, please remove it from the oven and let it rest for 10 minutes before carving.
Alternatively, you can heat the roast in a frying pan over medium heat for 8 - 10 minutes until the center is warmed through.
For more check these proven leftover roast beef recipes, specifically the cheesy roast beef sliders.
🍳 Related Roast Beef Recipes
If you liked this recipe, try one of my featured roast recipes in your next meal. Roast beef gravy from drippings make the best brown gravy recipes with a deep savory beefy flavor.
👪 Serving Size
For a 4 pound roast, you will get approximately 6 - 8 servings, with each serving equaling 2 slices of tender beef. However, you could buy a larger roast to cater to more guests and increase the cooking time to get your desired doneness with the meat probe inserted.
If you're looking for a delicious and easy recipe then look no further! This recipe is simple to follow and yields juicy, tender beef that is sure to please. With a few tips on how to cook roast beef perfectly, you'll be serving up a feast in no time. So, gather your ingredients, preheat the oven, and let's get started!
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How to Cook Roast Beef Perfectly
for the gravy
- ½ cup beef broth
- ½ cup dry red wine
- 2 tablespoon flour
- 2 tablespoon butter
- The key to a delicious roast beef is all in the preparation. First, remove the roast from the refrigerator about an hour before you plan to cook it to allow it to come to room temperature.
- Preheat the oven to 275 degrees Fahrenheit (150 degrees Celsius)
- Next, make a dry rub with salt and pepper.
- Make 4 slits on the top of the roast using a sharp knife, stuff each slit with one garlic clove, and rub with salt and pepper. Flip the roast and do the same.
- Rub the roast all over with the remaining dry rub, making sure to get into all the nooks and crannies.
- Place the roast in an oven-safe skillet or braising pan, and add some sliced onions and fresh herbs like rosemary or thyme. Cook beef in the preheated oven until the internal temperature reaches 115 degrees Fahrenheit. (Use a meat thermometer to ensure the correct temperature is reached).
- Remove the roast from the oven, use aluminum foil to cover it in a tent shape, and let rest for 10 minutes. The internal temp will continue to rise as the roast rests. Remove the remaining ingredients (onion and rosemary).
- Using the same pan, add grapeseed oil over medium-high heat, and sear the roast on all sides (for about 15 minutes total rotating whole roast).
- Remove the roast beef from the pan to a chopping board. The serving temp should be 130ºF in the center for medium-rare.
- Next, deglaze the pan with beef broth and red wine, and make a gravy with the pan juices. Scraping up any burnt bits stuck to the bottom of the pan.
- In a small bowl, combine the flour and butter to form a paste and add it to the pan.
- Melt into the hot cooking liquid and whisk to melt in completely.
- Bring the gravy to a boil to fully incorporate butter and flour and thicken the gravy.
- Carve the roast beef and serve it with gravy, onions, beans, and mashed potatoes.