Roast Beef
A classic Sunday roast beef — a single piece of beef cooked low and slow to medium-rare perfection, with a deeply browned crust and a tender pink interior. The technique is straightforward: high-heat sear, low-heat finish, and the resting time is non-negotiable.
Prep Time
16 min
Cook Time
25 min
Servings
4
Calories
452 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Beef400 g
- Rosemary1
- Thyme1
- Salt1 tsp
- Black Pepper½ tsp
- Butter¼ cup
- Garlic3 cloves
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Beef400 g
- Rosemary1
- Thyme1
- Salt1 tsp
- Black Pepper0.5 tsp
- Butter0.25 cup
- Garlic3 cloves
Instructions
- 1
Choose a 3-4 lb top round or sirloin tip roast. Take it out of the fridge 1 hour before cooking — cold meat in a hot oven gives uneven results. Pat very dry with paper towels — wet surface won't sear.
- 2
Season heavily: 2 tablespoons of kosher salt, 1 tablespoon of black pepper, 1 tablespoon of garlic powder, 2 teaspoons of dried thyme. Rub all over the roast.
- 3
Heat the oven to 450°F (230°C). Heat 2 tablespoons of oil in a large oven-safe skillet over high heat until smoking. Sear the roast on all sides — about 2-3 minutes per side until deeply browned. This is the crust.
- 4
Transfer the skillet to the oven. Roast for 15 minutes at 450°F to set the crust, then reduce heat to 325°F (165°C). Continue roasting until the internal temperature reaches 130°F for medium-rare — about 45-60 more minutes for a 3 lb roast.
- 5
Remove from oven. Let rest on a cutting board, loosely tented with foil, for at least 20 minutes. This is the most important step — cutting too early loses all the juice.
- 6
Slice thinly against the grain with a sharp knife. Serve with the pan drippings (deglaze the pan with a splash of beef stock if there's any fond left), roasted potatoes, and a simple green vegetable. Yorkshire pudding is the British classic accompaniment.
Watch how to make Roast Beef
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💡 Expert Tips
- 1.Use a meat thermometer. Roast beef is expensive — don't ruin it by guessing. 130°F for medium-rare; 140°F for medium; over 150°F is grey and dry.
- 2.Two-stage cooking. The 450°F sear creates the crust; the 325°F finish cooks evenly through without burning the outside.
- 3.Rest 20 minutes minimum. The juices have been driven to the center by heat — resting redistributes them. Slicing too early loses all juice.
- 4.Slice against the grain. Look at the meat — you'll see muscle fibers. Slice perpendicular. Wrong direction = chewy, regardless of cooking.
🔬 Why It Works
Roast beef succeeds when the outer crust is deeply browned (Maillard reaction = flavor) and the interior is tender medium-rare (130-135°F). The two-stage cooking technique (high then low) achieves both — high heat for the crust, lower heat for even cooking through the interior. The rest is essential — during cooking, muscle fibers contract and squeeze juices toward the center; resting allows them to relax and reabsorb. A non-rested roast bleeds juice on the cutting board; a rested one stays moist on the plate.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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