Classic Roast Beef

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A timeless classic just in time for Sunday dinner delicious classic roast beef. If you’d like, it could be made with a sirloin roast or a rump roast. Using low heat to slow-roasted is why this is such a tender meal that you’ll love. It’s perfect for using a more challenging cut of meat and making it delicious for Sunday dinner.


  • three to three and a half pounds of a boneless rump roast with plenty of fat on it
  • one tablespoon of extra virgin olive oil
  • three to four cloves of freshly pressed garlic
  • salt and pepper to taste


  1. The beef should be brought to room temperature. After the meat has been thawed, remove it from the refrigerator 2 hours before cooking. Open up the wrapping and sprinkle all sides with salt. Place in an airtight container.
  2. Preheat the oven to 375 degrees Fahrenheit. Place the oven rack in the very center with one underneath.
  3. Pat the roast drive with paper towels 15 minutes before cooking. Use the tip of a sharp knife to make 8 to 10 small holes inside the roast. Stuff the holes with the fresh-pressed garlic.
  4. Rub the outer part of the roast with olive oil. Sprinkle with salt and pepper all around.
  5. Put the roast on the rack with a pan below it. You will place the roast directly on the middle oven rack with the fat side up and a roasting pan beneath it to catch the drippings. This will allow hot air to easily circulate around the roast so that it doesn’t need to be turned.
  6. Brown the roast at 375 degrees for about half an hour, then reduce the temperature to 225 degrees Fahrenheit. Cook for an additional 2 1/2 hours.
  7. The roast is finished when it reaches an internal temperature of 140 degrees Fahrenheit or more. Check the internal temperature with a meat thermometer when the roast is brown on the outside. At 140 degrees Fahrenheit, you will have made a medium-rare roast. If you wish to have a well-done roast, wait until it’s 165 degrees Fahrenheit.
  8. When finished, place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let the roast rest for 20 minutes to avoid losing its juiciness before cutting. Slice the roast and serve while still warm.


  • This recipe is perfect for top cuts of meat. You can get excellent roast beef with a bottom round or a rump roast, although a beef tenderloin will be just as delicious.
  • No matter what cut of meat, be sure there’s plenty of fat and visible marbling for better flavor.
  • For medium-rare meats, the internal temperature should be 145 degrees Fahrenheit; for medium-well, the internal temperature should be 150 degrees Fahrenheit. For well done, it should be 160 to 165 degrees Fahrenheit internally.
  • Cooking times will vary because each oven is unique. As a general rule of thumb, however, if cooking at 225 degrees Fahrenheit, your roast will need to cook for 30 minutes per pound after the initial browning.
  • Bone-in roasts will need to cook longer than boneless roasts because the bone can act as an insulator.
  • You can refrigerate any leftover roast beef in an airtight container for three to five days.
  • If you would like to save your roast beef longer, slice it into individual portions, double wrap it in plastic or foil, and seal it in a freezer zip lock bag. Alternatively, you can vacuum seal any cooked roast beef leftover.
  • To thaw roast beef, defrost in the refrigerator overnight.
  • You can use leftover roast beef for Philly cheesesteak sandwiches when cut thinly. If you cut it into cubes, you can use it in beef stroganoff or pot pies. You can even make Beef Pho.
  • You can also use the drippings in the pan below the roast beef to create a delicious gravy.


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