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Our Oven Roast Beef is tender, flavorful, and perfect every time! Sunday roast has been a tradition in our family for years. We hope you love this classic recipe as much as we do.
Table of Contents
- Ingredients in this Roast Beef Recipe
- What is the Best Cut of Beef for an Oven Roast?
- Easy Steps for Perfect Oven Roast Beef
- How Long Does it Take to Cook a Roast Beef in the Oven?
- Getting the Right Time and Temperature
- Optional Roast Beef Cooking Methods
- More Flavors and Add-Ins
- How to Make Beef Gravy from Beef Drippings
- What To Serve With Roast Beef
- Storing and Reheating Leftovers
- The BEST Oven Roast Beef Recipe
This pot roast recipe has been our Sunday dinner go-to recipe for as long as we can remember. We have so many great memories of walking into our home after church to the smell of the roast beef simmering in the oven. All of the credit for this recipe goes to our amazing mother who truly perfected this tender roast beef recipe. It is simple and delicious!
Ingredients in this Roast Beef Recipe
- Rump roast – You can also use any of the suggestions below
- Butter
- Beef broth
- Seasonings – salt, dry onion soup mix, and Fresh herbs for garnish (optional)
What is the Best Cut of Beef for an Oven Roast?
Choosing a cut of meat can seem confusing, but it doesn’t have to be. With the low and slow method, most cuts of beef can be roasted to tender perfection. But here are a few options to look for at the grocery store:
- Rump Roast
- Chuck Roast or Shoulder Pot Roast
- Rib Roast
- Ribeye Roast
- Tenderloin Roast
- Tri-Tip Roast
- Round Tip Roast
- Bottom Round Roast
- Top Round Roast
- Eye of Round Roast
Easy Steps for Perfect Oven Roast Beef
Don’t be intimidated by oven roast. It couldn’t be easier! There are just a few tricks to getting that buttery, melt-in-your-mouth roast beef you love:
- Bring the meat to room temperature. Take it out of the fridge and let it relax a little before roasting. This will help create a tender roast beef.
- Start with the right pan or pot. A heavy duty roasting pan or a Dutch oven work best. It needs to be able to transfer from stove top to oven.
- Sear that meat! Using hot oil, sear all sides of your roast until there’s a nice brown crust. This step will ensure all those delicious juices stay locked in and give it a gorgeous color.
- For tantalizing, fall-apart meat remember these two words: LOW and SLOW. Roasting at a lower heat for a longer period of time will give even tougher types of meat that tender texture your family will die over!
- Make sure your meat never roasts dry. Keep it covered in its natural juices and beef broth for maximum juicy tenderness.
How Long Does it Take to Cook a Roast Beef in the Oven?
This is a tricky question because roast sizes and oven temps can vary. You don’t really need to rely on precise times and oven temperatures when cooking a roast. It is more about the internal temperature of the roast and getting it high enough to break down connective tissues to make it tender. That can be at a slightly higher oven temperature (no more than 300-degrees) and less cooking time, or a lower temperature (around 200 degrees) but a longer cooking time.
Roast, especially chuck roast, has a lot of connective tissue throughout the meat. Because the connective tissue contains collagen, a long, water-soluble protein, it doesn’t start to break down until it reaches 160 degrees F, and doesn’t fully break down until it reaches 200 degrees F. Some cooks prefer getting the internal temperature up to 210 degrees F before removing it from the oven for maximum tenderness. This is a lot higher of an internal temperature than what you would want to have for a typical steak, but it’s necessary for a tender roast. This can take several hours to achieve, but as I mentioned above, low and slow is the name of the game here.
Getting the Right Time and Temperature
Oven temps and roast sizes can vary and fluctuate but as long as you are going by the internal temperature of the roast, you will be golden. Roast is so easy to make and it is not a temperamental meat. For this recipe, we set the oven at 300-degrees and roast for 3 hours but you can lower the temperature and roast it longer if you would like. It is easy to adjust the times and temperatures. You can cook a 3-5 pound roast at 200 degrees F for up to 8-10 hours with great results. The main thing here is to cook it low, between 200-300 degrees F and cook until the tissues soften and break down, which, as mentioned above, is an internal temperature of between 200-210 degrees F.
Use a Meat Thermometer
Use a meat thermometer to get the most accurate readings for your roast. If you want to get really high-tech, there are bluetooth meat thermometers that can stay in the roast while in the oven. That way you don’t have to keep opening the oven and uncovering the roast to get your temps. You can just keep checking it from your phone! Whether you use an old school analog meat thermometer or a digital one, checking that internal temp is my best suggestion for getting perfect roast every single time.
Optional Roast Beef Cooking Methods
Growing up, Sunday just wasn’t Sunday without the waft of savory roast permeating the house. But sometimes during the summer, our mom refused to heat up the house using the oven. This Slow Cooker Pot Roast came to the rescue during those hot months and is so delicious! And now with the popularity of the Instant Pot, a homemade roast can be on the table in a fraction of the time. Try our Instant Pot Sunday Pot Roast for a quick and easy roast dinner.
More Flavors and Add-Ins
Looking for more flavors and add-ins to try? Here are some more popular additions:
- Red wine: Add a splash of red wine to the broth to get a richer, deeper flavor.
- Worcestershire Sauce: Mix in a tbsp of Worcestershire sauce to the beef broth before adding it to the roast or shake a few splashes over the top.
- Garlic: It never hurts to throw a couple fresh garlic cloves(or seven) with your roast. Mash the soft, cooked garlic in with mashed potatoes or serve them whole with your roast and vegetables.
- Potatoes and carrots: Add some quartered potatoes and thick-cut carrots to the roasting pan with the roast beef an hour or two before serving to make an all-in-one meal.
- Pepper: Add some extra black pepper for a little kick.
- Parsley, sage, rosemary, and thyme: I am literally singing this in my head while I am typing. You can’t go wrong with this herb combo, or song. A teaspoon of each will make a delicious herb mix that is fit for a fancy dinner or a Scarborough Fair (sorry, I couldn’t help myself).
How to Make Beef Gravy from Beef Drippings
Don’t forget about the show-stopper topper: gravy! Those delectable drippings from the pan make the richest, creamiest gravy you’ve ever had. It’s delicious over roast, mashed potatoes, veggies, rice, just about anything. Just use our simple tips for How to Make the Best Beef Gravy. It’s easy, fool-proof, and oh so yummy.
What To Serve With Roast Beef
When it comes to a family-style roast beef dinner, we definitely have our go-to favorite side dishes. Here is what we like to serve with our roast dinners:
Mashed Potatoes
Green Beans or Peas
Roasted carrots
Parmesan Potato Halves
Roasted Vegetables
Homemade Dinner Rolls
Storing and Reheating Leftovers
Store leftover roast in an airtight container in the fridge for 3-4 days. You can also freeze the leftovers for up to 2-3 months. Reheat leftovers in the oven or in a crock pot until heated through or the internal temperature reaches 165-degrees F.
Fun Leftover Ideas
We love shredding up our leftover roast beef to make roast beef sandwiches, French dip sandwiches, beef stew, and our Mom’s shredded Mexican beef. It sounds weird, but it really makes the best filling for Mexican dishes like enchiladas, burritos, taquitos, and shredded beef tacos. Just shred up the leftovers, add some salsa, and the sky’s the limit!
The BEST Oven Roast Beef
Video
Equipment
- Conventional Oven
Ingredients
- 3 pounds rump roast (see notes above for meat options)
- kosher salt to taste
- 2 tablespoons butter
- 1 (2-ounce) package dry onion soup mix
- 1 cup beef broth (or beef stock)
Instructions
- Remove roast from refrigerator and allow to come to room-temperature (about 30-40 minutes). Preheat oven to 300 degrees F (read notes above for more time and temperature roasting options). Trim excess fat from roast and generously rub all sides with Kosher salt.
- In a heavy roasting pan or Dutch oven, over medium-high heat, melt butter. Add roast to pan and sear on all sides for about 2-3 minutes per side. You want the roast to be brown all over.
- Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan.
- Cover and roast in the oven for 2.5-3 hours or until beef is tender with an internal temp of 200-210 degrees F (add 40-60 minutes per pound over 3 pounds).
- Allow roast beef to rest 10-15 minutes, still covered or wrapped in foil, before carving. While the roast rests, make gravy (optional, see notes above). Use a sharp knife to cut into slices and serve!
Really good tips to follow. Instead of using packaged onion soup mix I found a recipe to make my own. My roast was just at 3 pound but I cooked it for only an hour and a half. 3 hours would have been way too long.
Im just about to put my beef in the oven..cant wait to taste it.looks a great recipe!
If I cook a 6 lb roast, do i double all the ingredients and the cook time?
For the ingredients, yes you can just double them. For the cooking time it is recommended that you add 40-60 minutes for every pound over 3 pounds. I hope this helps!
This is by far the best roast recipe I have ever had I always use it so thank you!
I know you probably won’t see this because it is Christmas but I bought a 2.1 pound top sirloin instead of 4 pounds, how long do I cook it for? Thank you!
This may no longer be helpful, but we recommend cooking a 2 pound roast for about 1 1/2 to 2 hours, or until the internal temperature of the roast is at least 145 degrees for a medium roast. I’m so happy you like the recipe!
Does it come out well done like a Pot Roast or meduim like a Roast Beef? Thanks!
It comes out like a Roast Beef!
Planning to try this for Xmas.
Do you turn the meat to keep it moist ???
We don’t usually turn it. If you are worried about it drying out you can baste some of the juices over the beef.
at what height in the oven do you put the roast? i.e low down, in middle or high as my roasts tend to be tough. cheers.
james.
We usually set it on a lower rack so the middle of the roast is in the middle of the oven. Hope this helps!
Cheers. thanks for this tip – i will try this recipe as my roast beef has always turned out as tough as old boots. i don.t have a crock pot but cover a roasting tray with tin foil but have never thought about adding beef stock/broth etc. – good idea – will let you know how it turns out.
thanks
james
This is the best recipe I have found or at least worked for me! The meat is fall apart delicious, so yummy! Absolutely loves it. I do add bay leaves for additional flavor. It is delicious right away or I actually put it in the Refrigerator and serve it the next day which of course makes it even more flavorful! Thank you so much for this recipe
How much beef or chicken stock do I put in the roast? I am making this today July 12, 2021 & need to know. Thanks, I’m looking forward to eating this delicious roast.
The recipe lists 1 cup of beef broth! Hope this helps!
Can I add vegetables around the roast while it’s cooking?
Yes! We often add potatoes, onions, and carrots.
When should we put the veggies in, I want to make sure my potato is done but with good flavor of the Roast
We would just put it all in at the same time!
Need a little advise…I’m using this recipe on Sunday, I have a 6# rump roast, how many hours should I cook it at 300 degrees? Want it tender but not dry!
Thank you for your help
Rump roast is tricky because it is a tougher piece of meat. Read through the entire post for tips. Make sure you bring the roast to room temperature, or close to it, before cooking. Remove it from the fridge an hour before you prepare it. Also, use a heavy roasting pan or Dutch oven and a meat thermometer. As far as cooking time, I would roast your 6 lb roast for 4 hours and then check the internal temperature.
Very good recipe, I put some of the trimmed off fat atop the roast for added moisture.
Your oven is Celsius, the recipe is in Farenheit. You need to convert to suit.
Have a question can I sear the roast in a cast iron skillet and then just transfer skillet to oven , if so do I cover it and still cook for 3hrs?
Yeah that should work!
You say cook low but suggest an oven temp of 300. That is extremely high? My oven only goes to 260 which is very, very hot. Please explain?
This is for 300 degrees fahrenheit. What temperature system are you using, celsius? If so that would be about 149 degrees celsius.
300 F. I think you have an oven that is in celsius.
This turned out to be the best roast I’ve ever made. It was tender and very tasty. Thanks for sharing this recipe.
It is impossible to find a more comforting meal than a classic roast dinner! So flavorful and delicious!
So excited to have this at Christmas. Thanks for a classic and delicious recipe that doesn’t look overwhelming!! LOVE your website and your always-winning recipes.
This is the best roast beef I’ve ever made! Thank you for sharing this recipe. It’s a gem!
The oven temperature is 300 degrees for this recipe. It is stated in the first step of instructions.
Hi. Planning on making this for thanksgiving. What should I change for high altitude (8300ft) cooking?
For high altitude, we always suggest increasing the baking temperature by 10-15 degrees, and then decreasing the cooking time by 5 minutes per 30 minutes of baking. Hope this helps!
Know that adjustments need to be made when baking (cakes, etc.) at high altitude. Have never thought about adjustments for roasts in the oven. Will most definitely try this. Thank you for this from Denver.