This hands-off medium-rare roast beef recipe is a game changer! I’ll show you how to cook roast beef that’s unbelievably juicy, flavorful, and foolproof with very little effort. This is my new go-to for roast beef sandwiches, our holiday roast, and beyond.
Hands-Off Medium-Rare Roast Beef
This roast beef recipe is now my go-to method for perfect roast beef every time (and I mean EVERY time). The simplicity and delectable results have completely won me over! Put a seasoned roast in a very hot 500ºF oven for 5 minutes per pound, switch it off, and leave it for about 45 minutes to one hour for a juicy medium-rare. This roast beef comes out deliciously seared outside and succulent inside. The simple seasoning of salt, pepper, rosemary, and garlic makes this roast outstanding without any fancy ingredients. More of my favorite roast recipes are this Garlic Lovers Roast Beef and Roast Beef with Gravy.
Why This Roast Beef Recipe Works
- A foolproof method for making roast beef. You’ll start with a hot roast at 500ºF followed by a low, slow rest in the oven until your roast hits the optimal internal temperature for medium-rare. Or, cook it longer for your preferred doneness for roast beef.
- Easy, all you need is a meat probe. I love this method because it’s hands-free and anyone can use it to cook a perfect, succulent roast beef with a beautifully crisp, seared exterior.
- A recipe you’ll come back to. Whether I’m preparing a roast for sandwiches, Sunday dinner, or the holidays, I will never make my beef roasts any other way now! After you’ve tried it, I think this method will be your go-to, too!
Ingredients You’ll Need
Here’s everything you need to make this foolproof roast beef recipe. See recipe card below for exact measurements.
- Beef Eye Of Round Roast: Or you can use top round.
- Garlic: Use two to three garlic cloves.
- Seasoning: Salt, black pepper
- Herbs: Mince fresh rosemary leaves. Thyme would also work.
- Olive Oil: Mix a tablespoon of oil with the seasoning to make a rub for the beef.
How to Cook Roast Beef
These are the quick and easy steps to make the juiciest roast beef every time you cook it (while barely lifting a finger).
- Get ready to roast. Preheat the oven to 500°F. Meanwhile, pull the roast out of the refrigerator and let it sit at room temperature. Beef cooks more evenly if it’s not cold from the fridge.
- Season the beef. Prep the seasoning mixture with fresh garlic, rosemary, salt, pepper, and oil. Rub the mixture generously over the beef so it coats all sides.
- Roast. When the oven reaches 500ºF, transfer your beef with a meat probe inside. Roast the beef at 500ºF for 5 minutes per pound (i.e., 15 minutes for a 3-pound roast).
- Rest. Now, turn off the oven. Leave the meat inside until the internal temperature on the meat probe reads 135°F. Let the roast beef rest for 10 minutes before carving. Enjoy!
Hands-Off Roast Beef Recipe
Equipment
Ingredients
- 1 3-pound top or eye round, trimmed of all fat
- 2 large garlic cloves or 3 small cloves
- 2 teaspoons kosher salt
- 1 tablespoon fresh rosemary leaves, minced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon fresh black pepper
Instructions
- Preheat the oven to 500°F. Remove the beef from the refrigerator and let it sit at room temperature while the oven preheats.
- Mince the garlic, then sprinkle it with the salt and use the side of your knife to mash it into a paste on the cutting board (if you have a mortar of pestle, that also works). Add the rosemary and press it a few more times to mix. Transfer the garlic mixture to a small bowl, then add the olive oil and pepper and stir to combine. Rub the seasoning all over the roast beef, then put it in a roasting pan that will hold it comfortably.
- If you have a thermometer probe or a thermometer you'll be able to see and read through the oven door, insert it now.
- When the oven is ready, roast the beef for 15 minutes (5 minutes per pound, adjust the time if your roast weighs more or less). After 15 minutes, turn off the oven but do not open it!
- If you're able to get a temperature reading as it cooks: Let the beef sit in the oven, undisturbed until it reaches 135°F for medium-rare (145- 150°F for medium), there will be little to no carry-over cooking once you remove it), this took about 45 minutes (in my oven) but it can take up to 1 1/2 hours, depending on how well your oven retains heat.
- Remove the roast from the oven and let it rest for 10 minutes before you cut it so that the juices distribute evenly. Slice thin and serve.
Last Step:
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Notes
- If you don’t have a meat probe and need to open the oven to check the temperature with an instant read thermometer: Let the beef sit in the oven, undisturbed, for 1 hour. After one hour, use an instant-read thermometer to check the temperature. If it’s 138-140°F (148-150°F for medium), remove it from the oven. If not, return the oven to 300°F and check often until the meat reaches 135°F (because it was removed from a hot oven, the roast will raise another 5°F as it rests). Remove the roast from the oven and let it rest for 10 minutes before you cut it so that the juices distribute evenly. Slice thin and serve.
- For a larger roast, adjust the salt, pepper, garlic, etc and the cook time as noted above.
Nutrition
Helpful Tips
- Roast size. My top round roast weighed 3 pounds. If yours is bigger, increase the amount of seasoning and roasting time.
- No meat probe? No worries, you can still make this roast. After you turn off the heat, let the meat sit in the oven for an hour and then check the temp with an instant-read thermometer. If it’s at 138°F to 140°F, remove it; if not, turn on the oven to 300°F. Check the temperature often, and once it reaches 135°F, remove it from the oven. As the beef rests, the internal temperature will increase another 5°F.
- Prefer a different degree of doneness? Cook your roast longer. For beef cooked to medium, remove it from the oven when the thermometer probe reads 145°F to 150°F.
What to Serve with Roast Beef
I’ve included a few choices here for casual family dinners as well as festive dishes for Christmas dinner or other holidays.
Comfort Food Favorites
Holiday Dinner Sides
FAQs
What kind of beef is used for roast beef?
Roast beef requires large cuts of meat that will get tender as it slowly cooks. Top round and eye of round roasts are both good options, although I usually prefer eye of round.
Do you season roast beef before cooking?
Yes, you should season roast beef before you cook it. You can do it right before baking or up to a day early, which will give the meat more flavor.
How Long To Cook Roast Beef?
Using this method, a 3-pound roast beef takes anywhere from 1 hour to 1 1/2 hours.
Storage
- Store leftover roast beef in the refrigerator for up to 4 days, and reheat leftovers in the microwave.
- Use leftovers to make a roast beef sandwich with melted Swiss and caramelized onions or this roast beef with arugula sandwich. Or, slice and add the cold meat to a salad.
