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.
WOW, tried this recipe yesterday and it is hands down the best way to do beef , I will never do it any other way now 👏 cooked to perfection (medium) tender and tasty. A big thank you for the recipe 👍
It was tasty with the seasoning but I should just cooked for 45 minutes vs 1 hour for 3.5 lbs for tenderness- would make again, I was surprised stove off even cooked my sweet potatoe. Very delicious (temp was 135 too)
This was delicious! Don’t think I’ll make a roast any other way! Pulled it at 45 minutes, checked it then put it back in for 15 minutes Oven was still warm around 300. Next time I’ll keep in a hour Used an arm toast.
This recipe makes so much sense. Just follow it and you will not overcook your roast. Thank you!
can i use flat iron steak instead if i can’t find top roast or eye of round?
This was done to perfection and absolutely delicious. Would definitely make it again……
Have done a 15 lbs prime rib roast and a 3 lbs rib roast using this method, hands down the best way to cook beef roast
i have made this roast and it was so good that my family asked for it again it was just done perfect love all your dishes i have made many .
Made this for Christmas and it was delicious. I was a little concerned about turning the oven off and leaving the roast, but it turned out great. I would make again. This was my first roast too!!
Fantastic! Came out perfectly. And the leftovers were amazing as well.
Oh MY! The very BEST!
Just add a bit of water to the pan. Because of the high heat my pan burnt the dripping.
I’ve never made roast beef before, but I pretty much followed the instructions to a T and I don’t even have any type of thermometer and my beef came out perfect!! Thanks for this recipe!
SO GLAD TO HEAR!!
I never liked cooking a roast beef because it always came out tough. Well I followed this recipe and it was absolutely perfect. Now I have a gas oven so I did turn it back on twice to heat back up to 400 degrees because it doesn’t stay hot long enough. I think it took a total of 2 hours. Also ny roast was 6 lbs. But it was like butter when you ate it. I Aguayo added thinly sliced onion to the top of the meat and cooked it on a rack. It was amazing.
I loved this recipe but the meat was not tender. Looking for suggestions for a tender cut of beef. My husband loved it. I served it with yogurt and chive mashed potatoes.
It’s in the oven right now! I’m excited to taste it, as is my husband! Thank you!
Worked perfectly! Will be using it again for SURE! Try it!
Can you use the convection bake setting or better o use regular baking in the oven?
I made this amazing top round, my husband loved it so much he didn’t even add steak sauce!!! Best ever idea and thank you!!!
This technique was amazing I followed the recipe precisely and the steak was remarkably tender, almost like filet mignon. So good!
This is how my mom taught me.
My ovens only go to 450. What to do?
Great, simple recipe! Just made it for the second time.
It is the first time in my entire cooking life that my roast beef came out like the picture, beautiful and delicious! Thank you, thank you!!!
Great!!
Great but the olive oil smoked up the house and the fire alarms went insane! I’ll make this next time with a higher smoke point oil.
Trying this technique right now. 4.65 lbs. eye of round. $3.50lb vs $15lb deli. Lunch for a week. Thank you
Gina I made this tonight! It was wonderful. Been married 59 years & never been able to make a good eye of the round roast. Did it tonight and it was absolutely delicious. Rare the way we like it. Taste due to the garlic & rosemary rub. I literally knocked it out of the park. I will add one comment though, but I think either round has to be sliced very thin. I have used this method of cooking a roast with others, and it comes out good all the time. But this just blew me away. It was so good tonight. Like all your recipes there’s never a failure. Thank you so much for doing what you do. Have all your cookbooks and everyone is wonderful. Stay well stay safe. Keep cooking.
🤗Carol
Thanks Carol!So glad you enjoyed it!
Followed it and it turned out perfect!!!
You may not like this method but hijacking someone else’s blog is just not ok.
I’ve cooked eye of round roast many times but never tried this method and I’ve gotta say this is the best! I used a probe which was not as complicated as I expected. It took my almost 3.5 pound roast an hour and 20 minutes to reach 130 degrees ( we like rare) and it was perfection. Sliced it thin and used for roast beef sandwiches with arugula and shaved Parmesan which is of course another excellent Skinnytaste recipe.
Yum! Glad you enjoyed it!
I was skeptical about turning off the oven for an hour, but it worked! The roast was cooked just right
(medium) & the flavor was delicious. Everyone loved it!
This was so easy and so delicious!! The seasoning was delicious! It was a huge hit for Christmas Eve.
Perfect!
I haven’t made this yet but was wondering. You appear to roast in a Dutch oven. Do you put the lid on after you turn off the oven?
I got this recipe originally from All Recipes and having been using it for years. The times were way off and it took quite a few tries to get it right. Gina, your times are perfectly accurate! This method is full proof. I like to let it rest longer. After ten minutes mine is still losing a lot of juice.
This is the method I’ve been using for roasting beef based on what I first found through Cook’s Illustrated. It works beautifully!
Covered or uncovered?
This looks like a great option! I’m curious—my oven has a fan on that seems to cool the oven down faster. Will this work do you think in that scenario? You can’t turn off the fan
Mine does too and I had no issues.
Which is more tender – top round or eye of round? Thank you. Looks amazing!
My butcher told me eye of round
I just saw this method described elsewhere online but your directions are much better. Less intimidating. I’m going to give it a try on a standing rib roast Christmas Day. Can you think of any reason your method wouldn’t work on that cut of meat?
It should be fine!
I’ve always found eye of round to be tough. Does this method make it much more tender?
It’s certainly leaner, you can use this method for any cut of beef you like, but I get my roast from the butcher which is much better quality than the supermarket. It makes a huge difference!
Would this recipe work for beef tenderloin?
I would like to double the size of the beef for Christmas dinner.
Please advise cooking times.
We prefer beef to be on the rare side of medium rare.
Thanks