Roast beef is a classic family dinner that makes for easy and delicious leftovers that you can enjoy all week! This is my go-to recipe for melt-in-your-mouth tender beef roast, and it never disappoints! You only need a handful of ingredients, and it turns out juicy and flavorful every time!
Classic Roast Beef Recipe for Dinners
Here's my easy and delicious recipe for classic roast beef with garlic and rosemary, which gives it the most wonderful flavor! I always look forward to using the leftovers (if there are any) to make sandwiches, soups, and so much more!
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Choosing The Best Cut For Roast Beef
Roast beef isn't one specific cut of meat; it's a cooking method for beef. The best roasts for roast beef will vary based on your budget, your personal preference, and what's available to you!
I used a top sirloin roast this time around, and it turned out fabulous! Other popular 'premier cuts' include:
Here are some budget-friendly cuts that can also make for a delicious and flavorful roast beef:
- Chuck Roast
- Eye of Round
- Bottom Round Roast
- Rump Roast
🥘 Roast Beef Ingredients, Notes, & Substitutions
When I said this recipe was simple, I meant it! You only need a handful of ingredients, and your roast will turn out succulent and flavorful every time.
- Top Sirloin Roast - 4-pound top sirloin roast (or your preferred cut, boneless).
- Garlic - 3-4 cloves garlic (sliced into halves or thirds).
- Fresh Rosemary - 3 sprigs of fresh rosemary or a rosemary substitute.
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Salt & Pepper - 1 tablespoon each of salt & pepper (to taste).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Roast Beef
Other than slicing the roast and stuffing it with garlic and herbs, the oven does all of the work! You're going to need your measuring spoons, a sharp knife, a cutting board, and a roasting pan.
A 4-pound roast makes roughly 8 servings, so it's great for when you have company!
Step 1: Bring to room temperature. Before cooking, set the roast out on the counter to come to room temperature (for at least 1 hour, but preferably 2).
Step 2: Preheat. Preheat your oven to 375°F (190°C/Gas Mark 5).
Step 3: Slice and stuff. Use a sharp knife to slice 8-10 small slits about ½-inch deep all over your 4-pound (1.82 kilograms) roast. Stuff each one with a piece of the sliced 3-4 cloves (9 grams) of garlic and a small piece of 3 sprigs (0.3 grams) of fresh rosemary.
Step 4: Season. Rub your roast with 1 tablespoon (14.79 milliliters) of olive oil, then season on all sides with 1 tablespoon each (18 grams) of salt & pepper (to taste).
Step 5: Brown. Put your prepared roast fat-side-up in a roasting pan and cook it at 375°F (190°C/Gas Mark 5) for 30 minutes or until the outside is nicely browned. Then, reduce the heat to 225°F (105°C/ Gas Mark ¼).
Step 6: Roast. Cook for another 1 ½ to 2 hours or until your roast reaches an internal temperature of 125°F (52°C) as read by a meat thermometer.
Step 7: Rest and serve. Remove your roast beef from the oven and transfer it to a cutting board with a piece of foil tented loosely over the top. Let it rest like this for 20-30 minutes before slicing and serving with gravy if desired.
(optional) To make roast beef gravy
First, combine your roast beef pan drippings with beef broth or stock to get 2½ cups of liquid, and pour it into a saucepan.
Then, add ½ cup of red wine (or omit and substitute with additional beef broth) and ¼ cup of all-purpose flour and whisk to combine, then season with salt & pepper to taste.
Finally, bring it to a boil, stirring frequently until it reaches your desired consistency. Spoon over sliced roast beef when serving.
🍽️ What To Serve With Roast Beef
There are tons of tasty side dishes you can serve with roast beef! Cream cheese mashed potatoes, steamed corn, and sauteed green beans are some of my favorite options.
The leftovers are absolutely perfect for making the BEST roast beef sandwiches. You can chop it up and use it in beef stroganoff or beef stew, too! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- If cooking a bone-in roast, it is going to take longer. Use a meat thermometer to determine when your roast is done by checking its internal temperature.
- I think the perfect roast beef is medium-rare (130°F/54°C), though you can certainly aim for rare if you prefer.
- The roast will continue to cook as it rests (known as carryover cooking), so I always pull it out of the oven 5 degrees shy of where I want it to be.
- See degrees of beef doneness and beef internal temperatures for more info.
- You can also use my pot roast seasoning or prime rib rub for this roast beef!
🥄 Make Ahead Options
You can roast your beef up to 3 days in advance and wrap it tightly in plastic wrap or foil, or slice it and place it in an airtight container in the fridge. Reheat it in the oven, and no one will be any the wiser!
Freezing Roast Beef
I recommend slicing your cooked roast beef and placing it in a freezer bag or airtight container for easier storage. It will keep well frozen for up to 3 months and should be transferred to the fridge to thaw the night before reheating.
🥡 Storing
Let your roast cool completely, then wrap it tightly in plastic wrap or foil. Store it in the fridge for up to 3-5 days.
Reheating Roast Beef
Reheat your roast in the oven at 350°F (175°C/Gas Mark 4) for 15 minutes or until warmed to your desired internal temperature. You do not need to let your roast rest a second time when reheating.
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❓ Recipe FAQs
Because I first brown the roast at a high temperature in the oven before reducing the temperature to roast it, you don't have to sear it on the stovetop. If you prefer to, though, you can skip the first 30-minute stint at 375°F (190°C/Gas Mark 5). Monitor your meat with a meat thermometer to check for doneness because the cooking time may be longer.
Absolutely! You can freeze the roast whole by wrapping it tightly in plastic wrap and foil, or (my preference) slice it and freeze the slices in a freezer bag. It will keep in the freezer for about 3 months.
I love the simplicity of salt & pepper with fresh herbs and garlic, but you can definitely swap it out for your favorite beef seasoning! Pot roast seasoning or prime rib seasoning works wonderfully.
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📖 Recipe Card
Roast Beef
Ingredients
- 4 lbs top sirloin roast (or your preferred cut, boneless)
- 3-4 cloves garlic (sliced into halves or thirds)
- 3 sprigs fresh rosemary
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Before cooking, set the roast out on the counter to come to room temperature (for at least 1 hour, but preferably 2).
- Preheat your oven to 375°F (190°C/Gas Mark 5).
- Use a sharp knife to slice 8-10 small slits about ½-inch deep all over the 4 lbs top sirloin roast. Stuff each one with a piece of the sliced 3-4 cloves garlic and a small piece of 3 sprigs fresh rosemary.
- Rub your roast with 1 tablespoon olive oil, then season on all sides with 1 tablespoon each, salt & pepper (to taste).
- Put your prepared roast fat-side-up in a roasting pan and cook it at 375°F (190°C/Gas Mark 5) for 30 minutes or until the outside is nicely browned. Then, reduce the heat to 225°F (105°C/ Gas Mark ¼).
- Cook for another 1 ½ to 2 hours or until your roast reaches an internal temperature of 125°F (52°C) as read by a meat thermometer.
- Remove your roast beef from the oven and transfer it to a cutting board with a piece of foil tented loosely over the top. Let it rest like this for 20-30 minutes before slicing and serving with gravy if desired.
Notes
- If cooking a bone-in roast, it is going to take longer. Use a meat thermometer to determine when your roast is done by checking its internal temperature.
- I think the perfect roast beef is medium-rare (130°F/54°C), though you can certainly aim for rare if you prefer.
- The roast will continue to cook as it rests (known as carryover cooking), so I always pull it out of the oven 5 degrees shy of where I want it to be.
- See degrees of beef doneness and beef internal temperatures for more info.
- You can also use my pot roast seasoning or prime rib rub for this roast beef!
- To make roast beef gravy:
- Combine your roast beef pan drippings with beef broth or stock to get 2 ½ cups of liquid, and pour it into a saucepan.
- Add ½ cup of red wine (or omit and substitute with additional beef broth) and ¼ cup of all-purpose flour and whisk to combine, then season with salt & pepper to taste.
- Bring to a boil, stirring frequently until it reaches your desired consistency.
- Let your roast cool completely, then wrap it tightly in plastic wrap or foil. Store it in the fridge for up to 3-5 days.
- I recommend slicing your roast beef and placing it in a freezer bag or airtight container for easier storage. It will keep well frozen for up to 3 months and should be transferred to the fridge to thaw overnight before reheating.
- Reheat your roast in the oven at 350°F (175°C/Gas Mark 4) for 15 minutes or until warmed to your desired internal temperature.
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