Classic Roast Beef Recipe

Classic Roast Beef Recipe

Course: Dinner, Main Course

Cuisine: American, English

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Calories: 291kcal

This classic roast beef recipe uses fresh rosemary and garlic to create tender beef slow roasted in the oven that’s cooked to a perfect medium rare with a crisp crust so good every slice melts in your mouth.

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Equipment

Ingredients

Roast Beef

3 lb beef roast eye of round, rump roast, or sirloin tip roast
3 tsp rosemary minced
3 cloves garlic cut into slivers
1 tsp smoked paprika
3 tsp Kosher salt
1 tsp black pepper
1 tsp Worcestershire sauce
1 tsp lemon juice
2 tsp olive oil
3 cups beef stock recommend sodium free or low sodium

Beef Gravy from Drippings

2 cups liquid combination of beef drippings & additional stock
1/4 cup flour
1/4 cup butter
1/2 tsp salt
1/2 tsp pepper

Instructions

Roast Beef

Take the beef out of the fridge an hour before putting it in the oven to let it come to room temperature.
3 lb beef roast
Slice the garlic into small slivers and mince the rosemary.
3 tsp rosemary, 3 cloves garlic
Combine the rosemary, smoked paprika, salt, and pepper with the Worcestershire sauce, lemon juice, and olive oil to make the spice rub.
3 tsp Kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp Worcestershire sauce, 1 tsp lemon juice, 2 tsp olive oil
Using the tip of a sharp knife, make small slits in the roast. Insert the garlic slivers into the slits. Spread the rub on the outside, covering the whole thing.
Set the roast on a rack in a roasting pan. Then pour the stock into the bottom of the pan.
3 cups beef stock
Place the roast into an oven that has been preheated to 450℉ (232℃) for 15 minutes.
After 15 minutes, turn the oven down to 325℉ (163℃) and cook the beef uncovered until the internal temperature has reached 135℉ (57℃). For a 3 lb roast, this takes around an hour.
Baste it with the pan juices a couple of times while it's cooking. We use a turkey baster every 25 minutes or so.
When the meat has reached the desired temperature, take it out of the oven, keep it on the rack while covering it loosely in foil, and let it rest covered for 15 to 20 minutes.
Slice the roast beef into thin slices against the grain and sprinkle a tiny bit of salt across the top of the slices right before serving.

Beef Gravy from Drippings

Once the roast has finished cooking, remove the beef drippings from the pan and add enough stock to have 2 cups of liquid. Recommend using low-sodium or sodium-free stock or broth.
2 cups liquid
In a saucepan, make a roux by whisking the butter and flour together over medium heat. Once the roux has turned golden brown, slowly pour in the liquid while continuing to whisk.
1/4 cup flour, 1/4 cup butter
Add the salt and pepper and continue stirring until the sauce has reached the desired consistency. This usually takes 5 to 7 minutes.
1/2 tsp salt, 1/2 tsp pepper
The gravy will start to thicken as it cools.

Notes

The roast can be seasoned a day or two in advance and stored in the fridge.

Use a low-sodium or sodium-free stock to help control the gravy’s saltiness. It can also help to taste the sauce before adding the salt.

Nutrition