Roast Beef

Classic roast beef recipe using rump roast, round roast, or sirloin tip. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough.

  • Prep time: 5 minutes
  • Cook time: 3 hours
  • Bring roast to room temp time: 1 hour, 30 minutes
  • Yield: Serves 4-6


  • 3 to 3 1/2 pounds (1.3 to 1.6 kg) of Boneless Rump Roast (pick an end cut with a layer of fat if you can)
  • 1 tablespoon extra virgin olive oil
  • 8-10 slivers of garlic (3 to 4 cloves, sliced in half or into thirds)
  • Salt and pepper

For the gravy:

  • Red wine, water, and or beef stock
  • Cornstarch

Special equipment:


1 Salt the roast and let sit at room temp: The beef should be brought to close to room temperature before you start to roast it so that it cooks more evenly. So, remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.

2 Preheat your oven to 375°F (190°C).

3 Insert slivers of garlic into the roast: Pat the roast dry with paper towels. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.


4 Rub with olive oil, sprinkle with salt and pepper: Rub olive oil all over the roast. Sprinkle with salt and pepper.


5 Place roast on rack, fat side up, with pan to catch drippings below: Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it.

Placing the roast directly on the rack like this with a pan on the rack below creates a convection type environment in the oven, allowing the hot air to more easily circulate around the roast, so you don't have to turn the roast as it cooks.

Place the roast fat-side up so that as the fat melts it bathes the entire roast in flavor.


6 Roast initially at 375°F, then lower the heat to 225°F: Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C). The roast should take somewhere from 1 1/2 to 2 1/2 hours additionally to cook.

The shape of the roast will affect the cooking time. If your roast is long and narrow, rather than a more round shape, it may take less time to cook, so keep an eye on it.


7 Remove roast when internal temp reaches 135°F to 140°F: When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135° to 140°F (57°C to 60°C).

8 Tent with foil and let rest before cutting: Place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting.(Resting the cooked roast is important. If you cut into it too soon, the roast will lose more of its juices.)

Thinly slice the roast to serve. (A sturdy long bread knife works well for slicing roasts.)

To make the gravy: Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Hopefully you will have some. If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it.

roast-beef-method-5 roast-beef-method-6

Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping.

You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste. Mom adds some fresh thyme too if she has some. (See also How to Make Gravy.)

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Matt

    I used top round. I trimmed the fat first (mistake- it turned out a bit dry). This made really primo roast beef sandwiches!


    • Elise Bauer

      Hi Matt, yeah, not a great idea to trim too much fat, it helps keep the roast from getting dry. You can always trim it after it’s cooked. So glad you liked it for your sandwiches!

  • Erika

    Very very good, i made a small piece on beef not much fat a bit on each side really, did not use the rack put 2 cut onions underneath and a sprig of tyme. Rubed roast seasoning outside. Turned heat down in a fan forced oven took 2 hours all up. So tender and tasty. I was genuinely surprised. I firmly believe that the meat makes a difference. Beef to old its going to be inedible. My beef had good marbelling.


  • Jen

    I followed this recipe to the letter, have the correct cut of beef and it came out so tough I can barely cut it. Chewing it is nearly impossible. I will say the flavor was amazing! I guess I just need to give up on roast. All these years they come out tough and juicy like this one, or if they fall apart, they’re dry. I’ve tried all manner of cuts, cooking conditions, appliances, grassfed, grainfed,to no avail. Has anyone had this issue and discovered the secret? I’m so frustrated! Sorry to whine but I challenge you to find a way that I haven’t tried yet as I’m desperate for the answer!


    • KMM

      Not that I’m a culinary master by any stretch of the imagination, but I’ve heard overnight marinades are supposed to help with tenderising, and an eight hour stint in a slow cooker always works out well. Have you tried that?

    • Mike

      I suggest you read up on SOUS VIDE, it cooks the meat in warm water for several hours at a controlled temperature, I understand that most restaurants use this method I have a sous vide bath and it works wonders on tough cuts you can find the equipment on auction sites or well known online stores.

  • Francise

    Can you use this as is with eye of round beef thanks

    • Elise Bauer

      Hi Francise, I have not cooked this roast beef with eye of round, so I consulted my mother about your question. She said it should work fine. They eye of round is typically smaller than a regular rump roast or round roast, so you will likely not need to cook it as long. Do use a meat thermometer.

  • Allison

    Amazing. Used a really cheap piece of beef from Walmart and it was superb. I have always roasted a beef roast in a roaster. Never directly on the rack. Huge difference.


  • Chef Sandra

    Yes, I made it. I don’t know . I was hoping for juicy, but it was dry. I doctored it up, but not what I wanted.


  • michael

    Good recipe,use a pan with a rack,cleaning oven rack is a job.


  • Petra

    so so very good!!! I mean it finally worked and it was super juicy, edible and so flavorful! This is the only recipe where we ate it – and not the dog. Kids loved it, too. I am printing it out – the flavor from such simplicity is just amazing. and the gravy worked great, only had chicken stock on hand but it came out nicely. Thank you!!!


  • Valerie

    My Momma did her roast just like this! Thanks for the share. Luckily I was the eldest daughter and had to cook for the siblings. Back in the day I hated it, now it’s a blessing. My Mom smiles everytime I cook for people EVERYDAY because no cooks it right! Thanks

  • Lili

    Made the recipe as written but it’s smoking my house out because of the dribbling. Any thoughts on how to avoid that?

    • Elise Bauer

      Hi Lili, you have the roast sitting on a rack with a pan to catch the drippings in the rack below, right? Try putting a cup of water in the pan below, that should help.

  • Kate

    I’ve followed many online recipes, but I have never reviewed one before. I HAD to comment on this one though, because it was DELICIOUS! My roast beefs have always ended up tough, flavourless, and dry. I followed this method exactly (including resting the meat on either side of cooking) and it turned out perfectly! I will never make roast beef any other way!!! My $11 roast tasted like restaurant quality. Thank you !!!!


  • Sara

    Absolutely delicious! I only changed one thing I started with temp at500’ for first 20 min then turned it down to 225’.

  • Jeana

    Recipe was easy and the roast was tender.


  • Kathy

    When I lower the temperature do I take the meat out and wait until the temperature reaches 225 or just leave the meat in the oven?

  • Farah hafeez

    Hi this will be my first time making a roast , I was considering cooking the entire thing in my heavy cast iron pot . Would that work you think or should I stick to the convection oven

    • Emma Christensen

      Hi, Farah! We definitely recommend roasting following our exact directions above. However, if that doesn’t work for you for whatever reason, I’d recommend using a cast iron skillet with low sides. Don’t use a high-sided pot since that will cause your roast to steam instead of actually roasting. Hope this helps!

  • George

    Hello, your temp is way to low for the lean beef cuts you mention. Tough meats, with collagen, such as a beef brisket or plate, pork butt, etc… can take a low and slow 225. That’s BBQ without going into the issues with cooking a whole hog. With a lean meat, all you are doing is drying it out. A middle ground temp around 325 is about the best you can do with these lean tough cuts you mention.

    • Elise Bauer

      Hi George, we’ve been cooking rump roast this way for over 40 years with excellent results, no kidding! (As have thousands of readers over the years) I recommend trying our approach as directed before dismissing it out hand.

  • Charles

    Very good and tender roast beef.


  • Victoria Bultman

    Made this tonight for my Christmas Eve dinner! Followed the recipe except put minced garlic over the roast rather then putting into slits! Turned out amazingly well and just perfect for rare! Will use this again and again

  • Julie weeks

    Can you put in crock pot after cooking at 375 and let it cook all night

    • Emma Christensen

      Hi, Julie! If you want to go that route, I’d just cook the whole thing in the crockpot — no need for the oven. Cook it on LOW for 8 to 10 hours. Enjoy!

  • Colin

    Have used a Gordon Ramsay recipe for years but this streets ahead. Roast was beautiful and tender! Will be using this recipe from now on.


  • Kaye

    Can I use this recipe for chuck roast?

    • Elise Bauer

      Hi Kaye, I don’t think chuck roast would work well with this recipe. Chuck roast comes from the shoulder, which is the part of the animal that gets the most exercise (think of the steer bobbing its head up and down to eat). It is the most flavorful cut of meat, but it is also quite tough. Chuck roast is best reserved for making stews (cooking for a long time at a relatively low temp) or grinding into ground beef.

  • Nancy

    Can this method be used for a top sirloin roast? It’s always been perfect every time I’ve used a sirloin tip roast but we will be having a 6lb. top sirloin for our holiday gathering this year.

  • Keiko

    It was simple and tasty Thanks for sharing a wonderful recipe!


  • Martha

    This worked great. My guest couldn’t have garlic, so I chopped up rosemary very fine and added that with the salt and pepper just before putting it in the oven. After resting I had just enough juices to add to the drippings from the pan below for a small amount of gravy.


  • Geoff

    The sirloin roast turned out perfect! Great recipe!


  • Lisa

    That was the easiest and most delicious rump roast I have ever made. It was about 2 1/2 lbs and I didn’t even need the gravy it was so juicy and tasty. Fat is the key though. I had a nice layer of fat on my roast.


  • Joan Stevens

    A recipe with very short to the point a very good recipe thank you .

  • NancyD

    Mine was so tough and so rare. Was it my oven?


    • Elise Bauer

      Perhaps! Sounds like you may have needed to cook it longer and maybe at a lower temperature.

    • Joseph

      Could also be the lack of fat. Did you trim your cap off or roast it upside down? I usually keep the fat side up to let it render down into the meat.

      -a butcher’s son.

  • Roxanne

    This was a great recipe. The garlic was a neat idea and gave the meat a really good flavor.


  • Linda

    Really easy and very tasty thank you!


  • Sonia

    Sounds great. My husband got a Beef Chuck Pot Roast. Can I use it for this Roast Beef recipe?

    • Elise Bauer

      Hi Sonia, chuck roast is a much tougher piece of meat and should really only be used for pot roasts and stews. I don’t recommend using it for this recipe.

  • Stephanie

    I have made this recipe a bunch of times. It is always amazing! The only different thing I do. Is use whole cloves of garlic, only because I didn’t pay attention the first time where it said slivers lol also I love garlic Your mom is amazing! Thank you so much for sharing this wonderful recipe with everyone It’s perfect and my family and I love it!


  • Aishah

    I forgot to rub with olive oil and it still came out great! I used additional seasonings that I know my family likes.


  • Nick

    I used this recipe to do a beef chuck roast in the Webber, low and slow. It was a great help. The roast came out perfectly! Elise, thank you very much,!

  • Amy

    Planning to make tonight but would like to include potatoes and carrots. Would you put them right on the drip pan? Wouldn’t that mess up the potential for gravy and is the temperature right to roast vegetables at the lower heat? Thanks!

    • Emma Christensen

      Hi, Amy! Emma here, managing editor. I think you could certainly roast potatoes and carrots in the drip pan! The temperature is fine, but the veggies will finish sooner than the roast, so I’d get the roast started and add the veggies when there’s about an hour left to go on the roast. Stir the veggies every 15 minutes to make sure they’re not sticking to the bottom of the pan, and then scoop them out with a slotted spoon when they have cooked to your liking. You can use any drippings left behind in the pan to make your gravy. I think that should do the trick. Let us know how it turns out!

  • Stephanie

    This is the 2nd time I have made this, and it is perfect like the first time! I used a rump roast, cooked 30 min at 375 and 1 1/2 hour at 225. Making sure it is at room temp before cooking is the key


  • Lesley

    I had a 2 pound sirlion tip, I followed the recipe and as it was smaller and longer I checked after 1.5 hours. Eventually left it for 2.5hrs reading 135. Took it out and after resting it is medium but not very tender. Any advice on this would be great.

    • Desmond

      Sirloin tip you have to slice across the whole face of the roast to go across the grain and make it tender

  • Emily

    This was the first time I’ve made roast beef and it came out perfect. It had a ton of flavor! I had a smaller cut so it did cook faster but it came out medium rare just like I wanted and my family loved it. We used leftovers for sandwiches and beef stroganoff.


  • Shirley

    I have an 8-1/2 lb rump roast believe it or not my husband brought home. I’m a little leary to cook it directly on the rack but am willing to try it. Open to suggestions on how long I need to cook it and what temperature the oven needs to be set at. Considering browning it in my Dutch oven first. All suggestions welcome..

    • Emma Christensen

      Hi, Shirley! Emma here, managing editor for Simply Recipes. What about cutting the roast in half, cooking one, and freezing the other? If you want to cook it all at once…hmm… I might recommend doing it in a roasting pan with a roasting rack. I like your idea to sear it, but then I’d just keep the oven temp the same and cook it for longer. If it seems like it’s starting to dry out, cover with foil (and/or baste with butter! That never hurts!) Let us know how it turns out!

      • Kris

        I use this recipe all the time. Cooking 2 roasts both a little over five pounds. Can I side by side them in the oven? Thinking of increasing cooking time 1 hour at 225.

        • Emma Christensen

          Hi, Kris! Sure, I think that would work! You mean adding an extra hour on top of the 1 1/2 hour cooking time, correct? I’d start checking it after 2 hours and then every 15 to 20 minutes to monitor how quickly they’re cooking. Good luck!

  • Cindy

    I made this last week. I never thought to place a roast on the oven racks. It turned out perfect and tender. I do have a question, can you use a Corning ware roasting pan under the roast to catch the drippings if a small amount of water is added to the pan? Since it’s not metal I wasn’t sure. But, I would like to try that so it’s easier on me to make the gravy afterwards.


    • Elise Bauer

      Hi Cindy, sounds like it’s worth a try! Corning Ware can take the heat, so there shouldn’t be an issue.

  • ANNE

    I want to make this for a special occasion in March . I have a gas convection oven and want to know the temperature I should use for convection ROAST or do I stick to Convection BAKE and at what temperature?

  • Amanda Durant

    I’ve never had much luck cooking roasts, as we’re not huge red meat eaters; so I was dubious, but mostly of my own abilities. Anyway. This really works! I can do this now! Thanks, Elise!



  • Kelly

    Quick question… I have only ever prepared this cut of beef in a crock pot. I would like to try it in the oven but my butcher says I am crazy because this cut of meat doesn’t have enough marbling and will be dry and tough. I have a convection oven so I am trying to determine if I should use that to provide even cooking. Do you have a recommendation on time and temp for a 3.3 pound roast?

  • Nadia

    Love this recipe!! Made it dozens of times now. The only small change I’ve made is use Montreal steak spice instead of salt. Everyone who tries this meal loves it even my 4 babies. Thanks Elise!


  • Carl

    Made this for dinner today with the main deviation being use of a covered roasting pan after the initial sear. We’re a medium-rare family so I hedged a little on temperature (200 vs 225) and I had a thermometer in the roast from the get-go. Took it out at 140 and let it rest and I have to say the meat is PERFECT. Looking forward to the leftovers for sandwiches.

    4lbs rump, tied into a small rugby ball shape, ran a little less than 2hrs.

  • Brad from Iowa

    At what oven temp should I cook the meat at in order to achieve a well-done center? We don’t like medium cooked center. THX!.

    • Elise Bauer

      Hi Brad, for a well-done center, remove the roast at 155°F. Then let make sure to let the roast rest for several minutes. The internal temp should continue to rise.

    • Meateater

      500 for 3 hours. Remove when charred.

  • Bryan

    I have a convection oven. 1.) Do you recommend using it for this recipe? And 2) if so should I adjust the cooking time?

    Thanks in advance

  • Susan Conner

    So we never get a roast that is tied like your picture. It came straight from the processor to our freezer, it’s shrink wrapped. Should I tie it? Do you have a hint for that?

    • Elise Bauer

      Hi Susan, if your roast is cut in a way that it is a solid piece of meat, it doesn’t need any tying up. The string is just used to hold a roast together if it needs it. If you find you do need it, use kitchen string (all cotton) and just tie at 1 to 2 inch increments.

  • Jennifer Murch

    I’m making this recipe for supper tonight, but my rump roast (a local butcher shop processed our beef) has a bit of bone in it. How will this change the process? Thanks!

    • Elise Bauer

      Hi Jennifer, the bone can act as an insulator, causing the roast to take longer to cook through. How much longer, I don’t know.

      • Jennifer Murch

        Thank you for your prompt reply! I’ll schedule in a little more time. Fingers crossed!

  • David

    The reason to start a roast low and then go high is to control the amount of sear on the roast’s exterior. If you start low and roast to about 5 degrees below your desired done temp. and then increase the temp. to 375 or even 400 you get to control the outer crispness to your liking without affecting the interior temp that much.

    If you start high and then go low it’s much more difficult to control the crispness, because it will continue get crispier.

  • Chad

    Great receipe. The only thing I do differently is a start the roast low on 250-275 and about 10-15 minutes before it is done I crank up wth oven to 350-375 to brown/carmalize it more. I even sometimes turn it to broil. I find it renders the fat better that way (more juices for gravy) and the exterior of the meat has more of a bark/crispier texture. Basically, a reverse sear method.

    • Carla

      Love reverse sear method and follow Serious Eats. Tonight I need to get it done quickly so seared in a hot cast iron pan and then transferred to a 350 oven to roast. Will take it out at 130 degrees because we like medium rare, but will tent for 20 minutes or so.

    • Mark


      The trick to making a great roast beef is to view it as two products — the roast, and the bark.

      All roasting methods involve two cooking processes — one for the bark and one for the roast. The roast itself doesn’t mind if the bark is done first or last but a better product can be created by doing it last for three reasons. Firstly, a very low heat will ensure you get an even medium rare throughout the roast. Placing a pan of water on the floor of the oven will ensure it doesn’t dry out. You are just trying to cook the centre to medium rare and shouldn’t worry about what it looks like at this point. When it is within a few degrees of your desired temp you should start on the second product — the crust. You can either burn this on in a super hot oven or even take it out and sear it on top of the stove.

      The point is to view the roast as a roast, and separately as a crust. Two separate products.

  • Cinzia molini

    Hi, will it work for an eye round roast beef?

  • Shannon D

    If you’re looking for a butcher in Sacramento, I can’t say enough good things about V. Miller in East Sac.

  • Kate

    I have to say every recipe I try of yours turns out to be my new favorite meal. Whenever someone compliments me after cooking I always say don’t thank me, thank Elise! THIS roast is now my new favorite. Thank you, thank you, thank you for your service to the cooking community and your easy to follow and simple recipes that are always packed with flavor. I will forever refer your website to friends. Xo

  • Jeff Marzano

    I just starting out experimenting with cooking.

    I bought an All-Clad roasting pan with a curved rack based on a TV show I watched with my mother. The rack is curved which supposedly allows for good air circulation around the meat.

    I’m following this recipe as a general guideline:

    1. I put olive oil and Paul Prudhomme Meat Magic on the roast the night before and let it sit in the refrigerator over night.

    2. I took it out and let it stand at room temperature for at least an hour (2 hours today)

    3. I peeled quite a few garlic cloves and placed them on top of the roast as opposed to cutting small cuts into the meat itself.

    4. I started roasting it at 375 per this recipe.

    5. I will turn the temperature down but probably not to 225. I may go down to 275 today so it cooks faster.

    I like all meat cooked well done.

    I don’t get into making gravy or things like that.

    I didn’t think of placing the roast in the oven with the fat side up. I may try that next time.


  • Cindy KQ

    When deglazing the pan for gravy and stirring in cornstarch mixture, should the pan be cooking on the stovetop, burners on?

  • Heide

    Elise, I have to tell you, whenever I need the answer you’ve always got it. This roast turned out great. I wasn’t quite brave enough to put it directly on the oven rack, I put it on a rack in the roasting pan and it was fine. Do make an effort to tie the roast up into an even shape as possible. Inevitably one end will still cook a little faster than the other. I saved the really rare piece for roast beef sandwiches the next day – perfect!

  • Deb

    This is how I do roasts. Start high, go low. Great recipe, thanks :)

  • Christine Akers

    Made this yesterday…it had great flavor and the gravy was perfect but the meat itself was pretty chewy. Slicing it thin helped, but based on the comments, I was expecting it to be tender…maybe it was my particular rump roast, but it looked almost exactly like the photo. Might try it again with a different cut or searing it in a pan first and then cooking it low.

  • Deb Thomas

    This is fabulous! A cheaper cut of meat being so tender is a dream come true, the flavor is superb! I served it with green beans, salad and mashed potatoes and drizzled the beef juice on top ! Soooo Good..

  • Tracey Hewison

    Fantastic, my sirloin tip tasted like prime rib, everyone raved about it. Served it with roasted baby potatoes and carrots, yorkshire puddings, roast gravy and a kale salad. Delicious, will be making over and over! Thank you!

  • Mary Bryant

    I have a 5 pound roast how long will it take for med to med rare?

    • Elise Bauer

      Hi Mary, probably an additional 1/2 hour to hour from the times given here. It really all depends on how cold your roast is going in, the shape of your roast, and your particular oven, which is why it is so essential to use a meat thermometer.

  • Yvonne

    I am going to try this recipe tonight for dinner. What I am wondering though is how do you cook your roast veggies. In the past I have cooked roast veggies in the oven (on a different rack) at the same time as the meat. How can you get delicious roast veggies when the meat is cooked at such a low temperature?

    • Elise Bauer

      Hi Yvonne, I think you could put the vegetables in a tray on a lower rack with about an hour left to go on the slow and low cooking, then crank up the heat to finish roasting them after you’ve taken the roast out of the oven and you are letting it rest.

  • Kerry

    This is a great recipe. I’ve done it 3 times now! I use way more garlic and add cumin and coriander, but the cooking instructions are spot on. Thank you!

  • Karissa

    Could you help me with any changes for 2.5lb roast?

    • Elise Bauer

      Hi Karissa, a smaller roast will take less time to cook. My guess is it will take about 45 minutes less time to cook. But use a meat thermometer and watch the roast, check early.

  • Erica

    Holy moly the best piece of beef I’ve ever made! This recipe is a keeper. It came out absolutely perfect for me, gravy and all. Thanks!!!

  • Leo

    I’m wondering if anyone tried braising the meet in a fry pan first on all sides and then putting in the oven.. I do that with my pot roast.. Just curious if that makes a difference or if even recommended.
    I’m going to try the recipe this weekend for a party of 10.

    • Elise Bauer

      Hi Leo, do you mean searing first? That’s one way to do it.

    • Pat

      I also braise my roast in frying pan before putting in oven. Turns out great. Just remember to use a meat thermometer

  • marisa schmidt

    Hi! I wanted to use this recipe for Christmas this year but need to feed 12. How do I adjust? Bigger roast plus cook time?

    • Elise Bauer

      Hi Marisa, I would roast two 4 pound roasts. Leave some room between them in the oven. Make sure you let them sit out for at least 2 hours at room temp (70°F) so they get closer to room temp before cooking. They will take longer to cook, and longer to brown. Either start the heat out higher, or cook them at the given starting temp longer.

  • Jessica

    I tried the roast beef recipe last evening, and it turned out superb! It was very moist and flavorful. Great recipe!

  • Lynne Roybal

    The best tasting, tender easy to prepare and bake roast. Thank you so much.

  • Anthony

    Hey I was wondering if I could use minced garlic instead sliced for this? All I have at the moment is minced in a jar.

    • mitch

      Yep, it won’t be as strong of a garlic taste though.

  • SAM


  • Natalie

    Thank you so much for this recipe, I now know how to cook the perfect beef roast! Absolute perfection with the garlic, and the drippings made a lovely gravy.

  • Sandee

    This roast came out way too rare for me…and I usually order meat medium rare. (meat thermometer read 135 and never moved higher) It WAS tasty, and after I stuck it back in the oven for 1/2 hour at a higher temp (even the already sliced pieces) it was STILL tasty and moist. I have a gas oven and I suspect it didn’t kick on as it should at 225…so will up it a bit when I use this easy recipe again. Or maybe the roast was bigger than I thought. Gravy was easy and tasty and will definitely try again!

  • William

    Made this just yesterday and I have to say it’s THEE BEST Roast I have ever made! Thank you so much for the recipe!!! ;-)

  • Mark

    I’ve been using this recipe now for 2 years, with great success! My family loves it. I am a man who will eat almost anything, but my family seems to have inherited very picky eating habits from my wife’s side of the family. Still, this is always well received and often commented on as a family favorite. The one modification I have made to the recipe is adding more herbs. I put rosemary, sage, garlic powder and a little sweet Hungarian paprika into the salt-and-pepper dry-rub, and most significantly I add a sprig of fresh rosemary with each garlic wedge that I insert into the cuts in the meat. But the basics are the same. Thanks for a great way to roast a beaf and feed a family!

  • Fran

    Thank you so much for this recipe! I am, so I am told, a good cook but I have never been able to cook a tender roast. This one turned out fantastic and I received so many compliments. I will definitely use this recipe from now on.
    Thanks again!

  • Cindy

    I made this tonight for a crowd! Thanks so much, I received tons of compliments. Like previously stated, I’ve been cooking roast wrong all along.

  • Nadia

    Hi I’ve used this recipe over 10 times and its SOOOO GOOOD! What is there to change in this recipe if I use a 1.5 lbs French inside round cut of beef?

    • J

      I’d make it the same but since 1.5 lbs is a small roast maybe cut the time it spends at high temp to 20-25 min, then just cook to your desired temp at the lower heat.

      I have a method i’ve been using for years to cook eye of round roasts ( i assume that’s the same thing as a inside round roast, just a different name. This recipe is for a rump roast which can also be called a bottom round roast, the same cuts of meat will have different names depending on where you buy them.) The method i’ve used to cook it is you preheat the oven to 500, then put the roast in turn it down to 450 and cook for 7 min a pound. Then turn the oven off and leave the roast in the oven and keep the oven door shut. By the time the oven cools down the roast will be done. Here is a link to the recipe

  • W. Landauer

    This turned out perfect, I was in a bit of a time crunch so I turned the cooking time to 240, could not believe how tender and juicy it was. My gravy turned out perfect as well, though I only seasoned with pepper and salt. Reminded me of childhood. Than you!

  • Cheryl Stevens

    Finally, a great roast beef! I had a 3 lb bottom round roast from Whole Foods that was just too expensive and nice looking to use for Pot Roast. I followed your instructions to the letter. It was done to perfection (I like mine medium rare) in 2 hours and 20 minutes. Delicious. I even managed to eek out gravy. I have an instant read thermometer and It read 135 degreesin the middle of the roast. It continued cooking out of the oven to 138 degrees. Delicious.

  • Moe

    To all; never cook a roast with time always use a meat thermometer, the time should be used only as a guide! For medium rare 135, for medium 145 for well done 155. The proper way is medium rare, but some may not like it. I always cook mine at 140 and always leave the meat rest minimum 20 to 30 minutes, the internal temperature Will rise another 10 degrees will resting and will be jucier

    • j

      Yes always use a thermometer, ovens are seldom 100% exactly accurate temperature wise and even if they were 2 roasts that are the same cut and same exact weight can take different times to cook.

  • Maria Fernandez

    Elise, I loved this recipe. It brings back memories of some fabulous dinners. Thanks for such a great blog. I keep coming back to it.
    By the way, the link to the meat thermometer is broken. (I thought you might want to know).

    • Elise Bauer

      Thanks Maria! I fixed the link, thank you for pointing it out. :-)

      • Sharon

        Do you cover it with tin foil or don’t cover it,I hope it doesn’t burn

        • Elise Bauer

          Hi Sharon, you do not need to cover it with foil. You need it uncovered so it can properly brown in the oven.

  • Andy

    Simply delicious. It was necessary to finish in at an oven temperature of 270F as I have a family that won’t touch pink beef, but the meat cooked as per the recipe was superb (it was 144F and very nice). Salt + fat + roasting = heaven.

  • Jennifer

    Happened to see this recipe just before finding a rump roast on sale. This was delicious! So much easier and just as wonderful as our other roast beef recipe. The gravy was also excellent. I think we just decided what Christmas dinner will be!

    Thank you for sharing!

  • Elise Bauer

    Hi Linda, a solid roast is pretty sterile beneath the surface. The issue is when you introduce air into the meat through grinding into hamburger. The surface of the roast may be exposed to bacteria, but the cooking of the meat will kill them. I forget which famous chef once quipped, “Any bacteria that can survive a hot oven for two hours deserves to live.”

    • dawn

      i always let my meat…… steaks, roast, chops etc…. come to room temp.

  • Eugtan

    Hi, I bought a 1.5 kg topside and looking for a recipe to try. My cut did not have any fat on top so I was wondering if I can place a piece of pork fat on top instead?

    That should help keep the roast moist. ~Elise

  • jane64

    it doesnt matter what kind of roast you buy…its the way its cooked that makes it tender… for myself i dont like raw meat i want well done… i either use my crockpot or my pressure cooker..they come in stove top or electric nowadays… they arent the canning pressure cookers just lessen cooking times and tenderize the meat… i used to make a roast dinner for my husband and i before i went to work… and so he had only to heat his dinner when he got home from work and i took my dinner to work with me… since i lost my husband i buy a roast and cut it in half and cook it… those roast that are packaged two in package make me from four to five different meals…i freeze the other pieces of meat for other meals and i have left overs to make into a soup… it makes the food dollars go further and we all could use that nowadays…

  • Shanni

    Hi there! I found this recipe after doing a search, and decided to try it out. It turned out Amazing! This is probably now one of my top dishes I’ve made, and cannot wait to make it again. Even my husband, who is a self acclaimed food snob, loved it!

    I cooked the meat to about 140 degrees, and had enough fat to make Yorkshire puddings after… and there was still enough drippings and cooked on stuff to make a fantastic light gravy.

    Thank you so much for your wonderful recipe!!

  • jdzykan

    Excellent recipe! My family absolutely loved it. We made it with onion powder instead of garlic cloves, but love the two temperature cooking method to have it nicely browned, but also wonderfully tender. Thanks so much!

  • Mike

    I purchased a 4.5lb Beef Top Sirloin Steak Roast. Can I apply this same recipe to this cut/size of meat? Thanks in advance!

    You can, but it’s not necessary. This method is for a tougher cut of meat that needs the slow and low cooking. With a top sirloin you can cook it the way we cook prime rib. Start it at a high heat to brown, then drop to 325°F to finish. That will develop more flavor and more pan juices. If you want your roast to be medium rare throughout though, you can do it at the lower temperature, that will ensure a more even cooking. ~Elise

  • susan

    Hi, i have bought a 2.120kg joint of topside/toprump for Christmas day as were not turkey lovers. i’m not very good at roasting beef so am going to try this recipe my question is what will be the overall cooking time please, i have bought a meat themometer just for this.

    I don’t know. It all depends on the shape of the roast and your particular oven. 2.1 Kg equals about 4.6 pounds. An extra pound from the recipe given may take it an extra 15 or 20 minutes to cook at that low temperature. I would start checking at 1 hour 40 minutes after the initial high temperature browning. ~Elise

  • LIZ

    Quick question, after the initial 30 mins at 375 degrees, do I take the meat out of the oven until the oven cools down to 225 degrees, or do I just simple turn it down while the meat is in there?

    Just reduce the heat while the meat is still in the oven. ~Elise

  • Linda

    TERIFFIC recipe !!!! My family & I do not really care for turkey for Thanksgiving & usually have chicken in lieu thereof.
    This year, we chose your roast beef recipe & ALL were very happy !!!
    I usually use ‘rump’ as a pot roast; will think differently from now on : )))
    Happy Holidays !!!!

  • Sarah

    Thank you for such a simple recipe! I made roast beef for the first time and it turned out tasty! I used coarse salt , fresh pepper, olive oil, slivers of garlic and fresh rosemary. I roasted my 3 lb. Beef for 25 mins at 400C and then lowered the temp to 275C for 75 mins (25 mins for every pound) and it turned out perfectly medium. The only thing is that I didn’t have much of drippings…my round cut didn’t have much fat on it. But that’s ok, I had a gravy mix on hand. The roast was very moist and tender. Thanks again!

  • Melissa

    My roast was very lean this time and so I laid a few strips of bacon over it. I also spread roasted garlic jelly over the roast when I turned down the heat. Turned out great and the jelly really flavoured the gravy!

    Thanks for the great site!

  • Erin P.

    Thanks for this great roast recipe Elise, my mom always made the roast beef and mashed potatoes, but everyone in the family said they enjoyed this recipe more! My oven must be a little fast as my 3.7lb roast was done right around 2 hrs and didn’t let off much juice, so I just added some beef boullion to the gravy- which was still fantastic, but the roast was juicy, and tender!! Will prepare it this way from now on!

  • Denise

    Hi Elise, this recipe sounds wonderful… I was wondering if you had any thoughts on using a bone-in rump roast – as that is what we happen to have on hand! Thanks!

    My experience with bone-in roasts is that they often take longer to cook because the bone acts like an insulator. But given the long, slow cooking of this roast, it might not be an issue. ~Elise

    • Chris

      I realize that I am responding to a post that is over three years old but maybe, like me, you are just now reading this.
      There is no such thing as a “bone-in” rump roast. The rump is the tip part of the bottom round. The whole bottom round is a large boneless piece of meat.

      • Tiffany Webb

        I also have a bone-in rump, though maybe “bone-on-the-side” is more accurate. It isn’t from a store but part if a cow raised by my cousin. His butcher does leave a bone attached to the rump. It’s in the oven now so can’t yet comment on the recipe but looking forward to trying it.

  • Ken

    Outstanding recipe! I wanted roast beef for a party and tried this as my first-ever roast beef. I used a 10 pound sirloin tip, adjusted the time accordingly and used a constant-monitor thermometer and pulled it out at 132 as we like our beef RARE! It was perfect! Since it was a party we had planned all along to thin slice it for sandwiches (on kaiser rolls, excellent, especially with a bit of horse radish) I love to cook but my specialities are Cuban and Cajun..had never tried this before and was extremely pleased with the results. Tender, juicy and loaded with flavor! My wife was, once again, amazed at my cooking abilities! That, by the way, is the secret to a wonderful 35 year marriage: good cooking by the husband! Thanks for taking me into our 36th year!

  • JC

    Yummy and really easy. It was a gourmet hit with family who asked which marinade I used.

  • Laura Flynn

    yum yum yum! so happy to have found this recipe ~ sunday dinner never tasted so delicious!

  • Kent

    I found this recipe about 20 roasts ago, I never have used garlic and it turns out great everytime. My family sets their schedules around me making this recipe. I should have thanked you a couple years ago but didnt, so now I am, thanks so much. One more thing i have used this very recipe on any all different kinds of roast and it always turns out great. Keep the great going.

  • Bea

    Thank you for the recipe.

    Do you have any suggestions of what to substitute for garlic when cooking for someone with a garlic allergy?


    In this recipe, just don’t use the garlic. Skip that step. ~Elise

  • Evelyn

    Mmmm, yeah, this was really good. I used a small sirloin tip roast and removed it from the oven when it reached 138 degrees. This made for a very tender medium-rare roast – pink throughout but not transluscent. Maybe a bit rare for some people but we thought it was perfect.

  • Kim @ In Our Write Minds

    Made this last night for an early-Christmas dinner. I actually cooked 3 roasts of about 3-1/4 lbs. each, positioning them over my largest roasting rack. I have one of those probe thermometers with a wire that connects to an external thermostat, so I can watch the meat’s progress without having to open the oven. I took the roasts out of the oven at 135 degrees F, and the meat was perfectly pink and juicy, yet with a few slices that were more “done” to suit those who don’t like to see any pink. I couldn’t be more thrilled with the results. Thank you for a wonderful, foolproof roasting recipe!

  • Karen Mc

    This is the absolute best roast recipe I have ever made. Rump roast can be tough but this recipe resulted in a tender, flavorful outcome. I am making it for the second time in two weeks. My family is begging for it! In response to the message above, I highly recommend going to a Wegmans or Whole Foods and spending a little extra for grass fed beef. I believe it made all the difference in the texture. Try it again…..I think you will be glad you did.

  • Katie

    I used about a 2.7 lb rump roast. 375 for 30 mins then it was at 225 for 90 mins to get a medium well temp of 150. It was ok. Not dried out, so that was good but I don’t think I got the same results as others based on the rave reviews. Mine was still kind of tough. Any suggestions? I’d really like to make a good roast beef! (By the way, have tried many other recipes from your site and almost always LOVE them!!) Thanks

  • Giusi

    Thank you, great recipe, easy and with excellent results, my family loved it and I am bookmarking your page :)

  • Therese

    Fantastic recipe! I roasted c. 2 lbs of bottom round until 140 degrees and it came out beautifully pink, juicy, and tender while the outside is gorgeously browned. I love garlic so I used several cloves. Rubbed the roast with sea salt and freshly crushed pepper – yum.

    I did not put the roast directly on the oven rack though, but used a pan with rack. I added some water in the bottom of the pan to create a moist environment.

    I enjoy roast beef with scalloped potatoes so I skipped the gravy. And the leftovers will make lovely sandwiches. :O)

  • laurenz

    I am Making this recipe and it smells amazing, I stuffed the roast with garlic and thyme and added a small bunch or rosemary on top, some coarse salt and whit pepper. as for the stock I made a mushroom stock which Ill be incorporating red wine and ofcourse the drippings……mmmm.mmmm.mmmm cant wait!!! thx for the recipe!!

  • CRBT

    You are so right Elise, when you say that the cut of beef best for roasting is something like a sirloin or prime cuts. These need a hot oven and a quick amount of time.

    Other less prime cuts that tend to be tougher – if you think where the cut of meat comes from on the animal, this will give you a good idea of whether it is likely to be tough or not, for instance the shoulder part which does a lot of moving and weight bearing will be a tougher piece for eating. This meat benefits from long, slow cooking at a lower temperature, allowing the meat to gently cook and soften.

  • Zach

    Thank you so much Elise,
    I decided to wait until today to cook the beef, and I took a second look at the label and I was incorrect as to the cut of beef. It was actually a choice bottom round cut. I am still going to use a variation of this recipe, however, and we’ll see how it goes! Thanks for all of your help!

  • Zach

    Hey Elise,
    I am getting ready to cook two 2lb boneless rump roasts right now, and I would like to know how I should change your recipe to fit my cuts of meat? Should I cook the meat for a shorter amount of time? or lower the temperature? Thank you for your help!

    Hi Zach, only two pounds each? Hmm. I would try doing the higher temp for 20 minutes, then lowering the temperature and cooking it for 1 1/2 hours. But really the best thing to do is to test with a thermometer well before you think the roasts should be done, and gauge from there. ~Elise

  • Ciaran

    Superb. I come from a fast cook style at home and beef wasn’t served very often. I decided to bite the bullet and try to cook roast beef. I went into heavy – 2Kg Sirloin. Beautiful meat. I cooked it for about 2:45 and it was about 130 but when I did a test slice it was seriously red. A bit much. So I did it for another hour and it was fantastic. Beautifully pink inside and tasted superb. I did the gravy as well and that needed a bit of work. But overall with perfectly cooked roast potatoes and steamed baby carrots it worked really well. Best of all for me was the total control over the salt content as I am on a lo-salt diet. I cut the salt way down and in some cases removed it – different taste but it does work if you eat everything an don’t want to keep anything. There was less salt in my whole meal than in half a small fries from macdonalds! My only problem is that I am on a lo-protein diet as well so this is complete blow-out for me!

    Overall this recipe goes into my collection of classic recipes which are lo-salt.

  • Olivia

    Hi! Love this site. I made this roast last night. I followed everything exactly. 3 1/2 pounder.

    I pulled this out at 140 degrees, and let it rest for 15 minutes.

    It was medium rare.

    Now you say 140 degrees, but the gravy part says if you pull it out early when it is rare you may not have many drippings—so my question is… meat thermometer says that 140 degrees for beef is medium rare. What does your say? Could mine be culinaryily incorrect? We could not eat it that rare. But i am afraid to leave it in longer the next time and it will get overdone.

    Thanks alot! I love these recipes and to hear about your family.

    Hi Olivia, here’s an article on the Wikipedia for meat temperature. The good thing about pulling out a roast and it isn’t done enough for your taste is that you can always cook it longer, or even put it in the microwave. If you over-cook it to start with, you can’t go back. I love rare meat, so I try to error on the rare side. ~Elise

  • Sonia

    Just made this today with a 5.25lb bottom round. Came out perfectly after 3.5 hours. Was perfectly pink & juicy throughout the entire roast and very flavorful. My husband loves Arby’s roast beef sandwiches. At nearly $5 for the big sandwiches, that adds up. Bought the entire roast at Sam’s club for $13 that will make plenty more sandwiches. Thanks for the great recipe.

    • Sergio

      was wondering how it worked for inside round or outside round , sounds like it came out good ..thx

  • GSM

    This recipe was AMAZING. It makes me think that I can actually cook! I didn’t have a meat thermometer so I had to go on intuition, but it came out perfect both times I made it. The flavor was delicious, the meat tender, and my entire family loved it. Thanks for the great recipes!

  • Adrienne

    I should have commented on this months ago. This, recipe has becomne a Sunday dinner staple. I make it at least once a month. We LOVE it! Thank you so much for posting it, and your mom sure knows her meat!

  • jenne

    Nobody else had trouble with smoke? It smoked up the house when cooking it and of course the next time I used the oven! Maybe I did something wrong.

  • mary

    No offense intended, but this was a disappointment – a very dull and flavorless meal. If I tried it again I’d have to change it so much that it wouldn be an entirely different recipe, just ideas to get my juices flowing.

    Then again, I use alot of garlic, and pepper and fresh herbs when I cook. So my taste buds are usually primed for something more, maybe that’s the difference.

    If I were less of a beef roast junkie, I’m sure I’d rate this much more favorably, since it is really easy to prepare. Thanks for the post!

  • Mindy

    I did something wrong. I followed the recipe exactly but even though the meat thermometer read 145 degrees, the inside was bordering on medium well. It was dry and I was disappointed. Not sure what I did.

  • Linda

    What a fantastic recipe! Fabulous! Yum! Definitely a keeper.
    Thank you!

  • Wendy

    I have never been happy when I made a roast beef. I tried this recipe with a rump roast and it turned out wonderful. Thank you so much!

  • Mara

    I can’t thank you enough for this recipe! My hubby loves beef and restaurants are waaay too expensive for us now. I am not one anyone would describe as a good cook, but I’ve made this twice and it is virtually impossible for me to mess this up! :)

  • Anonymous

    Hi, I’m planning on making this for dinner. Now that I’m look at the recipe and have a quick question for you. Do you peel the garlic before put it in or leave it unpeeled? I’m looking forward to a yummy dinner. Thanks

    Yes, peel the garlic. ~Elise

  • Minh

    Never made a roast before but using this recipe for Christmas dinner was so easy and foolproof. I used inside round cut (not a lot of marbling) but the roast came out SO SO TENDER and MOIST. Will definitely add to my recipe collection.

  • Michael

    I just tried this today and it was perfect! Medium in the center and little more done on the ends. This is was my first roast and all were impressed with the taste. I’m curious how this might turn out if tried the convection funtion.
    Many thanks!

  • Becky

    Made it for Christmas dinner, was excellent exactly as written! Yum, thanks!

  • Jane

    Made this last Sunday (without the garlic slivers)–YOWZA, it was dee-lish. The roast beef of my childhood was rump roast, but it always had that band of overcooked meat around the edge, even it it was nice and pink in the middle. (sorry, Mom, love ya anyway). This roast was deep pink–rare to medium rare–all the way to the edge, even on the little pointy part. My husband, who thinks roast beef needs to be boneless rib roast to be good–raved about it and requested it this weekend!
    Thanks so much for a great method! The only think I did differently was that I put a roasting rack on top of the oven rack, cuz my oven isn’t the cleanest (blush) and I really felt weird about putting the meat directly on the oven rack.

  • Matt

    My wife doesn’t usually like beef. She went back for seconds on this one. Thanks.

  • Sue

    I bought a package containing two pot roasts for 1.79/lb. My hubby doesn’t like pot roast, and we rarely eat beef anymore, so I was hoping to get a good oven roast recipe. I found this recipe, and decided to give it a shot. I prepared the smaller of the two roasts. I weighed it on a postage scale, and it was under three lbs. I prepared it as written. I inserted a meat thermometer when I put it in the oven so that it wouldn’t overcook. I took it out when the thermometer read 145 degrees. It was by far the best roast beef I’ve ever tasted. I made it rare and put a couple of slices in the microwave for my hubby because he likes his meat medium to well done. He loved it, too. I’m going to make the other roast when my daughter comes for a visit later this month. I would give it five+ stars if you had a star system.

  • Tana

    This is by far the best roast I have ever made. I will admit, I was very leary with cooking a rump roast. (All other efforts have been epic failures). I followed the directions exactly, and the end result was a perfectly tender, juicy, melt in your mouth roast! I couldn’t believe such a lean piece of meat could turn out this great. I removed my roast from the oven when it reached an internal temperature of 140 degrees. It was evenly pink throughout, even the end pieces were fabulous! Thank you so much for this wonderful recipe. I’ll be using this recipe for many years to come and will definitely pass it on to my children. It helps to be able to make a tasty meal out of a less expensive cut of beef, especially in these hard econimical times. Thanks again!

  • Chet

    Awesome! I made it for some friends and they raved about it. The leftovers were great, even cold.

  • dismayed

    I made this recipe tonight and sadly it was a bust. I didnt consider myself a beginning cook but after tonight Im not sure. I followed the recipe exactly. I had a 3 1/2lb. sirloin tip roast, took it out an hour before I prepped it. Oven thermometer pegged at 375 for a half hour browning. And it went down hill from there…Meat never browned, after 2 hours 15 minutes at 225 and with oven digital thermometer inside temp was 119. After the 3rd hour the temp moved up to 132 so I took it out and tented it with foil while I made the gravy. What little drippings did make it into the pan dried up and the gravy tasted bitter and awful. When the gravy bombed out, I made my own gravy with some homemade beef stock (love to make my own stocks!) sauteed leeks and garlic. I whipped that with a hand blender, added a bit of cream and cornstarch. When I was happy with that I decided it was time to carve and let my husband do the honors. The minute he pulled the thermometer out of the meat it literally GUSHED red blood onto the bottom of the carving platter. I have NEVER seen a cut of meat do that before! The two end pieces were barely med-rare while the rest was less then rare. It was all tough and dry but thank god for the gravy, everyone raved about that, lol. Not sure what I did wrong. Was it the cut of meat? Should I have removed the trussing? Was the oven temp too low? Should I have not used an oven thermometer inside the oven in the meat? The recipe sounded so great and I was looking for something simpler then I found on Food Network. Would love to try this recipe again, so if anyone can clue me into what I did wrong I’d be most appreciative!

  • Melissa

    I don’t quite understand what you mean when placing the meat directly on the oven rack. Are you saying put the meat on an oven rack and a drip pan on a rack underneath? Or are you supposed to use one the of the drip pan things? And how far from the top of the oven should I have the meat?

    My mother places the roast directly on an oven rack in the oven, and puts a drip pan on a rack below it. This way you get much more heat circulating around the roast. Place the roast in the oven so that it is centered in the oven. This will give you the most even heat. ~Elise

  • Dawn


    I tried this recipe on Sunday and it was a major hit here, and the fact that my father-in-law is a chef makes it difficult to impress my hubby. Thank you so much, this will definitely be a regular dinner item here.

    Thank you so much

  • wes

    Very simple and tasty. Thanks for the recipe.

  • amber

    I am not a new bride by any means. This was the very best recipe for cooking a bargain beef roast that I have come across. I followed your recipe to the letter and my rump roast was as juicy and tender(cut across the grain as you suggested) as a cut of very expensive beef roast. Thank you so much for this excellent recipe; it is now my new best way to save money on my husband’s favorite dinner!

  • melissa

    I made this roast last week thursday. It was absolutely delicious. My husband and my kids said it was the best meal they ever had. I am making it again tonight only because last week we weren’t able to have leftovers, when everyone had left the kitchen before we had a chance to clean it up, my chocolate lab couldnt resist the smell and ate the remaining 2 lbs of roast! I was so mad, I decided to try again tonight and make sure the leftovers were put right way.

  • Stefanie

    I loved the garlic flavor! It was a little bit on the dry side- I’m not sure why- but was still very good. Looking forward to trying it again perhaps with a different cut of beef. Thanks for the recipe!

  • michelle

    The good basics is what I wish I had more of…this was just what I was looking for. I used a sirloin tip roast, not a lot of drippings but w the gravy recipe, I had just enough for 2 delicious cups. Instead of using the oven rack to cook my meat, I placed it in an oversized roasting pan w a rack in it, kept it uncovered. Turned out very well. I cut my meat deli thin w my food slicer and I know my kids will really enjoy this. Plan to use any leftovers for another meal–in a panini sandwich. Thanks!

  • Rob

    Hi Elise,
    I love your recipies. The food almost always turns out correct unless I’ve made a mistake.
    I’ve moved into a new house last year and it has a convection oven. I wanted to cook a slow roast like my mother did and she did it for 24 hours because it didn’t need any care and always came out perfect. I’ve discovered that this convection oven shortens cooking time and I can’t predict when my roasts will be done. I’m serving guests in a couple days and I want it to be perfect. I have a 5 lb top round beef roast that I want to be cooked as slow as possible so that it is medium to well. Is it possible to predict when to take it out of the fridge, prep it, place it in the oven and take out of the oven at 6:30 pm for serving at 7:00 pm?

    Thanks much for your help.

    My guideline for cooking with convection is to lower the temp by 25°F and reduce the cooking time by a quarter. The other thing you can do is get a leave-in meat thermometer like the one from Polder so you can keep tabs on the internal temperature of the roast. ~Elise

  • Maxine

    To Linda (the one worried about room temperature),

    I doubt that any bacteria could survive after being cooked for that long. But if you want to be extra safe u can take out the roast an hour to half an hour before hand and leave it in it’s wrapper in your sink with cold water running constantly over it. This will defrost your roast but no bacteria will start growing. It’s called “speed defrosting” in the biz.

  • Learningasigo

    I have tried this recipe and my roast turns out dry. Since I haven’t a local butcher I usually get my meat at the local grocery store and the fat marbling in it is awful. I was told to cook the roast in a bag to seal in flavor. Will this work or are there any ideas you can offer to make my roast more tender?

    You might try browning the roast first on the stovetop and then cooking it on low in a slow cooker. The trick to tenderness is “low and slow”, especially with cuts with low fat content. Or you could lower the heat in your oven a notch. The other thing with this roast beef is to slice it very thin, against the grain. That will help break up the muscle fibers and make what you are eating more tender. ~Elise

  • Mrs. Happy Housewife

    We had roast beef for Christmas dinner and I followed your instructions. It was delicious! Thanks so much and Happy New Year!

  • mom2werogers

    Hi Elise! Long time reader, first time commenter! I have made this roast recipe twice now and both times I have felt like a fabulous chef! I’ve bought the roast on sale, yet this method makes it taste super expensive! And I had to tell my blogger peeps about it, so I’ve linked to your website. I hope that’s fine! Thanks!

  • lynne paterson

    You only nee to give it quick rumble in the frying pan to seal it. Place it straight onto the middle shelf of the oven with a foil covered baking tray underneath it to catch the drips.

  • Rob

    This simple recipe provided fantastic results with a mediocre cut of meat. I had used a fairly lean rump roast with barely any marbling and a small layer of fat.Thanks from our family to yours for sharing.

  • JC

    I made this for the first time yesterday. Turned about perfect. We had it with scalloped potatoes and mixed vegetables. I agree with a previous post that info on how to add potatoes and carrots would be helpful.

  • Kerry

    I made this tonight with a shoulder roast, I did not cook for the entire 2.5 hours on 225 degrees about 1.5 for a 2.5lb roast it turned out juicy, pink and very tender. My husband raved on its flavor. Will definetly be making this again.

  • Ruth E

    Hey Elise!

    I used your recipe for our Easter Sunday Roast today. It was fantastic! Had to make a few edits.

    I’ll be adding a blog post about it shortly.

    Thanks for keeping a great blog and posting such great recipes!


  • Denis

    It’s useful to sprinkle cut rosemary around the beef. It adds nice flavor.

  • Tannis

    Hey, great site! I’d love to do something like this someday. With this roast beef recipe why not try this next time… sliver with garlic (love it!), drench in a red wine (alcohol cuts marinade time to an 1/8th) then rub with Montreal Steak Spice, wrap in fresh Basil leafs and let sit out for a couple hours. After that remove the basil and then stuff them into the same holes as the garlic-(the basil should be limp at this time). Now wrap the roast in bacon and cook that baby! Yum, trying that tonight! Give me a holler if you’d like another teamate Elis – it’d be an honor!

  • Thomas

    Served this meal up tonight to my family, my son said it was his best roast beef ever, my daughter said we need to have it more often. This is the highest compliment coming from 2 teenagers that know everything (at least they think so). Great Recipe!

  • Patty

    I followed this recipe to make my first roast beef ever, and it was a total success! Our rump roast was an end piece that tapered pretty dramatically, so the thin end ended up being more done than the front, but there was only a 10-degree difference between the two ends, so nothing was “overdone.” The entire roast was very tender and juicy, and my husband the carnivore loved it. Your recipes are great in that there are lots of useful tips. Many thanks!

  • FCP

    I’ve made quite a few Roast Beef and Yorkshire Puddings but this recipe for Roast Beef simply did not do it for me, nor my family, nor my guests and it was our Christmas Dinner. While I won’t say it was bad, there are better recipes out there. Deciding whether to use garlic in this roast is up to you. We didn’t care for it because it took away from the ‘real taste’ of the beef. We used a 2 lb roast, roasted at 375 degrees for half an hour, and then down to 225 degrees as stated in this recipe until it was done. This recipe states a 3 to 3 1/2 pound roast will take 2-3 hours. Our roast, at 2 lbs, took 2 hours 40 minutes after the initial 30 minutes and it was barely medium. The interior of the meat was still very rare and red. While I will say the meat was juicy, it was grisly and chewy. Then again, it could have been the cut.

  • Michelle

    Elise, Thank you!! I’m looking forward to making this – this is almost exactly like my mom’s recipe but with a longer cooking time. I’m hoping to get more drippings this way. The only other difference (which I plan to keep) is my mom’s recipe calls for sticking a few sprigs of fresh basil (dried works too) in with the slivers of garlic prior to cooking. This makes for amazing drippings and gravy. Thank you so much! Michelle

  • Char

    Hi Elise, I have a 6 pound rump roast…..what do you think the cooking time will be for med. rare?

    Hi Char, I would guess an hour longer (at the lower temp) than the instructions provided for a 3 pound roast. But note that there can be a lot of variation in the cooking time depending on the size and shape of your roast, the type of oven, etc. So, to make a roast properly you really do need to use a meat thermometer. ~Elise

  • Laura

    I am planning on making this recipe for a party, and I wonder how many people this will serve? I have three hungry men and 4 women to feed… I need a bigger roast?
    Thanks for the tips, it sounds like it is a great recipe, great reviews!

    Note from Elise: Depends on how much people like to eat. Generally we plan on 1/3 to 1/2 pound per person.

  • mike in ky

    Awesome recipe, thank you!!!

  • Lynda

    This is the BEST roast I have ever made! I have been making roasts all wrong my entire life.


  • Matt

    Thanks for the great recipe. So nicely written, too.

  • Elise Bauer

    Hi Doreen – whenever you cook with the convection oven setting, you need to lower the temperature by at least 25°F from what the recipe calls for.

  • Doreen Warren

    Hi, interesting that your mom’s roast is like my mom’s was – I have been making roast beef in Mom’s tradition for over 40 years. However, having just received a convection oven I tried it in there, on the roast cycle, and even though the temperature said different, the roast was overcooked, although fairly good. I’m going back to the old slow roast method and wondered if you or anyone had this problem with convection. Tks for your great site.

  • Kris

    This was the most tender roast I have made! My husband enjoyed it, and he’s not usually a fan (he likes his meat rare). I had it in the oven for 2 1/2 hours during the low heat and next time I will probably only have it in for 2 hours…it was pink but a little more on the well side than we usually like. I am so glad I found this recipe! Thank you!!

  • Joan

    I just used your recipe this afternoon…. oh my… soooo yummy! It was easy, and turned out perfect. I put in 16 garlic slivers. I used your advice on turning the oven temp down in order to draw out more juices, since my rump roast was a lean one and I wanted to keep it medium rare, and it worked. While the roast was in for the first 1/2 hour at the higher temp, I boiled some whole potatoes (skin on) for 25 minutes and added some baby carrots to the salted water for the last 5-10 minutes… rubbed butter on the skins, sliced a criss-cross on the potatoes, dropped a pat of butter into each and placed them on the rack next to the roast, and put the carrots in the drip pan with some butter on them for some roasted potatoes and carrots. Good stuff. Thank you!!

  • Jo

    Hello – for thirty years I’ve made my Mother’s roast beef recipe which called for a 3-5 lb rump, searing at 450 for 20 minutes, pouring over 1/2 cup of cider vinegar and cooking the roast at 350 for 20-30 minutes to the pound, covered. She also did the garlic slivers. My husband did not like the vinegar taste – although I really loved it. Your recipe works far better than my Mom’s! Better gravy, no burnt vinegar taste, tender meat that’s still juicy! I thought it would mess up the oven, didn’t do a thing. Hardly left anything on the rack! Tomorrow I’m trying a pork shoulder the same way. Thank you, thank you and my husband thanks you too!


  • sweeney

    Hi, i’m going to try out your recipe this weekend. I’m wondering if it is o.k. to use a striploin cut? I already bought the meat before I saw your recipe. Thank you.

  • Jodi C

    I made this for dinner today and my 4 year old ate 4 slices! Dad liked it too. I thought it was wonderfully easy and tasted fantastic. I will definitely make this again.

  • Stacey L.

    Great recipe. I’ve never cooked a roast at a low temperature before but let me tell you, I will do it again! The roast was cooked perfectly and it was soo tender!!

  • Robert

    The recipe really works. A not-so-good cut of roast comes out tasty, moist and reasonably tender.

  • Ken

    Tried cooking a roast for the first time with your recipe. It came out great and I am enjoying it as I write this. Thank you from a 24yr old guy learning how to cook.

  • Jasper

    Used your recipe and my roast turned out perfect almost like my grandmas home cooking. Only I rubbed in some fresh garlic paste all around and put in about 10 slits around the roast as I am a lover of fresh garlic.

    So thank you and keep up the good work

  • Elise Bauer

    Hi Stacey, was your roast pinker than what was pictured? If you want it less pink, your husband is right. Let the temp get to 150 or 155. The reason the roast had few dripping is most likely because it is a lean cut of beef. There isn’t enough fat to produce a lot of drippings.

    Hi Chris – I don’t usually cook with the convection setting of my oven. This recipe calls for a standard oven, or the standard setting on a dual oven. When I do cook with convection, I lower the temperature by 25 degrees and shorten the cooking time. If I were you I would do the same. Lower the temp a bit and check your meat thermometer earlier.

  • Chris

    What if you have a convection oven? The recipe states to put directly on the rack to produce convection, so I’m assuming this recipe calls for a standard oven. Please help, I want to make sure the temps are right for I have a convection oven.

  • Stacey S

    I absolutely love your recipe collection and look forward to my Google homepage to see today’s new recipe.

    I was so excited to see an easy recipe for roast beef. I attempted the recipe this past weekend. I injected the roast beef with garlic butter marinade and followed the instructions for cooking. After about 2 1/2 hours the roast was at 140. But when I cut into the meat it was very pink, is this what I should have expected? My husband said to get a less pink appearance I should have let it go to at least 150 or 155. Will the longer cooking time cause the meat to dry out? The roast had a great taste, but very little drippings. Thank you again.

  • Ana Claudia

    Thank you so much. Was looking for the perfect rost Beef recepie for this xmas for this was the very first time I do this dish. thank you again!
    I just wish i could send you some of my rost beef so you could taste it and give us a grade!
    Thanks again!
    Sincerely yours,
    Ana C

  • Linda

    Your recipe says: “Start with the roast at room temperature (remove from refrigerator a couple of hours before cooking).” That doesn’t sound very safe to me.

    • J

      Always take roasts like this out and let them get to room temp.

    • Stacy.F

      All beef and even pork should be set out and about room temp before cooking…you eat it all the time that way out! Its safe and standard for best cooking results not to cook especially beef cold , straight from fridge…steaks are a must this way…I think you will find this online if you’re still uncomfortable. .hope this helps your concerns.

  • Sheeijan

    Hmm, I’m not sure where I went wrong on this one. It turned out okay, but something tells me it could have been better. I’m wondering if my oven runs hot or something. I used a 3.8 lb roast, and after 2 hours it was definitely not rare inside, but hardly any drippings. When I did the initial browning at 375 degrees, it seemed to brown it an awful lot, also. I think I need to get something to measure the temperature of my oven, and figure out how hot it’s actually running.

  • Brenda Hay

    I would also like to know about cooking the roast with potatoes and carrots? It would be appreciated

  • jenn

    I just tried this recipe this evening and it was amazing!! The roast beef was tender and juicy, with just enough flavor.We are acually looking forward to leftovers! Thank you very much I have been looking for a good roast beef recipe for a while.

  • lynne

    I made the roast for mothers day and my family went nuts. They said that it tasted like it was from a restaurant. Thank you so much.

  • Elise Bauer

    Hi Paul. Amen to to mom’s roast beef. I love simple recipes that make me look like I actually know what I’m doing. :-)

  • Paul Sime

    Elise, I loved the dish me and my …partner enjoyed the feast which was perfect for days tender so much flavor the beef was melting in ours mouths thank you for making me perfect.

  • Sarah Kindhart

    Oh Elise,

    I want to thank you for sharing such a super duper recipe with all of us. I made this for my ahem boyfriend last weekend and it went down a treat. I was so happy to see him enjoying a meal I made without ballsing it up.

    Thanks again you’re a true heroine.


  • Lisa Pons

    I was delighted with the results of this recipe, and I’m making it again tonight! The garlic flavour is smashing.