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    Home » Recipes » Main Dishes

    Easy Oven Roast Beef

    Published: Jan 19, 2022 · Modified: Sep 15, 2022 · This post may contain affiliate links.

    Jump to Recipe·Print Recipe

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    This is an easy, fail-proof way to make a classic roast beef in the oven. It's simple to make with only 4 ingredients but always looks and tastes impressive!

    roast beef
    Jump to:
    • Ingredients
    • Instructions
    • Cuts of Beef to Use
    • Roast Beef Cooking Time
    • Roast Beef Temperatures
    • Frequently Asked Questions
    • Recommended Tools
    • Comments
    Disclaimer: This page contains affiliate links to cooking items we love & use. If you purchase through one of these links we may earn a small commission.

    Ingredients

    Here's what you'll need to make this recipe. The full recipe card and ingredient list can be found at the bottom of the page.

    • 3 ½ - 4 pound boneless roast
    • ½ cup olive oil
    • 2 teaspoons kosher salt
    • 1 teaspoon ground black pepper
    roast beef ingredients

    Instructions

    Step 1: Bring roast to room temperature

    Let the roast sit uncovered at room temperature for 1 to 1 ½ hours.

    Step 2: Preheat Oven

    Preheat the oven to 450°F.

    Step 3: Make salt and pepper rub 

    In a small bowl, combine oil, salt, pepper. Rub on all sides of the roast except for bottom.

    Step 4: Tie the roast 

    Optionally, use twine to tie the roast. This is optional but helps the roast keep its shape. See notes for a quick video of how to do this.

    how to tie roast beef

    Step 5: Place on pan or rack

    Place the roast in a roasting pan fitted with a roasting rack. Or place it directly on your oven rack with a pan beneath to catch drippings. If your roast has a fat strip it should be on top.

    Step 6: Roast at high heat 

    Roast for 15 minutes at 450°F. Do not cover while roasting.

    Step 7: Roast at reduced heat 

    Reduce the heat to 325°F. If your roast is 4 pounds, roast it for 1 hours 45 minutes more for medium, or 2 hours for medium well done.

    If your roast is more or less than 4 pounds, roast it for approximately 25 to 30 minutes per pound for a medium roast. The temperature for a medium roast (pink all the way through) is 135°F - 145°F; the temperature for a medium well roast (tan with some pink) is 145°F - 155°F.

    Step 8: Remove 

    Remove the roast when it is about 5 - 10 degrees below your desired temperature because it will continue to cook as it rests.

    cooked roast beef

    Step 9: Rest 

    Let your roast rest 15 to 30 minutes before serving. Tent with foil to keep warm.

    Step 10: Serve 

    Cut the roast into slices and serve, optionally with a side of gravy. For leaner cuts of meat, slice thinner.

    Cuts of Beef to Use

    Roast beef can be made with a variety of cuts of beef. You can pick which cut you want to use depending on budget and what's available at your grocery store.

    Here are some popular cuts of meat to use:

    • Rump Roast
    • Top or Bottom Round Roast
    • Eye of Round 
    • Prime rib (more expensive)
    • Beef tenderloin (more expensive)

    This recipe calls for a 3 ½ - 4 pound cut of meat; but you can also use a cut larger or smaller than this — just follow the recipe's instructions on how to cook per pound of meat.

    Roast Beef Cooking Time

    This roast cooks at 450°F for 15 minutes and then 25 - 30 minutes per pound at 325°F for a boneless, medium cooked roast. For a 4 pound roast, this is 1 hours 45 minutes for medium, or 2 hours for medium well done.

    roast beef

    Roast Beef Temperatures

    Most traditionally, roast beef is cooked to medium doneness (pink all the way through).

    Use a thermometer to tell when your beef is cooked to your preferred doneness:

    • Medium (pink all the way through): 135°F - 145°F
    • Medium Well (pink with some tan): 145°F - 155°F
    • Well Done (little to no pink): 155°F - 165°F

    NOTE: You'll want to remove your roast 5 - 10 degrees before your desired temperature because it will continue to cook as it rests.

    Frequently Asked Questions

    Do I need to cover my roast while it cooks?

    No, you do not need to cover the roast while it is in the oven.

    Do I need a roasting pan to cook roast beef?

    A roasting pan and roasting rack are convenient but not needed! You can place the roast directly on your oven rack with a pan/baking sheet beneath it to catch any drippings instead.

    What should I serve with roast beef?

    This recipe is tasty served with a vegetable or salad side. Since the roast will take up your oven, try stovetop side dishes like Classic Mashed Potatoes or Honey Glazed Carrots.

    Recommended Tools

    These are all optional but make cooking a roast easier:

    • Butcher's twine (to tie the roast before cooking)
    • Roasting pan (to catch any drippings)
    • Instant read thermometer (to tell when the roast is done)
    Print
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    roast beef

    Easy Oven Roast Beef


    ★★★★★

    5 from 1 reviews

    • Total Time: 2 hours 25 minutes
    • Yield: 6 1x
    Print Recipe
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    Description

    This is an easy, fail-proof way to make a classic roast beef in the oven. It's simple to make with only 4 ingredients but always looks and tastes impressive!


    Ingredients

    Scale
    • 3 ½ - 4 pound boneless roast*
    • ½ cup olive oil
    • 2 teaspoons kosher salt
    • 1 teaspoon ground black pepper

    Instructions

    1. Bring roast to room temperature: let the roast sit uncovered at room temperature for 1 to 1 ½ hours.
    2. Preheat the oven to 450°F.
    3. Make salt and pepper rub: in a small bowl, combine oil, salt, pepper. Rub on all sides of the roast except for bottom. If your roast has a fat strip it should be on top.
    4. Tie the roast: optionally, use twine to tie the roast. This is optional but helps the roast keep its shape. See notes for a quick video of how to do this.
    5. Place on pan or rack: place the roast in a roasting pan fitted with a roasting rack. Or place it directly on your oven rack with a pan beneath to catch drippings.
    6. Roast at high heat: roast for 15 minutes at 450°F. Do not cover while roasting.
    7. Roast at reduced heat: reduce the heat to 325°F. If your roast is 4 pounds, roast it for 1 hours 45 minutes more for medium, or 2 hours for medium well done. If your roast is more or less than 4 pounds, roast it for approximately 25 to 30 minutes per pound for a medium roast. The temperature for a medium roast (pink all the way through) is 135°F - 145°F; the temperature for a medium well roast (tan with some pink) is 145°F - 155°F.
    8. Remove: remove the roast when it is about 5 - 10 degrees below your desired temperature because it will continue to cook as it rests.
    9. Rest: let your roast rest 15 to 30 minutes before serving. Tent with foil to keep warm.
    10. Serve: cut the roast into slices and serve, optionally with a side of gravy. For leaner cuts of meat, slice thinner.

    Notes

    • Popular cuts of meat to use include: more economical ⁠— rump roast, top round roast, bottom round roast, eye of round. More expensive ⁠— beef tenderloin or prime rib. 
    • How to tie a roast: here's a quick video tutorial of how to tie a roast. 
    • Prep Time: 10 minutes
    • Cook Time: 2 hours 15 minutes
    • Category: Main Course
    • Cuisine: British

    Keywords: bottom round, oven baked, prime rib, roast, roast beef, top round

    Did you make this recipe?

    Share a photo and tag us @her.wholesome.kitchen — we can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. Maria

      November 05, 2022 at 4:40 pm

      Was my first time making roast beef. Loved this recipe.

      ★★★★★

      Reply

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