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This roast beef recipe turns a rump roast or chuck roast into a tender, flavorful dinner every time! This fool-proof Sunday roast has been a tradition in our family for years. We cook it low and slow in the oven for fall-apart slices and rich pan drippings for gravy. We’ve included how to choose the best cuts, roasting times, and expert tips for best results.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This is the best recipe I have found or at least worked for me! The meat is fall apart delicious, so yummy! Absolutely loves it. I do add bay leaves for additional flavor. It is delicious right away or I actually put it in the refrigerator and serve it the next day which of course makes it even more flavorful! Thank you so much for this recipe!” – Denise
“This is my Mother’s Sunday Roast Beef dinner! She prepared her roast exactly as you did. The roast went into the oven on Sunday morning before we went to church. When we returned home , we were greeted by the wonderful aromas coming from the oven! Thanks for the memories.” – Dannie
“This turned out to be the best roast I’ve ever made. It was tender and very tasty. Thanks for sharing this recipe.” – Nancy
A Sunday Dinner Tradition
This Oven Roast Beef recipe has been our Sunday dinner go-to recipe for as long as I can remember. I have so many great memories of walking into our home after church to the smell of the pot roast simmering in the oven. All of the credit for this recipe goes to my amazing mother who truly perfected this tender roast beef recipe. It is simple and delicious!
Sometimes during the summer, it’s too hot to heat up the oven so I’ll use our Slow Cooker Pot Roast or Instant Pot Sunday Pot Roast recipes instead of oven roasting.
🩷 Echo
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- A Sunday Dinner Tradition
- Key Ingredients
- Best Cuts of Beef for Roasting
- Make It Your Own
- How to Make Oven Roast Beef
- How Long to Cook Roast Beef Per Pound
- Roast Beef Doneness Chart
- Tips for Tender, Juicy Roast Beef
- How to Make Beef Gravy
- Frequently Asked Questions
- Storing Leftovers
- What to Serve with Roast Beef
- Roast Beef Recipe (Tender Oven Roast)
Key Ingredients
Here’s what you’ll need to make a flavorful, juicy roast:
- Rump roast – Or use chuck, round, tri-tip, or another roast that benefits from slow roasting.
- Kosher salt – Helps season the meat and bring out its natural flavor.
- Butter – Used for searing to lock in juices and give the roast a golden crust.
- Dry onion soup mix – This is the shortcut that gives it that classic Sunday roast flavor.
- Beef broth – Keeps the meat moist while roasting and forms the base for delicious pan gravy.
Best Cuts of Beef for Roasting
Not sure what roast to use? These cuts have enough connective tissue and marbling to benefit from low-and-slow cooking, becoming perfectly tender.
- Chuck roast
- Rump roast
- Tri-tip
- Top or bottom round
- Eye of round
- Ribeye or rib roast
Make It Your Own
- Add garlic cloves, potatoes, and carrots to the pan for a complete one-pot meal.
- Mix in a splash of red wine or Worcestershire sauce with the broth for added depth.
- Use fresh herbs like rosemary and thyme for extra aroma and flavor.
How to Make Oven Roast Beef
- Prep the Roast – Let your roast sit at room temperature for 30–40 minutes. Preheat oven to 300°F. Trim any excess fat and rub all sides generously with kosher salt.
- Sear – In a Dutch oven or heavy roasting pan, melt butter over medium-high heat. Sear the roast on all sides until browned, about 2–3 minutes per side.
- Add Flavor – Sprinkle dry onion soup mix over the roast. Pour beef broth around the meat in the pan.
- Roast – Cover and roast for 2.5 to 3 hours, or until the internal temperature reaches 200–210°F. For roasts larger than 3 pounds, add 40–60 minutes of cooking time per extra pound.
- Rest and Slice – Remove from the oven and let the roast rest, still covered or wrapped in foil, for 10–15 minutes before slicing.
- Serve – We love our roast with mashed potatoes and homemade beef gravy.
How Long to Cook Roast Beef Per Pound
| Roast Weight | Oven Temp | Approx. Time | Internal Temp |
|---|---|---|---|
| 3 lbs | 300°F | 2.5-3 hours | 200-210°F |
| 4 lbs | 300°F | 3.5-4 hours | 200-210°F |
| 5 lbs | 300°F | 4.5-5 hours | 200-210°F |
You can also roast at 325°F for 25–30 minutes per pound or slow roast at 200°F for up to 8–10 hours for ultra tender meat.
Roast Beef Doneness Chart
| Doneness | Internal Temp | Final Temp After Resting |
| Rare | 120-125°F | 125-130°F |
| Medium Rare | 130-135°F | 135-140°F |
| Medium | 135-140°F | 140-145°F |
| Medium Well | 145-150°F | 150-155°F |
| Well Done | 155-160°F | 160-165°F |
| Fall Apart Roast Beef Style | 200-210°F | 170-175°F |
Tips for Tender, Juicy Roast Beef
- Bring to room temp before roasting for even cooking.
- Sear first to lock in flavor and juices.
- Optional: use a rack or bone rack to allow air to circulate and brown the roast evenly.
- Keep covered and use broth to prevent it from drying out.
- Cook low and slow for fall-apart tenderness.
- Use a thermometer to monitor internal temperature. Aim for 200-210°F for best results. Remove roast 5-10°F before the goal temperature to allow carry-over cooking.
- Rest the meat at least 10 minutes before slicing to retain juices.
How to Make Beef Gravy
Don’t throw the drippings away! They are too good to waste. Turn them into a rich, savory gravy to drizzle over your roast and sides. Check out our Beef Gravy Recipe for an easy how-to. We don’t eat roast without it.
Frequently Asked Questions
Stick to low and slow with oven temperatures between 250°F and 300°F. For super tender roast, aim for an internal temp of 200-210°F.
Yes! Keeping it covered helps the roast stay moist and cook evenly.
Definitely. Chuck roast, tri-tip, and bottom round are all great choices.
Yes! Searing locks in juices and gives the roast a beautiful crust.
Absolutely! Try our Slow Cooker Roast Beef or Instant Pot Chuck Roast for alternate methods.
Yes! Add vegetables such as carrots, onions, and potatoes right at the beginning with the roast. They’ll soak up the flavor and become tender by the time the roast is done.
Place your roasting pan on a lower rack so that the center of your roast lines up with the center of the oven. This allows for more even cooking throughout.
Storing Leftovers
- Refrigerate leftovers in an airtight container for 3-4 days.
- Freeze for up to 2-3 months.
- Reheat in the oven, stovetop, or slow cooker until warmed through (internal temp 165°F).
Leftover Roast Ideas:
I always shred the leftover roast beef for easy meals during the week. Some of my favorites are roast beef sandwiches, French dip sandwiches, beef stew, and our Mom’s shredded Mexican beef. It sounds weird, but it really makes the best filling for Mexican dishes like homemade enchiladas, sweet pork baked burritos, beef taquitos, and shredded beef tacos. Just shred up the leftovers and add some salsa.
What to Serve with Roast Beef
This roast pairs perfectly with classic comfort food sides like:
Did you try this Roast Beef Recipe? Let us know how it turned out in the comments below! We’d love to hear what cut of meat you used, any add-ins you tried, or your favorite sides to serve with it. Don’t forget to leave a star rating – it helps others find the recipe too! 🙂
Roast Beef Recipe (Tender Oven Roast)
Video
Ingredients
- 3 pounds rump roast or chuck roast
- kosher salt, to taste
- 2 tablespoons butter
- 1 (2-ounce) package dry onion soup mix
- 1 cup beef broth, (or beef stock)
Instructions
- Remove roast from refrigerator and allow to come to room-temperature, about 30-40 minutes. Preheat oven to 300 degrees F (read notes above for more time and temperature roasting options). Trim excess fat from roast and generously rub all sides with Kosher salt.
- In a heavy roasting pan or Dutch oven, over medium-high heat, melt butter. Add roast to pan and sear on all sides for about 2-3 minutes per side. You want the roast to be brown all over.
- Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan.
- Cover and roast in the oven until fork tender and the thickest part reaches 200-205°F, about 50-60 minutes per pound.
- Allow roast beef to rest 10-15 minutes, still covered or wrapped in foil, before carving. While the roast rests, make gravy (optional, see notes above). Use a sharp knife to cut into slices and serve!
Equipment
- Conventional Oven
Notes
- Bring to room temp before roasting. Letting the roast sit out for 30-40 minutes ensures it cooks more evenly from edge to center.
- Sear first to lock in flavor and juices. Browning the outside in a hot pan creates a flavorful crust and seals in moisture.
- Keep covered and use broth. Covering the roast and adding broth helps create steam, which keeps the meat moist and tender.
- Cook low and slow for fall-apart tenderness. Roasting at 200-300°F breaks down tough fibers and results in a melt-in-your-mouth texture.
- Use a thermometer to monitor internal temp. Aim for 200-210°F for pot roast-style tenderness. Remove the roast 5-10°F early to account for carry-over cooking as it rests.
- Rest the meat at least 10 minutes before slicing. Resting allows juices to redistribute so the roast stays moist and flavorful when sliced.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was so good. Moist and delicious. I did add a can of beef consume and some marsala cooking wine Other than those 2 items i made this per receipe. I did cook it in my Dutch oven at 200 degrees for 7 hours. This turned out perfect. I don’t mind spending money on a roast when it turns out this good.
That sounds fantastic! I love the idea of using marsala cooking wine! Thanks for sharing!
If I don’t find the dry onion soup mix, what can I use instead? Or can I use normal onion powder? Thanks.
Try this for a substitute:
3 Tbsp dried minced onion (or 1 Tbsp onion powder)
2 tsp beef bouillon powder/granules (or 2 bouillon cubes, crushed)
1/2 tsp onion powder (skip if using 1 Tbsp onion powder above)
1/4 tsp garlic powder
1/4 tsp black pepper
One 2-ounce package dry onion soup mix is two envelopes, so is that what you meant, or should it be one envelope? Thanks much!
No, it should just be one envelope. I literally just took one packet of onion soup mix and put it on my kitchen scale and it weighs 2.4 ounces (in the envelope). There should be 2, 2 ounce packets in each box. Hope this helps!
I didn’t read anything about adding potatoes & carrots. Will it work putting them at bottom of roaster?
You can add vegetables such as carrots, onions, and potatoes right at the beginning with the roast. I like to sprinkle them around the sides and top of the roast. They’ll soak up the flavor and become tender by the time the roast is done.
Very tasty but way overdone at 210 degrees.
This roast isn’t supposed to be rare or medium rare. It is supposed to be cooked low and slow until it falls apart easily. Hope this helps!
Very happy. Thank you. Can’t wait to taste it. Smells great.
Let us know how it turns out!