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Our Oven Roast Beef is tender, flavorful, and perfect every time! This easy Sunday roast has been a tradition in our family for years. We hope you love this classic recipe as much as we do. Includes best cuts, cook 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 and cook the meat outside.
🩷 Echo
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- A Sunday Dinner Tradition
- Key Ingredients
- Make It Your Own
- How to Make Oven Roast Beef
- Roast Beef Cooking Times by Weight
- Roast Beef Doneness Chart
- Best Cuts of Beef for Roasting
- Tips for Tender, Juicy Roast Beef
- How to Make Beef Gravy
- Frequently Asked Questions
- Storing Leftovers
- What to Serve with Roast Beef
- The BEST Oven Roast Beef Recipe
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 – Adds a savory punch of flavor with minimal effort.
- Beef broth – Keeps the meat moist while roasting and forms the base for delicious pan gravy.
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.
Roast Beef Cooking Times by Weight
| 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 |
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
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 temp. Aim for 200–210°F for best results. Remove roast 5–10°F before the goal temp to allow carry-over cooking.
- Rest the meat at least 10 minutes before slicing to retain juices.
How to Make Beef Gravy
Don’t let those pan drippings go 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. It’s fool-proof, and oh so yummy. We don’t eat roast without it.
Frequently Asked Questions
Stick to low and slow—between 200°F and 300°F. For super tender roast, aim for an internal temp of 200–210°F.
Yes! Keeping it covered helps retain moisture and ensures even cooking.
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 Ideas:
We love shredding up our leftover roast beef to make 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, add some salsa, and the sky’s the limit!
What to Serve with Roast Beef
This roast pairs perfectly with classic comfort food sides like:
Did you try this Oven 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! 🙂
The BEST Oven Roast Beef
Equipment
- Conventional Oven
Ingredients
- 3 pounds rump roast (see notes above for meat options)
- 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 for 2.5-3 hours or until beef is tender with an internal temp of 200-210 degrees F (add 40-60 minutes per pound over 3 pounds).
- 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!
Video
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.
- Optional: use a rack or bone rack – Elevating the roast allows air to circulate and browns the roast more evenly on all sides.
- 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.
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!