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Our Oven Roast Beef is tender, flavorful, and perfect every time! Sunday roast has been a tradition in our family for years. We hope you love this classic recipe as much as we do.
Table of Contents
This pot roast recipe has been our Sunday dinner go-to recipe for as long as we can remember. We have so many great memories of walking into our home after church to the smell of the roast beef simmering in the oven. All of the credit for this recipe goes to our amazing mother who truly perfected this tender roast beef recipe. It is simple and delicious! For helpful tips and suggestions for this Oven Roast Beef see below the recipe.
The BEST Oven Roast Beef
Video
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!
Nutrition Information
What is the Best Cut of Beef for an Oven Roast?
Choosing a cut of meat can seem confusing, but it doesn’t have to be. With the low and slow method, most cuts of beef can be roasted to tender perfection. But here are a few options to look for at the grocery store:
- Rump Roast
- Chuck Roast or Shoulder Pot Roast
- Rib Roast
- Ribeye Roast
- Tenderloin Roast
- Tri-Tip Roast
- Round Tip Roast
- Bottom Round Roast
- Top Round Roast
- Eye of Round Roast
Tips for a Juicy Roast
- Bring the meat to room temperature. Take it out of the fridge and let it relax a little before roasting. This will help create a tender roast beef.
- Start with the right pan or pot. A heavy duty roasting pan or a Dutch oven work best. It needs to be able to transfer from stove top to oven.
- Sear that meat! Using hot oil, sear all sides of your roast until there’s a nice brown crust. This step will ensure all those delicious juices stay locked in and give it a gorgeous color.
- For tantalizing, fall-apart meat remember these two words: LOW and SLOW. Roasting at a lower heat for a longer period of time will give even tougher types of meat that tender texture your family will die over!
- Make sure your meat never roasts dry. Keep it covered in its natural juices and beef broth for maximum juicy tenderness.
Cooking Roast Beef in the Oven
This is a tricky question because roast sizes and oven temps can vary. You don’t really need to rely on precise times and oven temperatures when cooking a roast. It is more about the internal temperature of the roast and getting it high enough to break down connective tissues to make it tender. That can be at a slightly higher oven temperature (no more than 300-degrees) and less cooking time, or a lower temperature (around 200 degrees) but a longer cooking time.
Roast, especially chuck roast, has a lot of connective tissue throughout the meat. Because the connective tissue contains collagen, a long, water-soluble protein, it doesn’t start to break down until it reaches 160 degrees F, and doesn’t fully break down until it reaches 200 degrees F. Some cooks prefer getting the internal temperature up to 210 degrees F before removing it from the oven for maximum tenderness. This is a lot higher of an internal temperature than what you would want to have for a typical steak, but it’s necessary for a tender roast. This can take several hours to achieve, but as I mentioned above, low and slow is the name of the game here.
Getting the Right Time and Temperature
Oven temps and roast sizes can vary and fluctuate but as long as you are going by the internal temperature of the roast, you will be golden. Roast is so easy to make and it is not a temperamental meat. For this recipe, we set the oven at 300-degrees and roast for 3 hours but you can lower the temperature and roast it longer if you would like. It is easy to adjust the times and temperatures. You can cook a 3-5 pound roast at 200 degrees F for up to 8-10 hours with great results. The main thing here is to cook it low, between 200-300 degrees F and cook until the tissues soften and break down, which, as mentioned above, is an internal temperature of between 200-210 degrees F.
Use a Meat Thermometer
Use a meat thermometer to get the most accurate readings for your roast. If you want to get really high-tech, there are bluetooth meat thermometers that can stay in the roast while in the oven. That way you don’t have to keep opening the oven and uncovering the roast to get your temps. You can just keep checking it from your phone! Whether you use an old school analog meat thermometer or a digital one, checking that internal temp is my best suggestion for getting perfect roast every single time.
Alternative Roast Beef Cooking Methods
Growing up, Sunday just wasn’t Sunday without the waft of savory roast permeating the house. But sometimes during the summer, our mom refused to heat up the house using the oven. This Slow Cooker Pot Roast came to the rescue during those hot months and is so delicious! And now with the popularity of the Instant Pot, a homemade roast can be on the table in a fraction of the time. Try our Instant Pot Sunday Pot Roast for a quick and easy roast dinner.
More Flavors and Add-Ins
Looking for more flavors and add-ins to try? Here are some more popular additions:
- Red wine: Add a splash of red wine to the broth to get a richer, deeper flavor.
- Worcestershire Sauce: Mix in a tbsp of Worcestershire sauce to the beef broth before adding it to the roast or shake a few splashes over the top.
- Garlic: It never hurts to throw a couple fresh garlic cloves(or seven) with your roast. Mash the soft, cooked garlic in with mashed potatoes or serve them whole with your roast and vegetables.
- Potatoes and carrots: Add some quartered potatoes and thick-cut carrots to the roasting pan with the roast beef an hour or two before serving to make an all-in-one meal.
- Pepper: Add some extra black pepper for a little kick.
- Parsley, sage, rosemary, and thyme: I am literally singing this in my head while I am typing. You can’t go wrong with this herb combo, or song. A teaspoon of each will make a delicious herb mix that is fit for a fancy dinner or a Scarborough Fair (sorry, I couldn’t help myself).
How to Make Beef Gravy from Beef Drippings
Don’t forget about the show-stopper topper: gravy! Those delectable drippings from the pan make the richest, creamiest gravy you’ve ever had. It’s delicious over roast, mashed potatoes, veggies, rice, just about anything. Just use our simple tips for How to Make the Best Beef Gravy. It’s easy, fool-proof, and oh so yummy.
Storing and Reheating Leftovers
Store leftover roast in an airtight container in the fridge for 3-4 days. You can also freeze the leftovers for up to 2-3 months. Reheat leftovers in the oven or in a crock pot until heated through or the internal temperature reaches 165-degrees F.
Fun 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 enchiladas, burritos, 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
When it comes to a family-style roast beef dinner, we definitely have our go-to favorite side dishes. Here is what we like to serve with our roast dinners:
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!