Oven Roast Beef

4.95 from 108 votes
131 Comments

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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.

Roast beef on a plate next to a bowl of potatoes and gravy
Featured with this Recipe
  1. Ingredients in this Roast Beef Recipe
  2. What is the Best Cut of Beef for an Oven Roast?
  3. How Do You Cook a Roast in the Oven?
  4. How Long Does it Take to Cook a Roast Beef in the Oven?
  5. Optional Roast Beef Cooking Methods
  6. More Flavors and Add-Ins
  7. How to Make Beef Gravy from Beef Drippings
  8. What To Serve With Roast Beef
  9. Leftover Roast Beef
  10. How to Make Oven Roast Beef
  11. The BEST Oven Roast Beef Recipe

This pot roast recipe has been our Sunday dinner go-to recipe for as long as we can remember. We have many wonderful memories of walking into our home after church to the smell of the perfect 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!

Ingredients in this Roast Beef Recipe

  • Rump roast
  • Kosher salt
  • Butter
  • Dry onion soup mix
  • Beef broth
  • Fresh herbs for garnish (optional)

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
  • Top Sirloin Roast or Steak
  • Tri-Tip Roast
  • Round Tip Roast
  • Bottom Round Roast
  • Top Round Roast
  • Eye of Round Roast
Roasting pan with a Roast and Beef Consommé for Italian Beef Sandwiches.


How Do You Cook a Roast in the Oven?

Don’t be intimidated by oven roast. It couldn’t be easier! There are just a few tricks to getting that buttery, melt-in-your-mouth roast beef you love:

  • 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. Simmering 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.
Skillet of beef roast with seared edges for Crockpot Roast Beef.

How Long Does it Take to Cook a Roast Beef in the Oven?

Depending on the size of roast, plan to keep that meat snug in the oven for at least three hours (remember low and slooooow) for a three pound roast. Then, add about an hour per extra pound on top of that.

But, even better than watching a clock is using a meat thermometer. Oven roast is ready when it’s 160-165 degrees inside for a well done roast, or when it easily pulls apart with a fork. For medium-rare, internal temperature should reach 125-130 degrees. For medium, internal temp should reach 140-150 degrees.

Optional 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.

Roast beef made in the oven that has been sliced and on a plate

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.
  • Flavored Olive Oil: Use a flavored olive oil instead of butter.
  • Worcestershire Sauce: Mix in a tbsp of Worcestershire sauce to the beef broth before adding it to the roast.
  • Garlic: It never hurts to throw a couple cloves garlic (or seven) with your roast. Mash the cooked garlic in with mashed potatoes or serve them whole with your roast and vegetables. If you don’t have fresh garlic on hand, sprinkle some garlic powder over the roast.
  • Potatoes and carrots: Add some quartered potatoes and thick-cut carrots to the roasting pan with the roast beef before cooking to make an all-in-one meal.
  • Pepper: Add some extra black pepper for a little kick.
  • Parsley, sage, rosemary, and thyme: A teaspoon of each will make a delicious herb mix that you can sprinkle over the top for a more earthy flavor.
Gravy being poured over sliced roast beef

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.

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:

Leftover Roast Beef

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 is the limit! 

How to Make Oven Roast Beef

Top view of slices of roast beef on a plate with parsley

The BEST Oven Roast Beef

4.95 from 108 votes
This 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.
Prep Time 10 minutes
Cook Time 3 hours
Resting time 15 minutes
Total Time 3 hours 10 minutes
Course Dinner, Main Course
Cuisine American
Servings 9 servings

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. 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 one minute 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 3 hours or until beef is fall-apart tender (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

Calories: 236kcalCarbohydrates: 1gProtein: 34gFat: 10gSaturated Fat: 4gCholesterol: 100mgSodium: 215mgPotassium: 530mgSugar: 1gVitamin A: 78IUCalcium: 30mgIron: 3mg

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About the author

Echo Blickenstaff

Echo lives in Pleasant Grove, Utah with her husband, Todd, who works in advertising, and her four kids: two girls and two boys. She deploys her accounting degree as the blog’s resident problem solver. In her time outside the kitchen, Echo loves to get away from the phones and busy schedules and spend quality time with the family. Anywhere’s great – but getting out into nature in the mountains or on the beach – is the best kind of getaway.

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Comments

  1. I’ve bought a 7.6 lb bottom blade roast boneless for thanksgiving dinner. How long do you suggest cooking at 300 degrees for? I want it to be well done but not dry ….soft and tender.
    Could you please let me know asap
    Thanks

    1. Our rule of thumb is to add 40-60 minutes per pound over 3 pounds. However, using a meat thermometer will be more accurate than using a timer. Oven roast is ready when it’s 160-165 degrees inside for a well done roast, or when it easily pulls apart with a fork.

  2. 4 stars
    Sorry, my MS family has been cooking roast all their lives. I am almost 72 & have been doing the same. For some of us who don’t have a lot longer to live/cook (sorry my dear friend who sort of became my 2nd mother when I had breast cancer 9 yrs ago was buried Friday and my 65 yr. brother died last Friday. Life is getting fragile. And if I can spend the money and have the energy to do so I want to make the best to serve someone. I have prided myself on good cooking but may not have much longer so I want to spend my time satisfiying people with the best I can produce.

  3. Thorntonbarbara02@gmail.com My Question is about a chuck Roast l want to cook in the oven low and slow.I have no Lipton onion soup,my gluten free people can’t eat it.What can I use besides that for a good flavored roast,my chuck has a lot and I mean a lot of fat on it,no way to get it all off.Thank you ,for your recipe and help.

  4. 5 stars
    I have tried numerous roast beef recipes and they have not come close to how good this roast is. So easy to cook and soooo tender!!

  5. 5 stars
    love the receipe, but I struggle with the internal temp of the roast hts the medium rare 130 F after one hour of cooking .. but one hour can’t be long enough.. everyone says low and slow at 300F for 3 hours for a 3 lb roast .. what am i missing?? clearly, I’m new at this!

    1. Three hours low and slow is for a well done roast. If you want a medium rare roast, the cook time will be shorter. Always go by what the meat thermometer says instead of going by time.

    2. 5 stars
      Low and slow for roast is the way to go if you want a really good very tender roast with gravy. First step is brown roast on all sides in a skillet with a little oil first.
      Mix together 1 pkg. lipton dry onion mix, 2 cans cream of mushroom soup, and 1 cup water and mix well. Pour this mixture over your Roast and bake at 325 for 4 hours, (3 to 4 pound Roast) checking it now and then for tenderness. Simple and delicious.
      You’ll love it with mashed potatoes and green peas.

  6. I don’t have a dutch over so I want to do the roasting pan approach. Can I cover this will foil if I don’t have a proper lid for the roasting pan?

  7. 5 stars
    This was the most delicious roast beef, it came out so tender. I cooked it on the stove instead of the oven on low. Thank you for sharing this recipe. Delicious 😋

  8. If I want to add thick cut carrots and potatoes, at what point in the 3 hours should I add them so they aren’t disintegrated by the time I pull the roast out?

  9. 5 stars
    This was excellent! Forget the crock pot! Better than the memories of the traditional Sunday meal. Only modification was the initial seasoning which was the addition of 1/2 tsp of garlic powder to the salt and pepper. I let it cool in the Duth oven before slicing. I made portioned meals for the week of: base of mashed potatoes, mixed vegetables topped with sliced roast beef with gravy (made with the remaining juice). We also ate: sandwiches with home made bread, mayonnaise, cheddar and a bit of horseradish. Oh so yummy! I bought another roast and will be cooking it tomorrow for more of what I described plus some shredded meat for some awesome tacos! The pico de gallo is already made! Can’t wait! Thanks for the excellent recipe.

  10. 5 stars
    It was tender and delicious. I cooked it in the Dutch oven, used kosher salt, seared it and then used “simply Asia” Vietnamese inspired pho beef broth (incredibly delicious). I poured that over the roast and THEN added the soup mix (if you do it the other way then you’re removing the soup mix from the roast when you pour the broth over the soup mix first). I added a TBS of onion and garlic powder, 1/2 tsp of ground black pepper, added carrots and sliced onions. I used Chuck roast as the store didn’t have rump roast. The house smelled incredible while it was cooking and the meat was tender and the flavor phenomenal. Served with mashed potatoes and gravy. A HUGE hit!!!!

  11. Really good tips to follow. Instead of using packaged onion soup mix I found a recipe to make my own. My roast was just at 3 pound but I cooked it for only an hour and a half. 3 hours would have been way too long.

  12. 4 stars
    Im just about to put my beef in the oven..cant wait to taste it.looks a great recipe!

    1. For the ingredients, yes you can just double them. For the cooking time it is recommended that you add 40-60 minutes for every pound over 3 pounds. I hope this helps!

  13. 5 stars
    This is by far the best roast recipe I have ever had I always use it so thank you!

    I know you probably won’t see this because it is Christmas but I bought a 2.1 pound top sirloin instead of 4 pounds, how long do I cook it for? Thank you!

    1. This may no longer be helpful, but we recommend cooking a 2 pound roast for about 1 1/2 to 2 hours, or until the internal temperature of the roast is at least 145 degrees for a medium roast. I’m so happy you like the recipe!

    1. We don’t usually turn it. If you are worried about it drying out you can baste some of the juices over the beef.

  14. at what height in the oven do you put the roast? i.e low down, in middle or high as my roasts tend to be tough. cheers.

    james.

    1. We usually set it on a lower rack so the middle of the roast is in the middle of the oven. Hope this helps!

      1. Cheers. thanks for this tip – i will try this recipe as my roast beef has always turned out as tough as old boots. i don.t have a crock pot but cover a roasting tray with tin foil but have never thought about adding beef stock/broth etc. – good idea – will let you know how it turns out.

        thanks

        james

  15. 5 stars
    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

  16. How much beef or chicken stock do I put in the roast? I am making this today July 12, 2021 & need to know. Thanks, I’m looking forward to eating this delicious roast.

  17. Need a little advise…I’m using this recipe on Sunday, I have a 6# rump roast, how many hours should I cook it at 300 degrees? Want it tender but not dry!

    Thank you for your help

    1. Rump roast is tricky because it is a tougher piece of meat. Read through the entire post for tips. Make sure you bring the roast to room temperature, or close to it, before cooking. Remove it from the fridge an hour before you prepare it. Also, use a heavy roasting pan or Dutch oven and a meat thermometer. As far as cooking time, I would roast your 6 lb roast for 4 hours and then check the internal temperature. If you like it more on the medium side, you will want the temperature to be around 150. If you like it more well done, you will want the internal temperature to be between 160-165.

  18. Have a question can I sear the roast in a cast iron skillet and then just transfer skillet to oven , if so do I cover it and still cook on 300 for 3hrs?

  19. You say cook low but suggest an oven temp of 300. That is extremely high? My oven only goes to 260 which is very, very hot. Please explain?

    1. This is for 300 degrees fahrenheit. What temperature system are you using, celsius? If so that would be about 149 degrees celsius.

  20. 5 stars
    This turned out to be the best roast I’ve ever made. It was tender and very tasty. Thanks for sharing this recipe.

  21. 5 stars
    So excited to have this at Christmas. Thanks for a classic and delicious recipe that doesn’t look overwhelming!! LOVE your website and your always-winning recipes.

    1. The oven temperature is 300 degrees for this recipe. It is stated in the first step of instructions.

    1. For high altitude, we always suggest increasing the baking temperature by 10-15 degrees, and then decreasing the cooking time by 5 minutes per 30 minutes of baking. Hope this helps!

      1. Know that adjustments need to be made when baking (cakes, etc.) at high altitude. Have never thought about adjustments for roasts in the oven. Will most definitely try this. Thank you for this from Denver.

  22. I made this recipe 2 weeks ago and it was AMAZING and easy, I got chicken stock by accident but used it anyway and it turned out fabulous anyway 🙂
    Now……I had someone else get my roast for tonight and they got me a thinner cut…not tall and bulky but only 2 inches hight and 3 lbs. Do I cook it less because its not thick,?

    1. Yes, I would take the cooking time down a little. Maybe start with 2 hours and then check it every 10 minutes after that. Hope this helps!

    1. I made this Roast Beef Recipe yesterday, and I did not use the onion soup in it because of Glutten. It was delicious, the flavor was milder, I’m sure , but we really liked it. My 3 lb roast cooked for 3 hours exactly and was perfect. It was so tender. I made the gravy to go with it using some of the drippings. Thank you so much for posting this recipe. Made my life easier.

  23. 5 stars
    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.

  24. 5 stars
    This recipe is absolutely phenomenal. I added chopped Vidalia onions just because I am a huge fan of onions and beef married together. Simple recipe, for a delicious outcome!. Made Jaime Oliver’s sky high Yorkshire pudding recipe and roasted potatoes, carrots and peas. Sooooooooooooo Yummy Thanks for the recipe!!!

  25. 5 stars
    I use your recipe whenever we have a hankering for roast. I use Chuck Roast. My husband prefers roast cooked in the oven over roast cooked in the crock pot. I usually throw in some quartered potatoes (skins on) instead of making potatoes on the side. This recipe turns out great every time.

  26. 5 stars
    Found the recipe simple. Outcome awesome. I now can make delicious roast beef thank you!!
    .

  27. 5 stars
    Just wanted to say this is the best and easiest oven roasted beef recipe! Fall apart and so flavourful! Your instructions are clear and easy to follow including the temperature. I wish people would read through recipes and instructions carefully before posting questions.

    1. It is hard to know what went wrong since so many factors can affect a recipe. You want to make sure that the roast is well seared on all sides to lock in the juices. You also want to make sure to let it rest after you cook it! Hope this helps!

    1. I’m not sure which exact cut we used in the picture but when making roast you can use beef chuck roast, bottom round, or even top round roast. A lot of times at the butcher counter the beef will be labeled “Oven roast”, this will work great too! Hope this helps!

    1. I want my roast medium well but not dry. I don’t like to see bloody meat. Is this possible? Do I add a specific amount of time per lb to your recipe to achieve my goal? Thank you.

      1. Every oven and cut of meat will differ a little, so the best way to ensure you get the cook you are hoping for is to get a meat thermometer. Medium well beef will be between 140-145 degrees. I hope this helps!

  28. Can you add potatoes and carrots to the roast? If so half way through the roast timing or at the beginning? Thank you
    I look forward to fixing this tomorrow with mashed potatoes until I hear back.

    1. Yes, absolutely! We usually add the vegetables at the beginning but sometimes they come out softer than some would like. You can add them part way through but it may cause your roast to get dry if you take the lid off part way. I would suggest keeping the vegetable chunks on the larger side and just adding them at the beginning. Hope this helps!

      1. Quick question. I like my roast beef medium rare. Could I pull it out at a med rare temp or do you feel it won’t be as tender at that time/temp? Thanks!

        1. You can take it out at medium rare, but like you said it won’t be as tender at that temperature. Just depends on how you like it!

          1. 5 stars
            This is pretty much my favorite “pot roast”” recipe — for cuts of meat that require long, slow cooking to break down tough fibers. Some comments ask about cooking this medium rare — for that you buy a tenderloin or rib roast, not a tough cut of meat!

  29. 5 stars
    This recipe was Fantastic !! 🤗 Good flavour and beautiful gravy. I followed the recipe and cooked my 3.5 lbs rump roast for 3 hours. It was medium well but so tender. My 11 year old daughter who can be quite critical with her opinions gave me the thumbs up at supper.

    1. So glad you and your family liked this recipe! It’s always a WIN when we can win over a picky eater! 😀 Thanks for the 5-stars!

  30. 5 stars
    I am so tired of having a tough piece of meat. This is a perfect recipe, the only one I now use.

    1. Thank you so much for you comment! I agree, tough meat is no good. Thank goodness for the Instant Pot!

  31. 5 stars
    Best oven roast I’ve ever made. So tender and delicious. Definitely a keeper. Oh and the Beef Gravy was out of this world. Thank you

      1. Is the roast sitting in the broth? Or does the roasting pan have an insert so it’s “hovering” above the liquid?

      1. Is this recipe for a slow cooker? I only have my oven. Would I be okay with a roasting dish & foil? Also, can you buy onion soup & what make is it? Is the broth also bought, if so, what make is it?
        Thank you.

  32. Well, I’d love to be able to reliably cook a Roast Beef so I read your article. You mention nine different cuts of beef to roast. Then when you get to the instructions you recommend a cut of beef not listed in your list of nine cuts to roast. Leaving me as confused as before.

    1. Hi Rob- so sorry for the confusion. The list given in the post are options in addition to the one suggested in the recipe. To avoid further confusion I will go ahead and put that cut of roast in the post. Thanks for catching that.

    2. I agree this is a very confusing recipe also does not tell you at what temperature to cook roast for three hours !

      1. Hi Terry- in the first step you preheat the oven to 300-degrees. That is the temperature you want it to cook at. Hope this helps!

          1. I would start by roasting it for two hours and then checking it every 15 minutes or so until it is the desired temperature and tenderness!

      1. I want slow cooked roast beef. Slow & low but you recommended to cook at 300 degrees. This is not low surely???

  33. 5 stars
    I am overjoyed that I found this recipe. I have not been able to cook a satisfying roast until now. This was loved by the whole family. Great flavor, easy to make and has the makings for some tasty gravy. Roast will definitely be on the menu more now.

    1. PJ- thank you so much for your kind comment! I am so glad you found a roast recipe that works for you now. Thanks for coming back and sharing your success with this recipe!