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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.
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!
Hi, I have always had trouble with making a roast beef. Mine are dry and tough. I do fine with roast pork or lamb, and also chicken breast! I have no problems making a potroast either. So, this recipe has intreagued me to try again.
Next time I am at a grocery srore I will buy another roast beef and try again. I am a widow and live alone, I don’t think a 3lb. roast will be too much as I can always use any left-overs for something else. Thank you for sharing this recipe.
Sincerely, Maureen.
Hope this one is a winner for you! You will have to come back and let us know how you like it!
I cooked my 3 lb rump roast as directed. Since I didn’t want the beef to be fall-apart tender, I cooked it until the internal temp was 122 F. It was delicious!
My store was completely out of rump! I settled on a bottom round. Do you think it will still work?!?!
Yes I believe that will still work!
Can I cook this in my slow cooker
Check out our recipe for Crock Pot Roast Beef! https://www.favfamilyrecipes.com/slow-cooker-roast-beef-and-vegetables/
I plan to try this soon would a slow cooker work as well as oven
This is the recipe we use for crock pot roast beef: https://www.favfamilyrecipes.com/slow-cooker-roast-beef-and-vegetables/
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
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 200-210 degrees inside for a well done roast, or when it easily pulls apart with a fork.
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.
It’s sad that it’s 72 years old you’re talking about not having much longer to live. Even though you’ve had family and friends that have departed doesn’t mean you have to live like your days on earth are coming to an end. I’m 72 and I’m having the time of my life.
Hi, is this temp fan forced or regular? Thanks so much!
I don’t have a fan forced oven, so I would say regular.
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.
You can substitute the soup mix with minced dried onion and salt and pepper!
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!!
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!
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.
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.
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?
Sure!
Sounds delicious. Will certainly be making this for Easter
Absolutely love roast beef in red wine !
tri tip roast ,, Onion soup mix who knew ??
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 😋
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?
We usually just add them in at the beginning!
What oven temperature should the roast be cooked at? I can’t find it in the recipe. Thank you!!
300 degrees F!
What type of seasoning no salt or pepper
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.
WOW! Thank you so much for this glowing review!! We are so glad you enjoyed this recipe.
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!!!!
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.
Im just about to put my beef in the oven..cant wait to taste it.looks a great recipe!
If I cook a 6 lb roast, do i double all the ingredients and the cook time?
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!
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!
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!
Does it come out well done like a Pot Roast or meduim like a Roast Beef? Thanks!
It comes out like a Roast Beef!
Planning to try this for Xmas.
Do you turn the meat to keep it moist ???
We don’t usually turn it. If you are worried about it drying out you can baste some of the juices over the beef.
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.
We usually set it on a lower rack so the middle of the roast is in the middle of the oven. Hope this helps!
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
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
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.
The recipe lists 1 cup of beef broth! Hope this helps!
Can I add vegetables around the roast while it’s cooking?
Yes! We often add potatoes, onions, and carrots.
When should we put the veggies in, I want to make sure my potato is done but with good flavor of the Roast
We would just put it all in at the same time!
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
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.
Very good recipe, I put some of the trimmed off fat atop the roast for added moisture.
Your oven is Celsius, the recipe is in Farenheit. You need to convert to suit.
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 for 3hrs?
Yeah that should work!
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?
This is for 300 degrees fahrenheit. What temperature system are you using, celsius? If so that would be about 149 degrees celsius.
300 F. I think you have an oven that is in celsius.
This turned out to be the best roast I’ve ever made. It was tender and very tasty. Thanks for sharing this recipe.
It is impossible to find a more comforting meal than a classic roast dinner! So flavorful and delicious!
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.
This is the best roast beef I’ve ever made! Thank you for sharing this recipe. It’s a gem!
The oven temperature is 300 degrees for this recipe. It is stated in the first step of instructions.
Hi. Planning on making this for thanksgiving. What should I change for high altitude (8300ft) cooking?
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!
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.
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,?
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!
Can I leave the onion soup mix out and will it have good flavor without it? Onion soup mix is not gluten free.
It would lose a lot of flavor if you left the onion soup mix out. I found this recipe on the web for gluten free onion mix substitute if you want to try that: https://www.thecountrycook.net/homemade-dry-onion-soup-mix/#wprm-recipe-container-21106
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.
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.
So good and easy to make. I love a good roasted beef!
This was a huge hit at my house! Everyone really loved it!
This looks so delicious and tasty! I can’t wait to make this! My family is going to love this!
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!!!
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.
Thank you! I like to leave the skins on too, but my kids are so picky about it. 🙁
Found the recipe simple. Outcome awesome. I now can make delicious roast beef thank you!!
.
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.
I felt my roast was a little dry though everyone loved it. What should I do different next time.
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!
Hi,
Could you tell me what cut of beef this is in your photo?
Thanks so much. It looks deliciois!
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!
Easy peasy, like at grandmas!
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.
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!
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.
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!
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!
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!
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!
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.
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!
I am so tired of having a tough piece of meat. This is a perfect recipe, the only one I now use.
Thank you so much for you comment! I agree, tough meat is no good. Thank goodness for the Instant Pot!
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
Hi Deb! So glad you liked this recipe! I agree about the gravy 😉 Thanks for the 5-stars!
Is the roast sitting in the broth? Or does the roasting pan have an insert so it’s “hovering” above the liquid?
It is sitting in the broth!
READ PEOPLE!!
💯
Thank you! Jeesh! The poor writer having to repeat over and over what’s already there.
To much going on I’ll take my chances.good by Joann harmon.
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.
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.
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.
I agree this is a very confusing recipe also does not tell you at what temperature to cook roast for three hours !
Hi Terry- in the first step you preheat the oven to 250-degrees. That is the temperature you want it to cook at. Hope this helps!
Hi Erica, is this 300 degree Celsius or farenheit?
Thanks
Fahrenheit. Hope this helps!
How about a good roast cooked medium or medium rare approx how many minutes per pound.
About 15-18 minutes per pound!
Thanks for the delectable recipe!
What is the temperature of the oven when cooking roast beef
All the info you need should be in the recipe– for this one it is 300 degrees. Hope this helps!
No the temperature is not there. I didn’t see it
It is 300 degrees
300 degrees is mentioned there in the recipe.
How long to cook if its only 1 and 1/2 pounds
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!
Great moisture roast beef. Great for Italian sandwiches
Preheat to 300 degrees is in bold in step #1, 😉
I want slow cooked roast beef. Slow & low but you recommended to cook at 300 degrees. This is not low surely???
300 degrees fahrenheit is pretty low for baking.
That’s what I was thinking. I’m sure you could do 275 for 4 hours or 250 for 6 hours or 7
This recipe is delicious! I am making it for the second time today. Thanks for sharing this.
oh man, two roasts in one day? this must be good!
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.
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!