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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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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!!
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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!