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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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We want to hear from you! Please leave a review.
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.