Perfect Roast Beef Recipe - Redhead Can Decorate (2024)

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When I asked our oldest child what she wanted for Thanksgiving dinner, she said, “Roast Beef” 😲. What you say?? Well, I honestly can’t blame her one bit. You see, a few weeks ago I made my “Perfect Roast Beef Recipe” and she has been begging me to make it again, ever since. She is a huge meat lover, and loves all meat, but this really takes the “roast”. Maybe you’ll understand better once you take a look at how good the roast beef looks…

{Don’t miss several more recipes at the end of this post that would pair perfectly with roast beef, or turkey!}

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I am not a roast beef expert, but for some reason my roast beef really comes out like I am a roast beef expert. I guess that does make me a roast beef expert 🤔.

Not only is my roast beef savory, and juicy, it’s also very easy to make. You can even go do your Christmas shopping while you wait for it to cook. I am not joking with you. Let me explain.

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The Secret to Cooking the Roast Beef

The secret to this “Perfect Roast Beef Recipe”, is the cooking method. Not to worry though, there are no special kitchen appliances to buy or figure out. Nope, all you need is a roast beef (I explain what “cut” below), a few spices, and a baking dish. Oh, and an oven of course.

The secret is that I cook it at a very high temperature for 5 minutes per pound, and then I turn the oven OFF. BOOM. LIGHTS OUT. OVEN GOES OFF. You heard that right. You turn the oven off, and you go relax, or do whatever you want, just don’t open that oven sister, until I tell you to below in the recipe.

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I know, I know it sounds impossible that this would work. I mean how does the roast beef cook if you turn the oven off? Trust me, as long as you do not open that oven to peek 👀, it will cook, and it will cook perfectly. Just look at how gorgeous it turns out…

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I should also mention that this is a savory recipe. The coating on the roast is a tad salty, so if you prefer different seasoning, go for it. I will tell you that we all think the salt, pepper, and garlic even each other out and pairs beautifully with lower sodium sides. This roast beef is perfect for roast beef sandwiches, too.

I’m posting this recipe 2 weeks before Thanksgiving because I think many folks actually do not enjoy turkey. It’s okay, we don’t have to all like turkey. Heck, I can’t get my son to eat turkey or roast beef. Trust me though, if you add on a roast beef to your traditional Thanksgiving turkey feast, don’t you think a few of the carnivores in your family will hug you???

What Cut of Roast Beef Should I Use?

I use “Beef Round Eye Round Roast” from Costco. They sell them with 2 roasts in one package (I freeze them separated). One of these roasts would feed a family of 6 easily, with probably leftovers. $11 is a great price for a roast beef in my opinion. There are more expensive, fattier cuts out there, but I started with this one, and I love how juicy and lean it is. When you slice this roast beef you need to cut it thin. This is not a thick slicing roast beef.

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Perfect Roast Beef Recipe

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Savory, juicy and tender roast beef every single time without much effort.

Prep Time10 minutes

Cook Time1 hour 45 minutes

Total Time1 hour 55 minutes


  • 1 beef round eye round roast (approximately 3-3.5 pounds)
  • 1 tablespoon olive oil
  • 1 tablespoon coarse salt
  • 1 tablespoon black pepper
  • 6-8 garlic cloves minced


Preheat your oven to 500 degrees. Place roast beef in baking dish fat side up. Mix remaining ingredients in a small bowl and form a paste to spread all over roast with clean hands. Put roast in oven for 5 minutes for every pound, and then turn off your oven (so a 3 pound roast needs 15 minutes before you turn oven off). Do not check on the roast, and do not open the oven. I repeat, DO NOT OPEN OVEN. Allow the roast to cook and remain in the oven for 1.5 more hours after you have turned off the oven. After 1.5 hours take roast out of oven and using a meat thermometer make sure internal temperature has reached 145 degrees (if not put back in oven until it does). Allow to sit for 20 more minutes before slicing it very thin with a serrated knife.


TIP: If you don't know the weight of your roast beef, weigh yourself with and without the roast beef in your hand, and that should give you a rough idea.

Perfect Roast Beef Recipe

Before you go, my friend Jane from Cottage at the Crossroads is also here to share one of favorite traditional Thanksgiving side dishes using sweet potatoes! This would pair lovely with my roast beef…

Grated Sweet Potato Pudding

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Low Carb Mashed Potatoes

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Balsamic Green Bean Recipe

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Tags: beef, roast Posted November 15, 2019 by Julie Perfect Roast Beef Recipe - Redhead Can Decorate (14)
Perfect Roast Beef Recipe - Redhead Can Decorate (2024)


Is roast beef supposed to look red? ›

Information. Beef muscle not exposed to oxygen (in vacuum packaging, for example) is burgundy or purplish in color. After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red. After beef has been refrigerated for about five days, it may turn brown.

How do you keep roast beef red? ›

The secret of roasting red beef and veal is very simple

So you should roast at as low a temperature as you have the time for, and make sure that the internal temperature of the meat never gets above 60°C (140°F). Then it will be perfect every time.

What is the best cut of meat for a roast beef? ›

There's no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. We usually use a top-round roast, but a bottom-round roast would work too. If you're unsure, ask your butcher!

How red should a roast be? ›

It depends on how you like your beef cooked. If you like rare beef, i.e. red center and pinkish to the edge 120-125 degrees internal temp is about right. For medium rare, a very pink center edging to brown at the edge, 130–135; medium, which is a light pink center and otherwise brown to the edges, 140–145 degrees.

Why is my roast beef still red after cooking? ›

Myoglobin breaks down during cooking and causes meat to be brownish in color when cooked to well done (170+ F). Meat at lower degrees of doneness such as rare (140 F) and medium rare (145 F) has not fully denatured and still provides some red or pinkish red color to the cooked meat.

Why is my beef so red? ›

When exposed to air, myoglobin forms the pigment, oxymyoglobin, which gives meat a pleasingly cherry-red color. The use of a plastic wrap that allows oxygen to pass through it helps ensure that the cut meats will retain this bright red color.

How do you keep beef moist when roasting? ›

While the beef is cooking, lift it out of the oven from time to time, tilt the tin and baste the meat really well with its own juices – this ensures that the flavour that is concentrated in the fat keeps permeating the meat, and at the same time the fat keeps everything moist and succulent.

Should I cover roast beef in the oven? ›

Remember to reduce the temperature after 20 minutes and deduct the 20 minutes from the total cooking time - leave the oven door open for a couple of minutes to help it cool down. There's no need to cover your beef while it cooks; you want to get a good crust on the outside and foil won't help with this.

How long should beef roast sit out before cooking? ›

Bring roast to room temperature one hour prior to cooking. Preheat oven a half hour before putting the roast into the oven. Use the time chart as a general guide. Check the roast before the minimum time recommendation because each oven is different, and times will vary.

What is the toughest cut of roast beef? ›

The bottom round roast, taken from the round primal, is one of the tougher cuts of roast that's known for being very lean. Like the rump roast, this beef cut is best prepared by braising or slow-cooking.

What cut of beef for Sunday roast? ›

For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.

What is the most flavorful roast? ›

The Rib-Eye Roast is the boneless center cut of the rib section. Very well-marbled, tender and flavorful, it is the most desirable and the most expensive of the roasts.

Is it better to cook a roast at 325 or 350? ›

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Is 350 too high for a roast? ›

Aim to cook a roast at 350 degrees F or lower, aside from any high heat used for reverse searing at the end. Some beef roast methods call for temperatures as low as 250 degrees F and cooking the meat overnight.

Do you roast covered or uncovered? ›

Don't crowd your meat in the pan – leaving some space around and under the meat allows it to heat evenly. To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan.

Is it OK to eat beef a little red? ›

To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color.

Is it okay if roast beef is a little pink? ›

BEEF ROAST 145ºF: A beef roast cooked to 145 ºF in the center can be considered safe since the exterior of the roast would have reached a temperature high enough to destroy bacteria. The center of the beef roast would be pink, and considered rare.

Why does my roast beef look bloody? ›

Given that meat has a fairly high percentage of water in the lean portions (muscle tissue), the amount of reddish watery discharge from the meat, called the “purge,” could be affected by the ratio of lean to fat, the coarseness of the grind, whether the meat was dry aged or not, the temperature and humidity at which it ...


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