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    Home » Best Comfort Recipes

    Perfect Roast Beef

    BY: Ben Rayl UPDATED: August 18, 2023 2 Comments

    RecipePrintComments
    5 from 1 vote

    I found this amazing piece of beef at the grocery store and decided it was the perfect time to make some delicious roast beef.

    making perfect roast beef is easy.

    Making a perfect roast is super-easy—just make sure you get a good cut of beef, season it properly, and pay attention to your oven temperature, and it will come out great. I always sear my roast in a skillet before baking it—I love it crispy on the outside and I think it really helps trap the juices inside.

    Be sure to use an oven thermometer to make sure the beef is cooked to the appropriate temperature. Don’t rely just on the given oven times—everyone’s ovens are different, and you want to slice into a perfect roast. I love roast beef au jus, with horseradish sauce and my very easy Traditional Yorkshire Pudding—perhaps it’s my British ancestry, or maybe I’m just a traditionalist.

    🍳 Related Beef Recipes

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    📋 Recipe

    making perfect roast beef is easy.

    How to Make the Perfect Roast Beef

    Making a perfect roast is super-easy—just make sure you get a good cut of beef, season it properly, and pay attention to your oven temperature, and it will come out great
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Dinner, Main Dish
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 6 servings
    Calories: 328kcal
    Author: Ben Rayl

    Ingredients
     

    for the roast:

    • 2 lb rump roast
    • for drizzling olive oil
    • to taste salt and pepper
    • 2 teaspoon thyme
    • 1 lb potatoes - halved new
    • 2 onions - peeled and chopped
    • 3 carrots - peeled and chopped
    • 2 sticks celery - roughly chopped
    • 1 bulb garlic - cloves peeled
    • 2 bay leaves

    for the au jus:

    • pan drippings from roast
    • ½ cup red wine
    • 2 cups beef stock
    • 1 teaspoon butter

    Instructions

    for the roast:

    • Preheat the oven to 425 F (220 C).
    • Drizzle the beef with a little olive oil, then season all over with salt, pepper and thyme.
    • Put the vegetables and bay leaves in the bottom of a roasting dish. Drizzle with olive oil and place the roast on top.
    • Place the roast in the oven and bake for about 15 minutes, then reduce the heat to 375 F (190 C). Roast for about 13-15 minutes per pound for rare, 17-19 minutes for medium, and 22-25 for cooked through. Check the meat with a thermometer to make sure it is the temperature you want it--145°F for medium rare, 160°F for medium. (Baste the roast a couple times while cooking, and keep an eye on the vegetables. If they begin to burn, you can cover the pan with a foil tent.)
    • When the beef is cooked, remove it from the oven and allow it to rest on a board, covered with foil and a kitchen towel, for about 15 - 30 minutes. (Remember, the meat will continue to cook as it rests, so remove it from the oven when it is about 5°F below the temperature you want it to be. Also at this point if the vegetables aren't cooked through, return them to the oven until cooked while the beef is resting.)

    for the au jus:

    • Drain the roast drippings from the pan through a mesh sieve into a medium saucepan, keeping out any vegetable pieces or skins. Cook over high heat until it begins to boil, but be careful not to burn it.
    • Pour in the red wine, and allow to cook and reduce for about 5 minutes, stirring often. Add the stock and stir together well, then add the butter and allow to melt. Keep warm and serve over the beef and puddings.

    Nutrition

    Calories: 328kcal | Carbohydrates: 22g | Protein: 38g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 283mg | Potassium: 1199mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5193IU | Vitamin C: 21mg | Calcium: 74mg | Iron: 4mg

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    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Joan

      March 12, 2022 at 12:16 pm

      Could you do this with eye of the round roast. I find it gets tough if cooked too quickly. Thanks for your help.

      Reply
      • Ben Rayl

        March 13, 2022 at 9:04 pm

        Checkout this recipe for eye of round and try cooking these leaner cuts on low-heat vs high-heat.

        Reply

    Primary Sidebar

    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

    Feel free to share our recipes on your blog using a photo and link back to the original recipe.

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