I’m sharing my foolproof three-ingredient approach to Perfect Roast Beef, with exact oven times and a simple sear method that takes the guesswork out of roasting.
I’ve ruined more roasts than I care to admit, but this Perfect Oven Roast Beef Recipe is the one that finally shut me up. With a trimmed boneless beef roast like top round and nothing fancier than coarse kosher salt, it somehow builds a crust that begs to be sliced and an interior that stays tender.
I still get surprised every time, and yeah sometimes I overthink it, but the results keep pulling me back. If you crave a Juicy Beef Roast In The Oven or want that exact Medium Rare Roast Beef In Oven moment, this recipe will make you curious enough to try.
Ingredients
- Boneless beef roast: packed with protein and iron, it’s hearty and filling.
- Top round or sirloin tip: leaner cuts, less fat, can be a bit tougher.
- Eye of round: great for slicing thin, absorbs seasonings well, good roast texture.
- Coarse kosher salt: crystals help form a savory crust and boost overall flavor.
- Salt also aids moisture retention during cooking but excess risks being too salty.
- Using kosher rather than table salt gives milder, cleaner seasoning and control.
- Freshly ground black pepper: adds sharp, aromatic heat and bright peppery notes.
- Pepper contains piperine, has antioxidants, enhances savory depth without adding calories.
Ingredient Quantities
- 3 to 4 lb (1.4 to 1.8 kg) boneless beef roast, trimmed of excess fat, (top round, sirloin tip or eye of round)
- Coarse kosher salt, 1 1/2 to 2 teaspoons per pound, about 2 to 3 tablespoons total for a 3 to 4 lb roast
- Freshly ground black pepper, about 1 teaspoon per pound, roughly 1 to 2 tablespoons total, to taste
How to Make this
1. Pat the roast dry with paper towels, then rub all sides with coarse kosher salt at 1 1/2 to 2 teaspoons per pound and freshly ground black pepper at about 1 teaspoon per pound; for a 3 to 4 lb roast that’s roughly 2 to 3 tablespoons salt and 1 to 2 tablespoons pepper.
2. Press the seasoning into the meat, place the roast on a rack in a shallow pan and refrigerate uncovered for at least 1 hour and up to 24 hours for a dry brine that really helps flavor and crust. If youre short on time dont skip the salt, at least let it sit 1 hour.
3. Remove the roast from the fridge about 45 to 60 minutes before cooking so it can come closer to room temperature; pat again if any moisture collected.
4. Preheat your oven to 250 F for a low and slow start. Put the roast on the rack so air can circulate, and if you have a probe thermometer insert it into the thickest part not touching fat or the rack. No probe, thats fine use an instant read later.
5. Roast at 250 F until the internal temperature is about 10 to 15 degrees below your final target: for rare pull at 110 to 115 F, medium rare pull at 120 to 125 F, medium pull at 130 to 135 F. Expect roughly 20 to 25 minutes per pound but watch the thermometer, ovens vary.
6. While the roast rests briefly, increase your oven to 500 F or set to broil. This step gives you that beautiful crust without overcooking inside.
7. Return the roast to the hot oven for 6 to 12 minutes until the outside is deeply browned and the internal temp reaches your final target: rare 120 to 125 F, medium rare 130 to 135 F, medium 140 to 145 F. If you prefer you can quickly sear in a very hot skillet instead for 1 to 2 minutes per side.
8. Remove the roast and tent loosely with foil. Let it rest at least 15 to 20 minutes so juices redistribute and carryover raises temp a few degrees.
9. Slice thinly against the grain with a very sharp knife, season a tiny bit more if needed and serve. Thin slices make it taste juicier so dont be shy about cutting thin.
Equipment Needed
1. Roasting pan with a rack for air circulation and to catch drippings
2. Instant read thermometer or probe thermometer for accurate temps, dont guess
3. Sharp chef’s knife and carving knife youll want them very sharp for thin slices
4. Sturdy cutting board
5. Measuring spoons and a measuring cup or kitchen scale for the salt and pepper
6. Paper towels and a clean kitchen towel to pat and dry the roast
7. Cast iron or heavy skillet for a quick sear if you prefer
8. Tongs, long oven mitts and aluminum foil for tenting and safe handling
FAQ
Perfect Oven Roast Beef Recipe Substitutions and Variations
- Roast substitute: tri-tip (2 to 3 lb) or rump roast work great, both are more flavorful than top round and still slice well; chuck roast can be used if you plan to cook low and slow but it wont give neat slices like the lean cuts.
- Coarse kosher salt substitute: coarse sea salt or flaky sea salt (use same by weight); if you only have fine table salt use about half the volume called for, because table salt packs tighter.
- Freshly ground black pepper substitute: white pepper for a milder, earthier taste (use same amount), or coarsely cracked black pepper for bigger pepper pockets and texture; if you want heat instead of pepper try a pinch of cayenne or crushed red pepper but use less to avoid overpowering.
- Lower-sodium or flavor-boost option: cut the salt in half and add garlic powder, onion powder, fresh herbs or lemon zest to make the roast taste salty without as much sodium, works great if youre watching intake.
Pro Tips
– Salt early, and let it do the work. If you can, salt and refrigerate on a rack for several hours or overnight. The salt not only seasons deeper, it firms the surface so you get a better crust. If you only have an hour, still salt, dont skip it.
– Use a probe or instant read right and dont trust time alone. Stick the probe into the thickest part avoiding big fat pockets, and pull the roast several degrees below your final target because carryover will raise the temp while it rests. Thermometers are boring but they save ruined roasts.
– Dry surface, super hot finish. Pat the meat dry before the high heat step, use a very hot cast iron or the oven broiler for a short intense blast, and use an oil with a high smoke point. A quick sear gives that brown crust without overcooking inside, but dont leave it too long or you lose the doneness you worked for.
– Rest long and slice thin against the grain. Tent loosely with foil and wait 15 to 20 minutes so the juices settle, then slice thinly across the grain with a sharp knife. Thin slices taste juicier and look like you know what youre doing.
Perfect Oven Roast Beef Recipe
I'm sharing my foolproof three-ingredient approach to Perfect Roast Beef, with exact oven times and a simple sear method that takes the guesswork out of roasting.
6
servings
450
kcal
Equipment: 1. Roasting pan with a rack for air circulation and to catch drippings
2. Instant read thermometer or probe thermometer for accurate temps, dont guess
3. Sharp chef’s knife and carving knife youll want them very sharp for thin slices
4. Sturdy cutting board
5. Measuring spoons and a measuring cup or kitchen scale for the salt and pepper
6. Paper towels and a clean kitchen towel to pat and dry the roast
7. Cast iron or heavy skillet for a quick sear if you prefer
8. Tongs, long oven mitts and aluminum foil for tenting and safe handling
Ingredients
3 to 4 lb (1.4 to 1.8 kg) boneless beef roast, trimmed of excess fat, (top round, sirloin tip or eye of round)
Coarse kosher salt, 1 1/2 to 2 teaspoons per pound, about 2 to 3 tablespoons total for a 3 to 4 lb roast
Freshly ground black pepper, about 1 teaspoon per pound, roughly 1 to 2 tablespoons total, to taste
Directions
- Pat the roast dry with paper towels, then rub all sides with coarse kosher salt at 1 1/2 to 2 teaspoons per pound and freshly ground black pepper at about 1 teaspoon per pound; for a 3 to 4 lb roast that's roughly 2 to 3 tablespoons salt and 1 to 2 tablespoons pepper.
- Press the seasoning into the meat, place the roast on a rack in a shallow pan and refrigerate uncovered for at least 1 hour and up to 24 hours for a dry brine that really helps flavor and crust. If youre short on time dont skip the salt, at least let it sit 1 hour.
- Remove the roast from the fridge about 45 to 60 minutes before cooking so it can come closer to room temperature; pat again if any moisture collected.
- Preheat your oven to 250 F for a low and slow start. Put the roast on the rack so air can circulate, and if you have a probe thermometer insert it into the thickest part not touching fat or the rack. No probe, thats fine use an instant read later.
- Roast at 250 F until the internal temperature is about 10 to 15 degrees below your final target: for rare pull at 110 to 115 F, medium rare pull at 120 to 125 F, medium pull at 130 to 135 F. Expect roughly 20 to 25 minutes per pound but watch the thermometer, ovens vary.
- While the roast rests briefly, increase your oven to 500 F or set to broil. This step gives you that beautiful crust without overcooking inside.
- Return the roast to the hot oven for 6 to 12 minutes until the outside is deeply browned and the internal temp reaches your final target: rare 120 to 125 F, medium rare 130 to 135 F, medium 140 to 145 F. If you prefer you can quickly sear in a very hot skillet instead for 1 to 2 minutes per side.
- Remove the roast and tent loosely with foil. Let it rest at least 15 to 20 minutes so juices redistribute and carryover raises temp a few degrees.
- Slice thinly against the grain with a very sharp knife, season a tiny bit more if needed and serve. Thin slices make it taste juicier so dont be shy about cutting thin.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 265g
- Total number of serves: 6
- Calories: 450kcal
- Fat: 13.2g
- Saturated Fat: 5.3g
- Trans Fat: 0.3g
- Polyunsaturated: 0.8g
- Monounsaturated: 5.3g
- Cholesterol: 212mg
- Sodium: 2640mg
- Potassium: 926mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
- Protein: 82g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 48mg
- Iron: 6.9mg
