ROAST BEEF RECIPES: Unbelievably Easy Roast Beef

This Unbelievably Easy Roast Beef proves that incredible flavor doesn’t require complicated steps or fancy ingredients. With just a handful of pantry staples and a simple oven method, you’ll get tender, juicy roast beef with a beautifully browned crust—every single time.

It’s the perfect recipe for beginners, busy weeknights, or anyone who wants classic roast beef without the stress.

Why This Recipe Is So Easy

Minimal prep—no marinating required
One pan and no stovetop searing
Foolproof high-heat then low-heat method
Works with common, affordable cuts

Best Beef Cuts for This Recipe

Sirloin Roast – Best balance of flavor and price
Top Round or Bottom Round – Lean and simple
Rib Roast – Richer, but just as easy

Ingredients (That’s It!)

3–4 lb (1.3–1.8 kg) beef roast
2 tbsp olive oil or vegetable oil
2 tsp kosher salt
1½ tsp freshly ground black pepper
1 tsp garlic powder (or 2 cloves fresh garlic, minced)

Optional (but tasty)

1 tsp dried thyme or rosemary

Instructions

1. Prep the Beef

Remove beef from the refrigerator 45 minutes before cooking. Pat completely dry.

Rub the roast with oil, salt, pepper, garlic powder, and optional herbs.

2. Roast—No Fuss

Preheat oven to 450°F (230°C).

Place roast in a shallow roasting pan or on a rack, fat side up. Roast uncovered for 20 minutes.

Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches:

Medium-rare: 125–130°F (52–54°C)
Medium: 135–140°F (57–60°C)

Plan about 15 minutes per pound, but always rely on a meat thermometer.

3. Rest & Slice

Remove roast from oven and tent loosely with foil. Rest 15–20 minutes.

Slice against the grain and serve.

Optional Easy Pan Juices

Place the roasting pan on the stovetop over medium heat. Add ½ cup beef broth or water, scraping up browned bits. Simmer 2–3 minutes for instant au jus.

Serving Suggestions

Serve with mashed potatoes, roasted vegetables, green beans, or simple dinner rolls. Leftovers make incredible roast beef sandwiches.

Foolproof Tips

Dry beef = better browning
No need to cover the roast
Resting keeps meat juicy
Don’t overthink it—this recipe really is easy

Storage & Leftovers

Refrigerate up to 4 days
Reheat gently with a splash of broth
Slice thin for cold sandwiches

Final Thoughts

This Unbelievably Easy Roast Beef is proof that great meals don’t have to be complicated. Simple, dependable, and delicious—it’s the roast beef recipe you’ll keep coming back to.

OTHER RECIPES

Roast Beef Recipe Ingredients

1 2.5 lb boneless eye-round roast, tied
2 teaspoons kosher salt
1 teaspoon + 1 tablespoon olive oil
1 teaspoon ground black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1 1/2 teaspoons crushed red pepper flakes
3 cloves of garlic, finely minced to a paste

Roast Beef Recipe Instructions

1. The day before you plan to cook the roast, sprinkle the salt evenly over the meat, rolling it on your board to pick up excess salt that has failed to stick. Wrap it with plastic wrap and refrigerate it overnight, or at least for a few hours the day of.

2. Place the oven rack in the middle position and preheat the oven to 250 degrees F. Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat. Rub the roast all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper and garlic.

3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it just begins to simmer and slightly smoke. Add the roast and sear until richly browned on all sides (including the sides and the ends), 3 to 4 minutes per side.

4. Transfer the roast beef to a wire rack set inside a rimmed baking sheet and sprayed with Pam. Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115 degrees F on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130 degrees F for medium-rare or 140 degrees F for medium. Do not cook the roast past medium or the meat will be too dry!

5. Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes. Slice the meat as thinly as possible and serve with potatoes, vegetables, and/or crusty bread. Serves 6 persons..enjoy the roast beef recipes !!!

roast beef recipes: pot-roast-with-rosemary-and-garlic

Unbelievably Easy Roast Beef Video :

ROAST BEEF RECIPES

Unbelievably Easy Roast Beef