Pat's Roast Beef Recipes
A Classic, Foolproof Roast Beef You’ll Make Again and Again
Pat’s Roast Beef is all about getting the fundamentals right: quality beef, simple seasoning, proper heat, and patience. This is the kind of recipe that’s been made for years—reliable, comforting, and always impressive. Juicy inside, beautifully browned outside, and packed with honest beef flavor, it’s the roast everyone asks for by name.
Whether served hot for dinner or sliced thin for sandwiches the next day, this roast beef never disappoints.
Why Pat’s Roast Beef Is a Favorite
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Simple, no-nonsense ingredients
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Foolproof method for consistent results
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Perfect for family dinners or holidays
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Makes excellent leftovers and sandwiches
Best Cut for Pat’s Roast Beef
Pat always said: “Buy the best beef you can afford.”
These cuts work beautifully:
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Sirloin Roast – Pat’s top choice for flavor and value
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Rib Roast – Rich, tender, and special-occasion worthy
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Top Round – Lean and perfect for thin slicing
Ingredients
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2 tbsp vegetable oil or olive oil
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4 cloves garlic, minced
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2 tsp kosher salt
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1½ tsp freshly ground black pepper
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1 tbsp fresh thyme leaves (or 2 tsp dried)
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1 tsp onion powder (optional, Pat’s secret touch)
Instructions
1. Bring the Beef to Room Temperature
Remove the roast from the refrigerator 45–60 minutes before cooking. Pat completely dry with paper towels—this is key for good browning.
In a small bowl, mix oil, garlic, salt, pepper, thyme, and onion powder. Rub evenly over the roast.
2. Start Hot for Flavor
Preheat oven to 450°F (230°C).
Place roast on a rack in a roasting pan, fat side up. Roast uncovered for 20 minutes to develop a deep, savory crust.
3. Finish Low and Slow
Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches:
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Medium-rare: 125–130°F (52–54°C)
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Medium: 135–140°F (57–60°C)
Plan about 15 minutes per pound, but always trust a meat thermometer.
4. Rest Like Pat Always Did
Remove roast from oven and tent loosely with foil. Rest 20 minutes before slicing—no shortcuts here.
To Serve
Slice roast beef against the grain. Spoon pan juices over the top or serve with classic brown gravy or horseradish sauce.
Perfect sides include mashed potatoes, green beans, roasted carrots, or buttered rolls.
Pat’s Tips for Perfect Roast Beef
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Dry beef = better crust
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Never skip the resting time
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Cook by temperature, not time
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Leftovers are gold—don’t overcook them
Storage & Leftovers
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Refrigerate leftovers up to 4 days
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Slice thin for classic roast beef sandwiches
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Reheat gently with broth or gravy
Final Thoughts
Pat’s Roast Beef Recipes prove that great cooking doesn’t need to be complicated. With simple seasoning and solid technique, this roast delivers comfort, flavor, and reliability every single time.
- 1 (3-pound) beef roast, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 8 ounces button mushrooms
- 2 small onions, quartered
- 1 cup red wine
- 1 cup low-sodium beef stock
- 2 tablespoons gravy flour
Preheat the oven to 375 degrees F.
Season the beef with salt and pepper, to taste.
Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.
Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet.
While the beef is resting, prepare the gravy.
Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth.
Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy. Enjoy it!
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