This Hands-Off Medium-Rare Roast Beef recipe is a game-changer – easy to make and irresistibly delicious. It’s my new roast beef staple!
Hands-Off Medium-Rare Roast Beef
Discover the effortless charm of this Hands-Off Medium-Rare Roast Beef recipe – it’s now my go-to method for perfect roast beef every time. The simplicity and delectable results have completely won me over! Put the roast in a very hot 500-degree oven for 5 minutes per pound, then turn it off, and leave it for about an 45 minutes to one hour. It comes out perfectly medium-rare every time (or cook it longer for your preferred doneness for roast beef). The simple seasoning (salt, pepper, rosemary, and garlic) makes this roast outstanding! More of my favorite roast recipes are this Garlic Lovers Roast Beef and Roast Beef with Gravy.
Why This Method Works
- Foolproof method for making roast beef
- Easy, all you need is a meat probe!
- Delicious, I will never make it any other way now!
Ingredients
- Beef Eye Of Round Roast: Or you can use top round.
- Garlic: Use two to three garlic cloves.
- Seasoning: Salt, black pepper
- Herbs: Mince fresh rosemary leaves. Thyme would also work.
- Olive Oil: Mix a tablespoon of oil with the seasoning to make a rub for the beef.
How To Cook Roast Beef
Basic Steps for This Easy Hands-Off Method for Perfect Medium-Rare Beef:
- Preheat the oven to 500°F.
- Pull the roast out of the refrigerator and let it sit at room temp.
- Prep the seasoning mixture with garlic, rosemary, salt, pepper, and oil.
- Put the beef with a meat probe in the oven when it’s 500°F.
- Roast it 500F for 5 minutes per pound (15 minutes for a 3 lb roast).
- Turn off the oven and leave the meat inside until the internal temp is 135°F.
- Let it rest for 10 minutes before carving.
Helpful Tips
- Roast Size: My top round weighed 3 pounds. If yours is bigger, increase the amount of seasoning and cooking time.
- No Meat Probe? No worries, you can still make this roast. After you turn off the heat, let the meat sit in the oven for an hour and then check the temp with an instant-read thermometer. If it’s at 138°F to 140°F, remove it; if not, turn on the oven to 300°F. Check the temperature often, and once it reaches 135°F, remove it from the oven. As it rests, the temp will increase another 5F°.
- Prefer a different degree of doneness? Cook your roast longer. For beef cooked to medium, remove it from the oven when the thermometer probe reads 145°F to 150°F.
What to Serve with Roast Beef
- Pair roast beef with mashed potatoes, roasted red potatoes or a baked potato and a green veggie, like roasted green beans or Brussels sprouts.
- Use leftovers to make a roast beef sandwich, like this one with melted Swiss and caramelized onions or this roast beef with arugula sandwich.
- Add the meat to a salad.
FAQs
What kind of beef is used for roast beef?
Roast beef requires large cuts of meat that will get tender as it slowly cooks. Top round and eye of round roasts are both good options, although I usually prefer eye of round.
Do you season roast beef before cooking?
Yes, you should season roast beef before you cook it. You can do it right before baking or up to a day early, which will give the meat more flavor.
How Long To Cook Roast Beef?
Using this method, a 3-pound roast beef takes anywhere from 1 hour to 1 1/2 hours.
Storage
Store leftovers in the refrigerator for up to 4 days, and reheat leftovers in the microwave.
More Roast Recipes You’ll Love
- Herb-Crusted Roast
- Slow Cooker French Dip Sandwich
- Roast Beef, Arugula, and Parmesan on Baguette
- Crock Pot Balsamic Pork Roast
- Slow Cooker Italian Beef Hoagies
Hands-Off Roast Beef Recipe
Equipment
Ingredients
- 1 3-pound top or eye round, trimmed of all fat
- 2 large garlic cloves or 3 small cloves
- 2 teaspoons kosher salt
- 1 tablespoon fresh rosemary leaves, minced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon fresh black pepper
Instructions
- Preheat the oven to 500°F. Remove the beef from the refrigerator and let it sit at room temperature while the oven preheats.
- Mince the garlic, then sprinkle it with the salt and use the side of your knife to mash it into a paste on the cutting board (if you have a mortar of pestle, that also works). Add the rosemary and press it a few more times to mix. Transfer the garlic mixture to a small bowl, then add the olive oil and pepper and stir to combine. Rub the seasoning all over the roast beef, then put it in a roasting pan that will hold it comfortably.
- If you have a thermometer probe or a thermometer you'll be able to see and read through the oven door, insert it now.
- When the oven is ready, roast the beef for 15 minutes (5 minutes per pound, adjust the time if your roast weighs more or less). After 15 minutes, turn off the oven but do not open it!
- If you're able to get a temperature reading as it cooks: Let the beef sit in the oven, undisturbed until it reaches 135°F for medium-rare (145- 150°F for medium), there will be little to no carry-over cooking once you remove it), this took about 45 minutes (in my oven) but it can take up to 1 1/2 hours, depending on how well your oven retains heat.
- Remove the roast from the oven and let it rest for 10 minutes before you cut it so that the juices distribute evenly. Slice thin and serve.
Last Step:
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- If you don’t have a meat probe and need to open the oven to check the temperature with an instant read thermometer: Let the beef sit in the oven, undisturbed, for 1 hour. After one hour, use an instant-read thermometer to check the temperature. If it’s 138-140°F (148-150°F for medium), remove it from the oven. If not, return the oven to 300°F and check often until the meat reaches 135°F (because it was removed from a hot oven, the roast will raise another 5°F as it rests). Remove the roast from the oven and let it rest for 10 minutes before you cut it so that the juices distribute evenly. Slice thin and serve.
- For a larger roast, adjust the salt, pepper, garlic, etc and the cook time as noted above.
