Roast Beef Recipe
My favorite roast beef recipe!
This roast beef is fancy enough to serve for Christmas dinner, but easy and affordable enough for a Sunday meal. I must admit that I haven’t made many roasts in my time, so I was a little intimidated by trying to figure out what I could consider my perfect Christmas roast recipe. But I learned that there are a few simple keys to getting it perfect the first time and every time afterward:
- Follow the steps in the recipe. (Although you can adapt the flavored butter, if desired.)
- Use a good cut of beef roast.
- Use a digital meat thermometer with probe.
There are lots of different types of beef roast. The better quality, the more tender the roast will be. I have a hard time shelling out the cash for a Prime Rib cut and other select cuts though! Fortunately, you can get a great result with a roast of about $5/lb. This recipe works well with roasts of a small size and even shape – I use an Eye of Round roast. If you need to feed a crowd, you can cook more than one roast at a time. Then after searing the first one, wipe out the skillet and heat new oil for the next roast.
Rubbing the soft butter all over the roast before cooking helps the meat to hold on to its juices and adds richness.
When the roast is nearly done cooking, it is time to mix up the flavored butter and start heating up the skillet and oil.
How will you know if the roast is done? This is where the thermometer with probe makes a big difference. Of course, you’ll want to make sure your thermometer is calibrated and accurate, and if so, you will have no problem getting perfect results every time.
Stick the probe into the center of the meat before you put it in the oven. Set the thermometer to alert you when the temperature reaches 130 degrees. When the thermometer starts beeping, the roast is done! Easy peasy.
120°F to 125°F (49°C to 52°C) = Rare
130°F to 140°F (55°C to 60°C) = Medium Rare
145°F to 150°F (63°C to 66°C) = Medium
As a reference, my eye of round roast here is a little under 3 pounds and took 1 1/2 hours of cooking time in the oven. Cooking times will vary depending on roasts and ovens, so I highly recommend that you use a meat thermometer though!
In this case, searing the meat after it roasts helps to avoid an overdone outer layer of meat. The roasts stays nice and pink throughout, but still with a nicely done “crust.”
Be sure to let the meat rest before slicing into it. Use this time to finish up the side dishes for the meal, set the table, wash dishes, or whatever. But letting the meat rest will give the proteins time to relax, which helps keep the meat juicy, so don’t skip it.
This is my favorite roast beef recipe so far! I hope you give it a try and love it too!
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Roast Beef Recipe
- 2 to 3 pound Eye of Round roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper (use coarsely ground, if you have it)
- 2 tablespoons unsalted butter, softened
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter, softened
- 1/2 shallot, minced
- 1 tablespoon minced fresh parsley
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Sprinkle roast evenly with kosher salt, then cover loosely and let stand at room temperature for 1 hour. Meanwhile, have oven rack in middle position and preheat oven to 300 degrees.
- Pat roast dry with paper towels. Sprinkle roast evenly with pepper and rub the 2 tablespoons of unsalted butter evenly over surface. Place roast on a wire rack set in a rimmed baking sheet and insert the thermometer probe into the center of the meat. Roast until meat registers 130 degrees, flipping roast halfway through cooking. Meanwhile, combine the flavored butter ingredients in a small bowl.
- Heat oil in a skillet over medium-high heat until just smoking. Sear roast in skillet, rotating meat until browned on all sides. Transfer roast to a carving board and spread 2 tablespoons of the flavored butter evenly over the top of the roast. Let rest for 15 minutes.
- Cut meat into 1/2-inch-thick slices and serve, passing remaining flavored butter separately.
Cooking times will vary, so I highly recommend using a thermometer with a probe for this recipe. When choosing the size of the roast, plan for about 1/2 pound for each adult serving.