Try this Easiest 1-Hour Roast Beef recipe, or contribute your own.
- Carbohydrate 0.700545 g
- Cholesterol 0 mg
- Fat 5.212665 g
- Fiber 0.0319499988555908 g
- Protein 18.59991 g
- Saturated Fat 2.02255725 g
- Serving Size 1 1 Serving (1633g)
- Sodium 5463.28725 mg
- Sugar 0.668595001144409 g
- Trans Fat 0.2086635 g
- Calories 129 calories
Step-by-step
- Preheat oven to 350 degrees then add tomatoes to the bottom of a roasting pan or large baking dish and toss with a drizzle of extra virgin olive oil, salt, and pepper. Place roasting rack inside pan, or fold three pieces of foil to mimic a rack (see picture in post.)
- Trim roast of excess fat then pierce meat all over with a small knife and insert garlic slivers. Rub outside with extra virgin olive oil, a generous amount of salt and pepper, and a teaspoon or two of dried rosemary then place on top of rack. Roast for 30-60 minutes, depending on the size of the roast and desired level of doneness. My 2-1/2lb roast took 40 minutes to reach an internal temperature of 125 degrees when tested with an instant-read thermometer, which yielded medium-rare beef after resting. Check this chart for meat temperatures and doneness.
- Let meat rest for at least 15 minutes before carving very thin and against the grain.
- While beef is resting remove tomatoes to a plate then set aside. Pour juices from roasting pan into a small saucepan then add up to a can of beef broth and simmer until slightly reduced. Serve roasted tomatoes and au jus sauce with sliced beef, or pile into a bun with melted swiss or provolone cheese and caramelized onions, and dip into au jus sauce.
Swapping a top round roast for chuck changes the cooking dynamics entirely, demanding careful attention to fat rendering rather than just internal temperature. Roasting a cut of beef efficiently requires managing equipment constraints, especially when working with a single standard oven and limited counter space. A shallow roasting pan allows hot air to circulate freely around the meat, whereas high-walled Dutch ovens trap moisture and steam the exterior instead of browning it. Folding aluminum foil strips into a makeshift rack elevates the roast just enough to let cherry tomatoes blister underneath without boiling in meat drippings.
Controlling Temperature and Timing
Relying on a clock rather than an instant-read thermometer will consistently overcook lean beef. Pull the roast from the oven when internal temperatures register 125 degrees Fahrenheit for medium-rare, keeping in mind that carryover cooking will raise the final temperature during the resting phase. Piercing the muscle fibers to insert garlic slivers introduces seasoning deep inside the roast where surface rubs cannot reach. Allowing the meat to rest for a full 15 minutes redistributes internal juices so they do not pool on the cutting board.
Common Pitfalls to Avoid
Slicing the beef immediately after it exits the oven causes moisture loss and toughens the texture. Cutting across the grain rather than with it shortens the muscle fibers, yielding tender bites instead of chewy strips. Reducing the pan juices with a full can of beef broth requires simmering over medium-high heat until the liquid concentrates enough to coat the back of a spoon without tasting overly salty.
