Cuts of Beef:
You have quite a few options when it comes to which cut of beef is best. Some of our favorites include:
Top RoundSirloin TipCenter-Cut SirloinBottom RoundEye of Round
How long will Classic Roast Beef take to fully cook?
The total cooking time will depend on the size of your roast and desired doneness. Smaller roasts will cook faster, while larger roasts may need more time. Use a meat thermometer for complete accuracy for food safety and doneness preference.
Roast Doneness:
We know that everyone has a different preference on how they like their meat cooked. You should always cook your roast according to your own personal preferences.
Rare: 120 degreesMedium Rare: 130 degreesMedium: 135 degreesMedium Well: 140 degreesWell: 150 degrees
Resting Time:
Make sure to allow your roast the entire 10 minutes to rest once removed from the oven. This resting time ensures the juiciest roast.
Can I make this in a slow cooker?
We do not recommend cooking roast beef in the slow cooker. If you’re looking for a great slow cooker roast, our recipe for Classic Sunday Pot Roast can easily be made in the slow cooker!
Do I need to cover the roast while cooking?
You do not need to cover the roast with this cooking method for roast beef. You can always cover your roast with foil while it is resting.
Can I tie up the roast with twine?
Tying your roast up with butcher’s twine to make it nice and round rather than flat is completely up to you. It will not affect the final result.
What’s the difference between pot roast and roast beef?
We know these two look very similar, but the cooking process and end result are actually quite different. Pot roast is cooked in liquid and is fall-apart tender, while roast beef is cooked dry and is better for slicing.
Reverse Sear:
If you’d like to give your roast a nice reverse sear finish, turn up the oven temperature to 500 degrees Fahrenheit for the final 5 degrees until your roast reaches 135 degrees Fahrenheit.
Leftovers:
Leftover roast beef is the absolute best! We like to cook a larger roast than necessary just to ensure we have plenty leftover for lunches. We like to finish slicing the entire roast before storing for easy sandwiches the next day!
Serving Suggestions:
We love to serve this up thinly sliced, topped with gravy, with a side of mashed potatoes and our favorite roasted veggies. If you like this recipe, you may be interested in these other delicious roasting recipes:
Classic Sunday Pot RoastHow to Roast ChickenSteakhouse Style Horseradish Crusted Prime RibSunday Pork Roast
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