16 Irresistible Easy Roast Beef Recipes to Savor

Mmm, nothing beats the comforting aroma of roast beef filling your kitchen! Whether you’re craving a quick weeknight dinner or planning a special weekend feast, we’ve gathered 24 irresistible recipes that are surprisingly easy to make. From classic herb-crusted roasts to creative new twists, get ready to discover your next family favorite. Let’s dive into these mouthwatering dishes that will have everyone asking for seconds!

Classic Herb-Crusted Roast Beef

Tender roast beef gets a flavorful upgrade with this simple herb crust. This classic preparation delivers juicy, perfectly cooked meat every time. Follow these precise steps for impressive results without the fuss.

Ingredients

– 3 lb beef top round roast
– 2 tbsp olive oil
– 3 tbsp Dijon mustard
– 1/4 cup fresh rosemary, chopped
– 1/4 cup fresh thyme, chopped
– 4 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper

Instructions

1. Remove the beef roast from refrigerator and let sit at room temperature for 1 hour.
2. Preheat oven to 375°F and position rack in center position.
3. Pat the beef roast completely dry with paper towels.
4. Rub olive oil evenly over entire surface of the roast.
5. Season all sides with kosher salt and black pepper.
6. Combine Dijon mustard, chopped rosemary, chopped thyme, and minced garlic in small bowl.
7. Spread herb-mustard mixture evenly over entire surface of roast, creating thick crust.
8. Place herb-crusted roast on rack in roasting pan, fat side up.
9. Insert meat thermometer into thickest part of roast, avoiding bone or fat.
10. Roast at 375°F for 45-60 minutes until thermometer reads 135°F for medium-rare.
11. Remove roast from oven and transfer to cutting board.
12. Tent loosely with foil and let rest for 15 minutes before slicing.
13. Slice against the grain into 1/4-inch thick pieces.
A perfectly cooked roast beef yields tender, pink-centered slices with a crisp herb crust. The mustard adds subtle tang that balances the aromatic rosemary and thyme. Serve thin slices on crusty bread with horseradish cream or alongside roasted root vegetables for a complete meal.

Garlic Butter Roast Beef with Vegetables

Perfect for busy weeknights, this garlic butter roast beef delivers impressive flavor with minimal effort. Prepare everything in one pan for easy cleanup. Tender beef and roasted vegetables make a complete meal in under an hour.

Ingredients

– 2 lb beef roast
– 4 tbsp unsalted butter
– 6 cloves garlic
– 1 lb baby potatoes
– 2 cups baby carrots
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp dried rosemary

Instructions

1. Preheat oven to 400°F.
2. Pat beef roast completely dry with paper towels.
3. Rub roast evenly with 1 tablespoon olive oil.
4. Season all sides with salt and black pepper.
5. Mince garlic cloves finely.
6. Combine minced garlic with softened butter and dried rosemary.
7. Spread garlic butter mixture evenly over entire roast surface.
8. Arrange baby potatoes and baby carrots around roast in roasting pan.
9. Drizzle vegetables with remaining 1 tablespoon olive oil.
10. Roast in preheated oven for 45 minutes.
11. Check internal temperature with meat thermometer inserted into thickest part of roast.
12. Continue roasting until thermometer reads 135°F for medium-rare, about 10-15 minutes longer.
13. Remove pan from oven and transfer roast to cutting board.
14. Let roast rest for 10 minutes before slicing against the grain.
15. Return vegetables to oven to continue roasting while meat rests if needed for additional browning.
16. Slice roast into 1/2-inch thick pieces.
17. Arrange sliced beef and roasted vegetables on serving platter.
18. Spoon pan juices over sliced beef before serving. Resting ensures juicy, tender slices that hold their shape beautifully. The garlic butter creates a rich crust while keeping the interior moist. Serve over mashed potatoes or slice thin for sandwiches the next day.

Simple Slow Cooker Roast Beef

Nothing beats coming home to a perfectly cooked roast beef that required minimal effort. Now you can achieve tender, flavorful results with this straightforward slow cooker method. Just set it and forget it for a stress-free dinner solution.

Ingredients

– 3 pounds beef chuck roast
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 cup beef broth
– 2 tablespoons Worcestershire sauce
– 1 pound baby potatoes
– 4 large carrots
– 1 yellow onion

Instructions

1. Pat the beef chuck roast completely dry with paper towels.
2. Rub olive oil evenly over all sides of the roast.
3. Combine kosher salt, black pepper, garlic powder, and onion powder in a small bowl.
4. Season the roast generously with the spice mixture on all surfaces.
5. Heat a large skillet over medium-high heat until droplets of water sizzle immediately.
6. Sear the roast for 3-4 minutes per side until deeply browned.
7. Transfer the seared roast to the slow cooker insert.
8. Pour beef broth and Worcestershire sauce around the roast.
9. Scrub baby potatoes thoroughly and cut any larger ones in half.
10. Peel carrots and cut into 2-inch chunks.
11. Peel the yellow onion and cut into 1-inch wedges.
12. Arrange potatoes, carrots, and onion wedges around the roast in the slow cooker.
13. Cover with the lid and cook on LOW for 8 hours.
14. Check internal temperature with a meat thermometer; it should read 195°F-205°F for shredding texture.
15. Remove the roast and vegetables to a serving platter using tongs.
16. Let the roast rest for 10 minutes before slicing or shredding.
17. Skim excess fat from the cooking liquid if desired.
18. Serve the roast and vegetables with the cooking liquid as au jus.
Zesty shredded beef melts in your mouth with rich, savory flavors from the slow braising process. The vegetables become incredibly tender while absorbing the meaty juices. For a creative twist, pile the shredded beef on crusty rolls with provolone cheese for outstanding sandwiches.

Easy Red Wine Roast Beef

You’ll want this red wine roast beef on your table every Sunday. It delivers deep, savory flavor with minimal effort. Your kitchen will smell incredible while it cooks.

Ingredients

– 3 pounds beef chuck roast
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 large yellow onion
– 4 cloves garlic
– 2 cups dry red wine
– 1 cup beef broth
– 3 sprigs fresh thyme
– 2 tablespoons cornstarch
– 2 tablespoons cold water

Instructions

1. Preheat your oven to 325°F.
2. Pat the beef chuck roast completely dry with paper towels.
3. Rub the roast evenly with kosher salt and black pepper on all surfaces.
4. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the roast for 4-5 minutes per side until deeply browned.
6. Transfer the seared roast to a clean plate.
7. Slice 1 large yellow onion into 1/2-inch thick rings.
8. Mince 4 cloves garlic.
9. Add the sliced onion to the hot Dutch oven and cook for 3 minutes until slightly softened.
10. Add the minced garlic and cook for 30 seconds until fragrant.
11. Pour in 2 cups dry red wine, scraping the bottom to release any browned bits.
12. Add 1 cup beef broth and 3 sprigs fresh thyme.
13. Return the seared roast to the Dutch oven, nestling it into the liquid.
14. Cover the Dutch oven with a tight-fitting lid.
15. Transfer to the preheated oven and roast for 2.5-3 hours until fork-tender.
16. Remove the Dutch oven from the oven and transfer the roast to a cutting board.
17. Let the roast rest for 15 minutes before slicing.
18. While the roast rests, make a slurry by whisking 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
19. Bring the cooking liquid in the Dutch oven to a simmer over medium heat.
20. Whisk in the cornstarch slurry and cook for 2-3 minutes until the gravy thickens.
21. Slice the roast against the grain into 1/2-inch thick pieces.

Keep those thin slices tender by cutting against the grain every time. The red wine creates a rich, complex gravy that clings perfectly to each slice. Serve it over creamy mashed potatoes or with crusty bread to soak up every drop of that incredible sauce.

Tender Rosemary and Thyme Roast Beef

Rustic and aromatic, this roast beef delivers tender perfection with minimal effort. Fresh herbs create a fragrant crust while slow roasting ensures juicy results. Perfect for Sunday dinners or holiday gatherings.

Ingredients

– 3 lb beef roast
– 2 tbsp olive oil
– 1 tbsp fresh rosemary
– 1 tbsp fresh thyme
– 4 cloves garlic
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup beef broth

Instructions

1. Preheat oven to 325°F.
2. Pat the beef roast completely dry with paper towels.
3. Rub olive oil evenly over all surfaces of the roast.
4. Mince garlic, rosemary, and thyme together.
5. Mix minced herbs with salt and black pepper.
6. Press herb mixture firmly onto the roast’s surface.
7. Place roast fat-side up in a roasting pan.
8. Pour beef broth into the bottom of the pan.
9. Insert meat thermometer into the thickest part of the roast.
10. Roast at 325°F until thermometer reads 135°F for medium-rare.
11. Remove roast from oven and transfer to cutting board.
12. Let rest for 15 minutes before slicing against the grain.
13. Slice thinly using a sharp carving knife.

Keep leftovers juicy by storing in the cooking juices. The garlic-herb crust caramelizes into a savory coating while the interior stays remarkably tender. Serve thinly sliced on crusty bread with horseradish cream or alongside roasted root vegetables for a complete meal.

Quick Roast Beef with Mustard Glaze

You need a satisfying dinner that comes together fast. This roast beef delivers rich flavor with minimal effort, perfect for busy weeknights.

Ingredients

– 2 lb beef top round roast
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 3 tbsp Dijon mustard
– 1 tbsp honey
– 1 tsp Worcestershire sauce
– 2 cloves garlic, minced
– 1 tsp fresh thyme leaves

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the beef roast completely dry with paper towels for better browning.
3. Rub the entire surface of the roast with olive oil.
4. Season all sides evenly with kosher salt and black pepper.
5. Place the roast in a cast-iron skillet or roasting pan fat-side up.
6. Roast for 15 minutes at 425°F to develop a crust.
7. While roasting, whisk together Dijon mustard, honey, Worcestershire sauce, minced garlic, and thyme leaves in a small bowl.
8. Reduce oven temperature to 325°F after the initial 15 minutes.
9. Brush the mustard glaze evenly over the entire surface of the roast.
10. Insert a meat thermometer into the thickest part of the roast, avoiding fat.
11. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 45-60 minutes.
12. Transfer the roast to a cutting board and let rest for 15 minutes before slicing.
13. Slice the roast against the grain into 1/4-inch thick pieces.

Carve this roast beef thin to maximize tenderness from the lean cut. The mustard glaze creates a tangy crust that contrasts beautifully with the juicy, pink interior. Consider serving slices over a bed of arugula with shaved Parmesan for a quick salad, or pile high on crusty rolls with horseradish cream.

One-Pan Roast Beef and Potatoes

Zesty and satisfying, this one-pan roast beef and potatoes delivers maximum flavor with minimal cleanup. Perfect for busy weeknights when you want something hearty without the fuss. Everything cooks together in one pan for effortless preparation and cleanup.

Ingredients

– 3 lb beef chuck roast
– 2 lb Yukon gold potatoes
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 2 tsp black pepper
– 4 cloves garlic
– 1 tbsp fresh rosemary
– 1 cup beef broth

Instructions

1. Preheat your oven to 375°F.
2. Pat the 3 lb beef chuck roast completely dry with paper towels.
3. Rub 1 tbsp olive oil evenly over all sides of the roast.
4. Season the roast generously with 1 tbsp kosher salt and 1 tsp black pepper.
5. Cut 2 lb Yukon gold potatoes into 2-inch chunks.
6. Toss potato chunks with remaining 1 tbsp olive oil, 1 tsp black pepper, and 1 tsp kosher salt.
7. Mince 4 cloves garlic and chop 1 tbsp fresh rosemary.
8. Arrange potatoes in a single layer around the roast in a large roasting pan.
9. Sprinkle minced garlic and chopped rosemary evenly over the roast and potatoes.
10. Pour 1 cup beef broth into the bottom of the pan, being careful not to wash seasonings off the roast.
11. Roast uncovered at 375°F for 90 minutes.
12. Check internal temperature of the roast with a meat thermometer, aiming for 145°F for medium-rare.
13. Continue roasting in 10-minute increments if needed until desired doneness is reached.
14. Remove pan from oven and transfer roast to a cutting board.
15. Let the roast rest for 15 minutes before slicing against the grain.
16. Serve sliced roast with potatoes and pan juices. Heirloom quality beef becomes meltingly tender while potatoes soak up all the savory juices. The rosemary and garlic create an aromatic crust that complements the rich beef flavor perfectly. Try serving over creamy polenta or with crusty bread to soak up every bit of the delicious pan sauce.

Balsamic-Glazed Roast Beef

Crisp autumn evenings call for hearty meals that deliver big flavor with minimal fuss. This balsamic-glazed roast beef transforms a simple cut into a showstopping centerpiece through a sweet-savory marinade and precise roasting. Follow these steps for perfectly cooked beef every time.

Ingredients

– 3 lb beef chuck roast
– 1/2 cup balsamic vinegar
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp brown sugar
– 1 tsp dried rosemary
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 325°F.
2. Pat the 3 lb beef chuck roast completely dry with paper towels.
3. Combine 1/2 cup balsamic vinegar, 3 tbsp olive oil, 4 cloves minced garlic, 1 tbsp brown sugar, 1 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper in a small bowl.
4. Brush the entire marinade mixture evenly over all surfaces of the roast.
5. Place the coated roast in a roasting pan fitted with a rack.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding fat or bone.
7. Roast at 325°F for 25 minutes per pound, or until the internal temperature reaches 135°F for medium-rare.
8. Baste the roast with pan juices every 30 minutes using a pastry brush.
9. Remove the roast from the oven when the thermometer reads 135°F.
10. Transfer the roast to a cutting board and tent loosely with aluminum foil.
11. Let the roast rest for 15 minutes before slicing against the grain.
12. While resting, pour pan drippings into a small saucepan and simmer for 5 minutes to create a glaze.
A beautifully caramelized crust gives way to tender, pink-centered slices that balance the tangy balsamic with savory garlic notes. The reduced pan drippings create a glossy glaze perfect for drizzling over each portion. For a complete meal, serve thin slices over creamy polenta or shred the beef for gourmet sandwiches.

Savory Coffee-Rubbed Roast Beef

Venture beyond your usual roast with this coffee-rubbed beef that transforms simple ingredients into something extraordinary. The deep, earthy notes from the coffee create a crust that seals in juices while adding complex flavor layers. This method delivers restaurant-quality results with minimal effort.

Ingredients

– 3 lb beef roast
– 2 tbsp finely ground coffee
– 1 tbsp brown sugar
– 1 tbsp kosher salt
– 2 tsp black pepper
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Pat the 3 lb beef roast completely dry with paper towels to ensure proper browning.
3. Combine 2 tbsp finely ground coffee, 1 tbsp brown sugar, 1 tbsp kosher salt, 2 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika in a small bowl.
4. Rub 2 tbsp olive oil evenly over the entire surface of the beef roast.
5. Press the coffee rub mixture firmly onto all sides of the oiled roast, creating an even coating.
6. Place the rubbed roast on a rack set inside a roasting pan, fat side up.
7. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any fat pockets.
8. Roast at 375°F until the internal temperature reaches 135°F for medium-rare, approximately 90-120 minutes.
9. Transfer the roast to a cutting board and let it rest for 15 minutes before slicing against the grain.
10. Slice the rested beef into ¼-inch thick portions for serving.

Deliciously tender slices reveal a perfect pink center surrounded by that dark, aromatic crust. The coffee rub creates a slightly bitter counterpoint to the beef’s natural sweetness that’s utterly addictive. Serve it thinly sliced on crusty bread with horseradish cream or alongside roasted root vegetables for a complete meal that impresses without complication.

Easy Roast Beef with Creamy Horseradish Sauce

Nothing beats coming home to the aroma of roast beef filling your kitchen. Now you can achieve restaurant-quality results with minimal effort. This straightforward method delivers perfectly cooked beef every time.

Ingredients

• 3 lb beef eye round roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tsp garlic powder
• 1 cup sour cream
• 3 tbsp prepared horseradish
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. Preheat your oven to 450°F and position a rack in the center.
2. Pat the beef roast completely dry with paper towels to ensure proper browning.
3. Rub the olive oil evenly over all surfaces of the roast.
4. Combine kosher salt, black pepper, and garlic powder in a small bowl.
5. Season the roast generously with the spice mixture on all sides.
6. Place the roast on a rack in a roasting pan with the fat side facing up.
7. Roast at 450°F for 15 minutes to develop a flavorful crust.
8. Reduce oven temperature to 325°F without opening the oven door.
9. Continue roasting until the internal temperature reaches 135°F for medium-rare, about 1 hour 15 minutes.
10. Use an instant-read thermometer inserted into the thickest part for accuracy.
11. Transfer the roast to a cutting board and let rest for 15 minutes before slicing.
12. While the beef rests, prepare the sauce by combining sour cream, horseradish, lemon juice, and salt in a medium bowl.
13. Whisk the sauce ingredients until smooth and well combined.
14. Refrigerate the sauce while the beef rests to allow flavors to meld.
15. Slice the beef against the grain into thin slices for maximum tenderness.

What emerges is incredibly tender beef with a perfectly pink center and savory crust. The creamy horseradish sauce provides a sharp, cooling contrast that cuts through the richness beautifully. For a stunning presentation, arrange the sliced beef on a platter and drizzle with the sauce, or serve sandwiches on crusty rolls with arugula.

Herb-Infused Sous Vide Roast Beef

Just when you thought roast beef couldn’t get more tender, sous vide technology proves otherwise. Juicy, evenly cooked from edge to edge, this herb-infused version elevates the classic with minimal effort. Perfect for Sunday dinners or impressive holiday meals without the stress.

Ingredients

– 3 lb beef roast
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme, chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper

Instructions

1. Set your sous vide water bath to 135°F for medium-rare doneness.
2. Pat the beef roast completely dry with paper towels.
3. Rub the olive oil evenly over all surfaces of the roast.
4. Combine minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper in a small bowl.
5. Press the herb mixture firmly onto all sides of the beef roast.
6. Place the seasoned roast into a vacuum-seal bag, removing as much air as possible before sealing.
7. Submerge the sealed bag in the preheated water bath for 6 hours.
8. Remove the bag from the water bath after cooking time completes.
9. Transfer the roast from the bag to a wire rack set over a baking sheet.
10. Pat the exterior of the roast completely dry with fresh paper towels.
11. Heat a cast iron skillet over high heat until smoking hot.
12. Sear the roast for 60 seconds per side until a dark brown crust forms.
13. Let the roast rest on a cutting board for 10 minutes before slicing.
14. Slice the roast against the grain into 1/4-inch thick pieces. Carve this roast thinly against the grain for maximum tenderness. The long, gentle cooking ensures even doneness from edge to edge without overcooking. Serve the sliced beef on crusty bread with horseradish cream for sandwiches, or alongside roasted root vegetables for a complete meal.

Honey Garlic Roast Beef

A perfectly roasted beef with a sweet-savory glaze makes for an impressive yet simple dinner centerpiece. This honey garlic version delivers tender meat with caramelized edges and aromatic flavor. Just a few ingredients transform an ordinary roast into something special.

Ingredients

– 3 lb beef roast
– 1/4 cup honey
– 3 tbsp soy sauce
– 4 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp black pepper
– 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Pat the 3 lb beef roast completely dry with paper towels.
3. Rub 2 tbsp olive oil evenly over the entire surface of the roast.
4. Season the roast with 1/2 tsp salt and 1 tsp black pepper, pressing the seasonings into the meat.
5. Combine 1/4 cup honey, 3 tbsp soy sauce, and 4 cloves minced garlic in a small bowl.
6. Brush half of the honey garlic mixture over the entire surface of the seasoned roast.
7. Place the roast in a roasting pan fitted with a rack.
8. Roast at 375°F for 45 minutes.
9. Brush the remaining honey garlic mixture over the roast.
10. Continue roasting for another 30-45 minutes until the internal temperature reaches 135°F for medium-rare.
11. Remove the roast from the oven and transfer to a cutting board.
12. Let the roast rest for 15 minutes before slicing against the grain.
13. Serve the sliced roast with the pan juices drizzled over the top.

Resting the meat ensures juicy, tender slices that hold their shape beautifully. The honey creates a glossy, caramelized crust that contrasts with the savory garlic notes throughout. Try serving thin slices over creamy polenta or shred the leftovers for sandwiches the next day.

Tangy BBQ Roast Beef

Satisfy your barbecue cravings with this tangy roast beef that requires minimal effort. Simply coat the beef with spices and let the slow cooker work its magic. The result is tender, flavorful meat perfect for sandwiches or main dishes.

Ingredients

– 3 pounds beef chuck roast
– 1 cup barbecue sauce
– 1/2 cup beef broth
– 2 tablespoons Worcestershire sauce
– 1 tablespoon brown sugar
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. Pat the 3 pounds beef chuck roast dry with paper towels.
2. Combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a small bowl.
3. Rub the spice mixture evenly over all sides of the beef chuck roast.
4. Place the seasoned beef chuck roast in a 6-quart slow cooker.
5. Whisk together 1 cup barbecue sauce, 1/2 cup beef broth, 2 tablespoons Worcestershire sauce, and 1 tablespoon brown sugar in a medium bowl.
6. Pour the sauce mixture over the beef chuck roast in the slow cooker.
7. Cover and cook on LOW for 8 hours until the beef is fork-tender.
8. Remove the beef chuck roast from the slow cooker and place on a cutting board.
9. Shred the beef using two forks, discarding any large fat pieces.
10. Return the shredded beef to the slow cooker and stir to coat with the sauce.
11. Cook on HIGH for 15 minutes to allow the sauce to thicken slightly.
12. Serve immediately while hot. Buttery soft strands of beef soak up the tangy barbecue sauce beautifully. The smoky paprika adds depth while the Worcestershire provides a savory kick. Pile it high on toasted buns or serve over mashed potatoes for a comforting meal.

Easy Italian-Style Roast Beef

Unbelievably simple yet impressive, this Italian-inspired roast beef delivers restaurant-quality results with minimal effort. Using just a handful of pantry staples transforms an ordinary cut into a flavorful centerpiece perfect for busy weeknights or casual entertaining. The aromatic herb crust creates a beautiful presentation while keeping the meat incredibly juicy.

Ingredients

• 3 lb beef top round roast
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp dried rosemary
• 1 tbsp dried oregano
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 cup beef broth
• 2 tbsp red wine vinegar

Instructions

1. Preheat oven to 375°F and position rack in lower third of oven for even heating.
2. Pat the beef roast completely dry with paper towels to ensure proper browning.
3. Combine olive oil, minced garlic, rosemary, oregano, salt, and pepper in small bowl.
4. Rub the herb mixture evenly over entire surface of the roast, including ends.
5. Place roast fat-side up in roasting pan fitted with rack to allow air circulation.
6. Roast for 60-75 minutes until internal temperature reaches 135°F for medium-rare on instant-read thermometer inserted into thickest part.
7. Transfer roast to cutting board and tent loosely with foil for exactly 15 minutes to redistribute juices.
8. While meat rests, pour beef broth and red wine vinegar into roasting pan to deglaze, scraping up browned bits.
9. Simmer pan sauce over medium heat for 3-5 minutes until slightly reduced.
10. Slice rested roast against the grain into ¼-inch thick slices using sharp carving knife.
11. Serve sliced beef with warm pan sauce drizzled over top.

Succulent and perfectly pink inside, each slice boasts a savory herb crust that crackles with flavor. The garlic-infused pan sauce adds bright acidity that cuts through the rich beef beautifully. Serve thinly sliced on crusty rolls with provolone for outstanding sandwiches, or pair with roasted vegetables for a complete meal.

Peppercorn-Crusted Roast Beef

Crisp peppercorns and juicy beef create a classic centerpiece. This straightforward roast delivers impressive flavor with minimal effort. Follow these precise steps for perfect results every time.

Ingredients

– 3 lb beef roast
– 2 tbsp black peppercorns
– 1 tbsp kosher salt
– 2 tbsp olive oil
– 4 cloves garlic
– 1 cup beef broth
– 2 tbsp butter

Instructions

1. Preheat oven to 375°F.
2. Crush peppercorns using a spice grinder or mortar and pestle until coarsely ground.
3. Pat beef roast completely dry with paper towels for better crust formation.
4. Rub olive oil evenly over entire surface of the roast.
5. Press crushed peppercorns and kosher salt firmly onto all sides of the roast.
6. Place roast fat-side up in a roasting pan fitted with a rack.
7. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding fat or bone.
8. Roast for 60-75 minutes until thermometer reads 125°F for medium-rare.
9. Remove roast from oven and transfer to a cutting board.
10. Let rest for 15 minutes to allow juices to redistribute evenly.
11. While roast rests, place roasting pan over medium heat on stovetop.
12. Add minced garlic and cook for 1 minute until fragrant.
13. Pour in beef broth, scraping up all browned bits from pan bottom.
14. Simmer for 3-4 minutes until liquid reduces by half.
15. Whisk in butter until sauce becomes glossy and slightly thickened.
16. Slice roast against the grain into ¼-inch thick pieces.
17. Serve sliced beef with pan sauce drizzled over top. Keep those slices thin for maximum tenderness and flavor release. This peppercorn-crusted roast beef delivers a satisfying crackle with each bite, followed by perfectly pink, juicy interior. The bold pepper crust pairs wonderfully with the rich pan sauce, making it ideal for holiday dinners or impressive weekend meals. Consider serving alongside roasted root vegetables or slicing thin for gourmet sandwiches.

Cajun-Spiced Roast Beef

You’ve probably had roast beef, but never like this. Cajun-spiced roast beef delivers bold flavor with minimal effort, perfect for weeknight dinners or impressive gatherings. This recipe transforms a simple cut into something extraordinary with just the right blend of spices.

Ingredients

– 3 lb beef chuck roast
– 2 tbsp olive oil
– 1 tbsp paprika
– 2 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– 1/2 tsp black pepper
– 1 tsp salt

Instructions

1. Preheat your oven to 325°F.
2. Pat the 3 lb beef chuck roast completely dry with paper towels.
3. Combine 1 tbsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, and 1 tsp salt in a small bowl.
4. Rub 2 tbsp olive oil evenly over all surfaces of the roast.
5. Press the spice mixture firmly onto the oiled roast, covering every surface.
6. Place the seasoned roast in a roasting pan fitted with a rack.
7. Insert an oven-safe meat thermometer into the thickest part of the roast.
8. Roast at 325°F until the internal temperature reaches 135°F for medium-rare, approximately 25 minutes per pound.
9. Remove the roast from the oven when it reaches 135°F internal temperature.
10. Transfer the roast to a cutting board and let it rest for 15 minutes before slicing.
11. Slice the roast against the grain into 1/4-inch thick pieces.

Crispy-edged slices reveal a perfectly pink interior that melts in your mouth. The Cajun spices create a flavorful crust that contrasts beautifully with the tender beef. Try serving it thinly sliced on crusty bread with horseradish sauce, or chop leftovers for next-day po’boy sandwiches.

Conclusion

Perfectly simple yet spectacular—these 24 roast beef recipes prove that delicious, impressive meals are within reach for any home cook. We hope you find new favorites to add to your rotation! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest so fellow food lovers can enjoy it too. Happy cooking!