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5.0 from 360 votes

Perfect Sunday Roast Beef: Foolproof Low & Slow Method

Learn how to make consistently perfect roast beef in your oven with this foolproof method. Juicy, tender meat with a delicious crust using just three simple ingredients.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 10
Calories: 217 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 to 4 pound roast like a ribeye roast
  • 1 tablespoon kosher salt
  • 1 to 2 teaspoons black pepper, crushed or ground

Instructions

    Cup of Yum
  1. To prepare the meat remove from the refrigerator 60 minutes before cooking. This will give the roast a chance to reach room temperature.
  2. Preheat oven to 325 degrees.
  3. If the roast is very lean you may want to drizzle a tablespoon of olive oil or two over the roast. Sprinkle salt and pepper over the roast. Place the roast on a wire rack on a baking sheet. Bake the roast for approximately 25 to 30 minutes for every pound of meat for a roast to be cooked to medium.
  4. Adjust accordingly for your preferred level of doneness. You should use a meat thermometer to determine when the roast is done. Push the meat thermometer all of the way into the center of the roast. Pull the roast from the oven when the inside temperature of the roast is about 10 degrees less than your desired level of doneness. The temperature of the roast may rise while the roast is resting.
  5. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve. Rare : 120 - 130 degrees - bright purple red, tender and juicy. Medium Rare: 130-135 degrees - bright red, warm, tender very juicy.Medium: 135 -145 degrees - rich pink, slightly juicy Medium well: 145 - 155 degrees - tan with slight pink, firm, slight juice Well Done: 155 and above - tan to brown, very little juice, meat can become tough.
  6. So if you want a medium rare roast remove it from the oven when the internal temperature reaches 120, it will rest for 15 minutes. The internal temperature will rise while the meat is resting. It is always best to use a meat thermometer if you have one to ensure you cook the roast to your desired level of doneness.PLEASE NOTE: Your cooking time depends on the size of your roast.

Notes

  • 🔪 PREP TIP : Room temperature meat roasts more evenly
  • 🌡️ TEMP TIP : Remove roast 10°F below target temperature
  • ⏰ TIMING TIP : Calculate 25-30 minutes per pound

Nutrition Information

Calories 217kcal (11%) Carbohydrates 0g (0%) Protein 39g (78%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 103mg (34%) Sodium 3428mg (143%) Potassium 508mg (15%) Sugar 0g (0%) Vitamin C 81.7mg (91%) Calcium 508mg (51%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 217

% Daily Value*

Calories 217kcal 11%
Carbohydrates 0g 0%
Protein 39g 78%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 103mg 34%
Sodium 3428mg 143%
Potassium 508mg 11%
Sugar 0g 0%
Vitamin C 81.7mg 91%
Calcium 508mg 51%
Iron 3.8mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.