Roast Beef

Name: Roast Beef
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 -10 servings
Ingredients: 3-4 pounds eye of round beef roast; 4 tablespoons olive oil; 1 tablespoon sea salt; 2 teaspoons freshly ground black pepper; ½ tablespoon Italian seasoning

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5.0

6 reviews

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
8 -10 servings
Calories
422 kcal

Roast Beef

Iris Warren

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If you've ever wondered how to cook roast beef, here's your simple, delicious solution. Make this easy Roast Beef recipe with just five ingredients. It's perfect for holiday dinners and makes a mean roast beef sandwich!

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Ingredients

Servings

3-4 pounds eye of round beef roast at room temperature 1-1½ hours before cooking
4 tablespoons olive oil 
1 tablespoon sea salt 
2 teaspoons freshly ground black pepper
½ tablespoon Italian seasoning

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Instructions

Preheat oven to 350°F.
In a small bowl, mix together the sea salt, black pepper, and Italian seasoning. (see Notes below)
Pat the beef dry with paper towels and tie it with kitchen string to create a more even thickness. Rub (or brush) the olive oil all over the roast. Then evenly coat the entire surface of the roast with the seasoning mixture, pressing it into the meat.
Place the seasoned roast on a rack in a roasting pan, ensuring that the fat side is facing up. Insert a meat thermometer into the thickest part of the roast. Place the roasting pan in the oven and cook for about 1 hour. It’s important to note that you will want to rely on the internal temperature for accuracy, as cooking times can vary with the kind and size of roast, and with actual oven temperature. Since this is a very lean roast, take care to not overcook it.
For medium-rare beef (most common for roast beef), remove the roast from the oven when the thermometer reads 135° F. If you prefer medium, aim for 145° F. Keep in mind that the temperature will rise slightly (generally, about 5°) while it rests after you take the roast out of the oven.
Once the roast reaches the desired temperature, take it out of the oven and tent it loosely with foil. Let it rest for 20-30 minutes to let the juices redistribute and increase tenderness.
After the resting time, carve the roast into thin slices against the grain.

Notes

For the Italian seasoning, I use a blend that includes dried basil, oregano, parsley, rosemary, and thyme, plus some garlic powder. If you don’t have an Italian seasoning such as this that includes dried herbs and garlic powder, just make a little homemade mix with equal parts of these ingredients.

Nutrition Information

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Serving 1 Calories 422kcal (21%) Protein 67g (134%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 11g Trans Fat 1g Cholesterol 177mg (59%) Sodium 948mg (40%)