Roast Beef Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs
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Additional Time
3 hrs 45 mins
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Servings
10
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Calories
527 kcal
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Course
Main Course
Roast Beef Recipe
Description
The Roast Beef Recipe starts with trimming excess fat and sliver skin from a 7 to 9-pound top round, keeping some fat for flavor. The meat is trussed and generously seasoned with coarse salt before resting uncovered in the refrigerator for 4 to 48 hours, a dry brine that intensifies the seasoning. After resting at room temperature, the roast is seasoned with freshly cracked pepper and cooked at a low oven temperature (225°F), using a thermometer to monitor the internal temperature carefully for desired doneness.
This slow roasting method allows the meat to develop a Maillard crust that provides both texture and rich flavor. The internal cooking reaches the chosen doneness level, from rare to well done, with the meat resting afterward to redistribute juices. Slicing reveals a tender interior with a flavorful browned exterior.
The roast can be served hot with beef gravy or cooled and sliced for cold servings. Leftovers can be refrigerated for up to four days or frozen for longer storage. Reheating is possible by covering slices with beef stock and warming in an oven to maintain moisture. The recipe emphasizes careful temperature control and resting to optimize texture and juiciness.
Note that the roast’s internal temperature will rise slightly during resting, so removing it from the oven just before target temperature is advised.
Ingredients
- 7 to 9 pound top round beef inside part
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- butter with garlic
- beef gravy
Instructions
- Trim the top round of any unwanted fat and sliver skin. It is okay if there is a small amount of fat on top as this will help flavor the meat.
- Truss the beef with butcher’s twine. Watch my video below on how to do this.
- Generously season it on all sides with coarse salt, roughly 1 to 1 ½ tablespoons.
- Place it on a rack over a sheet tray and put it uncovered in the refrigerator for 4 to 48 hours. This process is known as pre-seasoning or dry brining. The longer it's in the refrigerator, the more seasoned and flavorful it will be.
- Remove the roast beef from the refrigerator and let it sit at room temperature for 30 minutes to remove the chill.
- In the meantime, preheat the oven to 225°.
- Add a thermometer in the center of the roast coming in from the top.
- Season the roast with fresh cracked or pre-ground black pepper on the top and sides. No need to lift it up and get to the bottom, although you can. This will come to about 1 teaspoon worth.
- Place it on a middle rack in the oven and cook it until it reaches 120-125 for a final medium-rare internal temperature. This will take 3 to 3 ½ hours.
- Remove the steak, cover it in foil, and let it rest for 30 to 90 minutes. This is the only resting period the beef will go through. The meat will usually bump up 2 to 5 degrees and then drop back down to what it was when you pulled it out or a few below that.
- During this resting period is usually when I make my garlic butter and beef gravy.
- With about 10 to 15 minutes left in the resting process, turn the heat to 500°. It can be convection or non-convection. The hotter the better.
- Once the beef has rested and the oven is preheated, add it back to the center rack and cook for 10 to 15 minutes or until a Maillard brown crust has formed on the outside. Be sure it’s not in there for too long so that the internal temperature goes past your desire. It may bump up 1 to 2 degrees which is ok.
- Remove the beef and add any desired additional toppings like herb butter. Remember there is no need to rest it during this time, it’s already taken place.
- Slice very thin using a very sharp knife no thicker than 1/4 of an inch. The thinner, the better. If it’s too thick it can get chewy.
- Serve the sliced roast beef with optional accompaniments like Yorkshire pudding, gravy, and additional garlic butter.
Notes
- Dry brine the roast uncovered in the fridge for 4 to 48 hours to improve seasoning and flavor.
- Let the roast come to room temperature for 30 minutes before cooking for even cooking.
- Use a thermometer to monitor internal temperature, removing at appropriate heat for rare to well done doneness.
- Rest the roast covered in foil after cooking to redistribute juices; temperature will rise 2 to 5 degrees.
- Store cooked roast covered in plastic wrap in refrigerator for up to 4 days or freeze for up to 45 days.
- Reheat sliced roast with beef stock in an oven covered with foil at 400°F for 12-15 minutes to retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 0.01g | 0% |
| Protein | 94g | 188% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 249mg | 83% |
| Sodium | 262mg | 11% |
| Potassium | 1523mg | 32% |
| Sugar | 0.002g | 0% |
| Calcium | 90mg | 9% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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