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Best Roast Beef Dinner Recipe

Photo Credit
vsl/shutterstock
The Editors
Yield
Makes 6 to 8 servings (depending on size of roast)
Category
Meat
Course
Main Dish
Preparation Method
Roast
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This is just about the best way in the world to make roast beef, in our opinion.

Ingredients
3 to 4 pound beef roast
2-3 cloves of garlic, sliced
olive oil
salt and pepper, to taste
Instructions
  1. First, take the roast out of the refrigerator and let it sit at room temperature for an hour. Preheat the oven to 325°F.
  2. Place the roast in a pan, fat side up. Oil the top and sides. Make slits in the roast and place a piece of garlic in each slit. Season with salt and pepper.
  3. Roast in the oven for 3 hours, adding 40 to 60 minutes per pound over 3 pounds. Use a meat thermometer, preferably the instant-read type, inserted into the thickest part of the flesh and away from bone and fat, to test the level of doneness. For rare meat, remove the roast at 120°F. For medium, 135°F. For well done, 150°F.
  4. Before carving, let the roast stand for at least 20 minutes after you remove it from the oven to allow the flesh to reabsorb the juices.
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The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

Bailey Lynn (not verified)

2 years 9 months ago

What beef roast cut works best for this recipe? (Chuck roast, Eye of Round or Rib)

Albert (not verified)

4 years 6 months ago

When is roast covered by foil?

Hi, Albert. You do not cover the meat with foil for this recipe. A cover would make the meat steam rather than roast.

Beth Houston (not verified)

4 years 6 months ago

Hi, just a few questions. Are you slicing through the fat to insert the garlic? And, is there any type of cover over the roast while cooking? I thought perhaps the garlic, salt & pepper might be done before putting the roast in the pan. Thank you! It sounds wonderful.

Hi, Beth. You would not slice into the fat to insert the garlic. Place the slits anywhere else you fancy in the meat. And you do not cover the meat with foil for this recipe. A cover would make the meat steam rather than roast.