Adding Roast Beef To Your Holiday Menu Is Easier Than You Think (2024)

Roast beef is a classic centerpiece on the holiday dinner table, and for very good reason. Tender and covered with herbs, it's a dish that was made to wow. While it might look complicated, it’s actually quite simple to prepare. With a good piece of meat and some simple herbs, you can have roast beef that's way more tender and flavorful than any store-bought kind. Here’s everything you need to know.

My secret to tender roast beef with a crisp, beautifully browned crust: Start it in a hot oven (no messy searing in a hot skillet!), then lower the temperature and roast it low and slow. This technique offers the best of both worlds: The high heat gives the crust a head start, while the low heat cooks the roast gently, allowing it to become tender without drying out.

What People Are Saying:
"I'm in my 50s and this is the first time I've ever made roast. Followed the recipe exactly and it turned into the best roast I have ever tasted." – bacchus

"I tried this recipe last week it was so delicious that the family wanted it again this week on the menu. Was perfect very tender and flavorful." – lyn6928

How To Make Perfect Roast Beef

Ingredients

• Beef: Roast beef demands a cut that is large and lean and evenly shaped. My go-to is top round, which ticks all those boxes and is the most tender of all the cuts from the beef round (a region of the hind leg).
• Olive Oil: A little oil is necessary to turn the garlic and herbs into a paste we can slather over the roast. The oil also conducts heat, aiding crust formation.
• Garlic: Garlic and Mediterranean herbs just have chemistry. I love the way the garlic turns roasty in the oven.
• Herbs: I went with the classic combo of thyme and rosemary, but feel free to swap in any of your favorite herbs (sage, parsley, oregano, etc.) or use dried if you prefer.
• Salt: Large cuts of meat require a generous amount of salt. A good rule of thumb is to use 1 tsp. kosher salt for every pound of beef.
• Black Pepper: There’s just something about the sharp, woodsy kick of black pepper that makes beef taste beefier.

Step-By-Step Instructions

Okay, let’s get ready to roast! Rev up your oven to 450°. While the oven is preheating, make the herb rub. Stir the olive oil, garlic, rosemary, thyme, salt, and pepper in a small bowl to combine. Do bear in mind the golden rule of 1 tsp. salt per pound of beef and adjust accordingly, depending on the size of your roast. Massage the rub all over the roast—don’t forget the bottom!

If the roast was trussed, snip off and remove the butcher’s twine. Transfer the roast to a cutting board and cut crosswise into thin slices. And there you have it: tender roast beef with a gorgeous, deeply browned crust.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• The best cut of beef for roast beef: There's no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. I usually use a top-round roast, but a bottom-round roast would work too. If you're unsure, ask your butcher! Since the meat is slow-roasted, tougher, leaner cuts of meat are ideal because they will still come out tender. Just be aware that if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy.
• How long should I cook my roast beef? That depends on two things: the size of your roast and your desired doneness. My 4-lb. roast was medium after 2 hours. If you prefer it done medium-well, roast for 2 hours 15 minutes.
• Use a meat thermometer. It takes the guesswork out of cooking big pieces of meat, and I swear it'll come in handy more than just this once. Pro tip: For an accurate reading make sure you're inserting your thermometer deep enough to hit the center of the roast. For medium-rare, aim for an internal temperature of about 130°; for medium, aim for 145°. The internal temperature will continue to rise a bit as the roast rests.
• What to do with leftover roast beef: One of my favorite ways to use up roast beef leftovers is in the classic French dip sandwich. Other great options include beef stroganoff and steak au poivre soup.

Storage

Leftover roast beef can be stored in an airtight container in the refrigerator for 3 to 4 days. To help the meat retain moisture, leave leftovers unsliced until ready to reheat. To freeze, wrap leftovers in plastic wrap and store in a freezer-safe bag for up to 3 months.