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Best Roast Beef Dinner Recipe

Photo Credit
vsl/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 to 8 servings (depending on size of roast)
Category
Meat
Course
Main Dish
Preparation Method
Roast

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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Bailey Lynn</span> Tue, 10/11/2022 - 12:29
What beef roast cut works best for this recipe? (Chuck roast, Eye of Round or Rib)
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 10/12/2022 - 11:05

You could try any of these cuts, but eye of round roast is a great cut for slow roasting.

 <span>Albert</span> Thu, 12/17/2020 - 11:15
When is roast covered by foil?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 12/17/2020 - 15:47

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

 <span>Beth Houston</span> Wed, 12/16/2020 - 21:16
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.
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 12/17/2020 - 15:48

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.