Roast Beef

Roast beef makes an impressive centerpiece for a classic Christmas dinner, without the hefty price tag of prime rib or beef tenderloin. Studded with garlic cloves and coated in a peppery rub, it gets sliced into rosy, tender medallions to serve a crowd. But this recipe ups the ante with a scrumptious pan sauce made from caramelized onions, red wine, and beef stock. A pan full of mushroom gravy pairs perfectly with roast beef as well! Whatever sauce or gravy you choose, don't forget the potato side dish to sop it all up. This roast will become a new holiday tradition in your family!

What cut of meat is best for roast beef?

Roast beef can be made with less expensive, leaner cuts of beef like eye, top, or bottom round roasts, making it an economical choice for feeding a crowd. Roasted slowly and sliced thinly, it still turns out succulently tender.

What's the best temperature to cook a roast in the oven?

This recipe cooks the beef at two temperatures: first, at 475 degrees to caramelize the surface; then, at 275 degrees to cook the meat low and slow.

How do you cook roast beef so it's tender?

Eye round roast is a leaner cut of meat. When selecting a roast, look for one with a fat cap and as much marbling as possible. The temperature, also has a lot to do with a roast's tenderness. We prefer cooking the beef at a higher temperature first to form a crust, then a lower temperature to cook it until meltingly tender. 

Do you put water in the pan when cooking roast beef?

There's no water in the pan for this roast beef; instead, there's red wine! The wine keeps the onions and thyme from scorching, and makes for the most delicious pan sauce. Wine adds much more flavor than water.

How long should I cook my roast beef?

This depends on the size of the roast. A 4-pound roast should take about 60 to 75 minutes to cook. However, we recommend using the cook time as a guide to begin checking the temperature of the meat with a meat thermometer. Because this cut is so thick, a thermometer is essential to know what is happening deep inside the roast. Cook this meat to about 120 degrees in the oven, then tent and let rest on the counter for 15 to 30 minutes before slicing. The meat will continue to cook, to about 130 degrees, for the perfect medium rare.

How do you add flavor to roast beef? 

This recipe tucks thinly sliced pieces of garlic inside of the roast, to flavor from the inside out, without the garlic burning on top. A simple, flavor-packed rub of seasoned salt (we love Lawry's!), brown sugar and lots of black pepper helps the surface of the meat brown while seasoning. This roast beef is cooked over a bed of onions and red wine. While the beef roasts, the onions cook meltingly tender, and the wine reduces and mingles with all the meat juices and seasoning from the rub. With beef stock and a little flour whisked in, it makes the most flavorful pan sauce to drizzle over top. 

What can you do with leftover roast beef?

Ree Drummond's hot, melty roast beef sandwiches are a wonderful way to use up any leftover roast beef (cold roast beef sandwiches or party sliders would be delicious too!), but you can also dice the meat and use it to make a hearty beef stew or pot pie, toss it into a sweet potato hash for breakfast.