This recipe for Hands-Off Medium-Rare Roast Beef is incredible; it’s really tasty and simple to prepare. I now always eat roast steak this way!
Experience the simple appeal of this recipe for Hands-Off Medium-Rare Roast Beef; it’s now my go-to technique for consistently delicious roast beef. I’m very smitten with the outcomes, which are delicious and simple! Preheat the oven to 500 degrees. Roast the roast for 5 minutes each pound. After that, turn the oven off and let it cook for another 45 to 60 minutes. Every time, it turns out precisely medium-rare (you may cook it longer for a more desired doneness if you’re making roast beef).
- Roasted Beef Eye of Round: Alternatively, use top round.
- Garlic: Use two or three cloves of garlic.
- Seasonings: black pepper and salt
- Herbs: Mince the fresh leaves of rosemary. Thyme might serve as well.
- Olive Oil: To prepare a rub for the meat, combine a tablespoon of oil with the spice.
How To Cook Roast Beef
- Set oven temperature to 500°F.
- Take the roast out of the fridge and allow it to come to room temperature.
- Combine oil, salt, pepper, garlic, and rosemary to prepare the spice combination.
- When the oven reaches 500°F, place the beef inside using a meat probe.
- For every pound, roast it at 500F for 5 minutes (15 minutes for a 3 pound roast).
- Once the internal temperature of the beef reaches 135°F, turn off the oven and let it there.
- Before cutting, let it rest for ten minutes.
- Roast Size: I weighed three pounds for my top round. Increase the seasoning and cooking time if yours is larger.
- Not a single Meat Probe? You can still create this roast, so don’t worry. Allow the meat to rest in the oven for one hour after turning off the heat before using an instant-read thermometer to measure the internal temperature. Remove it if it reaches 138°F to 140°F; if not, preheat the oven to 300°F. Once the temperature hits 135°F, check it frequently and take it out of the oven. The temperature will rise by an additional 5F° as it rests.
- Would you want a different level of doneness? Give your roast more time to cook. Take the medium-cooked beef out of the oven when the thermometer probe registers between 145°F and 150°F.
What kind of beef is used for roast beef?
Large chunks of meat that will soften over time are needed for roast beef. Roasts of top round and eye of round are both excellent choices, however I personally like the eye of round more.
Do you season this recipe before cooking?
Indeed, seasoning roast beef before to cooking is a good idea. It may be done the day before baking, which will enhance the flavor of the meat.
How Long To Cook it?
A 3-pound roast beef takes one to one and a half hours to prepare using this approach.
Reheat leftovers in the microwave or store them in the refrigerator for up to four days.
More Roast Recipes You’ll Love
- 1 3- pound top or eye round trimmed of all fat
- 2 large garlic cloves or 3 small cloves
- 2 teaspoons kosher salt
- 1 tablespoon fresh rosemary leaves minced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon fresh black pepper
- Set oven temperature to 500°F. As the oven heats up, take the beef out of the refrigerator and allow it to come to room temperature.
- On the cutting board, mince the garlic, sprinkle with the salt, and pound it with the side of your knife to a paste (you may also use a mortar and pestle). Press a couple more times to incorporate the rosemary after adding it. After transferring the garlic mixture to a small bowl, toss in the pepper and olive oil. Coat the roast meat with the spice mixture and place it in a roasting pan large enough to accommodate it comfortably.
- Now is the time to put any thermometer probes or thermometers that you can see through the oven door.
- Roast the beef for 15 minutes (5 minutes per pound; adjust time if your roast weighs more or less) when the oven is preheated. Turn off the oven after fifteen minutes, but don’t open it!
- In the event that you can take a temperature reading as it cooks: After the beef reaches 135°F for medium-rare (145–150°F for medium), remove it from the oven without stirring; this should take approximately 45 minutes (in my oven), but it may take up to 1 1/2 hours, depending on how effectively your oven maintains heat.
- To ensure that the liquids are distributed evenly, take the roast out of the oven and let it rest for ten minutes before slicing it. Serve with a thin slice.
- If you need to open the oven to check the temperature with an instant read thermometer since you don’t have a meat probe: Give the steak an hour in the oven without moving it. Check the temperature using an instant-read thermometer one hour later. Take it out of the oven if the temperature reads 138–140°F (148–150°F for medium). If not, set the oven back to 300°F and check often until the meat reaches 135°F. The roast will rise an additional 5°F while it rests since it was taken out of a hot oven. To ensure that the liquids are distributed evenly, take the roast out of the oven and let it rest for ten minutes before slicing it. Serve with a thin slice.
- Adjust the seasonings (salt, pepper, garlic, etc.) and cooking time (as mentioned above) for a bigger roast.