How to Make The Best Roast Beef

The Best Roast Beef

Warning: Vegans and vegetarians look away now or scar yourselves for life.

I’ve always been a huge fan of roast beef. I do believe it was my meal of choice for my 16th birthday, along with a side of loaded baked potato. But I’ve hardly made them since I got married because a certain other person in my life (ahem) has never liked roast beef. Well, if you’ve been reading this blog for long you know that food aversions in my family need to be conquered not avoided. If the man likes steak I’m going to darn well get him to like roast beef!

I’ve found the key to THE BEST roast beef that even roast beef haters will crave (yes, I did convert him with this recipe) lies in two main factors 1) Flavour. There must be flavour! This roast gets slathered in a mixture of Dijon mustard and spices, that seep in and flavour the meat while it cooks. 2) Do not over-cook it! Nobody likes dried out roast beef that has the taste and texture of cardboard. A succulently moist roast beef? Yes, please!

We like our steak on the raw side so that is how we do our roast but if you’re squeamish of blood I’ve also included the cooking times and temperatures for more well done. But, please, please try your best not to over cook it. Cook it just until it’s done – no further. A little bit of pink is truly best if you want the most flavour and the best texture.

Another key to tender roast beef is to seal in those juices by starting with the oven at a higher temperature and then lowering it to cook more slowly. Also, allow it to rest after cooking, and before cutting. This helps the meat to relax and absorb it’s juices.

The cut above was fairly cheap but this cooking method saved it. The meat itself was tender and flavourful. We enjoyed the leftovers in these quick french dip sandwiches – amazing!

The Best Roast Beef
 
The seasonings listed are per pound of roast beef, so double for a 2 pound roast, triple for a 3 pound roast, etc.
Ingredients
  • 1 beef roast
Seasonings (per lb of beef)
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon oregano
  • 1 teaspoon Dijon mustard
Instructions
  1. Mix together spices and mustard. Rub beef with dijon and spices to cover completely, place in a roasting (or baking) pan. Let sit for 30 minutes while you preheat the oven to 450ºF. Bake roast for 30 minutes. Reduce heat to 350ºF and bake for an additional 20 minutes per pound for medium-rare, 25 minutes per pound for medium, and 30 minutes per pound for well done. For a more accurate reading check the temperature with a meat thermometer and remove from oven 5-10º before desired doneness. Once cooking time is complete, remove from oven and wrap in tinfoil. Let sit for 30 minutes on the counter, it will continue to cook as it sits. To serve, slice thinly against the grain.
Temperatures
  1. Medium-Rare: 140-145ºF
  2. Medium: 150-155ºF
  3. Well Done: 160-165ºF
  • Courtney Glantz

    I’m drooling……!

  • Pamela

    We recently made a roast beef like this one using a similar recipe and it was the best roast we have ever eaten! I am sure this one is just a good…..YUM YUM YUM!

    • http://kitchensimplicity.com/ Cheri | Kitchen Simplicity

      My mom told me that she just made a moose roast a few weeks ago that she slathered in dijon and spices, and that it was the best roast she’s made. We must all be on the same wavelength! :)

  • Beth B

    What cut of beef did you roast?

    • http://kitchensimplicity.com/ Cheri | Kitchen Simplicity

      I used a chuck bottom blade steak. My butcher recommended it as a cheaper cut. The meat was great but it did have a lot of connective tissue throughout that made it tough. I don’t think this cut is traditionally used for roasting, and prefers a more moist heat cooking, like braising. But we didn’t mind it. The flavour was still great. You can see this guide for a list of the best cuts for dry roasting: http://www.canadianliving.com/food/cooking_school/butchers_block_cuts_of_roast_beef.php

  • Beastie

    Hey, I am about to make this roast beef….. never did before.. do you cover the meat in the oven? Thanks

    • http://kitchensimplicity.com/ Cheri | Kitchen Simplicity

      No need to cover. You want it to develop a crust to seal in all the juices. Enjoy!

      • Beastie

        Thanks :) will try this weekend.