Fool Proof Roast Beef

Posted by on Dec 7, 2013 | Comments Off on Fool Proof Roast Beef


One boneless chuck-eye or eye-round roast
Garlic-Herb-Rub or salt and pepper to taste

  • Preheat the oven to 500 degrees for 20 minutes to get the walls of the oven hot (will hold the heat longer).
  • Place roast in a roasting pan and rub the lean side generously with garlic-herb-rub (or simply season with salt and pepper.
  • Turn the roast fatty side up and season that side as well.
  • Leave the roast fat side up (as the fat melts, it bastes the roast).
  • Place the roast (uncovered) in the preheated oven and reduce the temperature to 475 degrees (do not add water to the roasting pan).
  • Roast for seven minutes per pound (for example a 4 lb roast = 28 mins).
  • Turn off the oven and let the roast sit in the hot oven for 20 mins per pound (80 minutes for a 4.66 lb roast).  Do not open the door at all during this time!
  • Remove roast from the oven (the internal temperature should have reached at least 145 degrees).
  • Remove roast from the pan and let rest for about 20 minutes before carving so the juices can settle down into the roast.
  • Carve into thin slices to serve.



~  While some sources say to turn off the oven and let the roast sit in the hot oven for 2 & 1/2 hours, regardless of size, I have been making roasts for about a year now, and this method has been fool-proof for me.

~  I thought this would be a good time of year to post this recipe, incase anyone’s considering making a roast for Christmas and needs a little help.  Basically, I did a lot of research, and pulled the best tips I could find from many sources.

~  If you’d like to make a very quick and simple 2-ingredient-roast-beef-pan-sauce, here are the instructions:

1/3 cup red wine
1 cup beef broth
  • While the roast is being carved, set the roasting pan over medium-high heat.
  • Add red wine, scraping pan bottom with wooden spoon to loosen brown bits.
  • Simmer until wine reduces to a glaze — about 2 minutes.
  • Add broth and simmer until sauce reduces and thickens slightly — 1 to 2 minutes longer.
  • Cut roast into thin slices, adding meat juices to pan juices. Serve immediately with juices passed separately.

The sauce is from Cook’s Illustrated September  1996 edition, and came highly recommended to me by my friend Lynn.  I’d have to agree with her, that for a 2 ingredient sauce, it’s pretty darn good!  If you prefer a thicker sauce, technically you could thicken this with a little arrowroot powder or cornstarch (1 tsp) dissolved in 1 TBSP water and mixed into the sauce as it simmers.

~  I tend to make this on a Sunday, and the kids love it, especially because they know they’ll be getting roast beef sandwiches for school lunch all week long.  It’s super easy to make because there’s practically no work involved.  It just sits in the oven doing its thing.  I came up with this easy roast-beef-sandwich-spread which was a big hit.

Enjoy!  =)

~  Ps — Food pics taken in the winter months tend to be a bit lack luster.  Natural light is a necessity for good photos and there ain’t much of it around dinner time in December!


“Mom… Have I told you lately how much I admire and adore you?????????”


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