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Best Roast Beef

Roast beef made with round roast cooked to your liking using an easy, weight-based formula guide for perfect results every time. Thinly slice the beef and serve with gravy, mashed potatoes, and your veggie of choice for a special family meal. Use the juices from the roast beef in your gravy.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 450.7 kcal

Equipment

  • 1 Baking Pan with Rack Essential for proper air circulation around the roast.
  • 1 Instant-Read Meat Thermometer Crucial for accurately monitoring internal temperature and achieving desired doneness.
  • 1 Cotton Twine Used to tie the roast for even cooking and shape retention.
  • 1 Sharp Chef's Knife For precise, thin slicing against the grain.
  • 1 Cutting Board For resting and carving the roast.

Ingredients
  

Main

  • 3 pounds beef eye of round roast at room temperature
  • ½ teaspoon kosher salt or more to taste
  • ½ teaspoon garlic powder or more to taste
  • ¼ teaspoon freshly ground black pepper or more to taste

Instructions
 

  • Gather all ingredients. Preheat oven to 375 degrees F (190 degrees C). Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell 
  • Make sure roast is at room temperature. Tie roast at 3-inch intervals with cotton twine; this helps it from drying out and allows it to cook more evenly. Place roast on a rack in a baking pan. Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell 
  • Mix together salt, garlic powder, and pepper in a small bowl. Rub seasoning mixture into the meat. Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell 
  • Place in the preheated oven and roast for 60 minutes, or 20 minutes per pound if your roast is larger or smaller. An instant-read thermometer inserted into the center should read 120 to 125 degrees F (49 to 52 degrees C). Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell 
  • Remove from the oven and transfer to a cutting board. Cover loosely with foil, and let rest so juices can redistribute, 15 to 20 minutes. Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell 
  • Slice and serve. Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell 
  • Enjoy! Brie Goldman / Food Styling: Annie Probst / Prop styling: Sue Mitchell 

Notes

To achieve optimal results, ensure your roast is at true room temperature before cooking for even heat penetration. Tying the roast is critical for maintaining its shape and promoting uniform cooking, preventing the ends from overcooking. Invest in a reliable instant-read thermometer; accurate internal temperature (120-125°F for rare-medium rare) is paramount, accounting for carryover cooking during resting. Resting the beef, loosely tented with foil, is non-negotiable—it allows juices to redistribute, ensuring a tender and succulent final product. For enhanced flavor and texture, consider a quick sear on all sides in a hot pan before roasting to develop a beautiful crust. Always slice against the grain for maximum tenderness. Don't discard those pan drippings; they form the perfect base for a rich gravy.