Don’t be intimidated by a beef oven roast – it couldn’t be easier. If you have never tried a roast before because you think it will be risky and take too much time, try this Easy Beef Oven Roast. Simple, uncomplicated and perfectly delicious every time, it’s just what you need to feed the family!
Easy Beef Oven Roast
- Prep Time: 10 mins
- Cook Time: 1¾ hours
- Total Time: 1 hour 45 mins
Ingredients
- 2 lb (1 kg) Beef Oven Roast (see Note*)
- Salt and pepper
Instructions
- Pat roast dry with paper towel. Rub all over with salt and pepper to your taste. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast, avoiding any fat or bone.
- Oven-sear in preheated 450°F oven for 10 minutes.
- **Reduce heat to 275°F; roast, uncovered, for 1¾ to 2¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: see ‘AVERAGE ROAST COOKING TIMES’ chart above for timing estimates for all types and sizes of beef roasts.
- Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving.
- Cut twine from roast, if necessary, and discard. Carve roast across the grain into slices.
Notes
*Roasts are often tied with twine by the butcher to keep it evenly shaped which helps with even roasting. If the roast you purchase is not tied, there is no need to tie it. If the roast is tied, remove it after roasting, just before carving. Snip each piece of twine with kitchen scissors, then pull off of the roast, pulling carefully if the roast has a seasoned crust so you don’t pull off the crust with the twine.
**Not around to turn it down? Skip Step 2 and roast at a constant 275°F. This is especially good for less tender cuts and smaller roasts (less than 1 kg/2lb). Allow approximately 15% longer cook time.
Tips for the perfect roast:
- A rack in the pan promotes even cooking.
- Roast without a lid for best browning.
- ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
- Let roast stand at least 15 minutes after cooking to let juices settle.
- Carve oven roasts in thin slices across the grain.
I have a 6 lb inside round. After searing it how long approximately should I cook it at 275?
For a 6 lb Inside Round Oven Roast, it should take an additional 2 ½ to 3 hours. Use our Beef Chart as guidance for timing, but for accuracy, use your meat thermometer to get the doneness you want. THIS TIMING IS FOR MEDIUM RARE – APPROX 145F FINISHED ROAST INTERNAL TEMPERATURE.
You can find the cooking chart in Perfect Roast Beef, our digital mag for reference: https://view.joomag.com/perfect-roast-beef-perfect-roast-beef/0867697001506096182?short
Or go to our Roast Beef Q & A: https://canadabeef.ca/makeitbeef/companys-coming-how-large-a-roast-do-i-need-to-buy/
Here’s another great post: https://thinkbeef.ca/cooking-roast-beef-questions-answered/
It looks absolutely delicious. Definitely going to try it out. Thank you for sharing and please keep up the good work 🙂
most excellent help . Thank you .
If you cook from frozen how should you adjust time or temperature
Thank you for your inquiry about cooking an oven roast from frozen. Yes, you can cook an oven roast from frozen state. We advise that you cook at a constant 275ºF and allow for 50% more cooking time than if the roast was thawed.
[…] once and eat twice! Start with this recipe for Easy Beef Oven Roast, then the next day whip leftovers into a 15-minute meal! This Beef Salad with Horseradish […]
After trying this my husband proclaimed it to be the best beef we’ve ever cooked! So simple and so tasty.Turns out perfectly med/med rare. I serve it with some sautéed veggies sprinkled with Bleu cheese. Restaurant quality!