Beef Roast

Sliced roast beef on a white oval platter, garnished with fresh parsley. The meat is cooked medium, showing a juicy pink center, and is served with a red and white checkered cloth beside the plate.

5 from 2 votes

This Beef Roast is cooked low and slow to create a tender cut of beef that melts in your mouth with every bite! Enjoy this roast with your favorite sides.

Prep Time15

Cook Time1 30

Rest Time:15

Total Time2

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $33.35, $4.17 per Serving

Ingredients

For the Roast:

4-5 pound Boneless Top Round Roast
4 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder

For the Gravy:

2 cups Beef Drippings or Broth
½ cup Dry Red Wine optional
3 Tablespoons All Purpose Flour
½ teaspoon Garlic Powder
2 teaspoons Worcestershire Sauce
Salt and Pepper to taste

Instructions

Let the roast sit at room temperature for 2 hours before cooking.
Preheat the oven to 450°F. Place the roast on a rack inside a large roasting pan.
In a small bowl, stir together the olive oil, salt, pepper, garlic powder, and onion powder.
Rub the seasoning mixture evenly over the outside of the roast.
Roast at 450°F for 15 minutes to create a golden crust.
Reduce the oven temperature to 325°F and continue roasting for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 125°F for medium-rare or 135°F for medium.
Remove the roast from the oven, loosely cover with foil, and let rest for 15 minutes. Prepare the gravy while the roast rests.
Pour the drippings from the roasting pan into a measuring cup. Add beef broth as needed to make about 2 cups total.
Add a small amount of the drippings to a medium saucepan. Whisk in the flour and cook for 1–2 minutes.
Add the wine, if using, and cook over high heat for 1 minute while whisking.
Gradually whisk in the remaining drippings and broth. Stir in the garlic powder and Worcestershire sauce.
Bring to a low simmer and cook for 5–7 minutes, until thickened to a gravy consistency. Season with salt and pepper to taste.
Slice the rested roast and serve with the gravy.

Video

Notes

I prefer to use a top round roast for this recipe but you can use a bottom round or eye of the round if you prefer.

For a more pronounced crust, you can sear the roast in a hot skillet before applying the rub and roasting. Just make sure to pat the roast dry before searing to get a good crust! Don't skip the resting step! This keeps the roast juicy and tender.

Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition