Perfect Roast Beef Recipe


When I asked our oldest child what she wanted for Thanksgiving dinner, she said, “Roast Beef” 😲. What you say?? Well, I honestly can’t blame her one bit. You see, a few weeks ago I made my “Perfect Roast Beef Recipe” and she has been begging me to make it again, ever since. She is a huge meat lover, and loves all meat, but this really takes the “roast”. Maybe you’ll understand better once you take a look at how good the roast beef looks…

{Don’t miss several more recipes at the end of this post that would pair perfectly with roast beef, or turkey!}

This Perfect Roast Beef Recipe is the easiest way I have found to cook roast beef so it's not over done, or under done.  It would also make a perfect alternative to turkey on Thanksgiving.

I am not a roast beef expert, but for some reason my roast beef really comes out like I am a roast beef expert. I guess that does make me a roast beef expert 🤔.

Not only is my roast beef savory, and juicy, it’s also very easy to make. You can even go do your Christmas shopping while you wait for it to cook. I am not joking with you. Let me explain.

This Perfect Roast Beef Recipe is the easiest way I have found to cook roast beef so it's not over done, or under done.  It would also make a perfect alternative to turkey on Thanksgiving.

The Secret to Cooking the Roast Beef

The secret to this “Perfect Roast Beef Recipe”, is the cooking method. Not to worry though, there are no special kitchen appliances to buy or figure out. Nope, all you need is a roast beef (I explain what “cut” below), a few spices, and a baking dish. Oh, and an oven of course.

The secret is that I cook it at a very high temperature for 5 minutes per pound, and then I turn the oven OFF. BOOM. LIGHTS OUT. OVEN GOES OFF. You heard that right. You turn the oven off, and you go relax, or do whatever you want, just don’t open that oven sister, until I tell you to below in the recipe.

This Perfect Roast Beef Recipe is the easiest way I have found to cook roast beef so it's not over done, or under done.  It would also make a perfect alternative to turkey on Thanksgiving.

I know, I know it sounds impossible that this would work. I mean how does the roast beef cook if you turn the oven off? Trust me, as long as you do not open that oven to peek 👀, it will cook, and it will cook perfectly. Just look at how gorgeous it turns out…

This Perfect Roast Beef Recipe is the easiest way I have found to cook roast beef so it's not over done, or under done.  It would also make a perfect alternative to turkey on Thanksgiving.

I should also mention that this is a savory recipe. The coating on the roast is a tad salty, so if you prefer different seasoning, go for it. I will tell you that we all think the salt, pepper, and garlic even each other out and pairs beautifully with lower sodium sides. This roast beef is perfect for roast beef sandwiches, too.

I’m posting this recipe 2 weeks before Thanksgiving because I think many folks actually do not enjoy turkey. It’s okay, we don’t have to all like turkey. Heck, I can’t get my son to eat turkey or roast beef. Trust me though, if you add on a roast beef to your traditional Thanksgiving turkey feast, don’t you think a few of the carnivores in your family will hug you???

What Cut of Roast Beef Should I Use?

I use “Beef Round Eye Round Roast” from Costco. They sell them with 2 roasts in one package (I freeze them separated). One of these roasts would feed a family of 6 easily, with probably leftovers. $11 is a great price for a roast beef in my opinion. There are more expensive, fattier cuts out there, but I started with this one, and I love how juicy and lean it is. When you slice this roast beef you need to cut it thin. This is not a thick slicing roast beef.

This Perfect Roast Beef Recipe is the easiest way I have found to cook roast beef so it's not over done, or under done.  It would also make a perfect alternative to turkey on Thanksgiving.

Perfect Roast Beef Recipe

Perfect Roast Beef Recipe

Perfect Roast Beef Recipe

Savory, juicy and tender roast beef every single time without much effort.

Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes


  • 1 beef round eye round roast (approximately 3-3.5 pounds)
  • 1 tablespoon olive oil
  • 1 tablespoon coarse salt
  • 1 tablespoon black pepper
  • 6-8 garlic cloves minced


Preheat your oven to 500 degrees. Place roast beef in baking dish fat side up. Mix remaining ingredients in a small bowl and form a paste to spread all over roast with clean hands. Put roast in oven for 5 minutes for every pound, and then turn off your oven (so a 3 pound roast needs 15 minutes before you turn oven off). Do not check on the roast, and do not open the oven. I repeat, DO NOT OPEN OVEN. Allow the roast to cook and remain in the oven for 1.5 more hours after you have turned off the oven. After 1.5 hours take roast out of oven and using a meat thermometer make sure internal temperature has reached 145 degrees (if not put back in oven until it does). Allow to sit for 20 more minutes before slicing it very thin with a serrated knife.


TIP: If you don't know the weight of your roast beef, weigh yourself with and without the roast beef in your hand, and that should give you a rough idea.

Before you go, my friend Jane from Cottage at the Crossroads is also here to share one of favorite traditional Thanksgiving side dishes using sweet potatoes! This would pair lovely with my roast beef…

Grated Sweet Potato Pudding

Grated Sweet Potato Pudding by Cottage at the Crossroads
This Perfect Roast Beef Recipe is the easiest way I have found to cook roast beef so it's not over done, or under done.  It would also make a perfect alternative to turkey on Thanksgiving.

Low Carb Mashed Potatoes

Low Carb Mashed  Potato Recipe Redhead Can Decorate

Balsamic Green Bean Recipe

Balsamic Green Bean Recipe b Redhead Can Decorate

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78 Responses

  1. ColleenB.-Tx. says:

    Looks and sounds good but my dear sweet hubby likes his meat well done so he would take one look at that and walk away. When I prepare a roast or any meat it has to be well done on the outside ass well on the inside.

    Your daughter requested roast beef for your Thanksgiving and my hubby requested my own homemade hamburgers with potato salad and deviled eggs. He isn’t much on eating turkey or chicken. ( but he, himself can be a turkey sometimes)

    Have a fun and enjoyable weekend.

  2. Patricia says:

    My family loves roast beef. Thanks for the recipe.

  3. Bonnie says:

    love thrift store decorating, can’t wait for the book.

  4. Gerrie Brown says:

    Can’t thank you enough for the alternate Thanksgiving dinner ideas. Since my son and family have their traditional Thanksgiving dinner with my daughter-in-laws’ family, we usually take them out to dinner or I fix something at home. This way they won’t have to have 2 traditional Thanksgiving dinners in one day. Last year I decided to cook at home. We had more family time at home than going out. I will be fixing your perfect roast recipe this year. Also, the green beans. My family loves green beans. A bonus: I will not be in the kitchen the entire visit cooking.
    Thanks again.

  5. Janet Smith says:

    Love the fact that use such a lean piece of meat. I use the same method with Pork Loin Roast but I add in a bottle of red wine, garlic and butter. It makes it own amazing sauce. We are pretty traditional for Thanksgiving but this would be great for Christmas Eve. Would be great sliced thin on dinner rolls with some horse radish sauce for a party. Definitely going o make this. Thank your daughter for making you share your recipe!

  6. Kaycee says:

    Oh great…………’ve gone and done it again Julie, I’m salivating faster than a dog begging for table scraps!! Just look at that roast beef, wow. I am not usually a roast beef eater, but this is looking so good to me right now, that I would make and eat this recipe! Thank you for sharing all these great looking recipes, with enough time to change up the holiday time menus. Have a great weekend girl!

  7. Sandra W. Mills says:

    I can’t wait to try the perfect roast beef as I’m one who doesn’t really care for turkey (except the crunchy “bad for you” skin….we fry ours). For this recipe, can the beef round be replace with a fattier cut? Not sure what this would be or if the extra fat is even needed.
    Thanks for sharing your helpful hints!!

    • Julie says:

      Yes, you can replace with any cut, just make sure you get that weight correct (5 minutes per pound at 500) and then check the internal temperature at the end.

  8. Dad says:

    I think it looks GREAT to me, love, Dad in NY.

  9. Dad says:

    Oh Its Soooooo Gooooood. love to all, Dad in NY/

  10. Jane Windham says:

    I’m salivating at the sight of your roast beef! Such a simple recipe but I bet it is amazing! For many years, we always had a non-traditional Thanksgiving dinner due to Leo being allergic to turkey (and chicken.) Can’t wait to make this but I don’t think I can wait until Thanksgiving! Sure wish we had a Costco nearby. All we have here is Sams but I much prefer the meat department at Costco!

  11. Bette says:

    Hi Julie:
    My husband saw the pic of the roast and said,”Now that lady knows how to cook a beef roast”.
    I always cook the daylights out of my meat, I kinda like the burnt taste. Sooo I guess the next roast beef I cook will be your way. I’ll cut a piece off for me and leave it longer.
    Thanks and Happy Thanksgiving from Canada.
    Cheers, Bette

    • Julie says:

      That is so funny, Bette! Actually I like it more done, too! This photo is deceiving in that it looks rare, but it was actually medium. The ends are also more done!

  12. Joanne says:

    I saw your recipe just before I left to go grocery shopping. I bought a beef roast and followed the recipe exactly, and WOW! This was so good! So Juicy! Thanks for sharing!

  13. CJ says:

    What type of baking dish did you use?

  14. Kellie says:

    Oh my goodness…soooo good! I always have ended up with roasts that are dry and tasteless. I tried this and it was perfect! Whole family loved it!

  15. Beth says:

    Do you cover the roast?

  16. Barb Hertig says:

    Do you cover the roast when it comes out and is sitting for 20 minutes?

    • Julie says:

      You can, but I usually don’t. You’ll notice the temp goes UP after a couple minutes either way! It continues to cook!

  17. Jill says:

    Cooked the Costco Round exactly 5 min per pound, it was 2.6 pounds, used a digital meat thermometer, it only heated up to 131F then started cooling off. Not sure what I did wrong or what to do from here….

  18. Jill says:

    I decided to cut into it to see where it was at, at 131 degrees….it was perfectly cooked, medium rare with a little more medium at the ends. Juicy. Ready to serve!!! Thank you!!!

  19. Roast beef recipe was WONDERFUL! We did one tonight and my husband almost cried it was perfect!!!!

  20. Shannon says:

    Have you ever cooked both roasts from the package at once? I am having 11 people and I think one would not be enough. Would you use the same time per pound? Thanks!

  21. Melodie says:

    This recipe looks delious… I would also like to know if I could cook two roast at the same time using the same method, or would I need to adjust the time. Thank you in advance and HAppy Holidays!

    • Julie says:

      I have never done, 2…I’m thinking it might slow down the process.

      • Jamie says:

        If anyone tries two roasts at a time, could you let us know how much more time it took? I’m going to try this on Christmas Eve. It looks

        • Pam says:

          You can cook both at the same time and do not need to adjust the time. As long as both cuts are aprox. the same weight. You however need to leave room between the two roasts (about 3 inches) for the heat to circulate. Its not about the total weight of the meat but the weight of each individual cut. I hope this helps.

  22. […] and I enjoy “instant mashed potatoes” as a side dish for our favorite chicken and roast beef recipes for 3 […]

  23. Linda says:

    I’ve made the roast before and it is excellent. How do you do any sides that need to go in the oven? I want to serve it with twice baked potatoes.

  24. Julie says:

    Yes…however thin sliced is best.

  25. Claudia says:

    Great recipe want to try but Does it matter what kind of oven you have? I have an electric oven.

  26. Alex says:

    Hi. I’m confused about temperature. Is it 500Celsius or 500 Fahrenheit???

  27. Patricia Woodruff says:

    Can not wait to try this roast this weekend..Will let you know my results.

  28. […] you always on the hunt for good side dishes to serve with chicken, pork tenderloin, roast beef and other main dishes? This is a delicious side dish. Why make plain white rice when you can opt to […]

  29. […] you always on the hunt for good side dishes to serve with chicken, pork tenderloin, roast beef and other main dishes? This is a delicious side dish. Why make plain white rice when you can opt to […]

  30. […] Use the sauce eat with the rice or potato. And it’s excellent served with roasted chicken or roast beef too. […]

  31. Ivory says:

    I am so happy you reposted this. Yummy! I give it 5 🌟 🌟 🌟 🌟 ⭐️‘S. You have just made our decision easier as to our main courses on our table for Thanksgiving. By the way, I sooo love the idea to turn the oven off and allow the roast to continue cooking, just don’t open the oven door. Thanks for this helpful tip.

  32. Cathy says:

    Do you not find the meat cold after “cooking”, and then resting?

  33. Beth says:

    When I turn my oven off there is a fan that cools off the oven. Should I turn the temperature down to 200 degrees to finish cooking the remaining 1.5 hours?

  34. Brenda says:

    What do you mean by “the flat side down”. The roast should be set with the long side down not the slicing side!

  35. […] Here’s one of the other ingredients I swear by for the gravy factor. We actually use this convenient au jus gravy powder for our roast beef sandwiches, too (just follow the directions on the back to dip your sandwiches in). You can find my simple no-fail homemade full roast beef recipe here: NO FAIL FULL ROAST BEEF RECIPE. […]

  36. Mary says:

    My family of 8 loved this! I didn’t have any leftovers and my nine-year-old grandson ate his and half of what I had on my plate! I had a 4.27 lb. roast and put it in the 500-degree oven for 20 minutes…turned it off and left it in for 1 ½ hours and never opened the door. When I tested it with the thermometer it was only at 129 degrees. I put it back in the oven which was barely warm, but wasn’t sure if it would continue cooking. I pulled it out after 10 minutes and covered it with tin foil. It still did not reach 140 degrees. Should I have cooked it a little longer at 500 degrees? Should I have used a smaller roast? I know I will be making this again and would love your advice on what to do the next time. Thanks for a great recipe!

    • Julie says:

      Hi Mary! What I have done in the past is keep it in a little longer that first time. Every oven is different and holds heat differently so that first roast is really like a test as you so thoughtfully point out. Leave yours in another 15 minutes and remember the temperature does rise after it is out & resting.

  37. Caroline says:

    This is the cooking method I use when cooking prime rib. We like ours a little more medium done than rare so we let it cook about 1 minute per pound longer at the 500 degree temp – turns out perfect every time!

  38. Pauline Cambridge says:

    Going to make this for my Christmas dinner. Going to put it in an iron skillet. Should I grease the skillet.
    My roast is 5.13 pound. Will 25 minutes at 500. Work.

  39. Julie, I will be making a 10 pound eye of round roast, we like our meat more on the well done side, do I still cook at 509 for 5 minutes per pound?
    Thank you for your time, can’t wait to make this roast!

    • Julie says:

      Once it reaches 145 you should take it out because it will get too dry and tough. If you prefer no pink, just have au jus on the side to dip the meat in quickly to get to desired color. The photos above are rather deceiving… the roast will probably look more done to you in person! My canera made it look pinker than it actually was.

  40. Marsha says:

    Hi Julie, I’m planning to make your roast ahead of time for sandwiches but I want to reheat it after slicing. What is the best way to reheat. Thank and Merry Christmas.

    • Julie says:

      Great question! I usually make more au jus on the side with Mc Cormick’s au jus packet. It requires 3 cups of water so it makes quite a bit. Then just dip the slices in that. You can also zap it in the microwave but do it quick!

  41. Gina says:

    Looked so good and easy I had to try it! Did everything as instructed but thermometer was at 138, only 2.6 roast. When putting back should the oven be put back on? There was really no heat left in the oven so winging it at this point but for future reference please advise. Thank you!

    • Julie says:

      I’ve had that happen a few times. Leave it in a little longer next time. Yes you can put it back in if you need to.

  42. Brandy says:

    This was sooo good! I did have to leave it in the oven for about 10-15 minutes more, but it came out perfect, I also only used about a teaspoon of salt. I can’t wait to use it for sandwiches and salad as well.

  43. Mama BearZ says:

    What should I do if I need to make 2? Can I cook them at the same time?

  44. Can I cook it this way frozen?

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