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Classic Roast Beef

January 10, 2023 • 0 comments

Classic Roast Beef
Here's a timeless roast beef recipe that can be made with rump roast, round roast, or sirloin roast. Slow-roasting on low heat works magic on tougher cuts of meat and provides a tender roast beef recipe you’ll love! Recipe Credit:
  • Prep Time:
  • Cook Time:
  • Servings: 4-6


  • (3 lbs) Beef Rump Roast
  • (1 Tablespoon) Extra Virgin Olive Oil
  • (8-10 Slivers) Garlic
  • Salt
  • Pepper
  • Beef Stock
  • (1 Tablespoon) Cornstarch


  1. Salt the roast and let it come to room temp:
  2. The beef should be brought as close to room temperature as possible before you start to roast it, so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.
  3. Preheat the oven to 375°F:
  4. (190°C). Move a rack to the center of the oven, and place the other one underneath.
  5. Insert slivers of garlic into the roast:
  6. Pat the roast dry with paper towels. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.
  7. Rub the roast with olive oil, then season:
  8. Rub olive oil all over the roast. Sprinkle it all around with salt and pepper.
  9. Put the roast on the rack with a pan below:
  10. Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it.
  11. Placing the roast directly on the rack like this with a pan on the rack below creates a convection type environment in the oven, allowing the hot air to more easily circulate around the roast, so you don't have to turn the roast as it cooks.
  12. Place the roast, fat-side up so that as the fat bathes the entire roast in flavor as it melts.
  13. Brown at 375°F, then lower the heat to 225°F:
  14. Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C). The roast should take somewhere from 1 1/2 to 2 1/2 hours more to cook.
  15. The shape of the roast will affect the cooking time. If your roast is long and narrow, rather than a more round shape, it may take less time to cook, so keep an eye on it.
  16. Roast to an internal temp of 135°F to 140°F:
  17. When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135°F to 140°F (for medium rare meat).

with customization by Taste Profit Marketing