This easy Medium-Rare Roast Beef recipe is a hands-off game-changer—simple to make and packed with flavor. It’s my go-to for perfectly tender roast beef every time!
Effortless Medium-Rare Roast Beef
This recipe has become my go-to for perfect, fuss-free roast beef! Just pop it in a sizzling 500-degree oven for 5 minutes per pound, turn off the heat, and let it sit for 45 minutes to an hour—it’s flawlessly medium-rare every time! (Or leave it a bit longer if you like your roast beef a touch more done.) The seasoning is simple yet spot-on, with just salt, pepper, rosemary, and garlic for outstanding flavor. For more roast favorites, check out my Garlic Lovers Roast Beef and Roast Beef with Gravy!
Roast Beef Ingredients
How to Cook Roast Beef
1. Preheat your oven to 500°F. While it heats, take the beef out of the fridge and let it sit at room temperature.
2. Mince the garlic, then sprinkle it with salt. Use the side of your knife (or a mortar and pestle) to smash it into a paste. Add the rosemary, pressing a few times to mix. Transfer the mixture to a bowl, add olive oil and pepper, and stir to combine.
3. Rub the seasoning all over the beef and place it in a roasting pan that fits comfortably.
4. If you have a thermometer probe or one that you can monitor through the oven door, insert it now.
5. Once the oven is ready, roast the beef for 15 minutes (5 minutes per pound; adjust time if your roast is larger or smaller). After 15 minutes, turn off the oven—don’t open it!
6. Allow the beef to sit in the oven undisturbed until it reaches 135°F for medium-rare or 145-150°F for medium. This usually takes around 45 minutes but may take up to 1 1/2 hours, depending on your oven.
7. Remove the roast and let it rest for 10 minutes before slicing to let the juices settle. Slice thin and enjoy!
What to Serve with Roast Beef
You can’t go wrong pairing roast beef with creamy mashed potatoes, crispy roasted red potatoes, or a classic baked potato, along with a green veggie like roasted green beans or Brussels sprouts.
- If you have leftovers, try making a delicious roast beef sandwich with melted Swiss and caramelized onions or a tasty roast beef sandwich with arugula.
- You can even toss the meat into a fresh salad for a hearty meal!
Tips and Tricks
Roast Size: My top round was 3 pounds, so if yours is larger, just bump up the seasoning and cooking time.
- No Meat Probe? No problem! After turning off the heat, let the roast sit in the oven for an hour, then check the temp with an instant-read thermometer. If it’s at 138-140°F, go ahead and take it out. If not, turn the oven back on to 300°F, checking often until it hits 135°F. As it rests, the temp will rise another 5°F.
- Want a different doneness? For medium beef, remove it when the thermometer reads 145-150°F.
- Bonus Tip: Make sure to let your roast rest after taking it out of the oven. This step is key for juicy meat, as it allows the juices to redistribute throughout the roast! Also, try serving it with a simple gravy made from the drippings for an extra layer of flavor.
More Beef Recipes
Medium Roast Beef Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh rosemary finely chopped
- 2 large garlic cloves or 3 small ones, minced
- 1 3 pound top or eye round trimmed of fat
Instructions
- Preheat your oven to 500°F. While it heats, take the beef out of the fridge and let it sit at room temperature.
- Mince the garlic, then sprinkle it with salt. Use the side of your knife (or a mortar and pestle) to smash it into a paste. Add the rosemary, pressing a few times to mix. Transfer the mixture to a bowl, add olive oil and pepper, and stir to combine.
- Rub the seasoning all over the beef and place it in a roasting pan that fits comfortably.
- If you have a thermometer probe or one that you can monitor through the oven door, insert it now.
- Once the oven is ready, roast the beef for 15 minutes (5 minutes per pound; adjust time if your roast is larger or smaller). After 15 minutes, turn off the oven—don’t open it!
- Allow the beef to sit in the oven undisturbed until it reaches 135°F for medium-rare or 145-150°F for medium. This usually takes around 45 minutes but may take up to 1 1/2 hours, depending on your oven.
- Remove the roast and let it rest for 10 minutes before slicing to let the juices settle. Slice thin and enjoy!
