How to Cook a Roast in the Oven (2024)

The beef roast used to serve as a cornerstone of the weekly menu, often paired with mashed potatoes and gravy on a Sunday evening. If you’ve fallen out of the habit of whipping up a pot roast or similar dish every week, you might wonder if there’s something more to try. The humble oven is the perfect tool for transforming a beef roast into something flavorful, juicy, and with great texture. The key is starting with the right cut of beef and using a heat level that is neither too high nor too low. Master the skills you need to cook roast in the oven with our easy guide.

What is the Best Cut of Meat for an Oven Roast?

Round roast is a great cut to start with for this recipe. It’s lean but has plenty of marbling to keep the meat from getting too dry as it roasts in the oven. The cut isn’t too big for a smaller family or couple to enjoy either. The Top Round is leaner, while the Bottom Round has a greater depth of flavor. Top Sirloin offers the best of both lean and richer meats. It’s a little less meat slicing, but if you plan to serve the roast with plenty of side dishes, no one will notice. Thin and even slices are more of a priority if you want to use roasted beef for sandwiches or other dishes that rely on texture. While Crown rib roasts and other fancy cuts are also roasted in the oven, they’re a little pricey for an everyday meal.

Tips for the Perfect Beef Roast

Putting a beef roast on a baking pan and tossing it in the oven may result in an acceptable dish, but it doesn’t guarantee the best taste or a tender texture. Following a few steps in the right order will give you the best possible results.

How To Season Your Oven Roast

For minimalists, salt and pepper are all you really need for a good roast. Ingredients like dried thyme and rosemary, minced garlic, and Worcestershire sauce amp up the beef flavor without requiring a lot of work. Red wine is a great addition to the roast if you enjoy it. Many people tend to stick to classic Italian flavors when roasting beef, with thyme, oregano, garlic, onion powder, and even basil making up the backbone of the seasoning for the oven cooked roast. Just keep in mind if you plan to make gravy that whatever you use to season the roast will flavor the drippings as well.

How Do You Make A Roast Tender in the Oven?

Beef roasts are cut from parts of the cow that have a decent amount of connective tissue. This means that when the roast first heats up, it becomes tough and tight. The long application of a lower amount of heat relaxes the tissue, resulting in a soft and flavorful roast that doesn’t quite fall apart. Pot roasts are often fork tender, but roasts cooked without a cover stay a little firmer. Aim to cook a roast at 350 degrees F or lower, aside from any high heat used for reverse searing at the end. Some beef roast methods call for temperatures as low as 250 degrees F and cooking the meat overnight. Avoid the urge to hurry the process and you’ll always end up with a tender roast.

Tips and Tricks

• Keeping the roast covered prevents dry and tough meat, but you don’t need to cover it the whole time. Consider covering the roast with a tent of aluminum foil halfway through cooking to control browning and hold in moisture.
• Use a smaller cut, especially when you’re building skills. Roasts over 8 pounds can take hours and often risk getting burned or overly darkened on the outside before they’re done inside. Get comfortable with 2 to 6 lb roasts first, then ramp up to bigger pieces.
• Consider rubbing the roast down with salt the night before you plan to cook it and let it brine in the refrigerator in a covered container. It’ll increase the flavor and juiciness with a little extra work.
• Use a roasting pan with a rack so the meat is suspended above the juices. This produces a tender roast without causing issues of the meat falling apart when you try to cut it. It also helps you accumulate drippings for making gravy.

How to Make Gravy for an Oven Roast

Once the roast reaches the correct internal temperatures and is easy to slice, set it aside to rest under a cover of aluminum foil. Pour the drippings out of the roasting pan and into a measuring cup, noting the amount. Then set them aside. Melt a ¼ cup of butter on the stove. When it is completely melted, whisk in ¼ cup of flour. Keep stirring the mixture as it browns lightly. Once the mixture has a nut brown color and aroma, begin slowly pouring in 2 cups of the drippings. Completely incorporate the liquid before adding more. Let it heat a little more, adding black pepper and salt to taste, and then serve immediately.

Beef Oven Roast Recipe

Getting a hold of a beautiful marbled piece of beef should inspire you, not intimidate you. Pot roast is often a little too bland and juicy for people who prefer crispy and browned roasts. This recipe will result in plenty of crust and a soft, moist interior that has just a hint of pink despite the tender texture.

Ingredients

• 1 3-lb Bottom or Top Round Roast
• 2 tablespoons of olive oil
• 1 teaspoon of minced garlic or garlic powder
• ½ teaspoon of ground black pepper
• 1 teaspoon of Kosher salt
• 1 tablespoon chopped fresh rosemary or ½ teaspoon ground dried rosemary
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme.

Directions

1. Let the roast rest on the counter for up to 30 minutes so it comes closer to room temperature. While the roast is resting, preheat the oven to 350 degrees.

2. Mix all of the seasonings together. Rub the surface of the roast with the oil, then the seasonings.

3. Set the roast on a roasting pan with a rack and put it into the oven.

4. Cook the roast for 1 hour, or until the internal temperature is at least 135 degrees F.

5. Cover and cook for an additional 15 minutes.

6. Remove, let stand under cover for 10 minutes, and then slice and serve.

Notes

Avoid letting the roast get too far above 150 degrees F internally. The meat can contract again and toughen up or become so soft it falls apart when you try to slice it. Look for the 135 degree F mark and then give the roast just 10 to 15 minutes more cooking time to ensure it’s tender but still firm.

How to Carve and Serve the Roast

Use a sharp, large knife with a decent weight to slice the meat. A smooth blade is better than a serrated one, but a bread knife will work in a pinch. Use a meat fork to hold the roast securely as you cut. Use a cutting board or tray with raised sides since the roast will likely release quite a bit of liquid. Determine which way the grain runs in the roast, then slice against it rather than with it. Use a smooth, gliding motion when cutting, and don’t try to slice the meat too thinly or it will simply fall apart. If you have a smaller roast, you likely need cuts around a quarter to a half inch thick for the best presentation. Arrange the slices on each guest’s plate with gravy over the top if you wish.

Side Dishes for a Beef Roast

Roasted root vegetables like carrots, turnips, and potatoes are a classic choice if you enjoy French cuisine. You may need to take the vegetables out early if you’re cooking a particularly large roast or add them in halfway through the cooking time. Mashed potatoes are perhaps the most iconic side dish for roast beef, especially when you’re serving a rich gravy. Don’t forget to think outside the box with comforting options like mac and cheese, creamed spinach, dinner rolls, and green salad. For a more high-end experience, you might want to try wild rice with truffles, almond-topped green beans, or baby endive.

Conclusion

Roasting up a big piece of premium beef from us here at Chicago Steak Company is a great way to wow your family or guests. Build your skills with the oven with this easy oven cooked roast project that any home cook can tackle.