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Simple Roast Beef

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Simple Roast Beef recipe by Barefeet In The Kitchen

Perfectly cooked roast beef is no longer a mystery to me. The roast turned out so beautifully, I can hardly wait to make another one and try some different flavors and seasonings. The meat was medium rare, tender and flavorful. This method basically turns a conventional oven into a convection oven and eliminates the need to turn the roast while it is cooking.

I served this with smashed potatoes and green beans. It was a wonderful warm meal on one of our first chilly days this fall. Hurray for rainy weather at last!

5 from 1 vote
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Simple Roast Beef
Recipe adapted from and with thanks to Simply Recipes
Ingredients
  • 2 1/2 - 3 lbs boneless beef rump roast
  • 1 tablespoon olive oil
  • 3 cloves of garlic slivered into about a dozen pieces
  • kosher salt
  • freshly cracked black pepper
  • meat thermometer
Instructions
  1. Start with your roast at room temperature. I removed mine from the refrigerator a little over an hour before I was ready to cook it. Preheat the oven to 375 degrees. With a sharp knife, make a tiny slit in the meat just large enough to slide a sliver of garlic into the meat. Repeat all over the roast, for each sliver of garlic. Drizzle olive oil on the roast and rub all over the sides. Sprinkle the entire roast with salt and pepper. Place the roast directly on the oven rack, fatty side up, with a drip pan on a rack underneath the roasting rack.
  2. Brown the roast at 375 degrees for 30 minutes. Lower the heat to 225 degrees. Cook the roast another 2-3 hours. When the roast begins to drip juices and has turned brown on the outside, check the temperature with a meat thermometer. Carefully use tongs to remove the roast from the oven when the inside temperature is 140 degrees. Let the roast rest on a plate, tented with foil to keep warm, for at least 15 minutes before carving to serve. Enjoy!

 

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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  2. Jean | Delightful Repast says

    Mary, I love that roasting method too. It works beautifully. Unfortunately, I have to leave out the garlic these days due to allergy. Love your photo--it can be difficult to make a plate of roast beef look good on camera!
    Reply

    • Mary says

      I've never sprayed the rack and it always comes clean very easily. I imagine that could depend on the amount of fat in the meat. If the meat is leaner, it might be more likely to burn onto the rack.
      Reply

  5. Anonymous says

    This looks delicious! But does it have to be cooked right on the rack, will cooking it in something make it not as good?
    Reply

  7. Bob says

    I have a convection oven. Can I cook the roast on a pan and get the same results? What temperatures should I use and what would be the cooking times?
    Reply

  9. Kathy says

    I prefer not putting the meat directly on my oven rack. Will it do just as well if I place it on a rack in my roasting pan
    Reply

  10. Amanda says

    I am trying this now and am excited nut nervous. I mess up every recipe always. I will let you know!!! Thanks for this recipe. Amanda
    Reply

  11. Amanda says

    Im wondering if I messed up already by not taking the roast out while allowing the oven to adjust from 375 to 225?!
    Reply

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