Classic Roast Beef

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Every holiday season, the Stay At Home Chef family sits down to a feast for young and old. We feast! We feast! We feast! feast! feast! feast! We started with pudding and a rare roast beast! Don’t worry, outside of Whoville, the Grinch won’t be able to enjoy our roast beast—err, we mean roast beef. We love the rich flavors that come from such an easy recipe, and especially love that we don’t have to spend all day in the kitchen preparing main dishes! Just spread the delicious oil and herb mixture on your roast, pop it in the oven, and forget about it! While you relax, the oven takes care of the rest. Keep an eye on beef sales because once you try this, you’ll want to chow down! feast! feast! feast!

Beef Cuts:

You have many options when it comes to which beef is best. Some of our favorites include:

  • crown chakra
  • sirloin tip
  • Center Cut Sirloin
  • Bottom circle
  • round eyes

How long does it take for a classic roast beef to be fully cooked?

Total cooking time depends on the size of the roast and desired doneness. Smaller roasts will cook faster, while larger roasts may take more time. Use a meat thermometer for complete accuracy in ensuring food safety and doneness preference.


We know that everyone has different preferences for how their meat should be cooked. You should always cook roasts according to your personal preferences.

  • rare: 120 degrees
  • Medium Rare: 130 degrees
  • Moderate: 135 degrees
  • Nakai: 140 degrees
  • Excellent: 150 degrees

Break time:

Make sure to let the roast rest for a full 10 minutes after removing from the oven. This rest period ensures the juiciest roast.

Can I make this in a slow cooker?

We do not recommend cooking roast beef in the slow cooker. If you’re looking for a delicious slow cooker roast, our classic Sunday stew recipe is easy to make in the slow cooker!

Do I need to cover the roast while cooking?

There is no need to cover the roast with this roast beef cooking method. You can cover your roast with foil while it rests.

Can I tie the roast with twine?

It’s up to you to tie your roast with butcher’s twine and make it nice and round instead of flat. It does not affect the final result.

What is the difference between beef stew and roast beef?

We know the two look similar, but the cooking process and end result are quite different. Pot roast is cooked in liquid and tender, while roast beef is dry-aged and better for slicing.

Reverse burn:

If you want your roast to get a nice reverse sear, turn up the oven temperature to 500°F, the last 5 degrees, until your roast reaches 135°F.


Leftover roast beef is the absolute best! We like to cook bigger roasts than necessary, just to make sure we have enough leftovers for lunch. We like to finish slicing the whole roast before storing it for an easy sandwich the next day!

Service suggestion:

We love it sliced ​​thin and drizzled with gravy and served with mashed potatoes and our favorite roasted veggies.