Roast Beef

Name: Roast Beef
Prep time: 20 min
Cook time: 2 h 20 min
Ingredients: Beef Roast; 2 Sprigs Fresh Thyme; 2 Sprigs Fresh Rosemary; 2 Cloves Garlic; 40g / 3 Tbsp Unsalted Butter; Oil; Salt to Taste; Black Pepper to Taste

Classic Style

It might just be the superior sandwich meat. Or at least it will be when you cook it with this recipe.

Complexity

Nice and Easy

Prep Time

0 H 20 M

Appliance

Oven

Cook Time

2 H 20 M

Master Class: Your Pocket-Sized Cookbook

Easy-to-follow video steps

Follow along with simple instructions and video demos to master any recipe in the app.

Expert tips and knowledge

Amp up your cooking know-how with tips and insider info from our pro chef.

Chef-created recipes

Browse a variety of drool-worthy recipes put together and tested by our chef.

Full MEATER integration

MEATER cook monitoring is built in to the recipe for a seamless experience.

Less stress, more fun

Easy steps and cook notifications free up time for the people and things you love.

Let’s Cook

Ingredients:

Beef Roast

Any roast cut can be used 2kg / 5 lbs recommended Should be thawed to fridge temperature before starting cook

2 Sprigs Fresh Thyme

2 Sprigs Fresh Rosemary

2 Cloves Garlic

40g / 3 Tbsp Unsalted Butter

Oil

Just enough to lightly coat the pan Oils with higher smoke point recommended, like avocado or grapeseed oil

Salt to Taste

Salt flakes recommended

Black Pepper to Taste

Freshly ground recommended

Tools:

Butcher's Twine

Paper Towels

Kitchen Scissors

Tongs

Baking Dish

Pan

Cast iron or steel recommended

Cutting Board

Heat-Resistant Gloves

About This Recipe:

This is a beef dish that's loved universally, and can be enjoyed for pretty much any meal. Hearty dinners! Sunday roasts! Sandwich lunches! Breakfast, probably! Leaner roasts are more prone to drying out, but there are some ways to prevent that. First, if you can, try to find a roast with a good bit of marbling while you're shopping. Second, take your time and cook that baby low and slow. Of course, hitting the perfect internal temperature is also key in achieving perfectly tender roast beef, so MEATER is your best friend for telling you when to remove that roast from the oven. There are so many ways to enjoy a beef roast. For a casual meal, we love our big beef and cheddar sandwiches. If we're feeling ambitious, we'll go all out with potatoes, vegetables, and Yorkshire puddings for a proper Sunday roast dinner. With roast beef, you really can't go wrong with any red wine, but we recommend something a little more dry like cabernet sauvignon.

Cooking Method:

Pat Roast Dry

Pat your roast dry with paper towels.

You should always pat your meat dry so your seasonings will stick better. If you bought your roast pre-packaged at a grocery store, this also gets rid of any leftover liquid from the packaging.

Tie Roast with Twine

Wrap your twine around the roast every 5 cm / 2.

Trussing your beef roast keeps it in a tidy cylindrical shape. This way, it'll cook more evenly than if it's just weirdly shaped and spilling out all over the place.

Season Roast

Sprinkle salt and pepper all over and pat it in.

Pre-Heat Oven

Pre-heat your oven to 250°F (120°C). This can take up to 15m.

Large beef roasts can end up hard to chew through if you cook them too quickly, especially if you've picked a leaner cut. Setting your oven to a lower temperature will keep the meat from drying out and the gristle from getting too tough.