Growing up I never had a love for roast beef and I would only eat it doused in ketchup because it was so dry. Well well well done was the way beef was served in my home growing up. I will never forget when Josh and I started dating; he made me my first medium rare steak. It was love at first taste hahaha. Ever since I have been discovering my own Roast Beef Perfection and because of my love for it I must share it with you! So say good bye to dry stringy roast beef and say hello to juicy flavourful Roast Beef Perfection!
You don’t need a slower cooker or a crockpot for delicious beef roast. This oven cooked recipe will have your family joining you for dinner every time you bring it to the table!
Roast Beef Perfection Ingredients
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We absolutely love garlic around here so if you are not a huge garlic fan you can tame back the amount used and drop the garlic pepper if you like. If you love garlic, then continue on as directed below, it’s delicious!
- Beef roast (whichever cut you prefer)
- Clove of garlic
- 5-6 carrots
- 3-4 stalks of celery
- 1-2 onions
- 2-3 bay leaves
- 2-3 tablespoons Worcestershire sauce
- montreal steak seasoning <–amazing price!
- seasoning salt
- salt & pepper
- garlic pepper
Roast Beef Supplies
- Roasting Pan or glass pyrex dish
- Meat thermometer
- Cutting Board with drip slot or a cookie sheet under regular cutting board.
- Alumininum foil
- Tea Towel (check these out; gorgeous!)
Roast Beef Perfection Steps
Preheat oven to 475℉
Prep time: 25 minutes
Cooking time: Approx. 1hr10-1hr30
The roast beef should be thawed and not frozen. If previously frozen ensure it has completely thawed. Rinse if needed with cool water and set on plate. Your roast should not be fridge cold when placed in oven so let it stand on counter during your prep.
Gather your supplies and ingredients. I don’t know about you but I like to gather everything up and have it all in front of me and ready to go so I’m not running all over the place. I also like to watch Netflix when Im cooking my laptop is often on my island too!
Prep the vegetables
Wash carrots and chop in half then quarter them. You do not need to peel your carrots. Once chopped, add to pyrex cooking dish or roasting pan.
Wash celery. Cut length wise and then into 2 or 3’s to make celery sticks and add to pyrex dish.
Tip – To keep celery fresh and crisp for weeks chop off ends, wash under cool water, then wrap in paper towel and aluminum foil tightly. Store in crisper.
Peel and chop onions into large chunks then add to pyrex cooking dish.
Peel entire clove of garlic. Add approximately half garlic clove to veggies in pyrex pan then place remainder of garlic aside.
Add 2-3 bay leaves to veggies in pyrex pan.
Lightly drizzle with oil.
Prepare the Roast
Take remainder of garlic and cut into lengthwise pieces. Depending on the size usually in half works. Using a paring knife make holes into your roast beef by gently inserting blade and twisting then push a piece of garlic into each hole. Repeat for bottom and top sides of roast beef.
Place roast beef on top of bed of veggies in pyrex pan.
Drizzle roast with Worcestershire sauce and a bit of oil.
Mix together Montreal steak spice, seasoning salt, garlic pepper, black pepper and salt then rub all spices into roast beef.
I actually found amazing garlic pepper at Dollar tree. It is phenomenal! So amazing to add to mashed potatoes too!
Cook the roast beef
Place pyrex pan with veggies and roast beef into preheated oven and immediately turn down to 400℉.
During this cooking time I prepare my mashed potatoes which I will share with you all in another post. They are quick and easy and oh so very delicious. The perfect addition to your roast beef perfection!
Allow roast to cook for 30-40 minutes. Then add enough water to cover bottom of pan to prevent the vegetables from burning. In my oven that is at the 40 minute mark your oven may be sooner. Continue to cook.
Determine your degree of doneness
I prefer to cook by thermometer when preparing roasts. It allows you to ensure perfection no matter what size your roast is. My favourite type of thermometer to use is an oven safe digital thermometer with programmed presets and a timer. These are amazing for cooking on the barbecue too!
Depending on the size of roast and the preferred degree of doneness your cooking time will need to be adjusted. Ours usually takes 1 hour and 10 minutes to get to an internal temperature of 145℉ which is medium rare.
If you want Yorkshire pudding now is the time to prepare that as well. I will share my recipe in another post as well. It is absolutely amazing and turns out great!
Remove Roast & Let Stand
Once you have reached your preferred degree of doneness remove roast from oven. Place on Cutting board. Your roast will leak so ensure you have something to catch your drips if your cutting board does not have a drip catch. Sometimes I place on a cookie sheet to catch the extra fluid.
Cover your roast with aluminum foil and a clean dish towel so that it can finish it’s last bit of internal cooking. Let stand 15 minutes while covered. Then slice and serve.
Save your roast drippings to make your gravy. The veggies taste amazing served alongside the roast beef with garlic mashed potatoes and gravy.
Did you try our Roast Beef Perfection?
Thank you for joining us in another addition to our Cooking with Jenn Series! I hope you enjoyed this Roast Beef Perfection tutorial and it soon becomes a family favourite to you and yours too!
Once you try our recipe and technique let us know what you think by commenting below or sending us an email!
This meal is one of our absolute favourites and we make this for Sunday dinner 2-3 times a month. There are so many great meals that can be made with the leftovers as well. Make sure you save your left over veggies and roast. Stayed tuned so you don’t miss our quick simple recipes for using these leftovers to create new delicious meals! Bon Appétit!
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Until next time;
The Old Summers Home