10+ Roast Beef Recipes to Try for Delicious, Easy Meals

Roast beef recipes make for a hearty, satisfying meal. Whether you’re throwing together a weeknight dinner or hosting a special occasion, roast beef fits the bill—simple or a little fancy, up to you.

You don’t need much: just a handful of ingredients and a few basic steps. Even if you’re new to cooking, roast beef can be a friendly place to start.

Roast beef comes alive in so many ways. You might go slow-cooked or oven-roasted, and every method brings out something different—crust, tenderness, flavor.

Let’s run through the basics so you can whip up a roast beef that actually suits your mood and schedule.

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Ingredients:

• Beef roast (such as chuck or top round)
• Salt
• Pepper
• Garlic (optional)
• Herbs (such as rosemary or thyme, optional)

Cooking Instructions:

1. Preheat your oven to 350°F (175°C).
2. Season the beef roast with salt, pepper, and optional garlic or herbs.
3. Place the roast on a rack in a baking pan.
4. Roast in the oven for about 2 to 2.5 hours until the meat is tender and reaches your desired doneness.
5. Let the roast rest for 10-15 minutes before slicing and serving.

1) Classic Garlic and Herb Roast Beef

For a simple roast beef with a punch of flavor, try garlic and fresh herbs. This one gives you a nice crust—flavorful, but not overpowering.

It’s great for family dinners or when you want something a bit special. Just mix up some crushed garlic, rosemary, thyme, salt, and pepper.

Rub that all over your beef roast. Let it sit for about half an hour so the flavors have a chance to sink in.

Roast at 350°F (175°C) until it’s cooked how you like it. Usually, that’s about 1.5 to 2 hours, depending on the size.

Let it rest before you slice—seriously, don’t skip that part, or you’ll lose the juiciness.

Ingredients

• 3 to 4 pound beef roast
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix garlic, rosemary, thyme, salt, and pepper with olive oil.
3. Rub the mixture all over the beef roast.
4. Let the roast sit at room temperature for 30 minutes.
5. Place the roast in a baking dish and cook for 1.5 to 2 hours.
6. Remove from oven and let rest for 15 minutes before slicing.

2) Slow-Cooked Chuck Roast with Carrots

Slow-cooked chuck roast is the way to go if you want beef that’s fall-apart tender. The long, gentle cook makes the meat juicy and soft.

Toss in some carrots—they’ll soak up all those beefy juices and bring a little sweetness.

You can use a slow cooker or just throw it in the oven. If you’re using the oven, cover it up and cook at 325°F (163°C) for a good 2 ½ to 3 hours.

Big roast? Might need closer to 4 hours. The carrots cook right alongside the beef, so it’s a one-pan wonder.

Ingredients

• 3-4 lb chuck roast
• 4-5 large carrots, peeled and cut
• 1 onion, sliced
• 2 cups beef broth
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Season the roast with salt and pepper.
3. Lay onion slices on the bottom of your Dutch oven or baking dish.
4. Set the roast on top of the onions.
5. Scatter carrots around the roast.
6. Pour beef broth over everything.
7. Cover and cook for 2 ½ to 3 hours.
8. Check tenderness—if it’s not quite there, let it go a bit longer.
9. Rest before slicing and serving.

More on slow-cooking chuck roast with carrots here.

3) Medium-Rare Hands-Off Roast Beef

Here’s a fun one: set your oven super hot at 500°F (260°C). Pop the roast in and cook for 5 minutes per pound.

This high heat sears the outside fast. After that, just turn off the oven and leave the roast in for 45 minutes to an hour.

You barely have to do anything. Check with a meat thermometer—it should read about 135°F (57°C) for medium-rare.

Ingredients

• 3-4 pounds roast beef
• Salt
• Pepper
• Olive oil (optional)

Cooking Instructions

1. Preheat oven to 500°F (260°C).
2. Season the roast with salt and pepper.
3. Place roast in oven for 5 minutes per pound.
4. Turn off oven and leave roast inside for 45 minutes to 1 hour.
5. Use a thermometer to check for 135°F (57°C).
6. Remove and let rest before slicing.

Get more details with this hands-off medium-rare roast beef recipe.

4) Pot Roast with Rich Gravy

Pot roast with gravy is pure comfort. Start with a chuck roast—it stays juicy and tender if you cook it low and slow.

Toss in onions, carrots, and celery. They help build flavor and make the whole thing feel like a meal.

Use a Dutch oven or slow cooker to keep things moist. The gravy comes from the drippings, thickened with flour or cornstarch.

It’s a warm, hearty dish that’s just begging for mashed potatoes or some bread to mop up the sauce.

Ingredients

• 3 to 4-pound chuck roast
• 2 onions, sliced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 2 tablespoons flour or cornstarch
• 2 cups beef broth
• Salt and pepper to taste

Cooking Instructions

1. Season the roast with salt and pepper.
2. Brown the roast in a hot pan, then move it to a Dutch oven or slow cooker.
3. Add onions, carrots, celery, and beef broth around the roast.
4. Cook at 325°F (160°C) in the oven for 3-4 hours or on low in a slow cooker for 7-8 hours.
5. Take out the roast and veggies, keep them warm.
6. Mix flour or cornstarch with a little cold water, then stir into the cooking liquid to thicken the gravy.
7. Slice the roast and pour that rich gravy over the top.

Want more tips? Here’s a perfect pot roast and gravy recipe.

5) Oven-Roasted Rib-Eye Beef

Oven-roasted rib-eye is about as easy as it gets for something this tasty. Season the roast with salt, pepper, and maybe some herbs.

A rosemary garlic butter rub makes a killer crust. Preheat your oven to 450°F (230°C).

Sear the rib-eye for 15 minutes, then drop the temp to 350°F (180°C) and roast for about an hour.

Let it rest for 15 minutes before slicing. That’s the trick for juicy meat.

Ingredients

• 1 boneless rib-eye roast (about 3-4 pounds)
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 3 tablespoons butter, softened
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 450°F (230°C).
2. Mix garlic, rosemary, butter, salt, and pepper.
3. Rub mixture all over the rib-eye roast.
4. Roast for 15 minutes at 450°F (230°C).
5. Lower oven temperature to 350°F (180°C).
6. Roast for 1 hour or until desired doneness.
7. Take it out and let it rest for 15 minutes.
8. Slice, serve, and enjoy.

More info at this easy garlic & herb ribeye roast recipe.

6) Overnight Refrigerated Roast for Tenderness

Want extra tenderness? Stick your roast in the fridge before cooking.

Set it on a wire rack over a baking sheet and let it chill, uncovered, for at least an hour—or overnight if you’ve got the time. This little trick relaxes the meat and improves the texture.

When you’re ready, just cook it as usual. The roast will be more even and juicy.

It’s such a simple step, but it makes a difference.

Ingredients

• 3 to 4 pounds beef roast
• Salt and pepper
• Optional: garlic powder or onion powder

Cooking Instructions

1. Pat roast dry and season all sides.
2. Place on a wire rack in a baking sheet.
3. Refrigerate uncovered for 1 hour to overnight.
4. Preheat oven to 325°F (165°C).
5. Cook until your preferred doneness, about 2 to 3 hours.
6. Let it rest, then slice and serve.

Want more details? Check out refrigerating your roast.

7) 500-Degree Blast Roast Method

Craving a crispy crust? Try the 500-degree blast.

Heat your oven to 500°F (260°C). That’s hot, but it’s the key to searing the outside and locking in juices.

Put your roast fat side up on a rack in a shallow pan. Roast for 5 minutes per pound.

Drop the temp to 475°F (246°C) and keep roasting until it’s done how you like. Season well with salt, pepper, and garlic powder before you start.

Ingredients

• Roast beef (eye of round or your choice)
• Salt
• Black pepper
• Garlic powder

Cooking Instructions

1. Preheat oven to 500°F (260°C).
2. Season roast all over with salt, pepper, and garlic powder.
3. Place fat side up on a rack in a shallow pan.
4. Roast for 5 minutes per pound at 500°F (260°C).
5. Lower to 475°F (246°C) and finish cooking.
6. Let it rest, then slice.

8) One-Pot Braised Beef Chuck Roast

A one-pot braised beef chuck roast is a lifesaver when you want tender, flavorful meat but don’t want to deal with a mountain of dishes. You just season the beef and brown it in a heavy pot—this step locks in flavor and gives you a great start for your sauce.

Toss in vegetables like onions and carrots, maybe a handful of fresh herbs, and pour in some red wine or beef stock. Cover everything up and let it cook low and slow for a few hours.

The slow braising really breaks down the meat, so it ends up melt-in-your-mouth tender.

Ingredients

• 3 to 4-pound beef chuck roast
• Salt and black pepper
• 2 tablespoons flour
• 1 yellow onion, sliced
• 3 carrots, cut into chunks
• 4 cloves garlic, crushed
• 2 cups red wine or beef stock
• Fresh herbs like thyme and rosemary

Cooking Instructions

1. Preheat oven to 325°F (165°C).
2. Season roast with salt, pepper, and flour.
3. Brown roast in a heavy pot over medium heat.
4. Remove roast, then sauté onions, carrots, and garlic in the same pot.
5. Add herbs and wine or stock, scraping up those tasty brown bits.
6. Return roast to the pot, cover, and pop it in the oven.
7. Cook for 3 to 3.5 hours until the meat is fall-apart tender.
8. Take out the roast and veggies, and if you like, simmer the sauce to thicken it.

9) Juicy Roast Beef with Mashed Potatoes

If you want juicy roast beef, slow cooking is the way to go. Chuck roast gives you both flavor and that fork-tender texture.

Creamy mashed potatoes make the perfect side. They soak up all those savory juices, and honestly, who doesn’t want that?

Gravy made from the roast drippings takes things up a notch. You can use a slow cooker or the oven—just keep the heat low and give it time.

Let the roast cook for several hours, then slice it and serve over a heap of mashed potatoes. It’s a classic combo for a reason.

Ingredients

• 2 lbs chuck roast
• 4 large potatoes
• 1 onion, sliced
• 2 cups beef broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Butter and milk for mashed potatoes

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Season roast with salt and pepper, then sear it in olive oil until browned.
3. Put the roast in a roasting pan and add the onion and beef broth.
4. Cover and roast for 3-4 hours, or until it’s tender.
5. Boil potatoes until soft, then mash with butter and milk.
6. Slice the roast and serve it over mashed potatoes, drizzling with pan juices.

10) Perfectly Seasoned Rump Roast

Keep the seasoning simple but bold for rump roast. Garlic, salt, and pepper form a solid base.

Toss in rosemary and thyme to give the roast a little lift without overcomplicating things.

Rub the seasoning all over the meat—don’t skimp, get every inch. Letting the roast hang out at room temperature for a bit before cooking helps it cook evenly.

Set your oven to 375°F (190°C). Place the roast in a pan with some sliced onions and a splash of water.

Roast until you hit your preferred doneness, usually 12 to 15 minutes per pound.

Ingredients

• 4 lb rump roast (room temperature)
• 3 garlic cloves, minced
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1 onion, sliced
• 1 cup water

Cooking Instructions

1. Preheat the oven to 375°F (190°C).

2. In a small bowl, mix together garlic, salt, pepper, rosemary, and thyme.

3. Rub that mixture all over the roast, making sure you get every side.

4. Set the roast in a roasting pan, right on top of the sliced onions.

5. Pour 1 cup of water into the pan.

6. Roast for about 12-15 minutes per pound, or until it hits your preferred doneness.

7. Let it rest a bit before you slice it up.