There is nothing like juicy roast beef for a delicious home cooked meal. It does not require a lot of attention, and you do not need to add many other ingredients to have a tasty dinner from the oven.

When you have a tender cut of beef like a standing rib roast, rolled rib roast or a prime or choice rump roast, you can roast it in the oven.


  • Place the roast on a rack in a roasting pan with the fat side up.
  • Season with salt, pepper and other seasonings according to your taste.
  • Insert a meat thermometer into the center of the largest muscle. Do not let it rest on a bone or in fat.
  • Do not cover the pan, add water or baste the roast.
  • Place in a 325° oven.
  • The meat will brown as it is roasting.
  • Roast about 18-20 minutes per pound, or until the thermometer reads 140°, for a rare roast, 22-25 minutes per pound, or until the thermometer reads 160°, for medium and 27-30 minutes per pound, or until the thermometer reads 170°, for well done.
  • Remove the meat from the oven and transfer it to a platter. Allow it to rest for about 20 minutes to make it easier to carve.

You can make gravy from the drippings in the pan if you desire.

When you have a tougher cut of beef like a pot roast, it will be tender and delicious if you cook it slowly in liquid.


  • Dip or roll the meat in flour if you desire, but it will brown even if you do not use flour.
  • Brown on all sides in hot fat in a heavy skillet or roasting pan. This step is optional, because it will brown slightly as it cooks.
  • Season with salt, pepper and any other herbs or spices that you like.
  • You may add a small amount of liquid if you want, but the meat will make its own juice as it cooks, so it is not necessary.
  • For a different flavor, try adding tomato juice, cream of mushroom soup, sour cream, or French onion soup.
  • Cover the pan tightly to keep the moisture in.
  • Cook in a 325° oven or simmer on the range top until done, about 45 minutes for each pound of meat.

If you add a few potatoes, carrots, onions and some cut up cabbage, those vegetables will absorb flavor from the meat and give you a tasty one-dish meal. Use your imagination and what you have on hand. Green beans or celery also make good additions to go along with the roast. If you are going to be putting your roast in the oven and then leaving the house, it will be all right to add the vegetables when you put the pan in the oven, but they will be well done. However, they will have a better quality if you add them during the last hour or two of cooking time. When the roast is done, remove it to a platter and the vegetables to a serving bowl, and make gravy from the drippings in the pan.

Slow Cooking in a Crock Pot

Use the above ingredients and directions, but put all the food in a crock pot, and cook on low for 8 to 10 hours. This works great when you want to start dinner before you go to work, and have it ready and waiting when you come home.

If you would like more details about cooking roast beef, O Chef: Roast Beef is a helpful site where you can find useful advice and directions.


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