Homemade roast beef is roasted on high heat and slow cooked on low heat for the best texture — browned crust on the outside and tender, moist, juicy inside.
For the roast beef:
- 4 pound round roast or top sirloin, excess fat trimmed
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon Italian seasoning
- 2 tablespoons garlic, minced
For the vegetables:
- 2 medium onions, quartered
- 2 medium carrots, cut into 2-inch pieces
- 2 medium potatoes, quartered
- 1/2 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon balsamic vinegar
- Use a paper towel to pat dry the round roast completely dry. Generously rub oil, salt, pepper, rosemary, Italian seasoning, and garlic evenly over the roast. Set aside for at least 30 minutes or refrigerate overnight. When ready to cook, it’s ideal to bring the marinated beef to room temperature to achieve even cooking and juicier meat.
- Preheat the oven to 425 F.
- In a large mixing bowl, add onions, carrots, potatoes, oil, salt, pepper, and balsamic vinegar. Toss well to coat.
- Place the roast in a roasting pan with a rack in it and spread the vegetables around evenly.
- Bake for 20 minutes, then reduce the heat to 350F and continue cooking for 1.5 hours until the internal temperature reaches 140 F for medium rare doneness. For medium doneness, the target temperature should be 155 F, about 2 hours. Check doneness using a digital meat thermometer inserted deep into the meat.
- Remove the roasting pan and cover with aluminum foil to keep the meat moist. Let the beef roast rest for 15-20 minutes. Resting after cooking helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting
- Slice and serve with the roasted vegetables.
Instant pot instructions: Turn on the Sauté function on high on the Instant Pot and sear the marinated beef until browned on all sides, about 5-7 minutes. Set aside on a plate. In a large mixing bowl, add onions, carrots, potatoes, oil, salt, pepper and vinegar. Toss well to coat and transfer into the pot. Add 1 cup of water or beef broth. Place the roast rack in the pot and arrange the beef on top. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. Set the instant pot to “Keep Warm" and let the roast beef rest in the pot until the internal temperature reaches 140 F for medium rare doneness. For medium doneness, the target temperature should be 155 F, about 15-20 minutes. Make sure to check the temperature every 5 - 10 minutes using a meat thermometer until you achieve your desired doneness.
How to store: Keep leftover roast beef in an airtight container in the fridge for up to 3 days.
How to freeze roast beef: You can freeze roast beef whole or in portions. I recommend slicing it before freezing and separating it into portioned servings in airtight containers or freezer bags so that it's easier to defrost when you want it. Roast beef will stay good for up to six months in the freezer.
How to reheat: Place leftover roast beef in a preheated 350F oven for 10-15 minutes until warmed through.
- Prep Time: 10 minutes
- Cook Time: 1 hour 50 minutes
- Category: Beef
- Method: Bake
- Cuisine: America
Keywords: roast beef, beef, how to roast beef, homemade roast beef, baked beef, round roast beef, roasted beef,