Roast beef is a simple oven-roasted beef joint seasoned with salt, pepper, garlic, and herbs, then sliced thinly for a traditional New England-style dinner. This Beverly, Massachusetts-inspired version uses a roast, potatoes, and pan juices for a hearty meal; the method works with several cuts, though cooking time depends on shape and thickness.
Ingredients
- 3 lb (1.36 kg) boneless beef top round roast, preferably evenly shaped
- 1 tbsp (15 ml) olive oil
- 2 tsp (12 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
- 1½ lb (680 g) small Yukon Gold potatoes, halved if larger than 2 inches
- 1 lb (450 g) carrots, peeled and cut into 2-inch pieces
- 1 large yellow onion, about 8 oz (225 g), cut into wedges
- 1 cup (240 ml) low-sodium beef broth
- 1 tbsp (8 g) all-purpose flour, optional, for thickening the pan juices
- 1 tbsp (15 ml) cold water, optional, to mix with the flour
Instructions
- Take the beef out of the refrigerator while you prepare the vegetables, about 20 minutes. Do not leave raw beef at room temperature for longer than 2 hours. Heat the oven to 450°F (230°C). Pat the roast dry with paper towels; this helps it brown rather than steam.
- Stir together the salt, pepper, garlic powder, and thyme. Rub the beef with the olive oil, then coat it on all sides with the seasoning mixture. Arrange the potatoes, carrots, and onion in a roasting pan or heavy oven-safe skillet, and pour in the broth. Set the roast on top of the vegetables, fat side up if the cut has a fat cap.
- Roast uncovered at 450°F (230°C) for 15 minutes to brown the exterior. Reduce the oven to 325°F (165°C) without opening the door for long, and continue roasting. Begin checking the center with an instant-read thermometer after about 55 minutes at the lower temperature; the total cook time will vary with the roast’s shape, starting temperature, and oven.
- For USDA FSIS safety, cook whole cuts of beef to a safe minimum internal temperature of 145°F (63°C), measured in the thickest part with a food thermometer, then rest for at least 3 minutes. For a tender, pink roast, remove it from the oven at 145°F (63°C); do not rely on color or time alone. If you prefer beef cooked beyond that minimum, continue cooking and check the temperature again. Transfer the roast to a carving board and tent loosely with foil for 15 minutes. The vegetables should be fork-tender; if they need more time, return them to the oven while the beef rests.
- To make optional gravy, pour the pan liquid into a small saucepan, leaving the vegetables behind. Skim excess fat if desired, then bring the liquid to a simmer. Whisk the flour with the cold water until smooth and gradually whisk it into the simmering liquid. Cook for 2 to 3 minutes, stirring, until lightly thickened. Taste and adjust seasoning. If you prefer thinner pan juices, serve them without flour.
- Slice the beef thinly across the grain with a sharp knife. Arrange it with the vegetables and serve with the warm pan juices or gravy.
Tips
- Choose the right cut: Top round is lean and easy to carve but can dry out if overcooked. Sirloin tip is a similar option; a boneless rib roast is richer and more tender, but usually costs more and may cook differently.
- Use a thermometer: Insert it into the center of the thickest section, avoiding the pan and any large fat pockets. A roasting-time estimate is only a guide because shape matters as much as weight.
- Keep the roast intact: Tying an uneven roast with kitchen twine helps it cook more evenly. If you do not have twine, tuck a thin end underneath where possible.
- Save the resting juices: Add any liquid that collects on the carving board to the pan juices or gravy. Avoid slicing immediately, since resting makes carving easier and limits juice loss.
Serving Suggestions
Serve the sliced beef and roasted vegetables with the pan gravy, plus a crisp green salad or steamed green beans to balance the rich main course. Yorkshire pudding, dinner rolls, or crusty bread are useful for catching gravy. For a New England-inspired table, add prepared horseradish or a little mustard on the side; these are serving choices, not required ingredients in the roast.
Variations
For a more herb-forward crust, replace the dried thyme with chopped rosemary or a mixture of rosemary and thyme. Use a splash of dry red wine in place of ¼ cup (60 ml) of the broth, if desired; the sauce will have a deeper, slightly sharper flavor. For a roast without vegetables in the pan, cook the beef on a rack and roast the potatoes and carrots separately, tossing them with a little oil, salt, and pepper. You can also omit the flour for gluten-free pan juices, or use a certified gluten-free flour blend to thicken them; check that the broth is gluten-free as well.
Storage and Reheating
Refrigerate leftover beef and vegetables within 2 hours of cooking, in shallow, covered containers. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 to 3 months for best quality, then thaw in the refrigerator. Reheat leftovers until they reach 165°F (74°C), checked with a food thermometer. Warm sliced beef covered with a little broth in a 325°F (165°C) oven, or reheat gently in a skillet; avoid prolonged high heat, which can make lean slices tough. Reheat gravy separately until steaming hot.
Frequently Asked Questions
How long does a 3-pound roast beef take?
Plan on roughly 70 to 90 minutes in the oven after the initial browning, but the thermometer is the reliable guide. A compact roast may finish sooner than a longer, thicker one, and oven performance varies.
Can I cook the roast to medium-rare?
USDA FSIS recommends that whole cuts of beef reach at least 145°F (63°C), followed by a 3-minute rest. Use that safe minimum as your target rather than relying on a doneness chart alone; carryover heat can raise the temperature a little during resting.
Should I cover roast beef while it cooks?
No. Roasting uncovered encourages browning. Cover the meat loosely with foil only after it comes out of the oven to rest; sealing it during cooking would reduce browning and can make the vegetables steam.
Can I make this with a different beef cut?
Yes. Sirloin tip or a boneless rib roast can work, but fat content, shape, and tenderness differ, so start checking the internal temperature early. A chuck roast is better suited to slow, moist braising than this faster roasting method.
Why is my roast beef tough?
Lean cuts such as top round become dry and chewy when cooked too far beyond the desired temperature or sliced with the grain. Check the center with a thermometer, allow the required rest, and carve thinly across the visible muscle fibers.
Can I prepare the roast ahead?
You can season the beef and refrigerate it, covered, for up to 24 hours before roasting. For the best browning, pat any surface moisture dry before it goes into the oven. Keep raw beef refrigerated and separate from ready-to-eat foods.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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