I love, with a capital L, roast beef, especially this really delicious roast beef recipe. How do you like your beef cooked? Inquiring minds want to know. Leave me a comment to tell me! I like my beef medium rare.
Roast beef was a meat that my mother served for Sunday dinner every now and then. Do people still cook and enjoy a big Sunday dinner? I’d love to know. My family ate our Sunday dinner around 1:00. What time did you eat yours?
Also, my mom used to let my siblings and I pick what we wanted her to cook for our birthday meal. Most of us picked a delicious roast beef.
My sister Robyn started up the Sunday dinner tradition again and all of her kids and their significant others really enjoy and look forward to it. I remember how much I loved my family’s Sunday dinner meal. Especially when it was roast beef to look forward to!!
Also, growing up, we called the three meals: breakfast, dinner and supper. When my brother hit his teens, he rebelled and started calling dinner, lunch and supper, dinner. Not sure when I started doing the same, but I will slip now and again and say, “Supper’s ready!” All the while clanging my cow bell!
Okay, the part about the cow bell isn’t true, but it does remind me of my childhood. When we would vacation in New Hampshire, me and my sibs would be out and about in the campgrounds and when supper was ready, my mom went outside and rang the cowbell. Off we would go like a shot, headed for a delish meal. Can you say Pavlov?
On to the really delicious roast beef recipe
Time to Prepare the Beef
I unwrap the beautiful top round roast I bought, weighing in at 2.75 pounds.
I preheat the oven to 325 degrees Fahrenheit.
I grab an onion and some garlic. I slice 4 slices off the onion and sliver the garlic.
I also gather the rub, which consists of kosher salt, pepper, dried rosemary, basil and tarragon.
I take my sharp 4 inch knife and make small cuts in the beef.
Next, I stick the garlic in the cuts.
“Peek a boo,” the garlic yells!
I take out my grandmother Clara’s roasting pan and place the 4 slices of onion on the bottom. I use the onion slices to keep the roast off the bottom of the pan.
I plop the garlic-stuffed, top round roast beef on top of the onions.
Now it is time for the rub-a-dub-dub!
I rub it all over the beef and sprinkle some garlic powder on top of the beef, just for good measure.
I stick my meat thermometer into the roast and into the oven it goes.
I account 20 – 30 minutes of cooking time per pound. The cooking time for this roast was 1 hour.
The internal temperature for medium rare should be between 130 to 135 degrees. I try to get it to just under 130 degrees because it has to rest for 15 minutes and the temperature will rise as it rests.
Time to Serve it
All rested! Slicing the meat is next!
Yeeee-HAW! Perfect! I love this roast beef recipe so much!
Here’s another photo to show you my enthusiasm!
Time to plate it with some delicious scalloped potatoes and serve it!
I gather the juices from the pan and the platter of sliced meat and pour it into a little gravy boat. It goes perfectly, poured on the meat!
I hope you enjoyed this roast beef recipe! Christopher and I enjoyed eating it!
Please feel free to leave a comment, Pin any photo to Pinterest or Yum the recipe to Yummly.
And as always, may all your dishes be delish!
- 3 pounds top round roast beef
- 1 onion medium, 4 slices off of it
- 2 cloves garlic slivered
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried tarragon
- 1/2 teaspoon garlic powder
- Preheat oven to 325 F
- In a roasting pan, place the four slices of onion on the bottom
- With a small blade, cut small holes in various places in the roast
- Take slivered garlic and stuff it into the holes
- Place roast on the onion slices
- Combine salt, pepper, rosemary, basil and tarragon in a small bowl, forming a rub
- Rub on the top round roast
- Give the roast a few shakes of garlic powder
- Place in the middle of the oven. Cook for 20 - 30 minutes per pound
- Check internal temperature with a thermometer, depending on how done you want it. Medium rare will be between 130 - 135 degrees
- Take roast out of oven and let it rest 15 minutes before slicing into it
- Place slices on plates
- Heap on some potatoes or veggies with the meat
- Cut into the succulent meat
- Close eyes and bring fork to mouth