30 Minutes or Less, Beef, Easter, Intermediate, Main Courses

Oven Roasted Roast Beef Dinner

This oven roasted roast beef dinner is easy enough to prepare any night of the week! Seasoned with salt, pepper, and thyme, it’s seared until brown then finished under the broiler. Serve drizzled with pan juices.

sliced roast beef on surrounded by roasted asparagus in a cast iron pan.

Do you ever just get a hankering for roast beef? You know, beautifully seared on the outside and deliciously pink on the inside.

Preparing a roast beef dinner for your family doesn’t have to be expensive.

You don’t have to go out and spend a load of money on a beef tenderloin or a prime rib. Sure, that may be what’s best, but it’s not practical. At least not when it comes to my grocery budget. For this recipe, I used a boneless English roast because my local grocery store was running a sale. You could also use top round roast, top sirloin roast, bottom round roast, or eye of round roast. It produces delicious results and is easier on your wallet.

A roast beef dinner doesn’t have to take a lot of time.

I have prepared roast beef dinners that are slowly simmered for an hour or more. They’re delicious, but not everyone has time for that. I like to let my roast come sit out of the fridge for 20 – 30 minutes to room temperature. This allows for more even cooking. I season it with a combination of salt, pepper, dried thyme and garlic and onion powder, then sear it on all sides in a really hot skillet. I find a cast iron skillet works best. It conducts the best heat and I can go straight from the stove top to the broiler.

red Thermapen thermometer measuring the temperature of the cooked roast beef

After you’ve seared your roast on all sides, place it about five inches from the boiler. Halfway through cooking, rotate your roast.  Finally, you want to use a good meat thermometer to check the internal temperature. The Thermoworks Thermapen® Mk4 is my go-to. I like to take my roast out of the oven when it is about 10 degrees away from being done — 145 degrees for medium rare and 165 degrees for medium. Don’t worry, the temperature will continue to rise as it rests.

Let your meat rest.

You’ve probably heard people say this before — you should listen! Cutting into your meat right when you pull it out of the oven will cause all your juice to run out, resulting in dry meat. Allowing it to rest for 10 – 15 minutes gives the juice time to redistribute back into the roast. IF you are worried about your roast getting cold, tent it with some aluminum foil.

pat of butter melting on top of the cooked roast beef,

Finally, slice against the grain.

If you look at your roast closely, you will see the strands of connective tissue. You don’t want to slice parallel to these connective tissues. You want to slice perpendicular, or “against the grain.” Slicing with the grain results in a tough and chewy bite. Slicing against the connective tissues causes it to be more tender. Don’t believe me?  Try it.

There you have it, a roast beef dinner you can have on the table in under an hour! If you have any leftovers, I suggest using them in this Black and Blue Steak Salad.

sliced medium rare roast beef with roasted asparagus sitting in a cast iron skillet

Looking for a few delicious side dishes to serve with your roast?

roast beef dinner
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4.67 from 12 votes

Oven Roasted Roast Beef Dinner

This oven roasted roast beef dinner is easy enough to prepare any night of the week! Seasoned with salt, pepper, and thyme, it's seared until brown then finished under the broiler. Serve drizzled with pan juices.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Resting time 15 minutes
Total Time 45 minutes
Servings 4 people
Calories 90.2kcal
Author Lisa B.

Ingredients

  • 2 tablespoons vegetable oil
  • 2-3 pound boneless English roast
  • 1 tablespoon Kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme leaves
  • 2 tablespoons butter divided
  • ¼ cup red wine

Instructions

  • A half hour before cooking, set the meat out to come to room temperature.
  • Preheat broiler. Move oven rack to the topmost postion, or where the roast will be at least five inches from the heat.
  • Heat vegetable in a large ovenproof skillet over medium high heat.
  • Combine salt, black pepper, garlic powder, onion powder and thyme leaves. Season both sides of meat with the seasoning mixture. Gently pat the seasonings into the meat.
  • Brown roast in hot oil, about 3-4 minutes per side (or until meat no longer sticks to the bottom of the pan).
  • Place meat under broiler, about five inches below element. Leave oven door slightly ajar to prevent overcooking. Cook for 15 minutes for medium rare, or until an instant read thermometer reads 135 degrees for medium rare, 155 degrees for medium well.
  • Remove the roast from the pan and set aside. Place 1 tablespoon of butter on top of the roast to melt while it rests. Allow meat to rest for 15 minutes. Tent with aluminum foil to trap the heat.
  • In the meantime, place the skillet on a burner at medium heat. Add the red wine and scrap any browned bits off the bottom of the pan.
  • Add the remaining butter to the pan and stir to melt. Season with salt and pepper to taste.
  • Slice roast against the grain. Serve drizzled with pan sauce.

Nutrition

Serving: 2ounces | Calories: 90.2kcal | Carbohydrates: 1g | Protein: 17g | Fat: 2.5g | Saturated Fat: 1g | Sodium: 350mg | Potassium: 440.2mg | Iron: 3.2mg

 

28 Comments

  1. 5 stars
    What a perfectly done roast!! Thanks for the great recipe – adding this one to the meal plan this week!

  2. 5 stars
    This looks incredible! Love the sear on the roast beef. It looks so tender and flavourful too. Great tips as well – it is so important to let meat rest before cutting into it.

  3. Perfectly! Thanks for the recipe! I want to try it!

  4. 5 stars
    I love roast beef, and this looks absolutely amazing I swear I can smell it through the screen! Perfect main course for Passover too!

  5. 5 stars
    My mouth is watering! I haven’t made roast beef in years. This is perfect and can’t wait to try!

  6. How much longer to have a well done roast I can eat med well but dont like to cut into my meat and see pink or red.
    Also if you, like I, like potatoes and carrots with it, is it ok to cook it with the roast or would it be better to cook the roast by itself??

    • I would broil it for an additional 10 minutes and then check your temperature, though you many have to keep cooking and keep checking until you reach 155 degrees. Since you are cooking the roast for longer, it will be totally fine to cook the roast with vegetables in the bottom.

  7. What is an English roast? Never seen it in the store unless it goes by another name.

    • English roast is the only name I know it by. According to Google, it could also be called cross rib roast, Boston cut, beef chuck cross rib pot roast, English cut roast, thick rib roast and bread and butter cut. 

  8. Good recipes

  9. Jacqueline

    Have never seen “English Roast” in meat departments here in Pacific Northwest. Pls advise what other names this cut of beef goes by.

    Look forward to enjoying this as soon as can find meat.

  10. Why no Oven Temp

    Suggested oven cooking temp is obviously missing. WHY???

  11. I want to make this with chuck roast instead. Any idea how long and any different instructions?

    • Hi Jen, if the roast is roughly the same size as what I use in the recipe, you should be fine with the instructions given.

      • It came out tough as leather 🙁 I let it rest before and after cooking and cut against the grain. Maybe it was a bad cut of meat?

        • Jen, I’m sorry the recipe didn’t work out for you. Can you tell me a little more about your process? Did you use the same cut of of meat? Did you cook it to medium rare?

        • Jen, I actually cooked a chuck pot roast last night for dinner. When I looked at it, I realized the grains run up and down instead of parallel to the cutting board. There was no good way to cut against the grain, which would have made it tough. I’m sorry, I didn’t use a chuck roast in the original recipe so I didn’t know. But you’ve answered the question … a chuck roast will not work for this recipe.

  12. 5 stars
    You can’t beat a roast dinner with all the trimmings on a sunday.

  13. 5 stars
    I am liking that you served it with asparagus. Me, I love asparagus and a home-cooked meal. Especially if someone else makes it for a change.

  14. Andrea Metlika

    5 stars
    This roast looks perfect! I can’t believe it was cooked under a broiler

  15. 5 stars
    These photos are crazy beautiful and I can’t wait to make it! Love all your tips and how easy this looks. Will look for this cut of meat in my local store.

  16. 5 stars
    Oh my goodness! As I am writing I am drooling perfection at it’s best!!

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