How to Cook Melt In Your Mouth Roast Beef (easy recipe)
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
This is the most tender roast beef recipe you’ve ever had. And so easy to make! I know cooking a whole roast beef can sound intimidating, but trust me, it couldn’t be easier! I’ll walk you through all of the steps to make it as simple as possible. This recipe on how to cook melt in the mouth roast beef is gluten free, dairy free, low carb, and can be made Whole30-friendly by subbing extra beef broth for the red wine.
I love a good roast beef dinner for Sunday family dinner or when we are feeding a crowd! It’s even perfect for a special occasion!
A 4 pound roast can stretch a long way. I’d say it’s probably enough for 10 good servings. And if you’re feeding a smaller family, the leftovers are amazing!! Leftover roast beef sandwiches, anyone?? Or dice it up for some delicious steak tacos!
How to Cook Melt in Your Mouth Roast Beef
For best results you’re definitely going to want to use a meat thermometer. When you’re cooking a roast it’s just a guessing game if you don’t use a thermometer, so make sure you have one on hand to get it perfectly cooked.
You’re going to want to take the beef roast out right at 115ºF for medium-rare. During the resting time it will rise to about 130ºF, which will give you the perfect warm, red center without being overdone.
The serving temperature is 125ºF for rare and 130ºF for medium-rare. Since a beef roast is generally a leaner cut of meat, you don’t want to cook them over a medium-rare if you’re roasting them. However, you can slow cook top round and bottom round to make a nice pot roast or barbacoa! YUM!
What kind of cut to use for roast beef
There is no specific cut of meat you have to use to make a roast beef. Luckily, there are many great options with a variety of price points.
For this easy recipe you can use eye of round, top round, bottom round (also known as rump roast), chuck roast, or heart of shoulder roast.
- Eye of round
- Top round
- Bottom round
- Chuck roast
- Heart of shoulder roast
Ingredients for the best tender roast beef
- 4 lb organic beef roast
- 2 Tbsp fine sea salt
- 2 tsp freshly ground black pepper
- 6 cloves garlic
- 2 Tbsp grass-fed butter, ghee, or avocado oil
- ½ cup organic beef broth
- ½ cup dry red wine
- 3 sprigs rosemary
- 1 large yellow onion, thinly sliced
How to make melt in the mouth roast beef
1. Remove roast from refrigerator about 2 hours before starting recipe to allow it to come closer to room temperature. It will still be a little cool after 2 hours, but not cold.
2. In a small bowl combine salt and pepper.
3. Use a sharp, thin knife to make 3 slits on one side of the roast (about 2-3 inches deep), stuff the slits with the garlic cloves (one clove in each) and some salt and pepper. Flip the roast over and make 3 more slits on the other side and stuff with garlic, salt, and pepper. Rub the remaining salt and pepper over the outside of the roast.
4. Preheat oven to 275ºF.
5. Melt butter over medium-high heat in an oven-safe skillet (braising pan or cast iron). Sear all sides of roast in the hot oil to brown (for about 15 minutes total). Remove roast to a plate and deglaze the bottom of the pan with broth and wine.
6. Place roast back in pan and place onion slices and rosemary sprigs around it.
7. Oven roast at 275ºF until you get to 115ºF (let the pot roast cook for about 12-15 minutes per pound, so a little less than 1 hour for a 4 lb roast).
8. Transfer meat to a cutting board, tent loosely with aluminum foil, and allow to rest for about 20 minutes. The internal temp will continue to rise as the roast rests. Serving temp should be 130ºF in the center for medium-rare. You can rest for up to one half hour if you need to.
9. Mix a few teaspoons of arrowroot powder or organic cornstarch with the pan juices to make a gravy. Serve roast beef with gravy and onions.
What to serve with this melt in the mouth roast beef
Roast beef is such an amazing dinner, but we can’t forget the sides! I love serving with a mash that can soak up some of the juices or gravy. And some veggies, of course!
For a hearty meal, serve with mashed potatoes and green beans or a salad. I also love roasted brussels sprouts with this recipe!
For a lighter option, serve with cauliflower mash and some kind of veggie. Or just serve the roast beef with a salad!
Here are some other great side dish ideas:
- KETO BUTTERMILK BISCUITS
- 2-INGREDIENT GLUTEN FREE BISCUITS (super fluffy and EASY!!)
- ROASTED ROSEMARY BEETS
- CRISPY SALT AND VINEGAR POTATOES
- PROSCIUTTO-WRAPPED ASPARAGUS WITH LEMON CREAM SAUCE (DAIRY FREE, WHOLE30, PALEO, KETO)
- CREAMY, TANGY PURPLE COLESLAW
How long does leftover roast beef last?
Leftover roast beef should last in the fridge for about 4 days or can be frozen for up to 3 months. Make sure to thinly slice before freezing!
How do you cook beef so it’s tender?
There are three keys to cooking tender roast beef: 1) not overcooking (keep an eye on your cooking time and temp!), 2) searing the meat before roasting, and 3) cooking in a braising liquid. In this case we are using beef broth and a dry red wine.
Okay, the wine doesn’t add to the tenderness, but it does add some amazing flavor! If you need to omit the wine for personal reasons or if you’re doing a Whole30, just replace 1 to 1 with more beef broth.
More on the first point, you’re going to want to cook the beef to an internal temperature of 130ºF (for medium-rare) or 125ºF (for rare). Don’t go beyond that! And that’s the serving temp, y’all. When you take it out of the oven it should only be at 115ºF for medium-rare) and 110ºF for rare. The temperature will continue to rise to the desired temperature of 125ºF or 130ºF during the 20-minute resting time.
Keep in mind that this is for a 3 to 4 lb roast. If you are cooking a 1 to 2 lb roast, it probably won’t increase in temperature much during the resting phase and to get to 125ºF/130ºF final temp, you’ll likely need to cook to 120ºF/125ºF during the roasting.
If you’re trying to figure out how to cook melt in your mouth tender roast beef, you’ll notice that the oven temperature with stay fairly low at 275ºF. The only time we will be using a high temperature is during the searing process in the beginning.
To make sure your oven is accurate, I always recommend using an oven-safe thermometer like this one! You can rest it right on the wire rack or hang it off from the hook. These are great for baking too or if you have an old oven!
How do I cook roast beef so it’s not tough?
The key to cooking nice roast beef that’s tender is to use a meat thermometer. I know, I know, it’s not what you want to hear. Trust me, I resisted for years!! There’s nothing worse than an overcooked roast beef and with a thermometer you can get it right every time!
But when I finally purchased this lovely one here, I’ve had the most perfectly cooked meats and it has relieved SO much stress and guesswork.
Seriously, y’all. Just buy the meat thermometer! You won’t regret it! This one is perfect for use in the oven or on the grill! I use the same one for all of my smoking, grilling, and roasting. If you’re looking for an even more affordable option, check out this one.
Using a meat thermometer is the best way to get the perfect meat every time.
How do you keep beef moist when roasting?
There’s actually nothing you need to do during the cooking process to keep the beef moist when roasting! No basting necessary! You’re just going to sear the meat before roasting to lock in the juices and flavors, then roast in a bath of beef broth and red wine. That’s it! Make sure to use enough beef stock so it sits in about 1 inch of liquid.
Do you put water in the pan when cooking roast beef?
Please don’t use water to cook your roast beef! But yes, do use a liquid in your pan when cooking roast beef.
You don’t want to use water because you really need something with some flavor and seasonings! In this recipe we are using beef broth, red wine, and plenty of seasonings for the perfect flavor. SO GOOD!
Why does my roast beef turn out tough?
Roast beef can turn out tough if it’s undercooked or overcooked. Again, make sure to use a meat thermometer to get the perfect result!
Another cooking option: the Pot Roast!
There are a few different ways to cook a beef joint. Another yummy option for your large cut of beef is slow cooking a pot roast!
Basically the difference between a roast beef and a melt in your mouth pot roast is that roast beef has a shorter cook time, is red in the center, and can be sliced like prime rib. Pot roast is fall-apart tender and cooked for a long time (a couple of hours). It’s also cooked at a low temperature.
Some options for cooking pot roast are a slow roasted boneless beef pot roast, slow cooker pot roast (crockpot pot roast), or Instant Pot pot roast. For this slow method of cooking you’ll want to use a roasting pan, crockpot, or Instant Pot. No need to find a cut of beef with good marbling for this recipe, but that’s always a plus for good flavor!
If you use a crock pot, you may want to line the bottom of the crock pot to prevent sticking.
You can also use a beef brisket for low heat slow cooking. This kind of beef joint is perfect for tender pot roast!
Slow cooking is also the perfect option for busy families since you can come home at the end of a long day and your dinner is already made!
If you don’t have a slow cooker you can also braise in a large pot, braising pan, a very large dutch oven, or large covered saucepan for a few hours to make a pot roast. Braising is a great way to get super tender meat with tons of flavor. I love to braise in these wonderful cast iron pots!
Beef roasts can have lots of connective tissue, so cooking for a long period of time can really help break all of that connective tissue down and make it super tender! Tougher cuts of meat generally benefit from slower cooking.
What are some other ingredient variations I can use for this melt in the mouth roast beef?
- Lemon juice
- Bay leaf
- Chicken broth
- Olive oil
- Worcestershire sauce
- Garlic powder
- Red potatoes
- Baby carrots
- Other fresh herbs
- Garlic salt
- Onion soup mix (I suggest a homemade mix or this one from Primal Palate to avoid unhealthy ingredients)
- Cream of mushroom soup (I suggest this healthy brand)
- Soy sauce, tamari, or coconut aminos – I love to use coconut aminos because it’s paleo, gluten free, and can usually be found at your local grocery store! You can also order some here.
Looking for more tasty beef recipes? Check these out!
- Surf and Turf Salad with Garlic Peppercorn Dressing
- Cheesy Cauliflower Shepherd’s Pie (Keto, Low Carb, Gluten Free)
- Grille Tri-Tip with Creamy Peppercorn Herb Sauce
- Korean Ground Beef and Broccoli Bowls
- Simple Bison Ranch Steak
- Beef Tenderloin with Dairy Free Horseradish Sauce (from my friend Mary at Mary’s Whole Life)
Join My Community!
Want to get my new recipes delivered straight to your inbox?
Sign up for my weekly newsletter and never miss a new recipe!
How to Cook Melt In Your Mouth Roast Beef (easy recipe)
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
Ingredients
- 4 lb organic beef roast
- 2 Tbsp fine sea salt
- 2 tsp freshly ground black pepper
- 6 cloves garlic
- 2 Tbsp grass-fed butter ghee, or avocado oil
- ½ cup organic beef broth
- ½ cup dry red wine
- 3 sprigs rosemary
- 1 large yellow onion thinly sliced
Instructions
- Remove roast from refrigerator about 2 hours before starting recipe to allow it to come closer to room temperature. It will still be a little cool after 2 hours, but not cold.
- In a small bowl combine salt and pepper.
- Use a sharp, thin knife to make 3 slits on one side of the roast (about 2-3 inches deep), stuff each slit with one garlic clove and some salt and pepper. Flip the roast over and make 3 more slits on the other side and stuff with garlic, salt, and pepper. Rub the remaining salt and pepper over the outside of the roast.
- Preheat oven to 275ºF.
- Melt butter over medium-high heat in an oven-safe skillet (braising pan or cast iron). Sear all sides to brown (for about 15 minutes total). Remove roast to a plate and deglaze the pan with broth and wine.
- Place roast back in pan and place onion slices and rosemary sprigs around it.
- Roast at 275ºF until you get to 115ºF (about 12-15 minutes per pound, so a little less than 1 hour for a 4 lb roast). Make sure you have a meat thermometer on hand!
- Remove to a cutting board, tent loosely with foil, and allow to rest for about 20 minutes. The internal temp will continue to rise as the roast rests. Serving temp should be 130ºF in the center for medium-rare.
- Mix a few teaspoons of arrowroot powder or organic cornstarch with the pan juices to make a gravy. Serve roast beef with gravy and onions.
- Serve with mashed potatoes and my Maple Bacon Brussels Sprouts for a delicious meal!
Did you love the recipe? I would love it if you left me a 5-star review below! 
Notes
Did you make this recipe?
Tag @itskitskitchen on Instagram and hashtag it #kitskitchen
Looking for more healthy recipes? Check out my Pinterest page!
Make sure to find me on social media @itskitskitchen on Instagram!
Disclosure: This post contains affiliate links (Amazon Associate). These links do not cost you anything, but I do receive a commission when you use them. They are a great way to support blogs you love and pick up some good things while doing it!
Other Recipes You'll Love
Add a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hello,
I’m about to make this, have the roast resting to get to room temperature now!
But, I don’t see when to use the butter! Please help!
Thanks,
Steph
Hi Steph! I’m sure you already figured it out, but the butter is for searing the meat (step 5). Hope it was delicious!
Hi there, I am planning to make this for Christmas with a 7lbs tenderloin. Any modifications you would suggest? Or would that not be an appropriate cut to us?
Hi Jana! For a beef tenderloin, I recommend using a different recipe. I love to make mine using the reserve sear method. You should be able to find a recipe using a quick Google search, but basically you’ll want to salt the tenderloin and do a dry brine in the fridge overnight, then slow roast in the oven at 200F until you get to 120F in the center, then sear it on the stovetop at the end for about 1 minute per side to give it a nice brown crust. This will give you perfect medium-rare slices of tenderloin! I hope this helps! Merry Christmas!
Is it definitely 275 Fahrenheit? I keep seeing 240 celcius elsewhere and I’m worried I’ll undercook it.
Hi Lisa! Yes, 275F is correct 🙂 You could roast it at 240F but it will just take a little longer. As long as you’re using a meat thermometer and stick it in the dead center (probe around a bit until you find the coldest portion of the meat), you should be fine!
It sounds like you cook with the lid off?
Yes!
Wow! We just enjoyed this dish… it was so good we will be making this again for sure! The sauce was creamy yet light and the flavor was incredible! Thank you for the recipe!
I’m so glad you enjoyed it!! Thanks so much for taking the time to leave a review! 🙂
My 3.2 pound roast did not come up past 121 degrees while resting. I read the notes, and saw that I could pop it back in. I added some more wine and broth to the pan first. It still wasn’t coming up past 121, so I took it out anyway because we were hungry. It was absolutely perfect. Most evenly cooked roast I’ve done. This is the way to go. p.s. I skipped the rosemary because of personal taste.
I’m so glad that you loved the recipe! As I’ve found with my bbq, red meat can go through stall periods where the temperature doesn’t increase at all. Every piece of meat is different too. Cooking red meat never seems to be linear 😀
Hi Kit, my husband and I are house parents to 12 big appetite, middle school boys at a boarding school and I would like to try this recipe using 2 four pound roasts. I have two ovens, should I cook them separately or could I cook them in one pan in the same oven? Also please recommend a cut of beef to use. Thank you!
I like to use Eye Of Round Roast, which tends to be 3-4lb. Bottom Round Roast is also a good one if you’re cooking for more people.
How would you recommend making it without a thermometer? I’m planning on making this for New Year’s Eve, looks great!
I’ve never made a roast beef, always scared I would over cook it…but this turned out perfect and delicious!!! Keeping this recipe in the vault!!!!
How many servings is this recipe
It really depends on how much meat each person eats. In general I estimate about 1/4 to 1/2 lb of raw meat per adult. So with a 4lb roast this will be anywhere from 8-16 adult servings. If I am having a dinner party with lots of side dishes and other components available, I would say a 4lb roast is plenty for 12 people. Hope this helps!
How do I adjust the recipe if I’m making two 2 lb roasts?
For 2 lb roasts you only need about 1 hour at room temp before starting, you can reduce the searing time to around 10 minutes total for each roast (you may need to sear them separately, depending on the size of your pan), cook on the same oven temp and to the same internal meat temp (oven time will likely be around 25-30 minutes). Hope this helps!
Top notch recipe. The roast turned out perfectly and the gravy with the thinly sliced onions was delicious. I minced up some fresh rosemary and added it to the salt and pepper mix rubbed on and I’d definitely recommend it if you’re a fan of rosemary.
SO glad you loved it!
Followed the recipe exactly as written, turned out delicious! so tender and came out the perfect med-rare.
So happy you enjoyed the recipe! 🙂
The roast came out perfect. Med rare & very tender. I just used salt & pepper to get the true natural flavors.
It’s been years since I did a roast for myself but I will truly enjoy the leftovers. Thanks❤️
Hi Virginia! Thanks so much for the stellar review! So glad you enjoyed it!
Extremely flavor and easy recipe to follow. Thermometer is a must!!! Delicious
Hi Kit, my husband and I are house parents to 12 big appetite, middle school boys at a boarding school and I would like to try this recipe using 2 four pound roasts. I have two ovens, should I cook them separately or could I cook them in one pan in the same oven? Also please recommend a cut of beef to use. Thank you!
Hi! Thanks so much for your patience. We were in the middle of a move! Headed from Spain to Italy. Yes, you can absolutely cook them in the same pan if you have a big pan! Just make sure the roasts aren’t touching so they can cook evenly.
Do you have suggestions for re-heating? Temp?
Hi Becky! Great question. I usually slice it thin once cold and use the thin slices on sandwiches. You can do this with a very sharp knife or a mandolin (my preferred method!). You could also cut it up to use in a chili, stew, for tacos, quesadillas and more! I have never tried reheating the whole thing. I would recommend wrapping it in butcher paper (I don’t recommend aluminum foil for health reasons) and reheating slowly in the oven at 250ºF until you get to 115ºF in the middle. With reheating the whole thing you run the risk of it drying out since it’s such a lean meat, so I’m not sure I would recommend it. Please do let us know what you decide to do with the leftovers because I’m sure it will help others making this recipe in the future!
The roast was so delicious. I didn’t have rosemary, so I left that out. There were no leftovers. My grandkids 9 and 11 are very picky eaters, they went for seconds.
Hi Jennifer! I’m SO happy to hear that! Thanks so much for taking the time to leave a review!
I did a 3lb shoulder roast and chefs kiss! Followed the recipe to a T except I used more garlic because I’m a garlic girl. The hot beef sammiches were amazing!
Thanks so much! I’ll totally do this again!
I used a 4LB beef shoulder roast and the results were near perfect. Took it out of the oven with one wide reading 115 while the other end had climbed to 122. We easily sliced it and served with roasted brussels. Delicious!
I followed this recipe to a T using a baron of beef roast and an instant read thermometer. It was so tough, we could barely eat it even very thinly sliced. Now I have 3.5 pounds of very tough meat. Can I put it in the slow cooker at this point? It has not been refrigerated yet.
I’m so sorry that it didn’t turn out well for you. My guess is that it was the meat itself. Just as some steaks can be more tough, this can happen to roasts too. Yes, you can put it in the slow cooker still! Since this is a lean cut of meat, I recommend cooking with plenty of fat (butter or oil).
I had never made a roast before, and I’m SO glad I came across this recipe. I added carrots with the onions, some tomato paste to the broth and wine and a dash more low sodium broth, and subbed rosemary for thyme. It came out a perfect med rare, and sooo tender. Just beautiful.