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)
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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! 
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I followed this recipe very closely in regards to cooking time and temperature, and it came out very rare. It’s honestly a great recipe otherwise, but I had already let it rest and cut by the time I discovered it was too rare. So – that it part of why I’m rating 3/5.
I’m so sorry it didn’t work out for you. What was the temperature when you took it out of the oven?
Hi there. From the looks of many of the comments, quite a few different types of cuts of meat can be used in this recipe. I have a shoulder roast on hand–wanted to get your thoughts on if that would work well with this recipe as well? Thanks so much in advance!
Hi, Naomi! A shoulder roast will work well for this recipe since it is a lean cut. If it is on the thinner side you may want to truss it with some butcher’s twine to make it thicker. I’d love to hear how it turns out!
Came out so good! I added baby potatoes with it. Cooked it all together. Really delicious
I cooked a 3.28 lb. chuck pot roast precisely as you described in the recipe and it came out beautifully! After letting it sit at room temperature for 2 hours, I seasoned it as suggested in the recipe, using the garlic in slits and salt and pepper. I then seared the roast on the stove in a cast iron skillet using butter (I did not have ghee on hand). My roast was flat, so I seared just 5 minutes on each side on high heat. I removed the roast and deglazed the skillet using red wine and beef broth. After adding the roast back into the skillet along with fresh sprigs of rosemary and white onion, I put the entire skillet with meat and wine/broth in the oven at 275 degrees using my convection roast function. I kept the roast in the oven a little longer than recommended, until my meat thermometer reached 130 degrees. It took about 40-45 minutes of cooking to reach that temperature. I then took it out, and loosely tented it with foil while I finished preparing the rest of our dinner. The roast still came out medium rare and was very moist and delicious! The wine tenderized it nicely without the need to overcook the pot roast until it falls apart. It was much more of a gourmet presentation than a “typical” Sunday pot roast. The wine added just the right amount of flavor without being overpowering. Everyone loved the roast and thought it tasted like it took more effort than it actually did! I will definitely make this again!
Nonsense, it would take 3 hours at 275
Perhaps that is true if you are making a pot roast and cooking it until it is well done. To make a medium-rare 4-pound roast I can assure you that after 2 hours at room temperature, searing all sides, spending about 50 minutes in the oven, and resting for 20 minutes you will get a medium-rare roast as shown in the photos.
275 is way too low of a temp. I tried this recipe and it took more than double recommended time in the oven (and was still on the rare side). I would recommend 350
Hi Mark! I’m sorry it didn’t work out for you. Perhaps your roast was larger than 4lb? Do you remember how large it was?
I used a top loin roast that had a nice fat cap on it. I forgot to get an onion, but put some while, small mushrooms in the skillet to roast with the meat. It came out amazing!
Family loved it!
Just made this for the first time, had a 4.5lb Top Round roast… OH MY GOD it came out so good!! I didn’t have beef broth so I used chicken stock and I didn’t have any rosemary.
My husband and I made delicious sandwiches with the meat and tasty gravy. Yum! Thank you for sharing this recipe, it’s a keeper!
I made a 2lb spoon roast fie dinner using this recipe with a few tweaks. Absolutely incredible! With mushrooms and onions cooking along side the roast made great dripping for a simple gravy. All I did was add a can of creamy mushroom soup and wallah delish! Served with asparagus, egg noodles, a fresh, heated rolls. Looking forward to more recipes from you. Thank you Kit.
Hi, Donna! That sounds amazing! I’m so glad you loved the recipe!
How long would you roast a 2.7 lb chick roast?
Hi, Mary! It should be around 30-35 minutes for a 2.7lb roast.
This is interesting and it’s been a while since I had a good steak or beef like this. It looks so yummy. I will keep this in mind. Thank you for sharing!
Looks delicious!
Great for Sunday lunch. We used a top round and wow was it tender. I think we will make this for Christmas dinner this year! *****
I’ve made this recipe twice now and each time it’s been perfect. It’s so simple, yet it makes great roast beef and gravy. Only discrepancy for me has been cooking time. Been using about a 3-4 lb roast and it usually only takes half an hour to reach 115 at 275 degrees. Although maybe my oven runs hot. 🙂
Absolutely wonderful! Will definitely use this recipe again. Very easy. I used a chuck roast, 2 lbs. that was very lean.
Hi, Grace! I’m so glad you loved it! Thank you so much for leaving a review! 🙂
How long did you roast for 2lb
I would say approx. 25-30 minutes
Excellent! The smell was so enticing while it roasted in the oven. Delish and simple, just perfect
Hi, Noreen! Thanks so much for taking the time to leave a review! I’m so glad you loved the recipe!! 🙂
AMAZING! I cannot get over how easy this was! I’ve never really roasted anything like this before, and, sure enough, with the meat thermomemter it turned out PERFECTO!
I have made this twice so far with a rump roast and it works great every time. The onions and broth are just like French onion soup. Thank you Kit!
I’m so happy to hear that you love it! Thanks so much for taking the time to leave a review!
Great flavor! Everyone loved it. Will make this again!!!!!
So happy to hear that! Thanks so much for leaving a review!
Making this – thanks
Truly the most flavorful roast I’ve ever made. My picky family loved it and have asked for it again soon. I will definitely be trying other recipes on this site!
Hi, Denise! Aww that’s so great to hear!! I’m so glad that y’all loved it! Happy to have you here on my website and I sincerely hope that you’ll keep in touch as you make more recipes! Thanks so much for taking the time to leave a review. I really appreciate it!
Made for Christmas dinner. Easy and delicious! Thank you for making my first beef roast a success @
I’m so glad you loved the recipe! Thanks for taking the time to leave a review! Merry Christmas!
Can’t wait to try this recipe! I would like to marinate it (I have a 4.5lb eye round) to make it even more tender — what do you think about this? What would you marinade it in if it were you? Thanks!
Hi, Rob! I don’t think I would marinate it. But I think a dry brine would be great! What you’ll do is season the outside and place the garlic inside, then let it sit uncovered in the refrigerator overnight. Then make sure you let it sit out for about 2 hours before searing and roasting. Would love to hear how yours turns out! 😀
Worked out great! Thank you
So glad to hear that! Thanks for the great review! Happy holidays!
5 stars!
Thanks so much, Marie! 😀
The roast turned out great!! You could really taste the garlic infused in the meat (which I love!!) and it cooked really nicely. Thank you for a wonderful recipe!
I’m so glad you enjoyed the recipe!
I have an eye of round roast I would love to try using your recipe. Do you recommend removing the bone before cooking and tying the roast or leave it in? If left in, should I leave it in the oven a little longer? We have chosen a beef roast for Thanksgiving and I love the simplicity of your recipe. Can’t wait to try it! Thank you
Hi, Jessica! I’d love to help you troubleshoot this. Are you sure it’s an eye of round? Is it possible that it’s a top or bottom round connected to the eye of round? I’m not an expert in cow anatomy, but as far as I know the eye of round isn’t connected to a bone (https://images.app.goo.gl/QLF5PvkVFGV7VojG7). Either way, I haven’t tried this recipe with a bone-in roast before. I do think the cooking instructions would be the same, just keep an eye on the temp if you’re wanting a medium-rare roast like the photos. It will likely take a bit longer. Just make sure to slice against the grain for the most tender slices of meat! Please let me know if you have any more questions! I’d be more than happy to help!
I used the whole bottle of wine and up to 2 cups of beef broth, roasted for at least 3 hours. The result was close to a cross between French onion soup and Julia Child’s Beef Bourguignon. Even better the next day!
I’m so glad you loved the recipe! Yes, totally French onion soup vibes with the onions/wine/broth! Thanks so much for your review! I hope you find some other recipes you love on my site 😊
Should it be roasted covered or uncovered? Thanks!
Uncovered 😊 I hope you enjoy the recipe! Would love if you left a review after you try it!
Kit makes cooking easy! She gives the best hints and tips for recipes to turn out perfect every time! This roast beef is delicious and makes the best leftovers!
Thanks for the amazing review! 😊