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The Perfect Roast Beef – Medium Rare

Byamazingfoodstv


In this video we demonstrate how to cook the perfect roast beef done to medium rare. The process is fairly straight forward. It involves seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. We coat the roast with olive and then rub the spices into all sides. It is important to note that the meat be at room temperature, so I leave mine out for about 6 hours.

Next, the roast is placed in a baking tray lined with foil and placed into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 3.36 pounds, so I left it about 17 minutes or so. After about 17 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very “important not to open the oven door at all.” In the case of this roast, I left it for 50 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.

Serve the roast up with some gravy and the vegetables or your choice.

During the cooking process, the meat does release juices which is used to make a beautiful gravy.

I know, the method sounds a bit odd and somewhat frightening, but believe me, it works. You will end up with a superb medium rare roast of beef. If you want it medium or well done, leave it a little longer.

Watch the video, try the method, and let us know the outcome.

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Ingredients:

1 round roast or the roast of your choice around 3 pounds or 1.4 kg at room temperature
1 tsp of dried thyme
1 tsp of dried rosemary
1 tsp of pepper
1 tsp of salt
2 tsp of minced garlic
olive oil
For the Gravy:
2 tbsp of unsalted butter
2 tbsp of flour
3/4 cup of beef stock
juices from the roast

Method:

Line a metal baking tray with aluminum foil.
Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
Place the roast in the oven and bake for 5 minutes per pound.
Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
Remove the roast from the oven and allow to rest for an additional 15 minutes.
To Make the Gravy:
While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
Slice the beef, pour the gravy over, and serve with the vegetables of your choice.

Amount Per
100 grams
100 grams
Calories 170
% Daily Value*
Total Fat 6 g 9%
Saturated fat 1.7 g 8%
Polyunsaturated fat 0.2 g
Monounsaturated fat 2.3 g
Trans fat regulation 0.3 g
Cholesterol 86 mg 28%
Sodium 57 mg 2%
Potassium 377 mg 10%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 29 g 58%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 15%
Vitamin D 1% Vitamin B-6 30%
Cobalamin 63% Magnesium 6%

All photographs and video properties are original productions of, created by, and exclusive property of Cook n’ Share. Cook n’ Share is owned and operated by David Hood. I am submitting the on behalf of myself.

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45 Comments

  13. My local grocer had Beef Eye of Round Roast on sale for $1.99 per lb. Couldn't pass that up, but I had never cooked that kind of roast before. Even though I was a little scared, I followed your recipe, and it was the best roast beef we ever had. I sliced it paper thin and it was juicy and delicious. Love your seasoning blend (especially the minced garlic). I did put the roast on a rack in the sheet pan and used a meat thermometer so I could be sure it had reached medium rare doneness. Can't wait to make another one. Maybe for Thanksgiving! Thank you.

  15. I am trying it right now… Is it normal to have so much smoke coming out from the oven? I turned off the oven after 22 minutes (4.4lbs) and the internal temperature is only 52F. I have to wait now 60 min with it in the oven. I hope it will go up to 130F…🙏. Will post back after one hour…

  19. Hi, hoping you can help me with this before I try. I am going to use a thermometer just to make sure. For medium rare, what does the temperature need to be? And at what temperature should I take it out of the oven? I will use your 15 min. per pound time table with the oven off, but I want to make sure with the thermometer.

  26. I would have done 15-17 min instead of 17-20. Seems more like Medium-Rare/Medium rather than true Medium Rare, plus the hot juices from the sauce and the pan it is resting in can further cook the meat but that’s just how my taste buds work hehe. Nice job, very simple recipe!

  27. Just did this with a 3lb shoulder roast. Turned out great!

    I grew up being taught you have to slow Cook roasts. I never liked them because they were dry. But medium rare is perfect!

    Mashed potatoes with dill, carrots in butter, and beef gravy…. so good 👍

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