The short answer: to cook tender roast beef, season a 3- to 4-pound top round or sirloin tip roast, sear it in a 450°F oven for 15 minutes, then roast at 325°F until the center reaches 140°F, rest it 15 to 20 minutes to about 145°F, and slice it thin across the grain.
- Key numbers: about ½ pound raw boneless roast per person · 450°F for 15 minutes, then 325°F · roughly 15 to 20 minutes per pound for medium · USDA safe minimum 145°F plus a 3-minute rest
- Top moves: salt the roast a day ahead if you can, cook with a meat thermometer, and slice thinly against the grain
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Times and temperatures for this roast beef were checked November 3, 2026. The sections below cover cuts, ingredients, steps, a time chart, doneness, gravy and leftovers.
Best cuts for roast beef
| Cut | Price level | Texture | Best for |
|---|---|---|---|
| Top round | Budget | Lean, firm | Sliced dinners and sandwiches |
| Eye of round | Budget | Very lean, uniform | Thin deli-style slices |
| Sirloin tip (round tip) | Budget to mid | Lean, a little more tender | Sunday dinner |
| Bottom round | Budget | Lean, chewier | Thin slices, gravy |
| Rib roast | Splurge | Rich, marbled | Holidays; see how to cook prime rib |
| Tenderloin | Splurge | Very tender | Holidays; see beef tenderloin |
Chuck roast is a braising cut. Cook it low and slow in liquid with our pot roast recipe instead. Want to stir-fry thin slices rather than cook a whole roast? Use the cut and slicing notes in our pepper steak guide.
Roast beef ingredients
| Ingredient | Amount |
|---|---|
| Top round, eye of round or sirloin tip roast | 3 to 4 pounds |
| Kosher salt | 1 teaspoon per pound |
| Black pepper | 1½ teaspoons |
| Garlic | 4 cloves, minced, or 1 teaspoon garlic powder |
| Fresh rosemary or thyme | 1 tablespoon, chopped |
| Olive oil | 2 tablespoons |
| Onion | 1, cut in thick slices (a rack for the roast) |
How to cook roast beef in the oven
- Salt ahead. Up to 24 hours before, salt the roast on all sides and refrigerate it uncovered on a rack. This seasons it deeply and dries the surface for better browning. Same-day salting works too.
- Warm it slightly. Take the roast out 45 to 60 minutes before cooking. Heat the oven to 450°F.
- Season. Rub the roast with oil, pepper, garlic and herbs. Set it fat side up on the onion slices in a roasting pan or oven-safe skillet.
- Sear in the oven. Roast at 450°F for 15 minutes.
- Lower the heat. Turn the oven to 325°F without opening the door. Roast until a thermometer in the thickest part reads 140°F for medium.
- Rest. Move the roast to a board, tent it loosely with foil and rest 15 to 20 minutes. It will rise to about 145°F.
- Slice. Cut thin slices across the grain and serve with the juices or gravy.
Roast beef cooking time chart
These estimates are for a boneless roast at 325°F after the 15-minute sear, cooked to 140°F and rested to medium. Use them for planning and a thermometer for the real answer.
| Roast weight | Time at 325°F after the sear | Serves |
|---|---|---|
| 2 pounds | 35 to 45 minutes | 4 |
| 3 pounds | 50 to 65 minutes | 6 |
| 4 pounds | 65 to 85 minutes | 8 |
| 5 pounds | 80 to 100 minutes | 10 |
Roast beef doneness temperatures
| Doneness | Pull from oven | After resting | Notes |
|---|---|---|---|
| Medium | 140°F | About 145°F | Meets USDA's safe minimum |
| Medium-well | 145 to 150°F | About 150 to 155°F | Firmer, less juicy |
| Well done | 155°F | About 160°F | Lean cuts get dry |
FoodSafety.gov lists 145°F with a 3-minute rest as the safe minimum for beef roasts. Many cooks prefer rarer roast beef, but cooking below that is a choice that carries more risk, especially for young children, older adults and pregnant guests.
Gravy and sides
Pour off all but 2 tablespoons of drippings, whisk in 2 tablespoons of flour over medium heat, then slowly whisk in 2 cups of beef broth and simmer about 5 minutes. Our how to make gravy guide has more ways. Serve roast beef with mashed potatoes, roasted vegetables and a salad, or pull ideas from our Christmas side dishes and Sunday dinner ideas.
Leftover roast beef
Chill slices within 2 hours. USDA says cooked leftovers keep 3 to 4 days in the refrigerator and 3 to 4 months in the freezer for the best quality. Slice it paper-thin for sandwiches, dice it for hash or fried rice, or warm slices gently in gravy so they don't dry out. For another Sunday roast with oven and slow-cooker temps, see how to cook pork shoulder. Thin slices on homemade rye bread with a little horseradish make a classic deli sandwich.
Malaysia loves cooking, and one roast that covers Sunday dinner and the week's sandwiches is a planner's favorite kind of recipe.
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Frequently asked questions
What is the best cut for roast beef? Top round, eye of round and sirloin tip are the best everyday cuts for oven roast beef because they are lean, affordable and slice neatly. Rib roast and tenderloin are richer, pricier holiday cuts.
What temperature do you cook roast beef at? Sear roast beef at 450°F for 15 minutes, then lower the oven to 325°F and roast until it reaches your target internal temperature. The high start browns the outside and the lower heat cooks it evenly.
How long do you cook roast beef per pound? Plan about 15 to 20 minutes per pound at 325°F after the sear for a medium roast, but always cook to temperature, not time. Shape, starting temperature and your oven all change the timing.
What internal temperature should roast beef be? USDA's safe minimum for beef roasts is 145°F with a 3-minute rest, which is medium. Pull the roast about 5°F early because the temperature keeps rising as it rests.
How long should roast beef rest? Rest roast beef loosely covered with foil for 15 to 20 minutes before slicing. Resting lets the juices settle so they stay in the meat instead of on the board.
How do you keep roast beef from getting tough? Don't overcook lean cuts, rest the roast before slicing and cut it thinly across the grain. Lean round roasts turn tough and dry when cooked well past medium.
What is the difference between roast beef and pot roast? Roast beef is a lean cut cooked uncovered in dry oven heat and sliced pink or medium, while pot roast is a tougher cut like chuck braised in liquid until it falls apart. They need different cuts and methods.
Should I cover roast beef in the oven? No, roast beef cooks uncovered so the outside browns. Cover it loosely with foil only while it rests.
How do you make gravy from roast beef drippings? Whisk 2 tablespoons of flour into 2 tablespoons of pan drippings over medium heat, then slowly add 2 cups of beef broth and simmer until thick, about 5 minutes. Season with salt and pepper.
How long does cooked roast beef last? Cooked roast beef keeps 3 to 4 days in the refrigerator when stored within 2 hours, and 3 to 4 months in the freezer for the best quality. Slice it thin for sandwiches.
How do I plan a roast beef Sunday dinner? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. lets you plan the roast, sides and leftover sandwiches on one weekly menu with an aisle-sorted grocery list. Plan about ½ pound of raw boneless roast per person.
Where can I save my roast beef times and temperatures? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages, so you can record the cut, weight, oven time and pull temperature that worked in your oven. Next time you won't have to guess.
Sources
- FoodSafety.gov: Safe minimum internal temperatures foodsafety.gov
- USDA FSIS: Leftovers and food safety fsis.usda.gov