Feeling fancy? Nothing says ‘special occasion’ quite like a perfectly roasted beef centerpiece. Whether you’re hosting a holiday feast, celebrating a milestone, or simply craving a show-stopping Sunday dinner, we’ve gathered 18 mouthwatering recipes to inspire your next culinary masterpiece. From classic herb-crusted roasts to innovative glazes and sides, get ready to find your new favorite way to wow your guests. Let’s dive in!
Classic Herb-Crusted Roast Beef
Glistening with aromatic herbs and boasting a perfectly caramelized crust, this Classic Herb-Crusted Roast Beef transforms a humble cut into a centerpiece worthy of any celebration. Its savory fragrance will fill your kitchen with warmth, promising a tender, juicy interior beneath that flavorful exterior. Whether for a holiday feast or a special Sunday supper, it delivers both impressive presentation and comforting satisfaction.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound beef roast (like top round or sirloin tip)
– A couple of tablespoons of olive oil
– 3 cloves of garlic, minced
– A handful of fresh rosemary, finely chopped
– A handful of fresh thyme leaves
– A generous pinch of kosher salt
– A generous pinch of freshly ground black pepper
– A splash of beef broth (about 1/2 cup)
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the middle.
2. Pat the beef roast completely dry with paper towels—this helps the crust form beautifully.
3. In a small bowl, mix the olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper into a fragrant paste.
4. Rub the herb paste evenly over the entire surface of the roast, coating it thoroughly.
5. Place the roast on a rack set inside a roasting pan, fat-side up if applicable.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any bone or fat pockets.
7. Roast in the preheated oven for about 20 minutes per pound, or until the thermometer reads 135°F (57°C) for medium-rare—this usually takes 60–90 minutes total.
8. Tip: For a more even cook, let the roast sit at room temperature for 30 minutes before seasoning.
9. Once the desired temperature is reached, remove the roast from the oven and transfer it to a cutting board.
10. Loosely tent the roast with aluminum foil and let it rest for 15–20 minutes; this allows the juices to redistribute, keeping it moist.
11. While the roast rests, pour the beef broth into the roasting pan and scrape up any browned bits from the bottom to make a simple pan sauce.
12. Tip: Use the resting time to warm your serving platter in the turned-off oven for an elegant touch.
13. After resting, slice the roast against the grain into thin pieces for maximum tenderness.
14. Tip: Save any accumulated juices from the cutting board to stir into the pan sauce for extra flavor.
15. Arrange the slices on a platter and drizzle with the warm pan sauce if desired.
Rested to perfection, the beef yields slices that are rosy-pink and incredibly tender, with the herb crust adding a savory, crisp contrast. Its rich, garlicky aroma pairs wonderfully with roasted vegetables or a creamy horseradish sauce for a bit of zing. Consider serving it thinly sliced on crusty bread with arugula for an elegant sandwich, or alongside buttery mashed potatoes to soak up every last drop of juice.
Garlic and Rosemary Roast Beef
Aromatic and impressive, this Garlic and Rosemary Roast Beef transforms a classic centerpiece into an elegant feast with minimal effort. Imagine tender, juicy beef infused with fragrant herbs and savory garlic, creating a show-stopping main course perfect for holiday gatherings or special Sunday dinners. Its rich flavors and beautiful presentation make it a timeless favorite that’s sure to delight any crowd.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound beef roast (like top round or sirloin tip)
– A couple of tablespoons of olive oil
– 4 cloves of garlic, minced
– A few sprigs of fresh rosemary, leaves stripped and chopped
– A teaspoon of kosher salt
– Half a teaspoon of freshly ground black pepper
– A splash of beef broth (about a cup)
Instructions
1. Preheat your oven to 375°F.
2. Pat the beef roast dry with paper towels to ensure a good sear.
3. In a small bowl, mix the olive oil, minced garlic, chopped rosemary, salt, and pepper to form a paste.
4. Rub the paste evenly all over the surface of the roast.
5. Place the roast in a roasting pan or oven-safe skillet.
6. Roast in the preheated oven for 20 minutes per pound, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.
7. Tip: Let the roast rest at room temperature for 30 minutes before cooking for more even doneness.
8. Remove the roast from the oven and transfer it to a cutting board.
9. Tent it loosely with aluminum foil and let it rest for 15 minutes to allow juices to redistribute.
10. While the roast rests, pour the beef broth into the roasting pan to deglaze, scraping up any browned bits for a flavorful jus.
11. Tip: Use a sharp knife to slice the beef against the grain for maximum tenderness.
12. Slice the roast into thin pieces.
13. Serve the sliced beef with the pan jus drizzled over the top.
14. Tip: For extra flavor, add a pat of butter to the jus while it’s warm.
Rustic and richly flavored, this roast beef boasts a tender, pink center with a savory, herb-crusted exterior that melts in your mouth. The garlic and rosemary infuse every bite with aromatic depth, while the pan jus adds a luxurious, savory finish. Consider serving it thinly sliced over creamy mashed potatoes or alongside roasted root vegetables for a complete, comforting meal that celebrates simplicity and elegance.
Slow-Cooked Red Wine Roast Beef
Revered for its melt-in-your-mouth tenderness and deep, savory flavor, slow-cooked red wine roast beef transforms a humble cut into a celebratory centerpiece. This elegant dish, simmered gently with aromatic herbs and robust wine, yields succulent meat that falls apart effortlessly, perfect for a cozy holiday gathering or a sophisticated Sunday supper. The rich, glossy sauce that develops during the long braise elevates every bite with layers of complexity.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– A 3-pound chuck roast
– A couple of tablespoons of olive oil
– A large yellow onion, roughly chopped
– 4 cloves of garlic, minced
– 2 cups of dry red wine (like Cabernet Sauvignon)
– A cup of beef broth
– A couple of sprigs of fresh rosemary
– A couple of sprigs of fresh thyme
– 2 bay leaves
– A tablespoon of tomato paste
– Salt and freshly ground black pepper
Instructions
1. Pat the 3-pound chuck roast completely dry with paper towels, then season it generously on all sides with salt and freshly ground black pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Sear the seasoned roast for 4-5 minutes per side until a deep brown crust forms, turning it carefully with tongs.
4. Transfer the seared roast to a plate and reduce the heat to medium.
5. Add the roughly chopped large yellow onion to the pot and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
6. Stir in the 4 minced garlic cloves and cook for 1 minute until fragrant.
7. Add 1 tablespoon of tomato paste and cook, stirring constantly, for 1 minute to deepen its flavor.
8. Pour in 2 cups of dry red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Bring the wine to a simmer and let it reduce by half, which will take about 8-10 minutes.
10. Return the seared roast to the pot along with any accumulated juices.
11. Add 1 cup of beef broth, 2 sprigs of fresh rosemary, 2 sprigs of fresh thyme, and 2 bay leaves, ensuring the liquid comes about halfway up the sides of the meat.
12. Cover the pot with a tight-fitting lid and transfer it to a preheated 325°F oven.
13. Braise the roast for 3.5 to 4 hours, checking once at the 3-hour mark, until the meat is fork-tender and easily shreds.
14. Carefully remove the pot from the oven and transfer the roast to a cutting board, tenting it loosely with foil to rest for 20 minutes.
15. While the meat rests, skim any excess fat from the surface of the braising liquid in the pot.
16. Discard the herb sprigs and bay leaves, then bring the sauce to a simmer over medium heat for 5-10 minutes until slightly thickened.
17. Slice or shred the rested beef against the grain and serve it warm, generously ladled with the reduced red wine sauce.
Succulent and richly flavored, the beef boasts a velvety texture that pairs beautifully with creamy mashed potatoes or buttery egg noodles to soak up the glossy, herb-infused sauce. For a festive twist, serve it over crispy polenta or alongside roasted root vegetables, allowing the deep wine notes and savory juices to shine in every comforting forkful.
Horseradish-Crusted Roast Beef
Aromatic and impressive, this horseradish-crusted roast beef transforms a classic centerpiece into a showstopping feast with its piquant crust and succulent interior. The sharp, earthy horseradish melds beautifully with the rich beef, creating layers of flavor that deepen as it roasts. Perfect for holiday gatherings or special Sunday dinners, it’s surprisingly straightforward to prepare yet delivers restaurant-worthy results.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound beef roast, like top round or sirloin tip
– A couple of tablespoons of olive oil
– A generous 1/2 cup of prepared horseradish, drained well
– A heaping 1/4 cup of Dijon mustard
– A couple of cloves of garlic, minced
– A teaspoon of kosher salt
– A half teaspoon of freshly ground black pepper
– A splash of beef broth or water for the pan
Instructions
1. Preheat your oven to 450°F and place a rack in the middle position.
2. Pat the beef roast completely dry with paper towels—this helps the crust adhere better.
3. Rub the roast all over with the olive oil, then season evenly with the salt and pepper.
4. In a small bowl, mix together the horseradish, Dijon mustard, and minced garlic until it forms a thick paste.
5. Spread the horseradish mixture evenly over the entire surface of the roast, coating the top and sides.
6. Place the coated roast on a rack set inside a roasting pan, then pour the splash of beef broth into the bottom of the pan to prevent burning.
7. Roast at 450°F for 15 minutes to sear the crust and lock in juices.
8. Reduce the oven temperature to 325°F and continue roasting for about 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare. Tip: For even cooking, avoid opening the oven door frequently.
9. Transfer the roast to a cutting board and let it rest, uncovered, for 15–20 minutes—this allows the juices to redistribute for a tender slice.
10. Slice the roast against the grain into thin pieces for maximum tenderness.
Hearty and satisfying, the beef emerges with a crisp, golden-brown crust that gives way to juicy, pink-centered slices. The horseradish mellows into a warm, tangy note that complements the beef without overpowering it. Serve it thinly sliced on a platter with the pan juices drizzled over, or alongside roasted root vegetables and a dollop of creamy horseradish sauce for an extra kick.
Mustard and Brown Sugar Glazed Roast Beef
Kick off your holiday feast with a show-stopping centerpiece that marries sweet sophistication with savory depth. This mustard and brown sugar glazed roast beef transforms a classic cut into something truly extraordinary, with a caramelized crust that gives way to tender, juicy perfection. It’s the kind of dish that makes guests linger at the table, savoring each flavorful bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound beef roast (like a top round or eye of round)
– A couple of tablespoons of Dijon mustard
– A generous half cup of packed brown sugar
– A splash of olive oil
– A teaspoon of kosher salt
– A half teaspoon of freshly ground black pepper
– A couple of cloves of garlic, minced
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Pat the beef roast completely dry with paper towels—this helps the seasoning stick and promotes browning.
3. Rub the roast all over with the olive oil, then season evenly with the kosher salt and black pepper.
4. In a small bowl, mix together the Dijon mustard, packed brown sugar, and minced garlic until it forms a thick paste.
5. Spread the mustard-sugar paste evenly over the entire surface of the roast, coating it thickly.
6. Place the glazed roast on a rack set inside a roasting pan to allow heat to circulate.
7. Roast in the preheated oven for about 20 minutes per pound, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare. Tip: For the most accurate reading, avoid touching the bone or pan.
8. Once the desired temperature is reached, remove the roast from the oven and transfer it to a cutting board. Tip: Let it rest, tented loosely with foil, for at least 15 minutes—this allows the juices to redistribute for maximum tenderness.
9. While the roast rests, you can skim any fat from the pan juices and simmer them briefly to create a simple, flavorful au jus. Tip: For a thicker glaze, whisk a tablespoon of the juices into the resting drippings.
10. Slice the roast against the grain into thin pieces for serving.
Amazingly tender and richly flavored, each slice boasts a beautiful contrast between the sweet, sticky crust and the savory, pink interior. Serve it thinly sliced on a platter, drizzled with the pan juices, alongside creamy mashed potatoes or a crisp arugula salad for a meal that feels both festive and effortlessly elegant.
Balsamic and Honey Roast Beef
Heralding the holiday season with a centerpiece that marries sweet sophistication with savory depth, this balsamic and honey roast beef transforms a classic cut into an unforgettable feast. Imagine tender slices glistening with a glossy, caramelized glaze that balances tangy vinegar notes with floral sweetness. It’s the showstopper your festive table deserves, promising both elegance and comforting warmth in every bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound beef roast (like top round or sirloin tip)
– A generous ¼ cup of balsamic vinegar
– A heaping ¼ cup of honey
– A couple of tablespoons of olive oil
– A few cloves of garlic, minced
– A teaspoon of dried rosemary
– A teaspoon of kosher salt
– A good crack of black pepper
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even roasting from the start.
2. Pat the beef roast completely dry with paper towels—this helps the glaze adhere better and promotes browning.
3. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, dried rosemary, kosher salt, and black pepper until smooth.
4. Place the roast in a roasting pan or oven-safe skillet, then pour the balsamic-honey mixture all over it, using your hands or a brush to coat every side evenly.
5. Insert a meat thermometer into the thickest part of the roast, avoiding any bones if present.
6. Roast in the preheated oven for about 1 hour and 30 minutes, or until the thermometer reads 135°F (57°C) for medium-rare—baste the roast with pan juices every 30 minutes to build a rich, sticky glaze.
7. Once done, transfer the roast to a cutting board and let it rest for 15 minutes; this allows the juices to redistribute, keeping the meat succulent.
8. While resting, skim any excess fat from the pan juices and simmer them on the stovetop for 5 minutes to create a quick, flavorful sauce.
9. Slice the roast against the grain into thin pieces to ensure tenderness in every bite.
10. Serve the sliced beef drizzled with the reduced pan sauce.
Buttery and tender, the roast boasts a melt-in-your-mouth texture with a caramelized crust that crackles slightly. Its flavor profile dances between the bright acidity of balsamic and the mellow sweetness of honey, enhanced by aromatic garlic and rosemary. For a creative twist, layer slices on crusty bread with arugula and shaved Parmesan for an elegant sandwich, or pair with roasted root vegetables to soak up every drop of the glossy sauce.
Peppercorn-Crusted Roast Beef
Revered for its ability to transform a simple Sunday supper into a celebratory feast, this peppercorn-crusted roast beef offers a stunning centerpiece with minimal fuss. Its bold, aromatic crust yields to a perfectly rosy, tender interior, making it an impressive yet approachable dish for any gathering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound beef roast, like a top round or eye of round
– A generous ¼ cup of mixed whole peppercorns (black, green, and pink are lovely)
– A couple of tablespoons of good olive oil
– A big pinch of kosher salt
– A few fresh rosemary sprigs
– 4 or 5 whole garlic cloves, just smashed with the side of your knife
– A splash of beef broth or red wine for the pan
Instructions
1. Preheat your oven to 450°F. Pat the beef roast completely dry with paper towels—this is key for a good sear.
2. Coarsely crush the mixed peppercorns using a mortar and pestle or by placing them in a bag and gently pounding with a rolling pin.
3. Rub the entire surface of the roast with the olive oil, then press the crushed peppercorns and kosher salt firmly onto all sides to form a crust.
4. Place the rosemary sprigs and smashed garlic cloves in the center of a roasting pan or cast-iron skillet.
5. Set the crusted roast directly on top of the rosemary and garlic. Roast at 450°F for exactly 15 minutes to sear the crust.
6. Reduce the oven temperature to 325°F. Pour the splash of broth or wine into the bottom of the pan (not over the meat) to create steam and prevent the drippings from burning.
7. Continue roasting until a meat thermometer inserted into the thickest part reads 135°F for medium-rare, about 60-75 more minutes. Tip: Letting the roast come to room temperature for 30 minutes before cooking promotes even doneness.
8. Transfer the roast to a cutting board, tent it loosely with foil, and let it rest for a full 20 minutes. This allows the juices to redistribute.
9. While resting, you can strain the pan juices, skim off the fat, and simmer them briefly for a simple sauce.
10. Slice the beef thinly against the grain for maximum tenderness.
Unveiling slices of this roast reveals a beautiful gradient from the crisp, spicy crust to the succulent, pink center. The garlic and rosemary infuse the meat with a subtle, savory fragrance, making it spectacular served simply with the pan juices or alongside a bold horseradish cream. Leftovers, if you have any, make exceptional sandwiches the next day.
Beer-Braised Roast Beef
A rich, aromatic beer-braised roast beef transforms a humble cut into a centerpiece worthy of any holiday table or cozy weekend supper, where deep malty notes from the ale meld with savory herbs to create a fork-tender masterpiece. This slow-cooked dish fills your kitchen with an irresistible, comforting fragrance as it simmers to perfection.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– A 3 to 4-pound chuck roast
– A couple of tablespoons of olive oil
– A large yellow onion, roughly chopped
– Four cloves of garlic, smashed
– Two carrots, cut into 1-inch chunks
– Two cups of beef broth
– One 12-ounce bottle of a malty brown ale or stout
– A couple of sprigs of fresh rosemary
– A couple of sprigs of fresh thyme
– Two bay leaves
– A splash of Worcestershire sauce
– A tablespoon of tomato paste
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 325°F (163°C).
2. Pat the chuck roast completely dry with paper towels, then season it generously on all sides with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the seasoned roast in the hot pot and sear it without moving for 4-5 minutes per side, until a deep brown crust forms on all surfaces. Tip: A proper sear is key for flavor, so don’t rush this step or crowd the pot.
5. Transfer the seared roast to a plate and set it aside.
6. Reduce the heat to medium and add the chopped onion to the pot, cooking for about 5 minutes until softened and translucent.
7. Add the smashed garlic and cook for 1 more minute until fragrant.
8. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
9. Pour in the beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
10. Add the bottle of brown ale, Worcestershire sauce, carrot chunks, rosemary sprigs, thyme sprigs, and bay leaves to the pot.
11. Return the seared roast to the pot, nestling it into the liquid and vegetables. The liquid should come about halfway up the sides of the meat.
12. Bring the liquid just to a simmer, then cover the Dutch oven with a tight-fitting lid.
13. Carefully transfer the covered pot to the preheated oven and braise for 3 hours. Tip: Resist the urge to peek often, as keeping the lid on maintains a steady, moist cooking environment.
14. After 3 hours, check the roast by inserting a fork; it should twist easily and the meat should be fall-apart tender.
15. Using tongs, carefully transfer the roast to a cutting board and tent it loosely with foil to rest for 15-20 minutes. Tip: Resting allows the juices to redistribute, ensuring a moist slice.
16. While the meat rests, you can skim excess fat from the surface of the braising liquid and strain it to create a simple, flavorful sauce.
17. Slice the roast against the grain or shred it with two forks.
Luxuriously tender, the beef practically melts on the tongue, infused with the deep, malty essence of the ale and the earthy warmth of herbs. Serve it shredded over creamy mashed potatoes to soak up the rich gravy, or slice it thickly for a stunning sandwich on a crusty baguette with a layer of sharp horseradish cream.
Smoked Paprika Roast Beef
Wrapped in the warmth of holiday gatherings or a cozy Sunday supper, this smoked paprika roast beef transforms a classic centerpiece into a showstopper with its deep, smoky aroma and tender, juicy interior. It’s an effortless yet elegant dish that promises to impress with minimal fuss, letting the robust flavors of paprika and garlic shine through every slice. Perfect for carving at the table, it brings a touch of rustic sophistication to any meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound beef roast (like top round or sirloin tip)
– A couple of tablespoons of olive oil
– 2 tablespoons of smoked paprika
– 4 cloves of garlic, minced
– A teaspoon of kosher salt
– Half a teaspoon of black pepper
– A splash of beef broth (about 1 cup)
– A sprig of fresh rosemary
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. Pat the beef roast dry with paper towels—this helps the seasoning stick and promotes a better sear.
3. In a small bowl, mix the olive oil, smoked paprika, minced garlic, kosher salt, and black pepper into a paste.
4. Rub the paste evenly all over the beef roast, covering every surface for maximum flavor.
5. Heat a large oven-safe skillet over medium-high heat and sear the roast for 3-4 minutes per side until browned, which locks in juices and adds depth.
6. Pour the beef broth into the skillet around the roast and add the rosemary sprig for aromatic infusion.
7. Transfer the skillet to the preheated oven and roast for about 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare.
8. Remove the roast from the oven and let it rest on a cutting board for 15 minutes—this allows the juices to redistribute, keeping it moist when sliced.
9. Slice the beef against the grain into thin pieces for the most tender bite.
10. Serve the slices with the pan juices drizzled over the top for added richness.
Velvety and succulent, each slice of this roast beef boasts a smoky crust that gives way to a pink, melt-in-your-mouth center. The garlic and paprika meld into a savory depth that pairs beautifully with roasted vegetables or atop a crusty baguette for sandwiches. For a creative twist, shred any leftovers and toss them into tacos or a hearty grain bowl the next day.
Maple-Glazed Roast Beef with Root Vegetables
Meticulously crafted for holiday gatherings, this maple-glazed roast beef with root vegetables transforms humble ingredients into a show-stopping centerpiece. The sweet, caramelized glaze perfectly complements the savory beef and earthy vegetables, creating a harmonious balance of flavors that will impress your guests with minimal fuss. It’s an elegant yet approachable dish that brings warmth and sophistication to any winter table.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound beef roast (like chuck or round)
– A couple of tablespoons of olive oil
– A generous pinch of kosher salt and freshly ground black pepper
– 4 medium carrots, peeled and chopped into 2-inch chunks
– 3 parsnips, peeled and chopped into 2-inch chunks
– 1 large red onion, cut into wedges
– 1/2 cup of pure maple syrup
– 2 tablespoons of Dijon mustard
– 2 cloves of garlic, minced
– A splash of apple cider vinegar
– A few sprigs of fresh rosemary
Instructions
1. Preheat your oven to 375°F.
2. Pat the beef roast dry with paper towels to ensure a good sear.
3. Rub the roast all over with 1 tablespoon of olive oil, then season generously with kosher salt and black pepper.
4. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Sear the roast on all sides until deeply browned, about 4-5 minutes per side.
6. Remove the skillet from heat and arrange the carrots, parsnips, and red onion wedges around the roast.
7. In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, and apple cider vinegar until smooth.
8. Pour the maple glaze evenly over the roast and vegetables.
9. Tuck the fresh rosemary sprigs among the vegetables.
10. Transfer the skillet to the preheated oven and roast, uncovered, for 60 minutes.
11. After 60 minutes, baste the roast and vegetables with the pan juices using a spoon.
12. Continue roasting for another 20-30 minutes, or until a meat thermometer inserted into the thickest part of the roast reads 135°F for medium-rare.
13. Remove the skillet from the oven and let the roast rest on a cutting board for 15 minutes before slicing against the grain.
14. While the roast rests, if desired, simmer the pan juices in the skillet over medium heat for 5 minutes to reduce into a thicker sauce.
15. Serve the sliced roast with the roasted vegetables and pan sauce drizzled over the top.
What emerges is a tender, juicy roast with a sticky-sweet crust that gives way to caramelized, fork-tender vegetables. The maple glaze reduces into a glossy sauce that clings beautifully to each slice, offering hints of mustard and garlic. For a festive touch, garnish with extra rosemary and serve alongside creamy mashed potatoes or a crisp green salad to round out the meal.
Asian-Style Soy and Ginger Roast Beef
Meticulously balancing the bold umami of soy with the warm, aromatic zing of fresh ginger, this Asian-inspired roast beef transforms a classic centerpiece into an unforgettable culinary experience. Imagine tender, juicy slices infused with savory-sweet notes, perfect for elevating a holiday table or a cozy weekend dinner. It’s a dish that promises both comfort and sophistication with every bite.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound beef roast, like chuck or round
– A generous ½ cup of soy sauce
– A ¼ cup of honey
– A couple of tablespoons of vegetable oil
– A 2-inch piece of fresh ginger, peeled and grated
– 4 cloves of garlic, minced
– A splash of rice vinegar
– A teaspoon of black pepper
Instructions
1. Preheat your oven to 325°F (163°C).
2. In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar, and black pepper until well combined.
3. Pat the beef roast completely dry with paper towels—this helps the marinade stick better and promotes browning.
4. Place the roast in a large resealable bag or shallow dish, pour the marinade over it, and seal or cover tightly. Let it marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours for deeper flavor.
5. Heat the vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
6. Remove the roast from the marinade, reserving the liquid, and sear it in the hot oil for 3-4 minutes per side until a deep golden-brown crust forms.
7. Pour the reserved marinade into the skillet around the roast, then transfer it to the preheated oven.
8. Roast for about 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare, basting with the pan juices every 20 minutes to keep it moist.
9. Remove the roast from the oven, tent it loosely with aluminum foil, and let it rest for 15 minutes—this allows the juices to redistribute for maximum tenderness.
10. While resting, simmer the pan juices in the skillet over medium heat for 5-7 minutes until slightly thickened to create a simple sauce.
11. Slice the roast against the grain into thin pieces and serve drizzled with the sauce.
Keenly sliced, this roast beef boasts a melt-in-your-mouth texture with a glossy, caramelized exterior that gives way to a juicy, pink interior. The flavors are a harmonious blend of salty soy and sweet honey, punctuated by the bright heat of ginger, making it ideal for pairing with steamed jasmine rice or shredding into lettuce wraps for a fresh twist.
Red Wine and Mushroom Roast Beef
Fusing the rich depth of a full-bodied red wine with earthy mushrooms and succulent beef creates a showstopping centerpiece perfect for holiday gatherings or elegant Sunday suppers. This red wine and mushroom roast beef delivers tender, juicy slices bathed in a luxurious sauce that’s both robust and refined. It’s a dish that promises to impress with minimal fuss, transforming simple ingredients into a memorable feast.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound beef chuck roast
– A couple of tablespoons of olive oil
– A large yellow onion, chopped
– 3 cloves of garlic, minced
– 8 ounces of cremini mushrooms, sliced
– A cup of dry red wine, like Cabernet Sauvignon
– 2 cups of beef broth
– A tablespoon of tomato paste
– A few sprigs of fresh thyme
– A couple of bay leaves
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef chuck roast completely dry with paper towels, then season it generously on all sides with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
4. Sear the roast for about 4-5 minutes per side until a deep brown crust forms, then transfer it to a plate.
5. In the same pot, add the chopped onion and cook for 5 minutes until softened and translucent.
6. Add the minced garlic and sliced cremini mushrooms, cooking for another 5 minutes until the mushrooms release their liquid and begin to brown.
7. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
8. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon, and let it simmer for 3 minutes to reduce slightly.
9. Add the beef broth, fresh thyme sprigs, and bay leaves, then bring the liquid to a gentle simmer.
10. Return the seared roast to the pot, nestling it into the liquid and vegetables.
11. Cover the Dutch oven with a lid and transfer it to the preheated oven.
12. Roast for 2 hours, or until the beef is fork-tender and easily shreds.
13. Carefully remove the pot from the oven and transfer the roast to a cutting board, tenting it loosely with foil to rest for 15 minutes.
14. While the beef rests, skim any excess fat from the surface of the sauce in the pot, then remove and discard the thyme stems and bay leaves.
15. Bring the sauce to a simmer over medium heat on the stovetop and cook for 5-10 minutes until it thickens slightly to your desired consistency.
16. Slice the rested beef against the grain into thick pieces.
17. Arrange the sliced beef on a serving platter and spoon the warm mushroom and wine sauce generously over the top.
Hearty and deeply flavorful, the beef emerges incredibly tender, effortlessly pulling apart with each bite. The sauce, infused with the earthiness of mushrooms and the bold fruitiness of red wine, coats every slice in a glossy, savory glaze. Serve this roast over creamy mashed potatoes or alongside buttery egg noodles to soak up every last drop of the luxurious jus.
Garlic Butter Roast Beef with Thyme
Delight in the aromatic elegance of this garlic butter roast beef, where savory herbs meld with rich, tender meat for a holiday-worthy centerpiece. Succulent and fragrant, it transforms simple ingredients into a memorable feast with minimal effort, perfect for festive gatherings or cozy winter dinners. The thyme-infused butter creates a golden crust that seals in juices, promising melt-in-your-mouth slices every time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound beef roast, like chuck or sirloin
– A stick of unsalted butter (½ cup)
– A whole head of garlic, cloves peeled
– A couple of fresh thyme sprigs
– A splash of olive oil (1 tbsp)
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and place a rack in the middle position.
2. Pat the beef roast dry with paper towels to ensure a good sear.
3. Rub the roast all over with olive oil, then season generously with salt and black pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Sear the roast for 3–4 minutes per side until a deep brown crust forms, turning with tongs.
6. Remove the skillet from heat and let the roast rest in it for 5 minutes.
7. In a small bowl, mash the peeled garlic cloves with the butter and thyme leaves stripped from the sprigs.
8. Spread the garlic butter mixture evenly over the top and sides of the seared roast.
9. Place the skillet in the preheated oven and roast for 60–75 minutes, or until a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare.
10. Remove the roast from the oven and let it rest on a cutting board for 15 minutes to allow juices to redistribute.
11. Slice the roast against the grain into ½-inch thick pieces.
12. Serve immediately, spooning any pan juices over the slices.
Nothing rivals the tender, juicy texture of this roast, with each slice offering a buttery, garlicky aroma that pairs beautifully with roasted vegetables or mashed potatoes. For a creative twist, shred any leftovers into tacos or top a crisp salad, letting the rich flavors shine in new ways.
Coffee-Rubbed Roast Beef
Meticulously crafted with a bold, aromatic rub, this coffee-rubbed roast beef transforms a classic centerpiece into an unforgettable culinary experience, where deep, earthy notes from finely ground coffee beans meld seamlessly with savory spices to create a rich, complex crust that locks in the roast’s succulent juices. As it roasts, your kitchen will fill with an irresistible, warm fragrance that promises a meal both elegant and deeply satisfying, perfect for holiday gatherings or a special weekend dinner. The result is a stunning main course that’s as impressive on the plate as it is delightful on the palate, offering a sophisticated twist on tradition.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound beef roast (like top round or sirloin tip)
– A quarter cup of finely ground dark roast coffee
– A couple of tablespoons of brown sugar
– A tablespoon of smoked paprika
– A teaspoon of garlic powder
– A teaspoon of onion powder
– A half teaspoon of ground black pepper
– A quarter teaspoon of cayenne pepper
– A tablespoon of olive oil
– A splash of beef broth (about a half cup)
Instructions
1. Preheat your oven to 325°F (163°C).
2. Pat the 3-pound beef roast completely dry with paper towels to help the rub adhere better.
3. In a small bowl, combine the quarter cup of finely ground dark roast coffee, couple of tablespoons of brown sugar, tablespoon of smoked paprika, teaspoon of garlic powder, teaspoon of onion powder, half teaspoon of ground black pepper, and quarter teaspoon of cayenne pepper until well mixed.
4. Rub the tablespoon of olive oil all over the surface of the beef roast.
5. Evenly coat the oiled roast with the coffee-spice mixture, pressing gently to form a thick, uniform layer.
6. Place the rubbed roast on a rack in a roasting pan, fat-side up.
7. Roast in the preheated 325°F oven for about 90 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare.
8. Tip: Let the roast rest for 15 minutes after removing it from the oven—this allows the juices to redistribute, ensuring every slice is tender and moist.
9. While the roast rests, pour the splash of beef broth into the roasting pan and scrape up any browned bits over low heat to make a simple, flavorful jus.
10. Tip: For a deeper crust, sear the rubbed roast in a hot skillet with a bit of oil for 2-3 minutes per side before roasting.
11. Slice the rested beef against the grain into thin pieces.
12. Tip: Use a sharp carving knife for clean slices that showcase the beautiful coffee rub.
13. Serve the sliced roast beef drizzled with the warm pan jus.
Dense with flavor, the coffee rub forms a crackly, almost bark-like crust that gives way to tender, pink-centered meat, offering a delightful contrast in textures. Its robust, slightly sweet and smoky profile pairs wonderfully with creamy mashed potatoes or a crisp arugula salad, and leftovers make for exceptional sandwiches the next day, layered with horseradish sauce on crusty bread.
Spicy Cajun Roast Beef
Unveiling a dish that transforms humble beef into a celebration of bold, Southern-inspired flavors, this Spicy Cajun Roast Beef promises warmth and excitement on any table. Its aromatic crust, infused with smoky paprika and fiery cayenne, gives way to tender, juicy slices perfect for holiday feasts or cozy weeknight dinners. Let this recipe guide you through creating a centerpiece that’s both impressively elegant and deeply satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound beef chuck roast
– A couple of tablespoons of olive oil
– A heaping tablespoon of smoked paprika
– A teaspoon of garlic powder
– A teaspoon of onion powder
– A teaspoon of dried thyme
– Half a teaspoon of cayenne pepper
– A teaspoon of salt
– Half a teaspoon of black pepper
– A splash of beef broth (about a cup)
– A couple of sprigs of fresh rosemary
Instructions
1. Preheat your oven to 325°F.
2. Pat the 3-pound beef chuck roast completely dry with paper towels to ensure a good sear.
3. In a small bowl, mix the smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper.
4. Rub the spice mixture evenly all over the entire surface of the roast.
5. Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat until shimmering.
6. Carefully place the seasoned roast in the hot skillet and sear for 3-4 minutes per side until a deep brown crust forms.
7. Pour the beef broth around the roast in the skillet to deglaze the pan, scraping up any browned bits from the bottom.
8. Tuck the fresh rosemary sprigs around the roast in the broth.
9. Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
10. Roast for about 1 hour and 30 minutes, or until the internal temperature reaches 145°F for medium-rare, checking with a meat thermometer inserted into the thickest part.
11. Remove the skillet from the oven and let the roast rest, covered, for 15 minutes to allow the juices to redistribute.
12. Slice the roast against the grain into thin pieces.
Hearty and robust, the beef emerges with a caramelized, spicy crust that crackles slightly, giving way to melt-in-your-mouth tenderness within. The Cajun spices meld into a warm, smoky heat that lingers pleasantly, while the rosemary-infused broth adds a subtle herbal depth. For a creative twist, pile the slices onto toasted baguettes with a swipe of garlic aioli, or serve alongside creamy grits to soak up every last drop of the flavorful jus.
Orange and Clove Roast Beef
Glistening with festive warmth, this Orange and Clove Roast Beef transforms a classic centerpiece into a fragrant winter celebration, where bright citrus notes and earthy spices create a deeply aromatic crust that perfumes the entire kitchen as it roasts. Perfect for holiday gatherings or a special Sunday supper, it promises both impressive presentation and comforting, juicy flavor in every slice.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound beef roast (like top round or sirloin tip)
– A couple of oranges
– A handful of whole cloves
– A few sprigs of fresh rosemary
– A generous glug of olive oil
– A good sprinkle of kosher salt and freshly ground black pepper
– A splash of beef broth
Instructions
1. Preheat your oven to 375°F (190°C).
2. Pat the 3-pound beef roast completely dry with paper towels—this helps the seasoning stick and promotes browning.
3. In a small bowl, zest one orange, then juice both oranges to get about ½ cup of fresh juice; set aside.
4. Rub the roast all over with a generous glug of olive oil, then season generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
5. Stud the top of the roast evenly with whole cloves, pressing them gently into the fat cap or surface, and tuck a few sprigs of fresh rosemary around it.
6. Place the roast in a roasting pan and pour the reserved orange juice and a splash of beef broth into the bottom of the pan to create steam and prevent drying.
7. Roast in the preheated oven for about 20 minutes per pound (around 60 minutes total), or until an instant-read thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare; for more doneness, cook to 145°F (63°C) for medium, but avoid overcooking to keep it juicy.
8. Once done, transfer the roast to a cutting board, tent loosely with foil, and let it rest for 15 minutes—this allows the juices to redistribute for a tender slice.
9. While resting, skim any excess fat from the pan juices and simmer them on the stovetop for 2–3 minutes to reduce into a simple sauce.
10. Slice the roast against the grain into thin pieces and serve drizzled with the reduced pan sauce.
Unveil this roast to reveal a succulent interior with a caramelized, spice-studded crust that offers a delightful contrast of textures. The orange and clove infuse the beef with a warm, aromatic sweetness, making it pair beautifully with roasted root vegetables or a crisp green salad for a balanced meal.
Parmesan-Crusted Roast Beef
Nestled at the intersection of holiday grandeur and everyday elegance, Parmesan-crusted roast beef transforms a classic centerpiece into a showstopping main course with a golden, savory crust that crackles with umami. This recipe delivers restaurant-worthy results with straightforward techniques, perfect for a festive dinner or a special Sunday supper.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– A 3-pound boneless beef top round roast
– A generous ½ cup of freshly grated Parmesan cheese
– A couple of tablespoons of Dijon mustard
– A couple of cloves of garlic, minced
– A tablespoon of fresh rosemary, finely chopped
– A tablespoon of olive oil
– A good pinch of kosher salt
– A few cracks of freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the middle.
2. Pat the 3-pound beef roast completely dry with paper towels—this is crucial for the crust to adhere properly.
3. In a small bowl, combine the ½ cup of grated Parmesan, minced garlic, chopped rosemary, 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper to form a paste.
4. Rub the entire surface of the roast evenly with the 2 tablespoons of Dijon mustard, which acts as a flavorful glue for the crust.
5. Press the Parmesan-herb paste firmly onto the mustard-coated roast, ensuring an even, thick layer covers the top and sides.
6. Place the crusted roast on a wire rack set inside a rimmed baking sheet to allow heat to circulate for even cooking.
7. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding the rack.
8. Roast in the preheated oven until the internal temperature reaches 135°F (57°C) for medium-rare, which will take about 20 minutes per pound—use the thermometer, not time alone, for perfect doneness.
9. Once the target temperature is reached, remove the roast from the oven and tent it loosely with aluminum foil.
10. Let the roast rest undisturbed for 20 minutes; this allows the juices to redistribute, ensuring a moist, tender result.
11. After resting, transfer the roast to a cutting board and slice it against the grain into ½-inch thick portions.
12. Arrange the slices on a platter, spooning any accumulated juices from the board over the top.
When sliced, the beef reveals a rosy, juicy interior contrasted by a deeply golden, crisp Parmesan crust that shatters delightfully. The savory, nutty cheese melds with the aromatic rosemary and garlic, elevating the rich beef flavor. For a stunning presentation, serve it alongside roasted root vegetables or atop a bed of creamy polenta to soak up the delicious pan juices.
BBQ-Glazed Roast Beef with Caramelized Onions
Venture into the realm of sophisticated comfort with this BBQ-glazed roast beef, where sweet caramelized onions melt into a rich, savory glaze that transforms a classic cut into a showstopping centerpiece. The deep, smoky notes of the barbecue sauce mingle with the natural juices of the beef, creating a luxurious harmony that’s both rustic and refined, perfect for elevating any gathering from ordinary to extraordinary.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– A 3-pound beef chuck roast
– A couple of large yellow onions, thinly sliced
– A quarter cup of olive oil
– A half cup of your favorite BBQ sauce
– Two tablespoons of brown sugar
– A tablespoon of apple cider vinegar
– A splash of Worcestershire sauce
– A teaspoon of smoked paprika
– Salt and freshly ground black pepper, to season generously
Instructions
1. Preheat your oven to 325°F and season the beef chuck roast all over with salt, pepper, and smoked paprika.
2. Heat a quarter cup of olive oil in a large oven-safe Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the roast for 4-5 minutes per side until deeply browned, creating a flavorful crust that locks in juices.
4. Remove the beef to a plate and reduce the heat to medium, adding the thinly sliced onions to the pot.
5. Cook the onions, stirring occasionally, for 20-25 minutes until they turn golden brown and caramelized, which will sweeten the dish naturally.
6. In a small bowl, whisk together the BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire sauce until smooth.
7. Return the seared beef to the pot nestled in the onions, then pour the BBQ glaze evenly over the top.
8. Cover the pot with a lid and transfer it to the preheated oven to roast for 2 hours, or until the beef is fork-tender and reaches an internal temperature of 195°F for optimal shredding.
9. Let the roast rest uncovered for 15 minutes before slicing against the grain to ensure tender, juicy pieces.
10. Serve the sliced beef topped with the caramelized onions and any remaining glaze from the pot.
Succulent and richly glazed, the beef shreds effortlessly with a melt-in-your-mouth texture, while the onions add a sweet, jammy contrast that balances the smoky depth. For a creative twist, pile it onto toasted brioche buns with a crisp slaw, or serve alongside creamy mashed potatoes to soak up every last drop of the savory sauce.
Summary
Feast-worthy and flavorful, these 18 roast beef recipes are perfect for your next celebration. I hope you find a new favorite to impress your guests! Give one a try, then drop a comment below to tell me which you loved. If you enjoyed this roundup, I’d be so grateful if you’d share it on Pinterest to help other home cooks.
