Best Ever Beef Roast — The Foolproof Method
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Adapted from: Maggie Breton via Yankee Magazine (yankeemagazine.com)
Serves: 4–8 (depends on roast size)
"This is just about the best way in the world to cook a beef roast. I've done this with little roasts all the way up to one that resembled the leg of a brontosaurus and it is totally foolproof."
The genius here is the two-stage oven method — blast at 375°F, then turn off the oven completely and walk away. Return 45 minutes before serving for a final burst of heat. No thermometer anxiety, no basting, no guesswork. Works on any size roast.
Ingredients
- 1 beef roast, any size
- 2–3 cloves garlic, peeled and sliced (optional)
- Olive oil
- Salt and pepper to taste
Instructions
- Remove the roast from the refrigerator and let it sit at room temperature for 1 hour. Preheat the oven to 375°F.
- Place the roast in a roasting pan, fat side up. Rub the top and sides with olive oil. If using garlic, make small slits in the surface of the roast and press a garlic slice into each slit.
- Season generously with salt and pepper.
- Place in the oven and set a timer for 1 hour. Do not open the oven door at any time during this hour.
- When the timer rings, turn the oven completely off. Do not open the door. Leave the roast inside.
- About 45 minutes before you plan to serve, turn the oven back on at 375°F. Cook for 25–30 minutes.
- Remove the roast and let it rest, loosely wrapped in foil, for 15 minutes before carving.
Pro Tip: This method works because the retained oven heat gently continues cooking the roast during the off period, producing an evenly cooked interior. The final blast crisps the exterior before serving.
Shop This Recipe: A solid roasting pan and a good carving knife are all you need for this foolproof method. Browse our cookware at The Kitchen Wins.
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