How to Roast a Beast: Roast Beef Made Simple

If you ever spent Christmas at my house during the 80’s you’d swear my parents, especially my mother, were Whovillians. From the end of Thanksgiving until the 2nd week of January our house was non-stop Christmas. From the decorations and music to the food and parties. Don’t get me wrong; they were great times but they were intense and some things stuck. Like Roast Beast.

I don’t know what my step-father was thinking, but for the first 15 years of my life he never once said Roast Beef. It was always Roast Beast. And for 15 years that’s what I called it. “What did you have for dinner last night?” “Roast Beast, and it was the best!” I got a few odd stares each time I answered like that but I chalked it up to having some left over in my teeth. Roast-Beef-for-Dinner1-1

If there’s one good thing that came out of that experience it was the ability to roast the best beast you’ve ever tasted! That’s right; my mom could take the cheapest piece of beef in the store and make it taste like nothing of this world. In fact the cheapest piece of beef makes the best roast beef. It’s usually fatty and offers tons of flavor and juice.

So, how do you go about making the perfect Roast Beef? No, it doesn’t take all day. No, there’s no hard work involved. Yes, it does take around 3 hours. Did I answer your questions? Okay then, moving forward.

To start you need a 2 – 3½ pound piece of beef. This will feed around 5 people – go for a bigger piece if you’re feeding more people. I use an eye round roast. Roast-Beast-1
Next up you need to preheat your oven to 375°. Rub your roast with salt, pepper and a little garlic powder (or you can use garlic cloves – cut 5 – 6 slits into the roast and stuff the cloves in.) I rubbed this one with salt, ground chipotle pepper, ground black pepper and garlic flakes.

Now, I use a roasting pan, but my mom put her roast right on the rack with a pan on the rack underneath to catch the drippings. Whichever you decide to do is fine – placing it right on the rack leads to a more tender roast. Make sure the fat side is up and drizzle some EVOO (extra virgin olive oil) on the top – this builds a delicious crust on the roast.

Brown the roast at 375° for 30 minutes and then turn the heat down to 200°, or as low as your oven will go. Roast at this low setting for 1 ½ – 2 hours then remove from the oven and cover with a tin foil tent until ready to serve.

That’s it! It’s that easy to make tender, juicy Roast Beef, or Roast Beast if that’s what you prefer.


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Dawn - February 14, 2013

I have never actually made roast beef anyway except in a crock pot. My husband loves roast beef. We might change it up and try it your way next time!


twitter_DealinandDishin - February 15, 2013

Wow! That is easy. I’ve tried to bake it, but just in a cake pan and not the same! I’ll try this.

Maria - March 7, 2013

I make mine in a similar way, only I put the fat on the bottom…hmmm yours sounds better and I love the idea of putting it right on the rack!

    Amber - March 7, 2013

    I used to put the fat on the bottom, but it makes such a huge difference with it on top! As it melts all those juices and flavor go right into the meat.

Susie K - March 12, 2013

Haha! My husband has ALWAYS said “roast beast”!! This looks good… gonna try it. 🙂

twitter_Linetteg - March 12, 2013

I made roast beast, er, beef last weekend. I wish I had your directions then. I over cooked it a little, but it was still fairly tasty. I’m trying this method next time!

Elle - March 13, 2013

I like the name Roast Beast! It makes it sound like something special.

I don’t think I’ve ever had roast beef…I know I have cooked any…except in with a bunch of vegetables. And that really isn’t the same thing.

I’m going to try this! Thanks for telling me how to make it.

Sue - October 5, 2015

I always cooked mine in the crock pot. But, I tried this. The best only difference is I put a wet right b on it. HOLY MOTHER OF came out great! My 8 and 10 year old sons said ” You MUST ALWAYS make it like this!” Thank you for sharing

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