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Katie's Cucina » Recipes » Beef

Roast Beef #Beefsgiving

Published: Nov 17, 2017 · Modified: Jun 5, 2025 by Katie · This post may contain affiliate links

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Thank you Florida Beef for sponsoring today’s recipe. There are affiliate links in this post–that means if you purchase from my link I receive a small percentage at no additional cost to you. As always, all opinions are my own.

Enjoy a classic and easy to make traditional recipe for Roast Beef. Whether its for holiday entertaining or a Sunday dinner your family will love it!

sliced roast beef crusted with spices on cutting board in front of carrots and mashed potatoes with title text.

Enough with all the turkey talk. Today, we are talking about roast beef. It’s a classic and easy-to-make recipe that is perfect for entertaining for the holidays or even a traditional Sunday dinner. Although Thanksgiving is associated with all things turkey another great alternative is making beef for Thanksgiving (whether it sits next to the prized bird or is the main course). My friends at the Florida Beef council want you to think about beef, too! It’s okay to break tradition and try something new.

whole roast beef crusted with spices on silver resting rack in large pan with juices dripping below rack.

I feel like Roast Beef is one of those recipes that EVERYONE should know how to make. It’s super simple and with the right equipment; roasting pan with roasting rack, leave-in thermometer, and a carving knife you can cook a perfect mouth-watering roast. I keep the seasoning very simple. I use Montreal Steak Seasoning. I feel like it has all the spices you need and cuts down on having to make a mix. You can use salt, pepper and garlic powder if you don’t have any of the steak seasoning on hand. I’ve found that works just as good.

sliced roast beef crusted with spices on cutting board in front of carrots and mashed potatoes next to fork.

A few tips:

The key to cooking thicker cuts of meat like Round Eye or even a Prime Rib is to cook at high temp first and then lower the heat for the remaining portion of cooking. This will ensure you get a nice juicy center. You’ll also want to pull the piece of beef out when the internal temperature reaches 135 degrees and let it rest for 10 minutes. The longer you let it rest the more it will continue to cook. When you let it rest for 10 minutes it typically will get to 145 degrees Fahrenheit which will give you that perfect pink center. Keep the digital thermometer in the roast at all times so you know an accurate internal reading and don’t have to guess. It’s all about knowing that internal temperature my friends.

Cuts of Beef: For Roast Beef I like to use Round Roast–and I like to use the fattier cut so that I get all those glorious drippings to make a delicious gravy with (or save those to caramelize vegetables for a versatile quick and easy vegetable beef soup). For more info on different cuts of beef, visit the Florida Beef Councils website. They have a wide-variety of resources to help you decipher all the cuts out their.

Slicing: Make sure you ALWAYS slice against the grain. If you slice with the grain of the beef you are going to experience a very tough and chewy piece of beef. If I can’t automatically tell on the outside which way I should cut I will cut the roast in half. Then I can tell exactly the way the grain is going and begin to slice. Remember, ALWAYS slice against the grain!

top view sliced roast beef crusted with spices on cutting board with bowl of mashed potatoes.

If your looking to switch up your Thanksgiving tradition, I invite you to try making a classic recipe for Roast Beef. Make sure you head over to the Florida Beef Council website and follow them on Facebook, Instagram, Pinterest, Twitter, and YouTube.

Beefsgiving Recipes:

Cranberry Orange-Braised Instant Pot Beef Brisket from The Crumby Kitchen
Epic Beef Wellington from Go Epicurista
Instant Pot Beef Roast from April Go Lightly
Italian Beef Braciole from Love and Confections
Roast Beef from Katie’s Cucina
Slow Cooker Beef Bourguignon from Girl Abroad

Roast Beef

Bottom Round Roast Recipe

This Bottom Round Roast Recipe delivers a perfectly tender, flavorful roast with a beautifully caramelized crust, making it the ultimate centerpiece for any meal.
5 from 1 vote
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Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 35 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Resting Time: 10 minutes minutes
Total Time: 2 hours hours 15 minutes minutes
Servings: 8
Calories: 419kcal
Author: Katie

Ingredients

  • 5 lb. Beef Bottom Round Roast
  • 1 tablespoon Grape seed oil
  • ¼ cup Montreal Steak Seasoning
  • 1 cup water

Instructions

  • Pull the roast out of the refrigerator, sprinkle ¼ of the Montreal seasoning on the non-fatty side. Re-wrap and let rest for a half hour outside of the refrigerator.
  • Preheat the oven to 375 degrees Fahrenheit.
  • While oven preheats, Place the roast fat side up in a roasting pan fitted with roasting racks. Drizzle with grape seed oil and rub the roast with all the Montreal Steak seasoning. Make sure the seasoning is coated on all sides of the roast. Pour the water in the bottom of the roasting pan.
  • Place the roast in the oven and cook for 1 hour, 10 minutes. *Place an oven-safe thermometer in the roast to ensure internal cooking temperature. Then, reduce the heat to 250 degrees Fahrenheit and cook for an additional 20-30 minutes or until internal temperature reaches 135 degrees Fahrenheit.
  • Remove from the oven and let rest for 10 minutes until internal temperature reaches 145 degrees. Slice against the grain and serve immediately.

Notes

  • Bring Meat to Room Temperature – Allow the roast to sit at room temperature for 30-45 minutes before cooking for even results.
  • Don’t Skip Searing – Searing locks in flavor and creates a beautiful crust.
  • Cooking Temperature – The key to cooking thicker cuts of meat like Round Eye or even a Prime Rib is to cook at high temp first and then lower the heat for the remaining portion of cooking. This will ensure you get a nice juicy center. You’ll also want to pull the piece of beef out when the internal temperature reaches 135 degrees and let it rest for 10 minutes.
  • Use a Meat Thermometer – This is the most reliable way to avoid overcooking.
  • Deglaze the Pan – After removing the roast, deglaze the roasting pan with broth or wine to create a flavorful sauce.
  • Carve Against the Grain – Always slice the roast against the grain for the most tender bites. If you slice with the grain of the beef you are going to experience a very tough and chewy piece of beef. If I can’t automatically tell on the outside which way I should cut I will cut the roast in half.

Nutrition

Serving: 6ounces | Calories: 419kcal | Carbohydrates: 1g | Protein: 63g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 176mg | Sodium: 161mg | Potassium: 982mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 58IU | Vitamin C: 0.3mg | Calcium: 77mg | Iron: 7mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
« Dairy-Free Green Bean Casserole
Turkey Butternut Squash and Lentil Soup »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Terri - Love and Confections

    November 30, 2017 at 12:56 am

    A good roast should be in everyone’s wheel house. I love a classic roast beef, especially with carrots, potatoes and onions. Great recipe and hope you and your family had a great Thanksgiving!

    Reply
    • Katie

      November 30, 2017 at 1:40 pm

      Yes–everyone should have a good roast beef recipe to entertain with! Hope you guys had a great Thanksgiving as well.

  2. cookwarelab.net

    November 20, 2017 at 6:20 am

    I love roast beef so much!But yours look prettier than I usually make at home. So, I am gonna make this at home!

    Reply
  3. Velva

    November 18, 2017 at 5:04 pm

    You cannot beat a classic roast beef recipe. Everyone should have one!
    Thanks for sharing. Loved the post.

    Velva

    Reply
    • Katie

      November 30, 2017 at 1:44 pm

      Yes–perfect for entertaining!

  4. Ellen

    November 18, 2017 at 5:36 am

    We love round roast, especially eye of the round. You’re is cooked to the perfect temperature.

    Reply
    • Katie

      November 30, 2017 at 1:44 pm

      Thanks Ellen!

  5. Christina Thomas

    November 17, 2017 at 7:35 pm

    I love roast beef and Montreal Seasoning is my go to for beef. I haven’t made a roast in a long time and now you’ve inspired me. That crust is perfection! Happy Beefsgiving!

    Reply
    • Katie

      November 30, 2017 at 1:45 pm

      Mine too–it’s the perfect seasoning for ALL beef!

5 from 1 vote (1 rating without comment)

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