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Home » Recipes » Dinners

Beef Roast

Published: December 6, 2021 | Last Updated: February 13, 2022 | Lisa 1 Comment
This post may contain affiliate links.

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Last Updated February 13th, 2022 at 01:18 pm by Lisa

Thick slices of a beef roast with a pan sauce dripping off the stacked sliced of beef on a cutting board.Pin

Make an elegant Beef Roast (aka Roast Beef) from tenderloin or New York steak. Wonderful to serve for dinner parties, special occasions, or the holidays with a rich red wine sauce.          

As an added bonus, the next day it will make incredible roast beef sandwiches. Pile on crusty French bread slathered with creamy horseradish sauce.

This roast beef recipe is ready in under 45 minutes and serves 10 people. The results are simply stunning, a deep rich color results from the pan sear and the rich port wine sauce. Slice it thick and serve...

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What Kind Of Beef Is Best?

You can splurge and get a center-cut beef tenderloin roast, also called a filet of beef or filet roast. Those run around $38 per pound currently (2021).

But I found a less expensive option...New York Strip Steak!

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PRO TIP: Buy New York Strip steak, and ask the butcher to tie it into a roast for you! My market did not charge anything extra for the service. It is a cost-effective option for this recipe. It's up to you, with beef prices these days. Strip steak is well priced and absolutely delicious!

  • New York Strip Steak Benefits - cost-effective, tender, and full of flavor
  • Filet Tenderloin Benefits - more expensive, very tender, a premium cut

Here Is What You Need...

You can use a Syrah, Cabernet, or Pinot Noir, the Port is amazing...I hope you try it!

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How To Make Roast Beef

  1. Let the beef stand at room temperature for about 1 hour before roasting. Preheat the oven to 450 degrees.
  2. Dice the shallots and set aside.
  3. Pat the beef dry with a paper towel, this helps it sear in the pan which creates caramelization (aka Maillard reaction which is FLAVOR). Rub the olive oil all over the beef, sprinkle with salt and pepper on all sides.

How To Sear A Beef Roast

On medium-high heat, heat a large cast-iron skillet. Sear the beef on each side until golden brown and caramelized, and stir the shallots around in the pan. The shallots will turn dark, that is ok but don't let them burn.

Turn off the stove, remove beef from the pan and rest on a large platter.

Make The Red Wine Sauce

In the large skillet pan (don't clean it out!) add 2 cups of red wine, good Port preferred. Add 3 tablespoons of butter. Use a wooden spoon to scrape up all the bits known as the "fond" on the bottom of the pan.

There is a lot of flavor down on the pan and you want that in your pan sauce! Next, add the beef back to the pan.

Now, Finish The Roast

Carefully place the cast iron skillet into the 450-degree oven on the center rack, for 10 minutes. Then flip over the beef for another 10 minutes.

The roast beef is done when internal temperature reaches medium-rare 130-135 degrees.

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  1. Remove from oven, rest 15 minutes. Slice 2" thick for dinner portions and spoon the sauce over each portion, or slice thinly for roast beef sandwiches.
  2. Serve with creamy horseradish sauce for dinner or on sandwiches.

Roast Beef Cooking Time & Temperatures

It is recommended to cook beef for roast beef just to medium internal temperature. This keeps it tender and full of flavor. 

rare 120-125 degrees medium 140-145 medium-rare 130-135

Check the temperature throughout cooking, a wireless digital thermometer makes this really easy, I love my Thermopen from ThermoWorks.

A red Thermoworks instant read thermometer.Pin

It is the most accurate thermometer on the market according to America's Test Kitchen, and I use mine for everything from baking, frying, and roasting meat.

Pin
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Good Cut Of Meat For Roast Beef?

You need a tender cut of beef if you are pan searing and finishing your beef in the oven, or it will become tough. Choose a tender cut of beef:

New York Strip Steak Benefits - cost-effective, tender, and full of flavor.
Filet Tenderloin Benefits - more expensive, very tender, a premium cut.
PRO TIP: Have your butcher tie the cut of meat for you!

What Is The Maillard Reaction?


The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives that distinctive golden caramelized color and deep rich flavor. When you sear a steak, roast meats, make caramel from milk and sugar, bake bread or cookies, toast marshmallows, those are all examples of this reaction when you get that beautiful golden tone and color on the food you are cooking.

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Shaved parmesan on roast beef sandwiches on baguettes.Pin

Make Roast Beef Sandwiches!

Although it seems obvious, I want to say that this recipe makes AAMMMMMMAAAAZZZZZINNNNNG ROAST BEEF SANDWICHES!

Roast Beef Sandwiches
Roast Beef Sandwiches with a homemade deli meat, creamy balsamic horseradish sauce, shaved parmesan, and lettuce on crusty baguettes!
GET THE RECIPE PIN IT
Thick sliced roast beef on baguettes with lettuce, horseradish sauce, and shaved parmesan.Pin

I had a longtime friend over for lunch with her young kids. And they all went crazy for these sandwiches and her son still begs me to make these for him.

I used quality ingredients and served them on good French baguettes, slathered with homemade creamy horseradish sauce, thin-sliced roast beef, shaved aged parmesan, and a spring lettuce mix.

Creamy Balsamic Horseradish Sauce
If you enjoy spicy foods, this Creamy Balsamic Horseradish Sauce is a great compliment to savory dishes like thick slices of Beef Roast, prime rib, Corned Beef. Or to slather on beef tenderloin Roast Beef Sandwiches. Add deep flavor and a spicy fiery kick to your home cooking. Dollop this creamy sauce on a good french dip sandwich or grilled filet mignon. And it lasts in the fridge for over two weeks. You will feel like you are dining at the finest restaurant or steak house every day.
GET THE RECIPE PIN IT
Looking down into a wooden bowl with creamy balsamic horseradish sauce swirled in the center, and a wooden spreader resting on the edge of the bowl with a rustic beige tablecloth underneath and on a woven rattan placemat.Pin
Roast beef sandwiches with the beef cut ¼-1/2" thick for sandwiches.Pin

How To Serve Roast Beef?

  • Slice in thick 1 ½ - 2 inch slices for dinner, spoon pan sauce over beef. 
  • Sides that go well with roast beef are Mashed Potatoes or Smashed Potatoes, a cool green Wedge Salad, and Dinner Rolls.
Four thick slices of roast beef with the whole roast in the background and juices running down the black slate cutting board.Pin

More Beef Recipes

Try a Beef Stroganoff recipe with tri-tip steak, mushrooms, and creamy rich stroganoff sauce. It is easy enough for a weeknight dinner and yummy enough for company.

Shish Kabobs are the best for grilling and cookouts. These use top sirloin beef, and an incredible marinade that has pineapple juice.

These Cheeseburgers are slathered with burger sauce, the meat patties are made with an amazing burger seasoning, tons of melted cheese, pickle chips, tomato slices, and crisp cold lettuce. 

  • White plate filled with Beef Stroganoff on noodles with mushrooms.
    Best Beef Stroganoff Recipe
  • A wooden platter filled with Shish Kabob grilled skewers.
    Shish Kabobs
  • A person holding a messy grilled burger topped with melted cheese, burger sauce, lettuce, tomato, and pickles.
    The Best Cheeseburger

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Thick sliced roast beef on a cutting board with pan juices and ingredients in the background.Pin
Print Pin Recipe

Beef Roast (Roast Beef) with Port-Wine Sauce

Serve this Beef Roast Recipe with a wine marinade as an elegant dinner or for the holidays. Slice leftovers for roast beef sandwiches.   
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 12
Calories 541kcal
Author Lisa Hatfield

Equipment

Large Cast Iron Skillet
Epicurean Non-Slip Cutting Board
Chef Knife

Ingredients

  • 5 pounds Strip Steak (or Beef Tenderloin) butcher tied
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoons sea salt
  • 1 teaspoon ground black pepper
  • ½ cup shallots
  • 2 cup good port wine
  • 3 tablespoons butter

Instructions

  • Let the beef stand at room temperature for about 1 hour before roasting. Preheat the oven to 450 degrees.
  • Dice the shallots and set aside.
  • Pat the beef dry with a paper towel, this helps it sear in the pan which creates carmelization (aka Maillard Reaction). Rub the olive oil all over the beef, spinkle with salt and pepper on all sides.
  • On medium high heat, heat a large cast iron skillet, sear the beef on each side until golden brown and caramelized, and stir the shallots around in the pan. The shallots will turn dark, and that is ok, but don't let them burn, adjust your heat if necessary.
  • Turn off the stove, remove beef from the pan and rest on a large platter.
  • In the large skillet pan (don't clean it out!) add 2 cups of red wine (a good port prefered) and 3 tablespoons of butter, use a wooden spoon to scrape up all the bits known as the "fond" on the bottom of the pan. There is a lot of flavor down on the pan and you want that in your sauce! Next, add the beef back in the pan.
  • Carefully place the cast iron skillet into the 450 degree oven on the center rack, for 10 minutes, then flip over the beef for another 10 minutes.
  • The roast beef is done when internal temperature reaches medium rare 130-135 degrees, use a good accurate thermometer.
  • Remove from oven, rest 15 minutes, and slice thick for dinner portions and spoon the sauce over each portion, or slice thinly for roast beef sandwiches.
  • Serve with creamy horseradish sauce for dinner or on sandwiches.

Notes

beef cut

New York Strip steak tied into a roast by the butcher is a cost-effective option for this recipe and is amazing.
You can splurge and get a center-cut beef tenderloin roast, also called a filet of beef, or filet roast, that runs around $22 per pound. It's up to you!
Ask the butcher to tie the roast for you if you buy a less expensive cut like New York Strip.

beef temperature

It is recommended to cook beef for roast beef just to medium internal temperature to keep it tender and full of flavor. 
rare 120-125 degrees
medium rare 130-135
medium 140-145

serving

Dinner: Slice in thick 1 ½ - 2 inch slices for dinner, spoon pan sauce over beef. 
Sandwiches: Slice thin, for sandwiches. 

wine

You can use a Syrah, Cabernet, or Pinot Noir, the Port is amazing...hope you try it!

Nutrition

Serving: 12g | Calories: 541kcal | Carbohydrates: 7g | Protein: 39g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 159mg | Sodium: 419mg | Potassium: 661mg | Fiber: 1g | Sugar: 4g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 3mg
Tried this recipe?Let's see it on Instagram! Follow us @Delicious.Table and tag us on your recipe photo with #delicioustable
Need ingredients or equipment to make this recipe? Shop Now Every cooking product recommended I own, use, and love how they perform in my kitchen. Happy Cooking! Lisa
Disclosure: As an Amazon Associate, Delicious Table earns advertising fees from qualified purchases linking to Amazon.com

Reader Interactions

Comments

  1. Jessica Robinson says

    October 09, 2020 at 6:05 pm

    5 stars
    We just made this roast beef and it was incredible with a horseradish sauce on crunchy hard rolls! Such a great recipe!

    Reply

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