No Fuss Roast Beef
Effortless elegance meets hearty flavor with this No Fuss Roast Beef recipe, the perfect centerpiece for a comforting family dinner or a special occasion. Featuring a tender 3-pound beef roast—such as top round, sirloin, or chuck—seasoned simply but robustly with kosher salt, black pepper, garlic powder, and fragrant dried rosemary, this recipe is all about minimal prep and maximum reward. The roast is cooked to perfection in the oven, and optional carrots and potatoes, roasted alongside, make this a true one-pan wonder. With just 15 minutes of prep time and straightforward instructions, this dish delivers a beautifully browned, juicy roast without any stress. Serve it sliced thin against the grain for the ultimate melt-in-your-mouth experience, paired with your favorite sides or the caramelized vegetables from the pan. Whether you're a seasoned cook or a beginner, this recipe guarantees a hassle-free way to impress.
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Recipe Information
Ingredients
- 3 pounds beef roast (top round, sirloin, or chuck)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 4 whole carrots (optional, for roasting alongside)
- 3 large potatoes (optional, for roasting alongside)
Instructions
Preheat your oven to 375°F (190°C).
Pat the beef roast dry with paper towels to help the seasonings stick.
Rub the entire roast with olive oil, ensuring it's evenly coated.
Season the roast generously with kosher salt, black pepper, garlic powder, and dried rosemary. Use your hands to press the seasonings into the meat.
If using carrots and potatoes, peel the carrots and cut them into large pieces. Wash the potatoes and cut them into quarters. Toss the vegetables with a drizzle of olive oil, salt, and pepper, then place them in the bottom of a roasting pan.
Place a roasting rack on top of the vegetables (or directly in the roasting pan if skipping vegetables) and lay the beef roast on the rack.
Insert a meat thermometer into the thickest part of the roast, avoiding any bones if present.
Roast the beef in the preheated oven for approximately 20 minutes per pound, or until the internal temperature reaches 125°F (51°C) for medium-rare, 135°F (57°C) for medium, or 145°F (63°C) for medium-well.
Once done, remove the roast from the oven and tent it lightly with aluminum foil. Allow it to rest for 15-20 minutes to retain its juices.
Slice the roast thinly against the grain and serve with the roasted vegetables or your choice of sides.
Nutrition Facts
Calories |
4280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.8 g | 298% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 20.6 g | ||
| Protein | 370.2 g | 740% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 41.9 mg | 233% | |
| Potassium | 8129 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
