This easy 1-hour roast beef recipe delivers tender, juicy meat with rich flavor in less time than traditional roasts. Made with garlic, rosemary, and a simple homemade au jus, it’s perfect for weeknight dinners or special occasions. Serve it with roasted vegetables or pile it into sandwiches with melted cheese for a hearty, flavorful meal. Ideal for anyone looking for a quick roast beef recipe that’s full of classic flavor and minimal effort.

Ingredients

2–3 lb pot roast or top round roast
1 pint cherry or grape tomatoes
Extra virgin olive oil
Salt and black pepper, to taste
1–2 teaspoons dried rosemary
4–5 garlic cloves, cut into slivers
15 oz can beef broth

Directions

Preheat the oven:
Set your oven to 350°F (175°C). Add the tomatoes to the bottom of a roasting pan or large baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Prepare the roasting rack:
Place a roasting rack over the tomatoes. If you don’t have one, fold three pieces of foil into strips to create a makeshift rack.
Prepare the beef:
Trim any excess fat from the roast. Using a small knife, pierce the meat all over and insert the garlic slivers into the cuts. Rub the entire roast with olive oil, salt, pepper, and dried rosemary.
Roast the beef:
Place the seasoned roast on the rack and cook for 30–60 minutes, depending on the size of the roast and your desired doneness. For medium-rare, roast until the internal temperature reaches 125°F (52°C); a 2½ lb roast typically takes about 40 minutes.
Rest and carve:
Remove the roast from the oven and let it rest for at least 15 minutes before slicing very thinly against the grain.
Prepare the au jus sauce:
Remove the roasted tomatoes and set them aside. Pour the pan juices into a small saucepan, add the beef broth, and simmer until slightly reduced. Serve the sliced roast with the au jus and tomatoes, or build sandwiches with melted Swiss or provolone and caramelized onions.

Table of Contents

Tips

Use an instant-read thermometer for perfect doneness every time.
Always let the roast rest before slicing—this keeps the meat juicy and tender.
If you like a stronger garlic flavor, increase the number of garlic slivers.
For extra browning, sear the roast in a hot skillet for 2–3 minutes per side before roasting.

Variations and Substitutions

Herbs: Replace rosemary with thyme, oregano, or Italian seasoning.
Broth: Substitute beef broth with vegetable or mushroom broth for a lighter sauce.
Vegetables: Add onions, carrots, or baby potatoes to the roasting pan for a complete one-pan meal.
Cheese: Try sharp cheddar or horseradish sauce in roast beef sandwiches.

FAQs

How do I know when the roast is done?
Use a meat thermometer—125°F for medium-rare, 135°F for medium, and 145°F for medium-well.

Can I make this ahead of time?
Yes. Cook, cool, and slice the roast, then store it with the au jus in the fridge for up to 3 days. Reheat gently in the broth before serving.

Do I need to cover the roast while it cooks?
No, roast uncovered to allow the exterior to brown and develop flavor.

Serving Suggestions

Serve this roast beef with roasted or mashed potatoes, steamed green beans, or a crisp green salad. It’s also delicious in sandwiches with melted cheese and caramelized onions, dipped in the warm au jus.

Why You’ll Love This Recipe

This easy roast beef recipe is quick, flavorful, and ready in about an hour. With tender, juicy meat, aromatic rosemary, and a rich homemade au jus, it’s a reliable dish for both weeknight dinners and special occasions. Minimal prep, simple ingredients, and restaurant-quality results make it a recipe you’ll return to again and again.