Roast Beef Recipe

This tried-and-true Roast Beef Recipe is well seasoned, slow-cooked, and finished on high heat until golden brown and at a perfect medium-rare temperature.

Once you try this beef-making method, there is no going back.


– inside top round – coarse salt and fresh cracked pepper to taste – garlic butter – beef gravy

Trim the top round of any unwanted fat and sliver skin. It is okay if there is a small amount of fat on top as this will help flavor the meat.

Truss the beef with butcher’s twine. Generously season it on all sides with coarse salt, roughly 1 to 1 ½ tablespoons.

Place it on a rack over a sheet tray and put it uncovered in the refrigerator for 4 to 48 hours. This process is known as pre-seasoning or dry brining. 

Remove the roast beef from the refrigerator and let it sit at room temperature for 30 minutes to remove the chill. In the meantime, preheat the oven to 225°.

Add a thermometer in the center of the roast coming in from the top. Season the roast with fresh cracked or pre-ground black pepper on the top and sides. 

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