Savor the warmth of family gatherings with these 22 irresistible roast beef dinners! From classic comfort food to quick weeknight meals, there’s something for every occasion. Get ready to impress your loved ones with mouthwatering recipes that are sure to become new favorites—let’s dive in and find your perfect dish!
Classic Herb-Crusted Roast Beef with Red Wine Jus
Dinner parties just got easier with this showstopper. You’ll love how simple it is to create a restaurant-quality roast beef at home. The herb crust adds incredible flavor while keeping the meat juicy.
Ingredients
– 1 (4-5 lb) beef rib roast (I prefer prime grade for extra marbling)
– 3 tbsp extra virgin olive oil (my go-to for rich flavor)
– 2 tbsp fresh rosemary, finely chopped (fresh makes all the difference!)
– 2 tbsp fresh thyme leaves
– 4 garlic cloves, minced (room temp blends better)
– 1 tbsp kosher salt
– 1 tsp black pepper, freshly ground
– 1 cup dry red wine (cabernet works beautifully)
– 2 cups beef stock (homemade if you have it)
– 2 tbsp unsalted butter (cold, for finishing the jus)
Instructions
1. Preheat your oven to 450°F and position rack in center.
2. Pat the beef rib roast completely dry with paper towels—this helps the crust form.
3. In small bowl, combine olive oil, rosemary, thyme, garlic, salt, and pepper.
4. Rub herb mixture evenly over entire surface of beef.
5. Place beef fat-side up on rack in roasting pan.
6. Roast at 450°F for 15 minutes to sear the crust.
7. Reduce oven temperature to 325°F without opening door.
8. Roast until internal temperature reaches 125°F for medium-rare, about 15-18 minutes per pound.
9. Tip: Use meat thermometer for perfect doneness—insert into thickest part avoiding bone.
10. Transfer beef to cutting board and tent loosely with foil. Rest for 20 minutes.
11. While beef rests, pour off all but 2 tbsp fat from roasting pan.
12. Place pan over medium heat and add red wine, scraping up browned bits.
13. Simmer until wine reduces by half, about 3-4 minutes.
14. Add beef stock and simmer until slightly thickened, about 5 minutes.
15. Tip: Skim any excess fat from surface for cleaner jus.
16. Remove from heat and whisk in cold butter until glossy.
17. Strain jus through fine mesh sieve into serving pitcher.
18. Tip: Let jus sit 2 minutes so butter emulsion stabilizes.
19. Slice beef against the grain into ½-inch thick slices.
20. Serve slices with warm red wine jus.
Buttery tender slices with that crisp herb crust will have everyone asking for seconds. The red wine jus adds a rich, savory depth that complements the beef perfectly. Try serving it with creamy mashed potatoes to soak up every drop of that delicious sauce!
Slow-Cooked Garlic and Rosemary Roast Beef
Dinner just got easier with this slow-cooked roast beef—it fills your home with the coziest garlic and rosemary aroma while doing all the work for you. You’ll love how tender it turns out, and it’s perfect for busy weeknights or lazy Sundays.
Ingredients
– 3-4 lb beef chuck roast (my favorite cut for slow cooking—it shreds so nicely)
– 6 cloves garlic, minced (fresh is best here for that punchy flavor)
– 2 tbsp fresh rosemary, chopped (dried works in a pinch, but fresh makes a difference)
– 2 tbsp extra virgin olive oil (my go-to for richness)
– 1 tsp kosher salt (I like the coarse texture for seasoning meat)
– 1/2 tsp black pepper, freshly ground
– 1 cup beef broth (low-sodium lets you control the saltiness)
Instructions
1. Pat the 3-4 lb beef chuck roast dry with paper towels—this helps it brown nicely.
2. In a small bowl, mix 2 tbsp extra virgin olive oil, 6 cloves minced garlic, 2 tbsp chopped fresh rosemary, 1 tsp kosher salt, and 1/2 tsp black pepper to form a paste.
3. Rub the paste evenly all over the beef chuck roast, covering every side.
4. Heat a large skillet over medium-high heat and sear the roast for 3-4 minutes per side until browned—this locks in juices.
5. Transfer the seared roast to a slow cooker and pour 1 cup beef broth around it (not over the top to keep the crust intact).
6. Cover and cook on low for 8 hours until the beef is fork-tender and easily shreds.
7. Remove the roast from the slow cooker and let it rest for 10 minutes before slicing or shredding.
8. Skim any excess fat from the cooking juices in the slow cooker and serve them as a simple au jus. Ooh, this roast beef melts in your mouth with a savory garlic-rosemary crust and juicy interior—try shredding it into sandwiches or serving over mashed potatoes for the ultimate comfort meal.
Mustard-Crusted Roast Beef with Horseradish Sauce
A perfectly cooked roast beef with a zesty crust is easier than you think! This mustard-crusted version comes together with minimal effort and delivers maximum flavor. You’ll love how the horseradish sauce adds a cool, creamy contrast.
Ingredients
– 1 (3 lb) beef eye of round roast (I prefer this cut for even cooking)
– 1/4 cup Dijon mustard (the grainy kind adds great texture)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 1 tbsp whole black peppercorns, coarsely crushed (freshly crushed makes a difference)
– 2 tsp kosher salt (I use Diamond Crystal for its lighter texture)
– 1/2 cup sour cream (full-fat gives the sauce better body)
– 2 tbsp prepared horseradish (drain it well so your sauce isn’t watery)
– 1 tbsp fresh lemon juice (freshly squeezed brightens everything up)
– 1 tsp Worcestershire sauce (this secret ingredient adds depth)
– 2 tbsp fresh chives, finely chopped (snip them right before using for maximum freshness)
Instructions
1. Preheat your oven to 450°F and position a rack in the middle.
2. Pat the beef roast completely dry with paper towels—this helps the crust stick better.
3. Rub the olive oil evenly over the entire surface of the roast.
4. Mix the Dijon mustard, crushed peppercorns, and kosher salt in a small bowl.
5. Spread the mustard mixture thickly over all sides of the roast using a spoon or brush.
6. Place the roast on a rack set inside a roasting pan, fat side up.
7. Roast at 450°F for 15 minutes to sear the crust.
8. Reduce the oven temperature to 325°F without opening the door.
9. Continue roasting until a meat thermometer inserted into the center reads 135°F for medium-rare, about 60-75 minutes.
10. Transfer the roast to a cutting board and let it rest for 15 minutes—don’t skip this, as it keeps the juices inside.
11. While the roast rests, whisk together the sour cream, prepared horseradish, fresh lemon juice, Worcestershire sauce, and fresh chives in a medium bowl.
12. Refrigerate the horseradish sauce for at least 10 minutes to let the flavors meld.
13. Slice the roast against the grain into 1/4-inch thick pieces using a sharp knife.
14. Serve the sliced roast beef with a generous dollop of the chilled horseradish sauce.
The crust forms a flavorful, slightly crispy exterior that gives way to tender, pink-centered beef. The horseradish sauce provides a cool, tangy kick that cuts through the richness beautifully. Try serving it thinly sliced on crusty bread with arugula for an epic sandwich!
Italian-Style Roast Beef with Balsamic Glaze
Craving something hearty and impressive? This Italian-style roast beef with balsamic glaze is your answer—it’s surprisingly simple to make but tastes like it came from a fancy trattoria. You’ll love how the tangy-sweet glaze complements the juicy, tender beef.
Ingredients
– 1 (3 lb) beef eye of round roast (I find this cut stays moist and slices beautifully)
– 2 tbsp extra virgin olive oil (my go-to for rich flavor)
– 4 cloves garlic, minced (fresh is best here for that punchy aroma)
– 1 tbsp fresh rosemary, chopped (dried works in a pinch, but fresh adds a brighter note)
– 1 tsp kosher salt (I prefer it for even seasoning)
– ½ tsp black pepper, freshly ground
– ½ cup balsamic vinegar (splurge on a good one—it makes the glaze shine)
– 2 tbsp honey (for a touch of sweetness that balances the vinegar)
– ¼ cup beef broth (low-sodium lets you control the saltiness)
Instructions
1. Preheat your oven to 375°F.
2. Pat the beef roast dry with paper towels—this helps the seasoning stick and promotes browning.
3. In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper.
4. Rub the mixture evenly all over the surface of the beef roast.
5. Place the seasoned roast in a roasting pan or oven-safe skillet.
6. Roast in the preheated oven for 45 minutes, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.
7. Tip: Let the roast rest for 10 minutes before slicing to keep it juicy—this is key for tender results.
8. While the roast rests, make the glaze: In a small saucepan, combine the balsamic vinegar, honey, and beef broth.
9. Bring the mixture to a simmer over medium heat, stirring occasionally.
10. Cook for 5-7 minutes, until the glaze thickens enough to coat the back of a spoon.
11. Tip: Watch closely to avoid burning—the glaze can go from perfect to overdone quickly.
12. Slice the rested roast beef thinly against the grain for the most tender bite.
13. Drizzle the warm balsamic glaze over the sliced beef just before serving.
14. Tip: Save extra glaze for dipping—it’s too good to waste!
Deliciously tender and packed with flavor, this roast beef pairs perfectly with mashed potatoes or a crisp salad. The balsamic glaze adds a glossy, sweet-tangy finish that makes every slice irresistible.
Peppercorn-Encrusted Roast Beef with Creamy Dijon Gravy
Venture into a cozy kitchen adventure with this showstopper that’s perfect for Sunday dinners or impressing guests. You’ll love how the bold peppercorns pair with that rich, creamy gravy—it’s a total crowd-pleaser without being fussy. Let’s get cooking!
Ingredients
– 1 (3-pound) beef roast (I go for a well-marbled cut like ribeye for extra juiciness)
– 2 tablespoons whole black peppercorns (crush them coarsely for the best texture)
– 1 tablespoon kosher salt (it sticks better than fine salt for crusting)
– 2 tablespoons olive oil (extra virgin is my go-to for a fruity note)
– 1 cup beef broth (low-sodium lets you control the saltiness)
– 1/2 cup heavy cream (room temp blends smoother into the gravy)
– 2 tablespoons Dijon mustard (I prefer the grainy kind for added texture)
– 1 small onion, finely chopped (yellow onions work great for sweetness)
– 2 cloves garlic, minced (fresh is best—it makes the gravy aromatic)
Instructions
1. Preheat your oven to 375°F to ensure it’s hot and ready for roasting.
2. Pat the beef roast dry with paper towels—this helps the crust stick better and brown evenly.
3. In a small bowl, mix the crushed black peppercorns and kosher salt for the rub.
4. Rub the olive oil all over the surface of the beef roast to help the seasoning adhere.
5. Press the peppercorn-salt mixture evenly onto the oiled roast, covering all sides.
6. Place the roast in a roasting pan and insert a meat thermometer into the thickest part.
7. Roast in the preheated oven at 375°F for about 60-75 minutes, or until the thermometer reads 135°F for medium-rare.
8. Remove the roast from the oven and transfer it to a cutting board to rest for 15 minutes—this keeps it juicy.
9. While the roast rests, place the roasting pan on the stovetop over medium heat.
10. Add the chopped onion to the pan drippings and sauté for 3-4 minutes until softened.
11. Stir in the minced garlic and cook for 1 minute until fragrant.
12. Pour in the beef broth, scraping up any browned bits from the pan for extra flavor.
13. Whisk in the Dijon mustard until fully incorporated into the liquid.
14. Simmer the mixture for 2-3 minutes to let it reduce slightly.
15. Stir in the heavy cream and continue simmering for another 2-3 minutes until the gravy thickens.
16. Slice the rested roast against the grain into 1/2-inch thick pieces.
17. Serve the sliced beef topped with the creamy Dijon gravy.
Rich and savory, this roast beef boasts a crispy, peppery crust that gives way to tender, pink-centered slices. The gravy adds a velvety, tangy kick that balances the heat perfectly—try serving it over mashed potatoes or with roasted veggies for a hearty meal that feels gourmet yet totally doable.
Bourbon-Marinated Roast Beef with Caramelized Onions
Sometimes you just need a showstopper dinner that feels fancy but is actually super approachable. This bourbon-marinated roast beef with caramelized onions is exactly that—rich, flavorful, and perfect for impressing guests or treating yourself on a cozy night in.
Ingredients
– 2 lbs beef chuck roast (I like a well-marbled cut for extra tenderness)
– 1/2 cup bourbon (use your favorite—I always go for a mid-shelf option like Bulleit)
– 1/4 cup soy sauce (low-sodium works great if you’re watching salt)
– 2 tbsp brown sugar (packed for that deep sweetness)
– 3 cloves garlic, minced (fresh is best here for punchy flavor)
– 1 tsp black pepper (freshly ground adds a nice kick)
– 2 large yellow onions, thinly sliced (sweet varieties like Vidalia caramelize beautifully)
– 2 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1/2 cup beef broth (I prefer low-sodium to control the salt level)
– 1 tbsp butter (unsalted lets you adjust seasoning later)
Instructions
1. In a large bowl, whisk together the bourbon, soy sauce, brown sugar, minced garlic, and black pepper until the sugar dissolves.
2. Place the beef chuck roast in the bowl, turning to coat it evenly in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor infusion (tip: marinating overnight gives the best results).
4. Remove the beef from the refrigerator and let it sit at room temperature for 30 minutes before cooking to ensure even cooking.
5. Preheat your oven to 325°F.
6. Heat the olive oil in a large oven-safe skillet over medium heat.
7. Remove the beef from the marinade, reserving the liquid, and pat it dry with paper towels to promote browning.
8. Sear the beef in the skillet for 3-4 minutes per side until a golden-brown crust forms.
9. Transfer the skillet to the preheated oven and roast for 45-50 minutes, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare (tip: avoid overcooking to keep it juicy).
10. Remove the beef from the skillet and let it rest on a cutting board for 10 minutes to allow the juices to redistribute.
11. While the beef rests, add the sliced onions to the same skillet and cook over medium heat for 15-20 minutes, stirring occasionally, until they are soft and golden brown.
12. Pour in the reserved marinade and beef broth, bring to a simmer, and cook for 5 minutes to reduce slightly.
13. Stir in the butter until melted and the sauce thickens.
14. Slice the beef against the grain into 1/2-inch thick pieces.
15. Serve the sliced beef topped with the caramelized onions and sauce.
Rich, tender slices of beef pair perfectly with the sweet, savory onions and bourbon-infused sauce. Try serving it over mashed potatoes or with a side of roasted veggies for a complete meal that’s sure to become a new favorite.
Asian-Inspired Soy and Ginger Roast Beef
Tired of the same old roast beef? This Asian-inspired version with soy and ginger will totally change your weeknight dinner game—it’s savory, aromatic, and super easy to pull off.
Ingredients
– 1 (3-pound) beef chuck roast (I like a well-marbled cut for extra juiciness)
– ½ cup soy sauce (use low-sodium if you’re watching salt)
– 3 tbsp grated fresh ginger (fresh makes a huge difference here)
– 2 tbsp honey (for that perfect sweet balance)
– 4 cloves garlic, minced (don’t skimp—garlic is key!)
– 1 tbsp sesame oil (toasted sesame oil adds depth)
– 1 tsp red pepper flakes (adjust if you like less heat)
– 2 tbsp vegetable oil (for searing—it has a high smoke point)
– 1 cup beef broth (I prefer low-sodium to control flavor)
– 2 green onions, sliced (for garnish at the end)
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef chuck roast dry with paper towels—this helps it sear better.
3. In a small bowl, whisk together the soy sauce, grated ginger, honey, minced garlic, sesame oil, and red pepper flakes.
4. Heat the vegetable oil in a large oven-safe Dutch oven over medium-high heat until shimmering, about 2 minutes.
5. Sear the beef roast on all sides until browned, about 4-5 minutes per side.
6. Pour the soy-ginger mixture over the seared roast in the Dutch oven.
7. Add the beef broth to the pot, surrounding the roast.
8. Cover the Dutch oven with a lid and transfer it to the preheated oven.
9. Roast for 2.5 to 3 hours, or until the beef is fork-tender and easily shreds.
10. Remove the roast from the oven and let it rest for 10 minutes before slicing.
11. Slice the beef against the grain for maximum tenderness.
12. Garnish with sliced green onions.
Zesty and tender, this roast melts in your mouth with a bold umami kick from the soy and a warm ginger finish. Serve it over steamed rice or shred it into tacos for a fun twist—either way, it’s a crowd-pleaser!
Spicy Cajun Roast Beef with Smoky Chipotle Aioli
You know those days when you crave something bold and comforting? This spicy Cajun roast beef hits all the right notes with its kick of heat and smoky finish. Perfect for sandwiches, salads, or just digging in with your hands!
Ingredients
– 2 lbs beef chuck roast (I go for a well-marbled cut—it stays juicier)
– 2 tbsp Cajun seasoning (homemade or store-bought, but check for salt levels)
– 1 tbsp olive oil (extra virgin is my favorite for that fruity hint)
– 1/2 cup mayonnaise (full-fat works best for creaminess)
– 1 chipotle pepper in adobo sauce, minced (plus a teaspoon of the sauce for extra smokiness)
– 1 tbsp lime juice (freshly squeezed makes a difference)
– 1/4 tsp garlic powder (or minced fresh garlic if you have it on hand)
Instructions
1. Preheat your oven to 325°F to ensure even cooking from the start.
2. Pat the beef chuck roast dry with paper towels—this helps the seasoning stick better and promotes a nice crust.
3. Rub the olive oil all over the roast, coating it evenly for a base layer.
4. Generously apply the Cajun seasoning to the entire surface of the roast, pressing it in gently.
5. Place the seasoned roast in a roasting pan or oven-safe dish, fat side up for self-basting.
6. Roast in the preheated oven for about 2 hours, or until the internal temperature reaches 145°F for medium-rare—use a meat thermometer for accuracy.
7. While the roast cooks, make the aioli: in a small bowl, combine the mayonnaise, minced chipotle pepper, adobo sauce, lime juice, and garlic powder.
8. Whisk the aioli ingredients together until smooth and well blended.
9. Once the roast reaches temperature, remove it from the oven and let it rest for 10 minutes on a cutting board—this keeps the juices locked in.
10. Slice the roast beef against the grain into thin pieces for tenderness.
11. Serve the sliced beef with the smoky chipotle aioli on the side or drizzled over the top.
Mouthwatering and tender, this roast beef has a spicy crust that gives way to juicy, flavorful meat. The smoky aioli adds a cool, creamy contrast that balances the heat perfectly—try it piled high on a toasted bun with crisp lettuce for an unforgettable sandwich!
Succulent Honey and Thyme Glazed Roast Beef
Gosh, you’re going to love how simple this roast beef is—it’s juicy, flavorful, and perfect for a cozy dinner. Seriously, it’s a crowd-pleaser every time. Let’s get cooking!
Ingredients
– 3 lb beef roast (I always go for a well-marbled cut like chuck or round for extra tenderness)
– 1/4 cup honey (local honey adds a lovely floral note, but any works)
– 2 tbsp fresh thyme leaves (dried can sub in a pinch, but fresh is worth it for that earthy punch)
– 2 tbsp olive oil (extra virgin is my go-to for its rich flavor)
– 1 tsp salt (I use coarse sea salt for better texture)
– 1/2 tsp black pepper (freshly ground makes all the difference)
– 1/2 cup beef broth (low-sodium lets you control the saltiness)
Instructions
1. Preheat your oven to 375°F to ensure it’s hot and ready for roasting.
2. Pat the 3 lb beef roast dry with paper towels—this helps the crust form beautifully.
3. In a small bowl, whisk together 1/4 cup honey, 2 tbsp olive oil, 2 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper until well combined.
4. Rub the honey-thyme mixture evenly all over the beef roast, coating every side for maximum flavor.
5. Place the coated roast in a roasting pan and pour 1/2 cup beef broth into the bottom of the pan to keep things moist.
6. Roast in the preheated oven at 375°F for about 60–70 minutes, or until a meat thermometer inserted into the thickest part reads 145°F for medium-rare.
7. Remove the roast from the oven and let it rest on a cutting board for 10 minutes—this allows the juices to redistribute, making it extra succulent.
8. Slice the roast against the grain into thin pieces for the most tender bite.
9. Serve immediately, drizzling any pan juices over the top for added richness.
Really, the texture is melt-in-your-mouth tender with a sweet, herby crust that caramelizes perfectly. It pairs wonderfully with mashed potatoes or a fresh salad for a balanced meal—leftovers make amazing sandwiches the next day!
British Sunday Roast Beef with Yorkshire Puddings
Fancy a cozy Sunday dinner that feels like a warm hug? You’re in for a treat with this classic British roast beef and fluffy Yorkshire puddings. It’s simpler than you think to whip up at home.
Ingredients
– 3 lb beef rib roast (I always go for a well-marbled cut for maximum juiciness)
– 2 tbsp olive oil (extra virgin is my go-to for that rich flavor)
– 1 tbsp kosher salt (coarse salt gives the best crust)
– 1 tsp black pepper (freshly ground makes all the difference)
– 1 cup all-purpose flour
– 1 cup whole milk (room temp helps the batter come together smoothly)
– 2 large eggs (I prefer room temp eggs here for a lighter pudding)
– 1/2 tsp salt
– 1/4 cup beef drippings or vegetable oil (saved from the roast for authentic flavor)
Instructions
1. Preheat your oven to 450°F.
2. Pat the beef rib roast dry with paper towels.
3. Rub the roast all over with olive oil.
4. Season the roast evenly with kosher salt and black pepper.
5. Place the roast fat-side up in a roasting pan.
6. Roast at 450°F for 15 minutes to sear the outside.
7. Reduce the oven temperature to 325°F.
8. Continue roasting for about 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.
9. Tip: Let the roast rest for 20 minutes before slicing to keep it juicy.
10. While the roast rests, make the Yorkshire pudding batter by whisking together all-purpose flour, whole milk, eggs, and salt until smooth.
11. Let the batter rest for 10 minutes; this helps the puddings rise better.
12. Place a muffin tin in the oven at 425°F for 5 minutes to heat.
13. Carefully remove the hot muffin tin and add 1 teaspoon of beef drippings or vegetable oil to each cup.
14. Tip: Work quickly to keep the tin hot for a crispy exterior.
15. Pour the batter evenly into the muffin cups, filling each about halfway.
16. Bake at 425°F for 20-25 minutes, until puffed and golden brown.
17. Tip: Do not open the oven door during baking to prevent the puddings from collapsing.
18. Serve immediately with the sliced roast beef.
But the best part? That tender, juicy beef pairs perfectly with the airy, crisp Yorkshires. Drizzle everything with the pan juices for an extra flavor boost, and maybe add a side of horseradish cream if you’re feeling fancy.
Mediterranean Roast Beef with Olive Tapenade
Ready to impress with minimal effort? This Mediterranean roast beef comes together with bold flavors that feel fancy but are totally approachable. You’ll love how the savory beef pairs with the briny olive tapenade—it’s a weeknight win.
Ingredients
– 2 lbs beef roast (I go for a top round cut—it’s lean and slices beautifully)
– 3 tbsp extra virgin olive oil (my go-to for rich flavor)
– 1 cup pitted kalamata olives (they’re meaty and not too salty)
– 2 cloves garlic (fresh minced makes all the difference)
– 1 tbsp capers (for a little tangy punch)
– 1 tsp lemon juice (brightens up the tapenade)
– 1 tsp dried oregano (Mediterranean vibes!)
– Salt and black pepper (to season the beef generously)
Instructions
1. Preheat your oven to 375°F.
2. Pat the beef roast dry with paper towels—this helps it brown nicely.
3. Rub the roast all over with 1 tbsp olive oil, then season heavily with salt and black pepper.
4. Place the roast in a roasting pan and insert an oven-safe meat thermometer into the thickest part.
5. Roast for 45-60 minutes, until the thermometer reads 135°F for medium-rare (tip: pull it out 5 degrees early as it keeps cooking!).
6. While the beef roasts, make the tapenade: in a food processor, combine kalamata olives, garlic, capers, lemon juice, oregano, and remaining 2 tbsp olive oil.
7. Pulse until finely chopped but still chunky—don’t over-blend or it’ll turn pasty.
8. Once the beef hits 135°F, remove it from the oven and let it rest on a cutting board for 10 minutes (tip: resting keeps it juicy!).
9. Thinly slice the beef against the grain for tender bites.
10. Serve the slices topped with a generous spoonful of tapenade.
Juicy and perfectly pink inside, this roast beef melts with each bite. The tapenade adds a salty, herby kick that’s irresistible—try it piled on crusty bread or alongside a simple salad for a full meal.
Southwestern Roast Beef with Cilantro-Lime Butter
A hearty Southwestern roast beef is just what you need for a cozy dinner. You’ll love how the zesty cilantro-lime butter melts over the warm, spiced meat. It’s a crowd-pleaser that feels fancy but is totally doable.
Ingredients
– 2 lbs beef roast (I go for a chuck roast—it stays juicy and tender)
– 2 tbsp olive oil (extra virgin is my favorite for that rich flavor)
– 1 tbsp chili powder (use a good quality one for that authentic kick)
– 1 tsp ground cumin (toasted cumin seeds ground fresh are even better)
– 1/2 tsp garlic powder (or mince fresh garlic if you have time)
– 1/2 tsp salt (I like sea salt for a cleaner taste)
– 1/4 tsp black pepper (freshly cracked adds a nice punch)
– 4 tbsp unsalted butter, softened (room temp butter blends smoothly)
– 2 tbsp fresh cilantro, chopped (don’t skip the fresh stuff—it makes a difference)
– 1 tbsp lime juice (freshly squeezed for the brightest flavor)
– 1 tsp lime zest (grate it right from the lime for extra zing)
Instructions
1. Preheat your oven to 325°F to ensure even cooking from the start.
2. Pat the beef roast dry with paper towels—this helps the seasoning stick and promotes browning.
3. In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, salt, and black pepper until well combined.
4. Rub the spice mixture evenly all over the surface of the beef roast, covering every side.
5. Place the seasoned roast in a roasting pan or oven-safe skillet.
6. Roast in the preheated oven for about 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part reads 145°F for medium-rare.
7. While the roast cooks, make the cilantro-lime butter by combining the softened butter, chopped cilantro, lime juice, and lime zest in a bowl; mix until smooth.
8. Once the roast reaches the desired temperature, remove it from the oven and let it rest on a cutting board for 10 minutes—this allows the juices to redistribute.
9. Slice the roast against the grain into thin pieces for the most tender bite.
10. Serve the sliced beef topped with a generous dollop of the cilantro-lime butter.
Wow, the beef turns out incredibly tender with a smoky, spicy crust from the rub. The butter melts into every nook, adding a fresh, citrusy burst that balances the richness. Try serving it over a bed of cilantro-lime rice or with warm tortillas for a fun, interactive meal.
Coffee-Rubbed Roast Beef with Molasses Barbecue Sauce
Feeling like impressing your crew with something smoky and spectacular? This coffee-rubbed roast beef with molasses barbecue sauce is your new go-to for weekend feasts. It’s hearty, a little fancy, and totally doable—even if you’re not a pro.
Ingredients
– 1 (3-4 lb) beef chuck roast (go for one with good marbling—it stays juicier!)
– 2 tbsp finely ground coffee (I use dark roast for deeper flavor)
– 1 tbsp brown sugar (pack it lightly for that caramel hint)
– 1 tsp smoked paprika (this adds the smokiness we crave)
– 1 tsp garlic powder (skip fresh here—it burns too easily)
– 1 tsp onion powder (trust me, it blends better than chopped)
– 1/2 tsp cayenne pepper (adjust if you like less heat)
– 1/2 cup ketchup (a classic base for the sauce)
– 1/4 cup molasses (the dark kind gives rich sweetness)
– 2 tbsp apple cider vinegar (balances the sweetness perfectly)
– 1 tbsp Worcestershire sauce (my secret umami booster)
– 1 tsp Dijon mustard (adds a tangy kick)
– 2 tbsp olive oil (extra virgin is my favorite for searing)
– Salt and black pepper (to season generously—don’t be shy!)
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef chuck roast dry with paper towels—this helps the rub stick and sear better.
3. In a small bowl, mix the ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper.
4. Rub the spice mixture evenly all over the beef, pressing gently to adhere.
5. Heat 2 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering.
6. Sear the beef for 3-4 minutes per side until a dark crust forms—don’t move it around to get that perfect browning.
7. While the beef sears, whisk together ketchup, molasses, apple cider vinegar, Worcestershire sauce, and Dijon mustard in a bowl.
8. Pour the sauce mixture over the seared beef in the skillet.
9. Cover the skillet with a lid or foil and transfer it to the preheated oven.
10. Roast for 2.5 to 3 hours, until the beef is fork-tender and easily shreds.
11. Remove the beef from the oven and let it rest for 10 minutes before slicing—this keeps all those juices locked in.
12. Slice the beef against the grain for the most tender bites.
13. Serve the beef drizzled with the pan sauce from the skillet.
Keep it cozy by piling slices on toasted buns for sandwiches, or go elegant with mashed potatoes. The coffee rub adds a bold, earthy depth that plays so well with the sweet-tangy sauce—every bite is a flavor explosion you’ll want to repeat ASAP.
Lemon and Herb Butter Roast Beef
Mmm, nothing beats the aroma of lemon and herbs filling your kitchen. You’re going to love how simple this roast beef comes together, and that buttery, zesty flavor is just incredible.
Ingredients
– 3 lb beef roast (I like a nice chuck roast for this)
– 1/2 cup unsalted butter, softened (room temp blends so much better)
– 2 tbsp fresh lemon juice (freshly squeezed makes all the difference)
– 1 tbsp chopped fresh rosemary
– 1 tbsp chopped fresh thyme
– 2 cloves garlic, minced (I always use fresh—it’s worth it)
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. In a small bowl, mix the softened butter, lemon juice, rosemary, thyme, garlic, salt, and pepper until well combined.
3. Pat the beef roast dry with paper towels—this helps the butter stick better.
4. Rub the butter mixture evenly all over the roast.
5. Place the roast in a roasting pan, fat side up.
6. Roast in the preheated oven for about 25 minutes per pound, or until the internal temperature reaches 145°F for medium-rare.
7. Let the roast rest for 10 minutes before slicing—this keeps it juicy.
8. Slice against the grain for the most tender bites.
Zesty and herbaceous, this roast beef is melt-in-your-mouth tender with a golden, buttery crust. Serve it sliced thin over mashed potatoes or pile it high on crusty bread for an epic sandwich—it’s a total crowd-pleaser!
Maple and Mustard Roast Beef with Roasted Vegetables
A perfect Sunday dinner that’s cozy and packed with flavor. You’ll love how the sweet maple and tangy mustard come together. It’s a crowd-pleaser every time.
Ingredients
– 2 lbs beef roast (I go for a chuck roast—it stays juicy)
– 1/4 cup pure maple syrup (the real stuff makes a difference)
– 2 tbsp Dijon mustard (my favorite for that sharp kick)
– 2 tbsp olive oil (extra virgin is my go-to for roasting)
– 1 tsp salt (I use coarse sea salt for better texture)
– 1/2 tsp black pepper (freshly ground adds more punch)
– 4 large carrots, peeled and chopped into 1-inch pieces (they caramelize so nicely)
– 1 lb baby potatoes, halved (no need to peel—saves time and adds rustic charm)
– 1 large onion, cut into wedges (yellow onions work best for sweetness)
Instructions
1. Preheat your oven to 375°F to ensure even cooking from the start.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, salt, and black pepper until smooth.
3. Place the beef roast in a large roasting pan and pour the maple-mustard mixture over it, coating all sides evenly.
4. Arrange the chopped carrots, halved baby potatoes, and onion wedges around the roast in the pan.
5. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature of the beef reaches 145°F for medium-rare—use a meat thermometer for accuracy.
6. Remove the pan from the oven and let the roast rest for 10 minutes before slicing; this keeps the juices locked in.
7. Slice the beef against the grain into 1/2-inch thick pieces for tender bites.
8. Serve the sliced beef alongside the roasted vegetables, drizzling any pan juices over the top for extra flavor.
Vibrant and hearty, this dish has a tender, melt-in-your-mouth beef with a sweet-savory glaze. The veggies get caramelized edges and soak up all the delicious juices. Try serving it over mashed potatoes or with a crisp green salad for a complete meal.
Beer-Braised Roast Beef with Onion Gravy
Sometimes you just need a cozy, no-fuss dinner that feels like a hug in a bowl. This beer-braised roast beef is exactly that—tender, flavorful, and perfect for a lazy Sunday or a weeknight when you want something hearty without the hassle. Plus, that onion gravy? It’s downright irresistible.
Ingredients
– 3 lbs chuck roast (I like a well-marbled cut for extra juiciness)
– 2 tbsp olive oil (extra virgin is my go-to for richness)
– 2 large yellow onions, sliced (they sweeten up so nicely when cooked low and slow)
– 4 cloves garlic, minced (fresh is best here for that punchy flavor)
– 12 oz dark beer (a stout or porter adds deep notes, but any will work)
– 2 cups beef broth (low-sodium lets you control the salt)
– 2 tbsp all-purpose flour (for thickening the gravy—don’t skip it!)
– 1 tsp dried thyme (or fresh if you have it, but dried holds up well)
– Salt and black pepper (I’m generous with both for a well-seasoned crust)
Instructions
1. Preheat your oven to 325°F.
2. Pat the chuck roast dry with paper towels—this helps it brown beautifully.
3. Season the roast generously on all sides with salt and black pepper.
4. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
5. Sear the roast for 4-5 minutes per side until deeply browned, then transfer to a plate.
6. Add sliced onions to the pot and cook for 8-10 minutes, stirring occasionally, until softened and golden.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Sprinkle flour over the onions and stir constantly for 2 minutes to cook out the raw taste.
9. Pour in the dark beer, scraping up any browned bits from the bottom of the pot.
10. Add beef broth and dried thyme, then bring to a simmer.
11. Return the seared roast to the pot, nestling it into the liquid.
12. Cover the Dutch oven and transfer it to the preheated oven.
13. Braise for 3 hours until the beef is fork-tender and easily shreds.
14. Remove the pot from the oven and transfer the roast to a cutting board.
15. Let the beef rest for 10 minutes before slicing or shredding.
16. Meanwhile, skim excess fat from the gravy in the pot if desired.
17. Simmer the gravy over medium heat for 5-10 minutes until slightly thickened.
18. Season the gravy with additional salt and pepper if needed.
Zesty and rich, this dish melts in your mouth with every bite—the beef is so tender it practically falls apart, and the gravy is savory with a hint of sweetness from the onions. Serve it over mashed potatoes or with crusty bread to soak up every last drop, and maybe even top with fresh herbs for a pop of color.
French Onion Roast Beef with Gruyère Cheese
Sometimes you just need that cozy, comforting meal that feels like a hug in a bowl. This French Onion Roast Beef with Gruyère Cheese is exactly that—savory, cheesy, and totally satisfying.
Ingredients
– 3 tablespoons extra virgin olive oil (my go-to for rich flavor)
– 2 large yellow onions, thinly sliced (sweet ones work best here)
– 1 teaspoon granulated sugar (helps caramelize those onions perfectly)
– 2 pounds beef chuck roast, trimmed (room temp cooks more evenly)
– 1 teaspoon kosher salt (I prefer it for its clean taste)
– 1/2 teaspoon black pepper, freshly ground
– 4 cloves garlic, minced (fresh is key for that punch)
– 1 tablespoon all-purpose flour (to thicken the sauce nicely)
– 2 cups beef broth (low-sodium lets you control the salt)
– 1 teaspoon fresh thyme leaves (dried works in a pinch, but fresh is brighter)
– 4 slices Gruyère cheese (about 4 ounces—get the good stuff!)
– 2 slices crusty bread, toasted (for serving—sourdough is my favorite)
Instructions
1. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced onions and sugar, stirring to coat, and cook for 20 minutes, stirring occasionally, until deeply golden and caramelized.
3. Tip: Don’t rush the onions—low and slow is the secret to that sweet, jammy texture.
4. Preheat your oven to 325°F while the onions cook.
5. Pat the beef roast dry with paper towels, then season all over with salt and pepper.
6. Push onions to the edges of the skillet, add the remaining 1 tablespoon olive oil, and increase heat to medium-high.
7. Sear the beef for 3-4 minutes per side until a brown crust forms.
8. Tip: Get that sear hot to lock in juices—it makes the roast incredibly tender.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Sprinkle flour over everything and stir for 1 minute to cook off the raw taste.
11. Pour in the beef broth and add thyme, scraping up any browned bits from the bottom.
12. Bring to a simmer, then cover the skillet and transfer to the preheated oven.
13. Roast for 2 hours until the beef is fork-tender and easily shreds.
14. Remove from oven, uncover, and top with Gruyère cheese slices.
15. Broil on high for 2-3 minutes until the cheese is bubbly and golden brown.
16. Tip: Watch closely during broiling—cheese can go from perfect to burnt in seconds!
17. Let rest for 10 minutes before slicing or shredding the beef.
18. Serve hot over toasted bread to soak up all that delicious juice.
Unbelievably tender beef melts in your mouth, while the sweet onions and nutty Gruyère create a depth of flavor that’s pure comfort. Try serving it over mashed potatoes for a twist, or enjoy it as is—it’s hearty enough to stand alone.
Garlic and Herb Stuffed Roast Beef
Sometimes you just need a showstopper meal that feels fancy but is totally doable. This garlic and herb stuffed roast beef is perfect for Sunday dinners or when you want to impress without too much fuss. It’s juicy, flavorful, and always a crowd-pleaser.
Ingredients
– 1 (3 lb) beef eye of round roast (I like this cut because it’s lean but stays tender when cooked right)
– 4 cloves garlic, minced (fresh is best here for that punchy flavor)
– 2 tbsp fresh rosemary, chopped (dried works in a pinch, but fresh makes a difference)
– 2 tbsp fresh thyme leaves
– 3 tbsp extra virgin olive oil (my go-to for richness)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 cup beef broth (low-sodium lets you control the salt)
Instructions
1. Preheat your oven to 375°F.
2. Pat the beef roast dry with paper towels—this helps the seasoning stick and promotes browning.
3. In a small bowl, mix the minced garlic, rosemary, thyme, olive oil, salt, and pepper to form a paste.
4. Using a sharp knife, make shallow slits all over the surface of the roast, about 1 inch apart.
5. Rub the herb paste evenly into the slits and all over the outside of the roast.
6. Place the roast in a roasting pan fat-side up.
7. Roast in the preheated oven for 45-60 minutes, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.
8. Tip: Let the roast rest for 10-15 minutes before slicing to keep it juicy—don’t skip this!
9. While the roast rests, pour the beef broth into the roasting pan and scrape up any browned bits to make a simple pan sauce.
10. Slice the roast against the grain into 1/2-inch thick pieces.
11. Serve drizzled with the pan sauce.
For the best texture, it’s tender and slightly pink inside with a crispy herb crust. Flavor-wise, the garlic and herbs shine through without overpowering the beef. Try serving it sliced over mashed potatoes or with a side of roasted veggies for a complete meal.
Conclusion
Whether you’re hosting a holiday feast or a cozy Sunday dinner, these 22 roast beef recipes offer delicious inspiration for every occasion. We hope you find a new family favorite among them! Don’t forget to share your thoughts in the comments and pin your top picks to Pinterest for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
