Ever since Ben made that insane 10lb prime rib for Christmas dinner I’ve been itching for an easier way to incorporate roast beef into our lives. Because that’s how good it was, and these are the important things I think about at night.
Actually, I shouldn’t say easier because roasting beef is inherently easy. Season a hunk of beef then throw it in the oven. Not much to it. Faster, is the word I was really searching for. I wanted a roast beef that I could make for an easy Sunday supper or quick weeknight meal.
Easiest 1-Hour Roast Beef it is – SWOON!
A petite beef roast is simply seasoned with salt, pepper, and dried rosemary then studded with garlic slivers and roasted with cherry tomatoes. The juices are used to create an au jus sauce that’s perfect for drizzling over a few slices, or serving alongside the beef stuffed inside a crusty roll with melted swiss or provolone cheese, a la French Dip Sandwiches.
Trust me, this beef tastes just as good as it looks and, as the name implies, is ready in 1 hour or less. Mine only took 40 minutes!
Start by tossing 1 pint grape or cherry tomatoes with a drizzle of extra virgin olive oil, salt, and pepper in the bottom of a roasting pan or large baking dish (this was a 9×12″).
If you’re using a roasting pan with a rack, pop that in next or, if you’re like me and are too lazy to dig the pan out of the box it’s been sitting in in the basement since Christmas, make your own rack using rolled up foil.
Next, consult your roast. I’ve made this with a 1-1/2lb top round roast and 2-1/2lb petite chuck roast and both were equally delicious. To feed 4-6, you’ll want a 2-3lb roast. If you’re nervous and not really sure what you’re looking for at the grocery store, ASK THE MEAT COUNTER PEOPLE. They are there to help you!
Trim the roast of excess fat then, using a small sharp knife, pierce the roast all over and push in slivers of fresh-cut garlic from 4-5 garlic cloves (I did about 8 slivers on each side.)
Next, rub the entire roast with extra virgin olive oil and season generously with salt and pepper. Also sprinkle on 1-2 teaspoons dried rosemary. Remember this is a LOT of meat, so don’t be shy with the seasonings.
Pop the roast onto the “rack” then send it into a 350 degree oven for anywhere between 30-60 minutes depending both on how large your roast is, and how well-done you like your meat.
Ben and I like a nice medium-rare roast beef so I took it out at 40 minutes – when the internal temperature had reached 125 degrees per an instant-read thermometer. Use this chart for meat temperatures and doneness.
I bought this thermometer at Target for like $10, and I’m glad I did. The first time I made this beef my big fat meat thermometer, the kind that you leave in the roast as you bake it, was WAY off saying the internal temp was at 170 degrees or something outlandish like that (which would have made it a black brick!) This guy gave, as the name indicates, a true temperature!
The next part is extremely important. Transfer the roast to a cutting board and DO NOT TOUCH IT for at least 15 minutes. If you cut into it before then, all the juices will run out and you’ll be left with shoe leather.
Besides, we have important things to do while the meat is resting, like making the insane au jus sauce to drizzle on top! Like I said, this beef can be stuffed inside a crusty bun with melted cheese and/or caramelized onions with au jus dipping sauce (Ben LOVES it that way,) but it’s just as mouthwatering (and gluten-free!) when sliced and served with the roasted tomatoes and sauce drizzled on top.
Remove the roasted tomatoes to a plate then pour the leftover juices into a small saucepan. Depending on how much juice you have, add up to a 15oz can beef broth then simmer until slightly reduced, seasoning with pepper if desired.
After the au jus is ready, slice the meat as thinly as possible against the grain, then serve and devour!
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Easiest 1-Hour Roast Beef
Description
Easiest 1-Hour Roast Beef is a simple, gluten-free main dish recipe that's absolutely succulent. Enjoy for the holidays or any day of the week.
Ingredients
- 2-3lb pot roast or top round roast
- 1 pint cherry or grape tomatoes
- extra virgin olive oil
- salt & pepper
- dried rosemary
- 4-5 garlic cloves, cut into slivers
- 15oz can beef broth
Directions
- Preheat oven to 350 degrees then add tomatoes to the bottom of a roasting pan or large baking dish and toss with a drizzle of extra virgin olive oil, salt, and pepper. Place roasting rack inside pan, or fold three pieces of foil to mimic a rack (see picture in post.)
- Trim roast of excess fat then pierce meat all over with a small knife and insert garlic slivers. Rub outside with extra virgin olive oil, a generous amount of salt and pepper, and a teaspoon or two of dried rosemary then place on top of rack. Roast for 30-60 minutes, depending on the size of the roast and desired level of doneness. My 2-1/2lb roast took 40 minutes to reach an internal temperature of 125 degrees when tested with an instant-read thermometer, which yielded medium-rare beef after resting. Check this chart for meat temperatures and doneness.
- Let meat rest for at least 15 minutes before carving very thin and against the grain.
- While beef is resting remove tomatoes to a plate then set aside. Pour juices from roasting pan into a small saucepan then add up to a can of beef broth and simmer until slightly reduced. Serve roasted tomatoes and au jus sauce with sliced beef, or pile into a bun with melted swiss or provolone cheese and caramelized onions, and dip into au jus sauce.
Notes
From Skinny Taste
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I’ve been serving my roast beef and tomatoes with a side of Smashed Parmesan Potatoes. Super easy.
Microwave petite Yukon Gold Potatoes until tender, about 8 minutes, then place on an oiled baking sheet. Use a potato smasher to smash them flat then mist or spray with more extra virgin olive oil and season generously with salt, pepper, and freshly grated parmesan cheese. Bake at 425 for 10 minutes, or until golden brown.
That’s it! A match made in meat and potatoes heaven.
Well folks, that’s all she wrote. Now go forth, and enjoy roast beef in under an hour!
Made it. 30-60 minutes was not realistic. 2 hours was needed. I added basamic vinegar & brown sugar to tomatoes for flavor
This recipe turned out really badly for me, I don’t advise anyone make it. My thermometer read the middle of the meat at 100f and the ends at 120, a far cry from being done or even close. Juices seeped out of the meat at a staggering rate just from sticking the thermometer in and I think it’ll need at minimum another 30 minutes to an hour before it’s actually ready.
So this is my first time finding your recipes. Currently in Texas going through what we call Icepacolypse. Had a roast that we had to pull from our fridge when the power went out and put outside in the 9 degree temperature to save. Power came back (not sure how long) and I needed to cook this roast. THIS WAS ONE OF THE MOST AMAZING DISHES OF ROAST INHAVE EVER HAD!!!! My wife said omg this is like prime rib. Thank you for being joy to our adventure. It was soooooo good!!
Ahh, so thrilled to hear you guys loved the recipe!! And in the middle of all this – I’m glad it could be a bright spot for you. Wishing you the very best and a swift return to safety and normalcy!!
Our new favorite meal to impress company! 10/10!!!
Woo!! Thrilled to hear that, Brooke!
This recipe is amazing. I think it was the best dinner I ever cooked (and I’m pretty old). Thank you
Did you cover? I made this tonight with a2 and half lb roast and for 40 minutes covered did not seem to be the medium rare desire so I uncovered for an additional 10 minutes. Good recipe otherwise.
Do I cover the pot or cook uncovered?
Uncovered.
I just made this for my family tonight and it came out wonderfully! I used a 5lb chuck shoulder and cooked it for about an hour. It was so juicy and everyone was raving about the tomatoes. Next time I think I could pull it out about 10 min earlier since we like it a little less done. Otherwise this recipe was brilliant. Highly recommend.
Thank you so much for the feedback and recipe rating, Gina! I’m so glad your family liked the meal!
I seared the roast and downed the roasting time. The foil hack is a good one.
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Hi,
Wow, beautiful recipes, I love the design of your blog..Just cooked this for our Christmas lunch and it worked a treat, even the kids enjoyed it.Thanks for posting onlinr! I’ll be back to see what other tasty recipes you come up with!
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