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. Seriously, just…don’t.
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!
Everything you make, gluten free and all, always looks mouth-watering. You have food superpowers I swear lol. Thanks again for another great recipe and next time I am back home I will have to try that brewery. I have a love for breweries…they never disappoint!
Love this! Big roasts always seem intimidating but this sounds easy! Thank you!!!
Looks like a fantastic weekend! This would be a husband-pleasing meal at this house, that’s for sure. :)
Kristin this looks amazing! Love the homemade rack with the tomatoes underneath. Great idea. Love the family outtakes too! So hilarious.
-Kim @ Roaming Raspberry
Has anyone approached you about making a cookbook? Your recipes are easy and AMAZING! Always look forward to reading your blog.
oh my gosh that photo of lincoln and his cousin with her arm around him…if i didn’t have a baby in my belly already, i’d want one immediately! so precious.
Ooooo…I’ll have to try this one-looks delicious!!
This roast beef looks great! I usually cook roast in the crock pot, so this is a new way for me to cook roast.
Also, your little guy looks so much like your brother’s son!
I’d love to hear how you did pizza night… did you do a storebought GF crust? Have you tried the sounds-so-crazy-it-just-might-work cauliflower pizza crust? Or just regular pizza and you only ate the cheese! Ha! :)
I just had a salad and dessert (GF brownies from The Adventuresome Kitchen – AMAZING: http://adventuresomekitchen.com/our-products/chocolate-lovers-tdf-to-die-for-gluten-free-brownie-mix/) but Sunday night Ben and I ordered GF pizza from Gusto Pizza and it was AMAZING! Definitely recommend if you’re local. I’ve tried the Pillsbury GF crust before and it was awful so I haven’t tried any other at-home options yet.
Yup, the pillsbury ones aren’t good…if you can find Van’s Cheese crust pizza, frozen in the health food part of Hy-Vee, they are good….adding more toppings of course.
I made the cauliflower crust once. It tasted okay, but it was a mess and seemed like a lot of work for the less than satisfactory results. Definitely had to be eaten with a fork – no picking it up.
I have a new recipe that I love — it holds up to lots of toppings and you can pick it up.
1 C (maybe a bit more) tapioca flour
1 egg
8 – 10 ounces ricotta or queso fresco
Mix together to a dough, should stick together. I usually make about 6 – 8 inch squarish crusts 1/8 to 1/4 inch thick. Bake at 425F on parchment lined baking sheet about 10 minutes. These also freeze well.
Hi Kristin,
I’m a follower of your blog, but behind as usual, and just now realize you’re GF. I was diagnosed over 13 years ago, before food labeling, special sections in main line grocery stores and menus in restaurants. I hoped and knew if I waited long enough, some famous chef, cooking show or blogger would be diagnosed as well. I’ll be checking your blog more often now, and with one of our kids living in DM, very interested to see which restaurants you visit. Glad you’re feeling better, it’s kind of amazing isn’t it? I felt miserable for years, glad your diagnosis came more quickly. Love your blog!
maddy
I definitely need to try this roast! I don’t have Celiac but I do have another auto-immune condition and I’ve found eating gluten free to be a really helpful way to cope with my symptoms. Gluten and auto-immune things do not mix. I look forward to more gluten free recipes from you… your blog is one of my favorites!
Jessica
I too love the O’Mission beer! My boyfriend is gluten free and I have to say it is one of my fav beers – mmmm
I live in Austin and for all the beef that’s eaten here, no one seems to make roast beef. (It’s all BBQ. Smoked brisket!) Your photos make me feel nostalgic for my years in Philadelphia, where the bars serve delicious hot roast beef sandwiches. I had no idea it was so fast. I’m going to try it this weekend. Thanks for a great recipe!
I’m curious…does the roast get tender in such a short cooking time?? If so, is it because it’s at a slightly higher temp? I would generally throw my roast in at about 300° and leave it alone for 3-4 hours until it starts falling apart. Of course then there’s nothing medium-rare about it, it’s done cooked all the way through. :)
Very tender – like buttah! Of course it’s a different tender than beef that’s cooked in the crock pot. This roast doesn’t fall apart like crock pot cooked beef, rather it’s tender like a well-cooked steak…I hope that made sense!
I can’t get over how good these smashed potatoes look!
— Alex at Cashmere Kangaroo
BRILLIANT idea re: the rolled up foil rack. I have never made roast beef like this b/c I don’t have a rack. Problem solved!
This looks so, so delicious! I love the addition of tomatoes. Pinned!
All of that look sooo good! My husband would love that meal! I don’t have Celiacs but have been trying to eat mostly GF lately so appreciate all of your recipes you are sharing. Good luck with your journey!
Paige
tomatoesforcucumbers.com
Looks absolutely delicious!! Can’t wait to try your method.
Your family pictures are absolutely priceless!! Love the pic of your grandmother with the kids. The family one where Lincoln is looking at you is so adorable. The beef pictures are nice too, but I love the family pictures…thanks for sharing those!!
This looks SO good, I have to try it this week! I will have to get me one of those thermometers though, I have the big one that you mentioned and it just doesn’t seem to work properly.
Roasted tomatoes are one of my favourite sides, I can only imagine how good the au jus sauce will taste when it’s made with them :)
Cherish her! Cherish the whole fam! You are all so lucky! Family is everything. Xoxoxo
Did you know your mentioned in the March issue of Fitness magazine? Pg 30
I saw that! The mention about healthier food blogs?
Yes!
That looks like just about the perfect family weekend and perfectly rare roast beef. You’re pretty talented lil’ lady. And I LOVE the Lincoln selfie :)
I made this last night after seeing your recipe on the blog – I followed the recipe exactly and it was perfection! For UK readers – “top round” is “topside” for us and I bought mine in Waitrose. I can’t believe how easy and tasty this was – the husband has requested more!
Oh my gosh…the outakes of the family photo…Lincoln is too cute- the first, he has your mom’s necklace, the second, he has your Grandma’s, and the third he is gazing at you with your mom’s necklace back in his hand…too funny!
My husband just told me last week that roast beef takes forever to make. I’ll think I’ll make this recipe and show him! Ha! :)
I am not ashamed to admit that I made this roast for dinner the same day you posted it!! It was AMAZING!!! My 5 year old doesn’t love meat and she ate two huge helpings- said it was the best meat I’ve ever made!
I’ve made this same roast many times and it is delicious. I like it withcarmelized onions on crusty bread. Whenever I roast anything that needs a rack I use celery stalks, it flavors the juices and cleanup is a snap.
[…] as I’m perusing my regular blogs, I stumble across Iowa Girl Eat’s “Easiest One Hour Roast Beef,” and my immediate thought is: “Ha! I’ll show […]
Made the roast and baby Yukon gold potatoes for dinner tonight. A yummy meal. The roast is nicely tender when sliced thin. I never knew Yukon gold potatoes were so creamy.
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Came across this recipe when I had to quickly cook a roast for dinner that had been thawed over the weekend (my man thought he was being oh so helpful and had pulled out the roast from the freezer instead of a steak!) This was every bit as amazing and delicious as it looks as well as easy and quick. Thank you for the amazing recipe in a bind. It’s now being requested regularly :)
Made this for dinner today and it was delicious! My husband and son really liked it! This recipe is a keeper! Thanks Kristin and congratulations again on your new addition to your family!
Thank you so much, Ruth, I really appreciate it! :)
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[…] © iowagirleats […]
[…] © iowagirleats […]
[…] and placing them into the bottom of the roaster. The meat won’t be overcooked this way. Here’s the author’s […]
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!
[…] Easiest 1 Hour Roast Beef […]
I seared the roast and downed the roasting time. The foil hack is a good one.
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!
Do I cover the pot or cook uncovered?
Uncovered.
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.
This recipe is amazing. I think it was the best dinner I ever cooked (and I’m pretty old). Thank you