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.
Ever since my husband made that incredible 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 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!
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 is a 9×12″).
If you’re using a roasting pan with a rack, pop that in next, or make your own rack using rolled up foil!
Next, consult your roast. I’ve made roast beef with everything from a top round roast to a petite chuck roast and they’re all 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 usually do about 8 slivers on each side).
Next, rub the entire roast with extra virgin olive oil, season generously with salt and pepper, and then sprinkle on 1-2 teaspoons dried rosemary crushed between your fingers.
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.
We like a medium-rare roast beef so I take if out of the oven when the internal temperature reaches 125 degrees per an instant-read thermometer. Use this chart for meat temperatures and doneness.
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 a dry roast!
Besides, we have important things to do while the meat is resting, like making the incredible 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!
Ingredients
- 2 - 3 lb pot roast or top round roast
- 1 pint cherry or grape tomatoes
- extra virgin olive oil
- salt and pepper
- dried rosemary
- 4 - 5 garlic cloves, cut into slivers
- 15 oz 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 photos 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. The 2-1/2lb roast in these photos took 40 minutes to reach an internal temperature of 125 degrees when tested with an instant-read thermometer, to yield medium-rare beef after resting (see notes).
- 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
- Consult this chart for internal meat temperature and doneness.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’ve like serving roast beef and tomatoes with a side of Smashed Parmesan Potatoes.
Microwave petite Yukon Gold Potatoes until tender, about 8 minutes, then place onto 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.
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 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 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
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’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.
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!
Ooooo…I’ll have to try this one-looks delicious!!
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.
Has anyone approached you about making a cookbook? Your recipes are easy and AMAZING! Always look forward to reading your blog.
Kristin this looks amazing! Love the homemade rack with the tomatoes underneath. Great idea. Love the family outtakes too! So hilarious.
-Kim @ Roaming Raspberry
Looks like a fantastic weekend! This would be a husband-pleasing meal at this house, that’s for sure. :)
Love this! Big roasts always seem intimidating but this sounds easy! Thank you!!!
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!