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!
Candy 03.31.2014
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!!
Andrea 03.31.2014
Looks absolutely delicious!! Can’t wait to try your method.
Paige 03.31.2014
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
Allison 03.31.2014
This looks so, so delicious! I love the addition of tomatoes. Pinned!
Emily 03.31.2014
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!
Alexandra Aimee 03.31.2014
I can’t get over how good these smashed potatoes look!
— Alex at Cashmere Kangaroo
AbbieD 03.31.2014
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. :)
Kristin 03.31.2014
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!
Mad Betty 03.31.2014
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!
Deborah 03.31.2014
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
Jessica 03.31.2014
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
maddy 03.31.2014
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
LisaB 03.31.2014
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! :)
Kristin 03.31.2014
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.
maddy 03.31.2014
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.
Susan 07.15.2015
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.
Jessica H. 03.31.2014
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!
Tricia 03.31.2014
Ooooo…I’ll have to try this one-looks delicious!!
erin @hooleywithaz 03.31.2014
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.
Lisa 03.31.2014
Has anyone approached you about making a cookbook? Your recipes are easy and AMAZING! Always look forward to reading your blog.
Kim @ Roaming Raspberry 03.31.2014
Kristin this looks amazing! Love the homemade rack with the tomatoes underneath. Great idea. Love the family outtakes too! So hilarious.
-Kim @ Roaming Raspberry
Maryea {happy healthy mama} 03.31.2014
Looks like a fantastic weekend! This would be a husband-pleasing meal at this house, that’s for sure. :)
Bri | Bites of Bri 03.31.2014
Love this! Big roasts always seem intimidating but this sounds easy! Thank you!!!
Chelsea @ Delipsch 03.31.2014
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!