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!
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Ruth Wyngarden 10.29.2016
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!
Kristin 11.02.2016
Thank you so much, Ruth, I really appreciate it! :)
Stephanie 06.12.2016
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 :)
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Rhonda 04.06.2014
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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Dianne weber 04.05.2014
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.
Kathleen 04.04.2014
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!
Chelsea @ Designs on Dinner 04.03.2014
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! :)
Julie 04.03.2014
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!
Emma 04.02.2014
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!
Heidi @foodiecrush 04.01.2014
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 :)
Lauren 04.01.2014
Did you know your mentioned in the March issue of Fitness magazine? Pg 30
Kristin 04.01.2014
I saw that! The mention about healthier food blogs?
Lauren 04.01.2014
Yes!
Debt girl 03.31.2014
Cherish her! Cherish the whole fam! You are all so lucky! Family is everything. Xoxoxo
Melony 03.31.2014
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 :)