Old-Fashioned Roast Beef


Old-Fashioned Roast Beef

Old-Fashioned Roast Beef
1 Hr 40 Min

Nothing beats Old-Fashioned Roast Beef the way mama used to make it! With our roast beef recipe you can bet there'll be lots of good eatin'. Just remember to let it rest, slice it thinly across the grain, and finish it off with the pan drippings - that's what makes it absolutely perfect.

What You'll Need

  • 1 (4-pound) beef bottom round roast
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

What to Do

  1. Preheat oven to 400 degrees F. Place roasting rack in large roasting pan and coat with cooking spray. Place roast on rack, fat side up.
  2. In small bowl, combine remaining ingredients; mix well. Rub spice mixture over entire roast, covering completely. 
  3. Roast 30 minutes. Reduce oven to 300 degrees and continue roasting beef 70 to 75 minutes, or until a meat thermometer registers 135 degrees for medium-rare, or until desired doneness beyond that. Let stand 15 to 20 minutes before slicing.



To make a tasty sauce for your roast beef, just add 1 cup beef broth to roasting pan and heat over high heat, scraping the bottom to loosen any brown bits.


Click here to print our helpful cooking guide for roasting beef. 

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Try A Serloin Tip Roast Amazing Only Roast My Mama Ever Used

Made this tonight. I used a top round roast because I could not find a bottom round roast. Followed the recipe, took the roast out at 135 degrees for medium rare. It was perfectly cooked for medium rare, but have to say it was tough and dry. I was so looking for a tender cut of beef. Very disappointed. Could the problem be the roast I used? I would not make it again.

Yes, unfortunately, the problem is the cut of meat that was used. Top round is not as marbled as bottom round, which is likely why the meat turned out dry and tough. We hope you'll give this recipe another try with bottom round!

My question is how do you get an inexpensive cut of Beef, to be tender? I know cooking a roast slow and at a lower temperature, will make an inexpensive Beef Roast, tender, but what about Steaks. I can not afford to go to a "butcher" and get the "best" cut of Beef, so is there another way to prepare a "Middle of the Road" T-Bone or Rib Eye to be tender when Grilled.

T-bone and ribeye steaks are high-end cuts of beef that will be tender when grilled. Season them with a few spices like salt, pepper, garlic powder or Montreal steak seasoning and make sure not to overcook. Enjoy!

Get a flat iron steak. Marinate it in your choice of flavors/marinades, pat it dry and have at room temp before cooking. Sear in a bit of fat on both sides and put in hot oven to bring it up to med. rare. SLICE THIN AND AGAINST THE GRAIN!! An excellent tasty cut that runs me about$5 per pound at my local butcher. I use it for everything!!

150 degrees for medium rare????? 140 degrees is medium, so please change.

Hi there! We get our cooking times and temperatures from the American Beef Council, which states that 145-150 degrees is medium rare, 160 degrees is medium, and 170 degrees is well done in roasts. We are aware that is other information out there, but we go along with the American Beef Council's recommendations. Hope this helps!

Sorry, but those temps are wrong. I'm not a member of the ABC, but I was a successful restaurateur for 25 years. Try it you'll see.

What are the correct temps?

Rare - 125 degrees. Medium rare - 130 degrees. Medium - 140 degrees. Medium well 150 degrees. Well done - 160 degrees.

Thanks for the proper temps for beef roasts.

I wish I could afford bison. It sounds wonderful

Bison is leaner than beef.Be careful not to overcook it.

I beg to differ with the reader who said the secret to a good beef roast is to not take the cover off before the time is up. The best flavored and juiciest roasts are dry roasted with no lid. Pot roasts are good when there is plenty of gravy to provide the moisture and flavor. I would be interested in whether the bottom round roast is tender enough cooked this way.

I made this with a bison roast, and the flavors were perfect. A definite keeper.

The secret to good roast beef (or any roasted meat) is NOT to lift the cover before the cooking time is done!

It doesn't say anything about covering the roasting pan. When you make a "pot roast", that's when you cover your pot.

mr food enjoy your segment daily! trying one of your recipes today,oatmeal bars. i live with and care for an elderly friend and its hard on a daily basis to come up with a menu that she can have that is both nutritional and that she can have at her age. i get so many ideas from you! thank you! sincerely.joellen pinto


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