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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 191.2
  • Total Fat: 7.6 g
  • Cholesterol: 84.1 mg
  • Sodium: 62.4 mg
  • Total Carbs: 0.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 28.7 g

View full nutritional breakdown of Easy Beef Roast calories by ingredient
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Easy Beef Roast

Submitted by: CHEF_MEG
Easy Beef Roast

Introduction

Lean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.

Lean and versatile, this recipe is the little black dress of your healthy recipe arsenal. Cook this roast on a Sunday and enjoy it throughout the week. We used no salt, just pepper for a truly flavorful roast.


Number of Servings: 12

Ingredients

    1 2 1/2-pound top round beef roast
    1 t cracked black pepper

Tips

Allowing the meat to rest for 10 minutes after cooking will give the juices time to redistribute. If you cut into the meat as soon as it comes out of the oven, all the juices will run out, and your meat will be dry.

Use the leftover roast to make a Beef and Blue Sandwich, Beef and Sweet Potato Supper, or Vegetable Beef Soup.


Directions

1. Preheat the oven to 400° F. Remove meat
from the refrigerator; allow to stand at room
temperature for 20 minutes.
2. Pat meat dry with paper towels to remove
any moisture. Sprinkle and then rub the pepper
over the meat.
3. Place a cast-iron skillet or heavy ovenproof
sauté pan over moderate heat. Do not add cooking
spray or any oil to the pan. Sear the meat on
all sides, then move the pan to the oven.
4. Immediately reduce the oven temperature to
350° F and roast until the internal temperature
reaches 125° F, about 50 minutes. Remove the
meat from the oven, cover loosely with foil, and
let stand for 10 minutes before carving into thin
slices.





TAGS:  Beef/Pork |

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Member Ratings For This Recipe


  • Incredible!
    48 of 48 people found this review helpful
    I've been afraid to try cooking a roast my whole life. This turned out so good, I thought I was eating at a 5 star restaurant! I cooked a 1 1/2 pound roast at 300 degrees for 40 minutes, and it was 140 when it came out. I also rubbed a little garlic powder on it with the pepper. Tasty & Perfect! - 12/8/09

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  • Incredible!
    29 of 30 people found this review helpful
    When we make a roast beef, we make a rub using black peppercorns, mustard powder, juniper berries, and sea salt. This is crushed together in the mortar and pestle then rubbed over the top of the roast before it is covered and put into the oven. - 1/1/10

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  • Incredible!
    17 of 19 people found this review helpful
    I usually make potroast but I remember roasts from when I was a little girl. I made this and it was as promised, delicious. Then I made the leftovers into beef au juice by heating them in consume and serving with crusty bread. The tips for cooking really did hold in the juice of the meat. Thanks - 11/11/09

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  • 16 of 18 people found this review helpful
    Well, I never thought of making a roast in a pan all by it's lonely self! I always spray the roasting pan with cooking spray and then add cabbage, carrots & potatoes. Then I put the pan-seared roast on top of that. Love to put this in the oven Sunday morning before church. - 10/14/10

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  • 15 of 15 people found this review helpful
    I too score the meat cross-wise add several cloves of garlic. If you want to add a bit more flavor, rub a small amount of olive oil with rosemary and thyme. The flavor SEEPS in the meat. Keep in mind though that adding olive oil adds more fat. Like anything. In Moderation. - 1/1/10

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  • Incredible!
    13 of 14 people found this review helpful
    Another GREAT recipe from MEG!!! Thanks. The meat tasted sooo much better cooking it at room temp.
    When I make a roast I also surround it with small potatoes and one onion cut in chunks. I also rub on garlic powder and onion powder along with the ground pepper. Everyone loves this. - 10/14/10

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  • Incredible!
    12 of 14 people found this review helpful
    Before searing the roast (chuck - more calories but tastier) I cut slits all over the top and stuffed them with garlic cloves. We love garlic and thought this was the best roast we have ever had. - 3/1/10

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  • 11 of 18 people found this review helpful
    I fixed a medium sized pot(chuck)roast last sunday and I cooked it in a slow cooker after I browned it.Wonderful!!Husband loves pot roast so at the end of the cooking time I added several of his favorite vege's,then finished it off with scratch gravy and we are still eating that roast /wednesday - 11/11/09

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  • Incredible!
    10 of 10 people found this review helpful
    Simple and great. I used the pepper but also added thyme leaves. Made the house smell fantastic. - 6/9/10

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  • 10 of 10 people found this review helpful
    The roast was delicious, searing on the outside before roasting made all the difference in the meat, it was moist and not dry! Thanks chef Meg for another great recipe! I'm going to make the soup tomorrow! - 2/16/10

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  • Very Good
    8 of 10 people found this review helpful
    I didn't know the trick about letting the roast sit for 10 min. out of the oven. I tried it and it really makes for a more moist cut of meat. Rub rosemary on the roast--the taste and smell while cooking is heavenly. - 1/1/10

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  • Incredible!
    8 of 8 people found this review helpful
    One of my favorite things to make, so good - 11/9/09

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  • 6 of 6 people found this review helpful
    I grew up on a beef ranch so I love roast beef. Thanks for the wonderful tips. Another tip is to place whole cloves of garlic inside the roast before you cook it as the garlic will raost inside the meat and infuse the taste within. - 12/17/09

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  • Incredible!
    5 of 7 people found this review helpful
    I used my cast iron pan to both sear and roast this. The pan had a trace of bacon fat in it and this made searing the beef easier. It is close to what my mom was famous for. I added sliced onion to the top. - 12/6/10

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  • Incredible!
    4 of 6 people found this review helpful
    I like my meats well done therefore I will have to cook it a little longer. - 2/5/11

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  • Incredible!
    4 of 4 people found this review helpful
    For the overwhelmed cook on a budget and having to watch the fat and the salt intake ferociously this is perfect! Thank you for the simple recipies with the explanations and videos..it helps more than you know! - 10/14/10

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  • Incredible!
    4 of 5 people found this review helpful
    Our Favorite meal, Roast Beef , exactly as ststed with Yorkshire puddings. I have the sweet poataoes not the broccolini though and DH thrives on onions Thanks for my Menu . - 10/9/10

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  • Incredible!
    4 of 5 people found this review helpful
    a great basic recipe that is easy to flavor to taste. - 11/12/09

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  • 4 of 4 people found this review helpful
    I, too, love to have roast beef in refrig and have so many ways to use it during week. BBQ, beef and noodles, stews, stroganoff, so many and I agree searing certainly increases taste!! - 11/11/09

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  • 4 of 10 people found this review helpful
    Haven't tried it yet...but anything with 5 or less ingredients will always be tried by me! - 11/11/09

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  • Incredible!
    3 of 4 people found this review helpful
    Refreshingly simple - 1/3/11

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  • Good
    3 of 5 people found this review helpful
    I think I might have done something wrong. I added some garlic cloves as suggested above. Maybe the cut was too lean; maybe I should cook it longer; I don't know. It was alright though... not too bad. - 8/8/10

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  • 3 of 6 people found this review helpful
    Made this tonight and hubby liked it even though there was no gravy. Will try it for sandwiches tomorrow. Good but a little chewy, and a little bloody for my taste. - 11/13/09

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  • 2 of 7 people found this review helpful
    This sounds absolutely delicious...can't wait to try!!!!!!!! - 12/17/10

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  • 2 of 5 people found this review helpful
    I have a question...Do you cover it when you put it in the oven? - 12/30/09

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  • 2 of 2 people found this review helpful
    we made this in a slow cooker and it turn out great - 11/24/09

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  • Incredible!
    2 of 3 people found this review helpful
    Very easy and very delicious. - 11/16/09

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  • Incredible!
    2 of 2 people found this review helpful
    Excellent and simple. I'll do it over and over again. - 11/11/09

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  • 2 of 6 people found this review helpful
    Sounds good! My husband loves roast; don't fix it often his cholesteral is too high! We eat lots of chicken. - 11/11/09

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  • Good
    2 of 6 people found this review helpful
    I'll make this soon. - 11/11/09

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  • Incredible!
    2 of 2 people found this review helpful
    Mom used to sear and then low temp long roast beef that also made delicious gravy drippings...back in the 50's. - 11/11/09

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  • 1 of 1 people found this review helpful
    I believe you can improve this reciept by cooking it this way.
    Reduce the temperature of the oven to 200 degrees and cook the meat until the internal temperture is 125 Then let it rest for 10 mimutes before you cut it. Coking the meat at the lower temperature takes about 4 hours. - 1/12/12

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  • Incredible!
    1 of 1 people found this review helpful
    So simple but delicious. No more dried out crock pot roasts for us. My girls both asked for seconds! - 2/25/11

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  • Incredible!
    1 of 1 people found this review helpful
    So delicious and so easy! So often my roasts are tough but although the cook time seems short, the roast was nice and tender. I think the covered wait time is key. - 2/25/11

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  • Incredible!
    1 of 1 people found this review helpful
    SO simple and SO delish! Thanks :) - 2/5/11

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  • 1 of 1 people found this review helpful
    I cook top round with potatoes, onions, carrots, and mushrooms and it is to die for!! My family loves it! - 1/28/11

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  • http://799971xff8f12me6o81yu7zx1w.hop.clic
    kbank.net/ - 10/23/14

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  • I was VERY pleased with how this worked out. I used my cast iron skillet. I followed the directions here, the only exception was that my roast was 3 lbs, so it took just a little longer in the oven. The meat thermometer was key.
    THANK you, Chef Meg! I'm very glad to have more techniques to succee - 4/22/14

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  • Made this today. Simple and it turned out beautifully! This is the first roast I've ever made, and I will definitely be making it again. - 1/25/14

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  • I've made this roast several times and love how good it is and easy to make. - 1/23/14

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  • I'm looking for slow cooker reciepes.
    - 11/12/13

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  • Loved it! I may have overcooked it a bit because I purchased a considerably smaller roast so next time I will cut the time more. My husband and kids ate it so its a winner for me! - 7/12/13

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  • Sunday dinner was a hit with this recipe. Tender, moist, delicious! - 5/20/13

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  • Roast turned out great. I will definately make it again. - 2/20/13

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  • Worked perfectly. Didn't even miss the salt because the roast was so flavorful. - 2/3/13

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  • i put a roast in the nija food system cooker and it was so good - 1/20/13

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  • well done recipe - 1/3/13

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  • Awesome recipe!! I've been trying to make a roast that wasn't dried out and overcooked and this was definitely neither!! Made homemade mashed potatoes and peas and it was a great meal!! Super simple to make also! Definitely as good as any restaurant! - 11/30/12

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  • Tough. - 11/15/12

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  • Excelllent and simple - 10/22/12

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  • I made this last night and it tasted just like something my mom would have made. My family has gotten spoiled with a crcok pot roast that falls apart, but every one in a while I "crave" beef and this is restuarant worthy,,just added garlic cloves will make again. - 10/22/12

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  • 50 minutes was a little rare for our taste,although the meat thermometer registered 145. I think next time I'll leave it in the oven 5 minutes longer and let it stand 5 minutes longer before I carve it. It was a top round roast. The grocery store didn't have any sirloin roasts. - 10/9/12

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  • awesome - made this with a Moose Roast and it was very tender and cooked just right ! - 10/2/12

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  • Thank you for the cooking instructions. I made the roast with a tri tip. Wow, it turned out really good! I also used the seasoned pepper for steaks. what a keeper, thanks. - 10/1/12

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  • Had never cooked a roast before, added crushed garlic (I love garlic) and some 0 calorie seasoning and I loved it. Hubby loved it too - 9/20/12

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  • I added a bit of garlic pepper this time and it was excellent! I also had to cook it a little longer as it was undercooked the last time. - 7/31/12

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  • This is a variation of my go-to beef roast. I season mine with salt, pepper, garlic powder and onion powder. I also drop the temperature down to 300F and roast until the internal temp hits 110F, because my SO prefers meat rare.

    The 125F will give you medium to medium-well beef. - 6/29/12

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  • This was so easy. Cooked it tonight for dinner & it was really good. I used Mrs. Dash Garlic Herb seasoning. Lots of leftovers for more beef dishes which will please my hubby. Thanks Meg. :) - 6/20/12

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  • This is most likely a dumb question, but going to ask anyway b/c it's not clicking for me:

    Most of the recipes do not show what constitutes a serving. It makes 12 servings, and the NI is based on 1 serving. But, 1 serving = ??? ounces / grams? Thanks for your help in advance! - 4/19/12

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  • Yummy! - 4/3/12

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  • I made this 2 weeks ago and Hubby liked it so much he asked for it for dinner tonight . so easy and very good. I love french dip and hubby loves it with potatoes and gravy so we are both happy. - 3/20/12

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  • 0 of 1 people found this review helpful
    did it in crock pot great!!!!! - 3/20/12

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  • 0 of 1 people found this review helpful
    I love roast, and plan to make this, but sorry, the picture looks raw. I mean, "moo!" Think I'll cook it much longer than above. :) - 3/16/12

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  • Very Good
    0 of 1 people found this review helpful
    Really like it; however, the meat can get a wee bit dry. I did let it set for the recommended 10 min. w/the aluminum foil over it, but it was still just a bit dry. Still, I will prepare this again! I liked it! - 3/14/12

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  • Will be trying it - 2/16/12

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  • This was the first roast I had ever made outside of a slow cooker. My father in law was concerned about the cook time because of how his mom made oasts, but he was sold on his first bite. I loved this dish, and I plan on making it more often. So tender and moist! - 1/22/12

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  • It looks really good can't wait to try it, will shoot for the weekend.
    - 1/16/12

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  • i'm going to have to try this! - 1/11/12

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  • This was my first roast! I coated it with cracked pepper, fresh ground sea salt and a little garlic powder. So flavorful! - 1/11/12

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  • A 2-bagger - I like it! - 12/26/11

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  • Easy and good. I added garlic powder and thyme to the pepper rub. - 12/22/11

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  • I will be trying this very soon! - 12/10/11

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  • SOUND GREAT I LOVE POT ROAST - 11/23/11

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  • Instead of pepper I used a package of Lipton Onion Soup mix and it was awesome! :) We were going to use the slow cooker but when I found this recipe I was excited because we didn't have to wait until the next day to make it. - 11/21/11

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  • I've always hated cooking Roast Beast... It never comes out nice. I followed Chef Meg's directions exactly and it was perfect. Literally the best roast I've ever made in 15 years or marriage! - 11/14/11

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  • Fabulous! I'm not much for meat but hubby loves it so I made this for him for Vets' Day. It was incredibly tender, moist and flavorful. I ground some thyme leaves in with the pepper for the rub. Internal temp reached 140 in 40 minutes w/ center still faint pink; rub made crisp crust. Excellent! - 11/11/11

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  • I don't eat beef but if I did, this would be a good place to start. - 11/11/11

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  • Couldn't be easier! - 11/11/11

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  • how many ounces of this is a serving? is one of twelve slices a serving? what if you don't want to slice it all at once?
    - 11/11/11

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  • just made this the the other night. It was amazing! - 11/11/11

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  • love this, very delicious! - 11/8/11

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  • I make this every Sunday for my family, and then we eat left over sandwiches through the week. - 11/6/11

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  • Sounds easy and delicous!
    Can't wait to try it this weekend. - 11/3/11

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  • Excellent YUMMY - 10/17/11

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  • sounds yummy im going try for sure - 10/15/11

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  • Yes! - 10/11/11

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  • Good - 10/10/11

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  • Good
    0 of 2 people found this review helpful
    a bit tasteless, i add herbs and rub the meat with mustard AND pepper - 10/8/11

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  • I'm making this tomorrow for the 3rd time. We love it. And it's soooooo easy!
    - 10/6/11

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  • This was delicious. I will be making this again. It was so easy and a perfect size. - 9/25/11

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  • Very good but a little tough. Probably the cut I bought.. - 9/16/11

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  • great way to prep for a great week! - 9/12/11

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  • Great and Healthy!! - 9/5/11

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  • YUMMY - 9/5/11

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  • This turned out perfect! I'm looking forward to enjoying leftovers for the next few days as well! - 8/28/11

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  • Delicious, and healthful roast !
    Thanks ! - 8/17/11

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  • I made this today and LOVED it! I did spray my roasting pan with Pam grilling oil first. Instead of roasting it by its lonely self, I put it on a bed of summer squash, zucchini, and bell peppers. I served it with oven roasted potatoes, which I cooked on the top shelf of the oven. Thanks Meg!!! - 8/14/11

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  • My mother made eye roast this way and I had forgotten about it-Thanks for the memories! - 8/7/11

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  • Pretty tasty for a lean beef option. I stuffed the beef with chopped garlic and thyme and made a horseradish sauce with 2/3 c fat free sour cream, 1/4 c dijon, 4T horseradish, 1t oregano. 2T = 22 calories. Low cal doesnt have to mean tasteless. Chef Meg lacks creativity but is always a good start - 8/4/11

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  • This recipe makes sense to me because top round is not a tender cut. Thanks for the tips, Chef Meg - 7/25/11

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