Easy Roast Beef (Dry Method)

READY IN: 7hrs 20mins
Recipe by HotRod Howie

One of my favorites, and impresses every time!

Top Review by charliebrowniest

This was a great recipe. I did have a horrible cut a meat, but it was still very good. My husband even complimented me on the roast and how good everything was. I also used carrots and sweet potatoes. I prefer sweet potatoes to russets. The only thing was after 4 hrs my oven was down below 100 degrees. I turned it on to 190 for a little while and turned it back off. My roast was a very small 3lb roast. I'm going to use this recipe again on a larger roast. thank you

Ingredients Nutrition


  1. This works well for almost any size roast! I've used it for roasts as small as 3 and as large as 10, with nearly identical results. Best cuts to start with are large, tender cuts of beef — such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice.
  2. Preheat oven to 375 degrees.
  3. Season roast with salt and pepper, garlic salt, steak seasoning or whatever you like, including not at all. You can also add onions and/or carrots to your dish if you wish. They will be VERY well done, but I think they are delicious.
  4. Put the roast fat side down in a roasting pan or a Pyrex baking pan. I don't recommend using a rack under the meat, but that's just my preference.
  5. Put roast in oven for one hour. For a 7 PM meal, you can start it as late as 11 AM; for a 6 PM you can start it as late as 10 AM, and so forth. Or you can start it at whatever time you get up, which is what I usually do, since I leave for work at 8.
  6. At the end of the hour, turn the oven off, BUT DON'T OPEN THE OVEN DOOR! If there are going to be people in the house during the day, I put a note on the oven door saying DO NOT OPEN.
  7. About an hour before your meal, turn the oven back on to 375 degrees for 45 minutes. I usually put my potatoes, wrapped in aluminum foil, in at this time. At the end of the 45 minutes, take the roast out, and let it stand for 5 to 10 minutes. It's going to look burnt, but the meat will be wonderful! The pan drippings make great gravy, too!
  8. Carve and enjoy!

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