Italian Roast Beef

"This is a fail-proof recipe for roasting Beef. It comes out perfect every time. Rule of thumb: Cook the roast for 20 minutes at 500°F then turn the heat down to 300°F and cook for 18 minutes per pound for medium rare. I have been cooking my roasts this way for 20 years and every time I make a roast my husband and friends cannot stop complementing my expertise."
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by diner524 photo by diner524
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
2hrs 18mins




  • Slice garlic into matchsticks. Make slits in roast with small knife and insert garlic.
  • Rub oil all over roast. Grind pepper over roast and coat with Italian Seasoning.
  • Place roast on rack in roasting pan and roast at 500°F for 20 minutes. Turn heat down to 300°F and roast an additional 18 minutes per pound for medium rare.
  • Remove from oven and let rest 15 minutes before slicing.

Questions & Replies

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  1. I made this using the sirloin tip roast. I didn't use the Italian seasoning as I don't like rosemary, so just sprinkled roast with basil, oregano, thyme, pepper and garlic powder. I only had a 4 lb roast and total cooking time was an hour 40 minutes, as we like it more medium/well. This worked out perfect and had a great flavor. Thanks for sharing JCC. Made for Fall PAC 08.
  2. This was my first time making beef roast, and it turned out absolutely perfectly. The roast was really juicy and tender. Thank you for an awesome recipe
  3. Easy and delicious ! Had the center portion of a beef tenderloin after a few steaks were cut off. Thought it was about 4 pounds -- used a probe thermometer set for 160*F -- roasted a total of 65 minutes. Was med-well -- will take the next one off a few minutes earlier. DEE-licious ! Thanks for posting, JCC !
  4. I made the recipe exactly as written using a 3 lb roast. The roast was cooked to perfection and tasted wonderful. I loved the slivers of garlic cooked into the roast and the Italian seasoning and fresh pepper seasoned gave the roast a delightful flavor. It was almost like eating prime rib. I will be using this recipe often in the future. Made for ZWT4 Zingo Potluck.
  5. What a great recipe JCC. We really enjoyed our sirlion roast cooked this way. It was cooked perfectly and tasted amazing. I really liked the addition of the italian seasonings. Thanks so much for sharing.


<img src= border=0 alt=Photobucket> <br> <br><img src= border=0 alt=Photobucket> <br> <br><img src=> <br> <br>I am a payroll manager but in my next life I will definitely be a chef. I love cooking and especially trying new recipes. <br> <br>I have been married for 32 years and when we were newly weds my DH encouraged me to cook even though we would drink Alka-Seltzer for dessert most nights. I thought because I watched my mother cooking when I was growing up that I could just ?jump in? and start cooking. That was not the case. Chris and I found out the hard way. <br> <br>I have two little dogs Jake and Jillian. Jakie is a Japanese Chin and Jillian is a Pekinese. They are so adorable. They race from one end of the house to the other. Jake will watch for me from the front windows. The minute he hears the garage door he makes a beeline for the door with Jillian in tow. Such a nice welcome home at the end of the day. <br> <br>About a year and half ago my friends and I set up a Dinner Club which consists of three couples. Each month one couple hosts a dinner party. The hosts prepare the main entr?e. The guests bring an appetizer and a dessert. The only rule is that all recipes must be new. Tried and true reicpes are not acceptable. This way we get to prepare recipes for friends that we may never have tried. We rate the recipes at the end of the meal and share copies with each other. This affords us a chance to get together without letting too much time go by. <br> <br>Since joining Zaar a year ago I was adopted for the Spring 2008 Pick A Chef cookbook. Some of my recipes appear in the book. I am currently participating in the Zaar World Tour 4, visiting many countries and cooking a lot of foreign recipes along with my teammates. So far this has been very exciting. Again, trying new recipes that I would never have thought to cook has been amazing not to mention meeting people from around the world. <br> <br>This is a wonderful site with so much going on. The recipes I have tried to date have been fabulous. All the members are so nice and helpful. I just renewed my Premium Membership and will revisit ?About Me? in a year to update.
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