Do you like nice, sliced, roast beef cooked the way you like it? Cindy and I do. It is expensive in restaurants and almost as bad at the grocery store. This recipe was for prime rib when we found it. We have modified it to be used for any cut of beef we may have.

Ingredients:

Beef Roast

Salt, pepper, and other seasonings you like

Vegetables

Directions:

Preheat oven to 550 degrees F.

Prepare the thawed roast in any appropriate baking dish. I use a metal pan lined with aluminum foil. Season to your preference on both the top and bottom. Use any seasoning that you want. On the one in the picture, the meat was seasoned with a Chicago steak seasoning we like.

Add your vegetables for your side dish to this pan. Season them as you wish. I just used salt and pepper on celery, carrots, onion, and potatoes. That’s what we enjoy. Cover with foil.

Here’s the hard part. Place in a preheated 550-degree oven for your preference:

5 minutes per pound for rare

6 minutes per pound for medium

7 minutes per pound for well done

Set the timer. When the timer goes off, turn off the oven. Reset the timer for two hours. Do not open the oven door from the time you put the dish in until the timer goes off the second time. This is important. You do not want the oven to lose any of the heat.

Sounds weird, doesn’t it? Follow the directions, and any beef roast will come out the way you like it. Don’t know if you like your meat rare, medium, or well done? Rare is still bloody in the middle, medium is red in the center, and well done is tender and moist but with no pink in the thickest part. Sounds simple, doesn’t it? It is.

We’ve used this recipe for many years. I wish we had it when our kids were still home. The first day, we serve it with brown gravy to pour over the beef and veggies. The photo shows a four-pound rump roast that I baked for twenty-eight minutes. Then I turned off the oven and set the timer for two hours. We like ours well done. What do you think?

©Copyright 2026 by Charles Kensinger