Boneless Roast Beef

Simple to prep and perfect for the holidays, this boneless roast beef recipe is a perfect centerpiece for your Christmas dinner. Seasoned with garlic and herbs, this roast beef is easy to cook exactly how you like it, and it comes out wonderfully juicy and flavorful.

Course Main Course

Cuisine American

Keyword Holiday roast beef recipe, how to cook boneless roast beef, seasoned boneless roast beef recipe

Prep Time 10

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 344kcal

Author Tanya

Ingredients

4 pound boneless beef roast
2 Tablespoons mayonnaise
1 Tablespoon kosher salt
1 Tablespoon fresh Rosemary minced (or 2 teaspoons dried Rosemary)
2 teaspoons fresh thyme minced (or 1 teaspoon dried thyme)
2 garlic cloves minced
1 teaspoon black pepper

Instructions

Take the roast out of the fridge about 1-2 hours in advance.
Tie the roast for even cooking.
Preheat the oven to 450 degrees Fahrenheit.
In a bowl, combine mayonnaise, kosher salt, Rosemary, thyme, garlic cloves, and black pepper and stir until incorporated. Rub this mixture all over the roast.
Place roast in a roasting rack with the fat cap side up.
Bake roast at 450 degrees Fahrenheit for 20 minutes.
Reduce heat to 325 degrees Fahrenheit and cook the roast for at least an hour, until the middle of the roast reaches your desired temperature. See notes for temperature to remove roast from oven.
Once the appropriate temperature is reached, remove the roast from the oven and cover roast lightly with foil. Allow the roast to rest for about 20 minutes before carving.

Notes

The cooking time of your roast will vary so it’s best to use a thermometer to determine when your roast is ready to be removed from the oven. A 4lb roast usually takes about 1 ½ hours to roast.
I suggest using a probe thermometer to monitor the temperature of the meat while cooking. You could also check the temperature with a quick read thermometer.
The following temperatures for a beef roast:

Desired Doneness	Pull Temperature	Doneness Temperature
Rare	115F-120F (46C-49C)	120F-125F (49C-52C)
Medium rare	125F-130F (52C-54C)	130F-135F (54C-57C)
Medium	135F-140F (57C-60C)	140F-145F (60C-63C)
Medium well	145F-150F (63C-65C)	150F-155F (65C-68C)
Well done	155F or higher (68C or higher)	160F or higher (71C or higher)

Allow the beef to come to room temperature before roasting it, this will help to keep it nice and juicy.
Roast the beef with the fat cap side up. As the beef roasts, the fat will drip down for a juicy and tasty piece of meat.
Don't skip the resting time. This allows the juices to redistribute.
Leftover beef will keep well in the fridge for up to 4 days.

Nutrition