Simple & full-proof recipe to make a beautiful medium rare, Sunday Dinner Roast Beef. This is just like my Mama used to make! Medium Rare Beef, Christmas Dinner, Best Roast Beef Ever #roastbeef
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Best Roast Beef Ever

Two Southern Sweeties Best Roast Beef Ever

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When I was growing up, my Mama used to make a nice roast beef dinner at least once a month. Now I’m not talking a pot roast, I’m talking about a delicious, medium-rare roast beef. She would make mashed potatoes and a delicious au jus to go with the beef. Of course, there was always either a salad or some other vegetable served with it, however, I was never a huge veggie person when I was younger. The prize of the dinner was this mouthwatering roast!

Over the years, this recipe has completely intimidated me! I don’t think that I have ever actually tried to make this on my own. Well, that changed on New Year’s Eve!

I have to tell y’all, I have no idea why I was so intimidated by this. It was Easy Peasy!!!

Follow the recipe below and I promise this will be a show stopper. This works for family dinners as well as for company.

I went to our butcher and had them cut me a 3.5 lb Rump Roast.

I like to cook my roast in a cast iron skillet. It conducts the heat and helps to seer the meet during the first part of the cooking. This is going to go into a 500 degree oven, uncovered for 20 minutes.

After that, turn the oven down to 275 degrees and add the onion and water. This will cook for 20 minutes per pound if you want your meat like I do, Rare to Medium Rare.

When you remove the roast from the oven, take the roast out of the pan and place it on a cutting board. Loosely cover with foil and let rest for about 10 minutes. This will let all the juices redistribute throughout the roast. If you don’t let it rest, all the juice will be left on the cutting board when you slice it.

Strain off the liquid in the bottom of the pan, this stuff is absolutely fantastic!!

Slice the roast fairly thin to serve and enjoy!

Best Roast Beef Ever


  • 3 – 4 lb rump roast
  • 3 cloves garlic
  • 1 tablespoon kosher salt
  • 1 tablespoon fresh ground pepper
  • 1 onion roughly chopped
  • 1 cup water


  1. Heat oven to 500 degrees
  2. Clean and chop garlic cloves in half
  3. Cut slits into meat and stuff 1/2 a garlic clove in slit
  4. Rub with salt and pepper
  5. Roast in oven for 20 minutes
  6. Add onion and water
  7. Turn oven down to 275 and cook for 20 minutes per pound
  8. Remove roast from oven, set on cutting board and cover loosely with foil to rest for 10 minutes
  9. Strain juice in pan and serve along side
  10. Enjoy

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    • Two Southern Sweeties

      Bonnie, I completely understand. There are only 2 of us here now days as well, however, I will be sharing some wonderful things to do with the left overs very soon.
      Thank you so much for your interest and make it a great day!
      Oh, PS… you can use a regular roasting pan or even a 9 X 13 cake pan to make this 😉

  • Bonnie

    Oh I’m sure there are substitutes, the only time my oven has been used by me is for Monkey bread that is gifted at Christmas. 🙂 My back hates bending for an oven.

  • Darla Voyce

    Have you ever noticed that the “old fashion”, unadulterated recipes are really the best? They are not loaded down with a dozen spices and strange vegetables. You actually get to taste what you’ve cooked.

  • Melanie Courtemanche

    What if you only have a small roast (2lbs)? Would you cook for a full 20 mins at 500 and then the 20 mins per pound at 275. Or would you reduce the first cooking time?

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