How To Cook Roast Beef In Oven

Homemade roast beef from the ovenOne of the complaints often voiced about trying to eat well, and avoiding processed foods, is how expensive it is.  Yes, it is often true that fresh fruit and vegetables often cost more than cereals, snacks and other fast food options.

But it doesn’t always have to be that way.  With just a little bit of work, and knowing what you are looking for, you can find a bargain, even at some of the most expensive grocery stores around.

Like a home cooked roast beef in your oven.

Food For Thought

I totally buy in to the sentiment that it is very healthy to eat beef.  Not for every meal, but then again it’s probably not very wise to eat the same thing for every meal, no matter what you are talking about.  As we discuss dinner options each night, we like to rotate through a variety of protein options, so beef probably ends up on the menu once a week or so.

But it can get quite tiresome, and expensive, to look only at steaks.  Especially if you often find yourself at one of the more expensive groceries around, such as Whole Foods.  But not every beef night has to center around steaks, it’s ok to search out less expensive cuts of meat, and spend a little bit more time with them in order to end up with a delightful meal, that costs a fraction of a steak dinner out at a restaurant.

On Sunday evenings, we often try to cook up a large batch of something, that we can then divvy up into smaller portions for school lunches for the kids.  And a homemade roast beef works just fine.

IMG_1150When I make a roast beef roast at home, I like to use the bottom round roast, which I can usually find at my local Whole Foods for $6 or $7 a pound.  But every once in a while, like yesterday, I’ll see this cut of meat go on sale, for $4.99 a pound!  I was able to get the butcher to cut me a 5.80 lb roast for under $30!

That $30 roast will easily feed a family of four, plus enough for lunches for both of my kids all week, and a few more lunches for either my wife, or myself, or maybe we could even share.  All told, that roast will easily provide us with 15 meals, under $30 total, or about $2 a meal for our meat, which is next to impossible to match, even at a fast food joint!


5 lb bottom round beef roast
2-3 tablespoons of fat to cook with


  1. Pre-heat oven to 350 degrees
  2. Take roast out of fridge about 30-60 minutes before you want to start actively cooking
  3. Season roast liberally with salt and pepper on all sides, but especially well on the side with the fat cap
  4. Using an oven proof pan, heat over medium to medium high heat for a few minutes
  5. Once pan is hot, add your fat to the pan, in this case I used a bit of fresh pasture butter and ghee
  6. When the butter, or whatever fat you are using, has totally melted and is sizzling a bit, add the beef roast, fat side down
  7. Let the roast sear for several minutes without disturbing it, and then turn the whole roast over once the fat cap has browned up nicely
  8. After turning the roast over, place an oven proof thermometer into the beef, and place the whole pan into the pre-heated oven
  9. Once the thermometer reaches 120-125, remove the roast from the oven, for a medium-rare roast beef
  10. Let roast rest on cutting board for at least 15-20 minutes before slicing
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  1. Matt Samuelson says:

    Thanks for this, Greg. We made this tonight for the first time in a long while and it was delicious. We departed a little from the recipe by adding garlic to the rub and then searing it in a cast iron skillet with a bunch of bacon grease. We then added garlic cloves and onions to roast in the oven and served it with some heavenly smokey and tangy red pepper and tomato sauce. Perfect comfort meal for a cold rainy early fall day in Vermont. Hope you and yours are well. Thanks for the inspiration!

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