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.
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Full Recipe Ingredients/Instructions are available in the
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blog post.
Have you planned your holiday menu yet?! If not, then this boneless roast beef is a perfect option for your Christmas main!
Whether you like your beef rare or well done, this recipe guarantees perfect results every time and it's simple to cook it to exactly your liking.
The beef roast is rubbed in mayonnaise, which helps to add flavor and form a delicious crust so that it comes out nice and juicy. Seasoned with garlic, rosemary, and thyme, this roasted beef recipe is quick and easy to prep and a true crowd-pleaser.
Be sure to try my Air Fryer Beef Tenderloin and Sous Vide Filet Mignon too!
How to make boneless roast beef
Take the roast out of the fridge about 1-2 hours in advance. This will ensure your roast is juicy. If you forget this step, no biggie. I do this step to knock the chill off the meat.
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. If using, you can place a probe thermometer in the roast to monitor the temperature while the roast cooks.
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.
How many pounds of beef per serving?
A good rule of thumb is to allow ½ pound of beef per person. This 4lb roast will easily feed 8. I usually cook a larger piece of beef than I need, just in case people are especially hungry, and the leftovers are delicious if they're not! Larger roasts will require slightly longer in the oven, and smaller roasts a little less, so be sure to take that into account.
How long does it take to roast beef?
For medium rare, it allows around 20 to 25 minutes per pound at 325F. If you are cooking bone-in beef, then this timing will increase slightly to around 30 minutes per pound. The foolproof way to cook your beef to your preferred doneness is to use a thermometer. Use this chart to cook the perfect roast beef:
| 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) |
The beef will continue to cook while it is resting, so pull it from the oven before it hits its doneness temperature so that it's not overcooked.
What can you do with leftover roast beef?
The possibilities are endless! But we love to make sandwiches topped with our homemade horseradish sauce and sweet and sour cabbage.
What do you serve it with?
This boneless roast beef is perfect for any holiday or celebration dinner. Serve it up with all of your favorite sides like:
- Au Jus
- Garlic Mashed Potatoes
- Carrot Soufflé
- Southern Candied Sweet Potatoes
- Marinated Air Fryer Vegetables
- Smothered Green Beans
Recipe Notes and Tips
- 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.
- 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.
More Beef Recipes
- Shredded Italian Beef Sandwiches
- Quick and Easy Mongolian Beef
- Cheesy Corned Beef Hash Breakfast Casserole
- Air Fryer Steak Kebabs
Boneless Roast Beef
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.
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