How to cook a perfect roast beef

Bookmark this! Mairlyn Smith shares her secret for a perfect roast beef every time.

Oven-roast at a low temperature to the doneness you like and carve into thin slices to serve.


  1. SEASON ROAST Place in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast avoiding fat or bone.
  2. OVEN-SEAR by placing uncovered roast in preheated 450°F (230°C) oven for 10 minutes.
  3. REDUCE heat to 275°F (140°C); cook uncovered to desired doneness, removing from oven when 5°F (3°C) below finished temperature. (Bone-in roast can take 30 to 45 minutes less.)
  4. COVER with foil and let stand for at least 15 minutes before carving into thin slices.

Note: I always use the method from the beef experts at Canada Beef

Average Cook Time (Hours)
Weight (kg/lb) Medium Rare 145°F (63°C) Medium to Well-Done
160°F (71°C) or Greater
1 kg (2 lb) 1-3/4 to 2-1/4 2 to 2-1/2
1.5 kg (3 lb) 2 to 2-1/2 2-1/4 to 2-3/4
2 kg (4 lb) 2-1/4 to 2-3/4 2-1/2 to 3
2.5 kg (5.5 lb) 2-1/2 to 3 2-3 to 3-1/4