Be Afraid No More!
If you have never made roast beef at home because you were intimidated, you have come to the right place. A boneless roast, which by the way makes sandwiches of your dreams with leftovers, is super easy and can feed a crowd – and our Ridiculously Easy Roast Beef is even safe for during your Elimination phase!
It is also one of those low FODMAP dishes that absolutely everyone will love. It is so easy that you will notice below that we have provided a very loose guideline for ingredient amounts. This is because your hunk of meat might vary from time to time and really, a little more of this or a little more of that…you won’t mess up. Trust us. It’s called Ridiculously Easy Roast Beef for a reason.
Roast Beef Just Like It Used to Be
This is one of those recipes that we consider a core, Basic recipe. What do we mean by that? Well, it is a recipe that can stand on its own or be repurposed for several meals. It is also one of those dishes from our pre-FODMAP life that we loved and wouldn’t dream of living without – and luckily we don’t have to! This roast can be presented at the holiday table for FODMAPers and non-FODMAPers alike and everyone will love it, but don’t overlook it as a weekday dish.
Serve with your choice of sides but we always like some sort of potato dish and either cooked greens or a salad – or all three! Leftovers make amazing roast beef sandwiches.
Ridiculously Easy Roast Beef
This super simple roast beef can be prepped in less time than it takes for the oven to preheat - and yet, it is fancy enough for guests. This will please FODMAPers and non alike.
- Position rack in center of oven. Preheat over to 300°F/150°C.
- Place meat on a cutting board. Pour some oil on top of the meat and massage it in. Flip the meat around and coat with oil on all sides. A chef I worked with used to say, “slather that baby up like she’s going to the beach”! Sprinkle liberally with rosemary, thyme, salt and pepper on all sides, massaging it all in as you go.
- Place a deep sided, ovenproof skillet on the stovetop and add enough oil to just cover the bottom and heat on medium-high heat until hot. Add meat and sear for about 3 minutes on one broad side until it gets a little crusty and well browned. Use tongs to flip to the other broad side and sear for 3 minutes more. Sear each short side for about 1 minute, each side.
- Slide pan into oven and roast for about 25 minutes. Check temperature. You will be roasting it for about 12 to 15 minutes per pound. Use an instant read thermometer and remove from oven at 125°F for rare, 130°F to 135°F for medium rare, 135° to 140°F for medium. (If you roast it any more than that, you are on your own as the meat will dry out). Remove pan from oven, use tongs to move meat to cutting board. Loosely cover with foil and allow to sit for 15 minutes for juices to re-distribute. Carve against the grain and serve with any juices. Thin slices are great for sandwiches and for a buffet. Slightly thicker slices work well for a sit down formal dinner, where you can provide steak knives for all.
- Follow our directions for oven temperature, searing times on top of the stove and approximate oven roasting time for a great result. How quickly your roast cooks depends on many things: the size of your meat, the temperature of the meat as you begin to cook, how long you sear it, how hot the pan is, how good a conductor of heat the pan is and whether your oven has hot spots or not. Sound confusing? Don’t worry. With an instant read thermometer and our times as a guideline you will succeed!
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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