The secret to a perfect roast beef.

I wasn’t always a roast beef aficionado, and I’ve come a long way from exploding a roast in the oven to serving a delicious dinner, and I’m here to share my secret for the perfect roast beef.

How did I explode a roast you wonder?

I added cold white wine to the glass baking dish the roast was roasting in, and POW, explosion. The side dishes were fine, and I made a Frittata (eggs should be labeled dinner party saver) to replace the glass encrusted roast beef.

Having been raised on a Mediterranean and Italian diet, I didn’t eat much red meat, or traditional English fare, let alone cook it. My husband was raised on meat and potatoes, and thankfully he is adventurous (served him well when he married me), and assimilated quite well with the Mediterranean/Italian lifestyle.

We also both love Asian cuisine, and I have mastered many Asian dishes. I’ve always loved to cook, and have been experimenting in the kitchen since I could stand on my own. I’m learning new techniques all the time, and have even invented a few recipes on my own.

However, when it came to perfecting a roast beef meal—my anxiety levels used to reach panic attack heights.

I’m grateful for having discovered this fail-proof, always delicious way of roasting beef, and now all my anxiety about serving roasts have now disappeared.

What’s the secret?

Turn your oven off.

Do NOT under any circumstances open the oven door during this process.

Yes, you read that right. I’ll explain further in the recipe below.


Perfect Roast Beef


3 – 4 lbs. Inside Round Oven Roast (or a similar cut).
1/2 cup Extra Virgin Olive Oil
4 Fresh Rosemary Sprigs
1 TBSP Onion Flakes
Sea Salt
Freshly Ground Black Pepper


In a small bowl mix together; olive oil, rosemary, onion flakes, and black pepper.

Brush the olive oil mixture all over the roast beef.

Season roast well with salt on all sides.

Place roast it in a roasting pan — fat side up.

Wrap the meat in saran wrap or in a large freezer bag, then put it in the fridge.

One hour before you are going to cook the roast, pre-heat oven to 500 F. Leave on for 45 minutes to 1 hour so that the oven walls get real hot.

While oven is getting hot, remove the roast from the fridge and let it come to room temperature.

Remove saran wrap, and at this point, you may want to sprinkle more salt if some of it came off on the wrapping.

Put roast in oven, then turn your oven down to 475 F

Cook at this temperature for 7 minutes per pound. Example: 3 lb roast would cook at this temperature for 21 minutes.

Then turn OVEN OFF.

This is IMPORTANT — Do not under any circumstances open the oven door for 2 1/2 hours.

Leave in oven for 2 1/2 hours. I will repeat, because it’s worth mentioning again….DO NOT open the oven door.

After 2 1/2 hours, remove roast from oven, check with a meat thermometer for preferred internal temperature. After 2 1/2 hours the roast is medium well-done, which is the standard for a roast beef. However, if you want it done a bit more, turn your oven on to 325F and cook to desired temperature

Please note: I have never had to cook it additionally at 325, because the 2 1/2 hours it stays in the oven, is the perfect doneness for us.

After you remove the roast from oven, cover it well with aluminum foil, and let it rest for 20 minutes.

You can bake the popovers and make your gravy while meat is resting.

Recipes below.

Crowd Pleasing Popovers
(also known as Yorkshire pudding)

(All ingredients should be at room temperature).

2 eggs
4 ounces egg whites
1 cup all-purpose white flour
1 cup milk
1/2 cup oil
1 tsp. salt


Heat oven to 425 degrees.

Put muffin tins (this recipe makes 12 popovers) in the oven while it is heating up.

In a blender (or using an electric mixer) add: eggs, egg whites, milk, salt and oil and beat for about 1 minute.

Then add 1/2 the flour and beat for 1 minute.

Then add the rest of the flour and beat for about 2 minutes, ensuring all ingredients are well mixed.

The more bubbles you see, the better it is.

When oven is heated at 425F, remove muffin tins from oven and spray well with a non stick spray.

Pour equal amounts of the batter in muffin tins.

Put in oven and bake for about 20 – 25 minutes.

IMPORTANT: Do not open oven door while popovers are baking.

They will puff up and be a golden brown on top when done.

Gravy Suggestion


Roast Drippings
1/4 cup dry red wine
1/2 cup beef broth
10 oz. mushrooms
Potato starch (or whatever gravy thickener of your choice)
Salt & black pepper to taste


Saute mushrooms in a heated skillet with a bit of olive oil.
In a bowl, whisk wine, broth and drippings with the thickener of your choice.
Slowly add the liquid to the skillet, stirring constantly, and adjusting the liquid. If you need to add more liquid, your choice to add more wine or broth.
Taste for seasoning, and add salt and pepper to taste.
Whisk while it’s cooking, until smooth and the thickener is cooked, and consistency (thick or thin, your choice) is to your liking.

Aioli Sauce for Left-Over Roast Beef Sandwiches


If there is leftover roast beef you can use it for sandwiches. This Aioli sauce adds a great punch and flavor to roast beef sandwiches, and it’s fast and easy to whip up.


Mix 3 parts olive oil mayonnaise with 1 part Dijon mustard, a couple of squeezes of lemon juice and a sprinkle of sea-salt.
Mix well.
Taste to see if you need more of anything.
You can also add 1 clove of crushed garlic if you wish.



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4 responses to “The secret to a perfect roast beef.”

  1. Hi Selena, will have to try this I love a good roast. And Yorkshire pudding is one of my favorites. Thanks for this great recipe

    Liked by 1 person

    1. Thanks for stopping by, Kelly. Glad you are interested in the recipe. Enjoy in good health. 🙂


  2. Hi Selena. Okay, I’m not a cook and my hubby is not an adventurous eater, but I think I could pull this off and he may like it. I have heard of this turn the oven thing off when cooking prime rib too. Of course, I’ve never done that either. And hello, I never knew Yorkshire pudding is really a popover–WHAT! Thanks for the recipe.


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