Classic Roast Beef

roast beef on top of a wooden cutting board with a bowl of lettuce on side

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A simple method for classic roast beef in your steam oven; this will work with rump, topside/round, sirloin or tip roast. Using the temperature probe takes the guesswork out of knowing when it's done.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: English

Keyword: classic roast beef, roast beef, steam oven roast beef

Servings:

Calories: 95kcal

Ingredients

3 lb boneless rump roast choose an end cut with a layer of fat if possible
3 cloves garlic sliced in half or into thirds
1 Tbsp extra virgin olive oil
1/2 tsp fine salt
1 tsp black pepper
Red wine or beef stock or water, for gravy
1 Tbsp cornstarch cornflour, for gravy
2 Tbsp butter for gravy

US Customary - Metric

Instructions

Preheat your oven to Combi Steam, 400°F/200°C, 30% (low) humidity.
Unwrap the meat and, if necessary, dry with paper towels. Use the tip of a sharp knife to make 6-9 small incisions around the roast. Poke a sliver of garlic into each cut.
3 lb boneless rump roast, 3 cloves garlic
Rub the roast with olive oil, then season with salt and pepper. Place the roast onto a rack set over a heatproof tray or baking dish, fatty side up.
1 Tbsp extra virgin olive oil, 1/2 tsp fine salt, 1 tsp black pepper
Insert your oven's temperature probe into the thickest part of the meat, then place the meat into the oven and plug the other end of the probe into the oven. Set the probe temperature to your desired doneness. I go for medium rare; setting to 130°F/54°C for a 'finish' of around 135°F/57°C. Refer to my chart, 'Internal Temperature Guide for Roasting Meat' to select your ideal doneness.
Cook the roast initially for 20-30 minutes, to brown. Then lower the heat to 220°F/105°C. The roast should take somewhere from 1 to 1 1/2 hours more to cook. Be aware the shape of the roast can really affect the cooking time. If your roast is long and narrow, rather than a more round shape, it may take less time to cook.
Remove the roast from the oven when the internal temperature of the roast is 130°F/54°C, it will continue cooking to a few degrees higher than this.
Place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting. Resting the cooked roast is so important to allow the meat fibers to relax and the meat to stay juicy.
If you want to make gravy, now's the time to do that. Place the dripping tray on the stove top over medium heat. Add a splash of water, red wine, or beef stock to the drippings to deglaze. Dissolve a tablespoon of cornstarch in a little water and add to the pan. Stir quickly avoid lumps while the gravy thickens. Add salt and pepper to taste, and a little butter if you want a richer gravy.
Red wine, 1 Tbsp cornstarch, 2 Tbsp butter
Thinly slice the roast to serve, with gravy alongside.

Notes

This recipe will work with rump, topside/round, sirloin or tip cuts of beef (and likely several others!).
Every oven and every roast is different, so the timing will vary. Oven temp and humidity, as well as the size and shape of your roast, makes a difference in cooking time. As a general rule of thumb, at 220°F, cook your roast for about 20 minutes per pound, after the initial browning (for medium rare). Your temperature probe will prevent overcooking, so rely on this more than straight up timing.
Bone-in roast works for this method too, though you may need to cook a bone-in roast for longer than boneless roasts.
If your roast doesn't have any fat, rub it with butter or olive oil prior to cooking.

Nutrition